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re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 3:16 pm to bossflossjr
Posted on 4/28/15 at 3:16 pm to bossflossjr
quote:The dnm 33whatever guy's responses are killing me. Grind the other half of the steak?
I am literally in awe of this thread.
2
Posted on 4/28/15 at 3:24 pm to AlxTgr
quote:
The dnm 33whatever guy's responses are killing me. Grind the other half of the steak?
That was somewhat tongue in cheek, but dont tell me that a happy hour "Ribeye Burger" wouldnt sell. Again, that was based off of not knowing what type of restaurant we are talking about here. If it's chili's, then those steaks are pretty shitty cuts anyway. If it's an upscale locally owned steakhouse, then this entire thread is irrelevant because they offer a various assortment of cut sizes and a person can order whatever size they want.
Posted on 4/28/15 at 5:29 pm to AlxTgr
quote:
The dnm 33whatever guy's responses are killing me. Grind the other half of the steak?
Special of the day: 6oz Fresh Ground Ribeye Burger with half a slice of gruyere cheese, half a baked potato and two asparagus sprigs*
*limit one, supplies extremely limited (to one).
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