re: Baton Rouge restaurants that you have officially written off

Sullivan's;

last time I went there I'd been planning to get the dry-aged bone in ribeye for a few weeks (it was a late Valentine's Day and had been planned for a while bc I'm not trashy I plan ahead), and I asked her what seafood accompaniments I could add to my steak other than crabmeat bc we were getting crabmeat as one of our apps, and specifically about whether or not I could add scallops. She said there were no other seafood add-ons but 60 seconds later my so and I overheard another server telling his guests that he recommended adding bacon-wrapped scallops to the bone in ribeye. In a nice restaurant if you don't know, dont just say no at least go check with the kitchen or manager.

She rang in the dry-aged NY Strip, not the ribeye. It was good and I didn't mention the mistake to the server bc it would've been wasted food but when you pay a certain price for something it should be expected that the 'seller' can accurately input your order and be knowledgeable about off-the-menu addition options.

ETA: still tipped over 20% bc our server could've been poorly trained, etc. Nice restaurant etiquette.

Eta 2: downvotes are from ppl who don't know how to properly dine at a fine dining restaurant.