If you’re like most people, you know that you want it “a little pink on the inside” or “medium-rare.”
If someone orders “a little pink on the inside,” that’s how they want it.
They don’t want to hear that cooking beef to an internal temperature of 145 degrees classifies as
They just want a little pink.
The way we communicate our customer’s desire goes a long way.
We shouldn’t use our own acronyms and phrases. We should use the phrases that our customer uses.
We shouldn’t insist on proper jargon when it isn’t necessary to get the point across.
Even if the chef needs to know the exact temperature and classification to cook
They just want to feel heard and get what they ordered.
-Brandon
I don’t order steak out anymore at a restaurant. Over the decades I have perfected the steak at home thanks to watching a lot of YouTube videos. Nobody cooks the steak exactly how I want it. Good post, I’m self-employed and I talk to my customers that we all understand not getting caught up in the new buzz words in the business world. I hear my wife conference calls and they all sound like a bunch of robots. Everybody just communicated naturally without trying to sound so intelligent there would be nothing lost in translation. I love it, I want my steak pink inside not 145° !!