Question about sending back food

[Robin Garr]

Most places I've worked at do that, particularly with steaks. If you cut it and it's not what you want, it makes sense to throw it back on the grill for a second.

I don't see the problem here either, provided competent steps are taken to guard against cross-contamination. Throw away an entire portion because it needed more time on the grill? I don't think so.

Most places I've worked at do that, particularly with steaks. If you cut it and it's not what you want, it makes sense to throw it back on the grill for a second.

I don't see the problem here either, provided competent steps are taken to guard against cross-contamination. Throw away an entire portion because it needed more time on the grill? I don't think so.

OK. Thanks guys. I wasn't looking to bash the establishment in which this happened, which is why I didn't come in guns-a-blazin and pointing fingers. More than anything I just wanted to understand what is typically considered acceptable as I have never worked in a full-service restaurant.