That's why he infamously pretty much dissect every dish that is brought to him before taking a nibble of it and spitting it out. He wants to experience it the way that any normal potential patron of the restaurant would to see what the real quality level is so he can figure out what is wrong and how to move forward. I'm fairly certain that he does thet on purpose as it's probably not only how he likes his meat cooked but it also tests the skill of the chef. I've seen him get multiple medium rare dishes only to discover they are anything but the way he asked. Like I said earlier, in order to effectively fix these places he has to come in like any regular customers would to see how the restaurant operates from day to day and how the deal with complaints and other various issues.
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