Once a simple steak order—now a $290 moral dilemma at dinner
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Some diners believe the customer is always right—even when it comes to a $290 steak.
But one chef’s refusal to overcook premium meat has sparked a fiery debate among food lovers.
Is it snobbery… or just culinary standards?
A Sydney diner recently turned to social media after witnessing an uncomfortable standoff at a high-end, Hatted restaurant.
According to the post, a customer requested a $290/kg steak to be cooked ‘beyond well done’.
But the chef outright refused, explaining that it would destroy the dish’s quality and insult his skills.
‘[The chef] refused to sell a $290/kg steak to a customer, as he wanted it BEYOND well done,’ the poster wrote.
‘He offered to cook him anything else on the menu, but refused to allow him to do that to a steak as it's a bastardisation of the quality.’
While the diner admitted they agreed with the chef, they wanted to know if others felt the same.
‘I sort of have to agree personally, the chef was trying to explain [that] it will delete all the flavour and frankly is an abuse of his skills,’ they added.
‘Is the chef right here? Like [is it] like asking to order sashimi, then asking them to deep fry it?’
In the comments, many sided with the restaurant, praising the chef for standing his ground.
‘Yeah, I agree with the chef, they have the right to refuse service. Seems very ostentatious to spend that much on charcoal,’ one person said.
‘Respect to the chef. Give him a hug. Give him a kiss. There should be a mug shot of this customer in all kitchens,’ another wrote.
A third joked, ‘Customer would probably pair it with a nice Heinz tomato sauce.’
Others couldn’t understand why someone would pay so much for meat only to destroy its flavour.
‘Chef is correct. If you want “beyond well done” order chicken breast or a burger. I don’t understand the desire to order something that is expensive, followed by a request that makes it worthless,’ another commenter said.
But the thread wasn’t one-sided, with several users arguing the customer should be served how they want—no matter the chef’s opinion.
‘If they ask and pay, they should cook it how the customer likes it. If you work somewhere cooking steak, you will have people that want it well done, get used to it. I would consider it snooty culinary elitism to deny someone’s request based on your personal taste,’ one commenter wrote.
‘Let people eat what they want,’ another simply added.
The clash between personal taste and professional pride has clearly left a bad taste in the mouths of both camps.
If you’ve ever wondered where the line is between culinary expertise and customer preference, you’re not alone.
While this steakhouse standoff sparked plenty of debate, it’s far from the only time a fine-dining experience has left diners questioning what they’re really paying for.
Read more: Are you getting ripped off at Sydney’s fanciest restaurants? The hidden bill detail everyone’s missing
Would you eat what’s served…or insist on having it your way?
But one chef’s refusal to overcook premium meat has sparked a fiery debate among food lovers.
Is it snobbery… or just culinary standards?
A Sydney diner recently turned to social media after witnessing an uncomfortable standoff at a high-end, Hatted restaurant.
According to the post, a customer requested a $290/kg steak to be cooked ‘beyond well done’.
But the chef outright refused, explaining that it would destroy the dish’s quality and insult his skills.
Chef refuses customer's 'beyond well done' steak. Image source: Reddit
‘[The chef] refused to sell a $290/kg steak to a customer, as he wanted it BEYOND well done,’ the poster wrote.
‘He offered to cook him anything else on the menu, but refused to allow him to do that to a steak as it's a bastardisation of the quality.’
While the diner admitted they agreed with the chef, they wanted to know if others felt the same.
‘I sort of have to agree personally, the chef was trying to explain [that] it will delete all the flavour and frankly is an abuse of his skills,’ they added.
‘Is the chef right here? Like [is it] like asking to order sashimi, then asking them to deep fry it?’
In the comments, many sided with the restaurant, praising the chef for standing his ground.
‘Yeah, I agree with the chef, they have the right to refuse service. Seems very ostentatious to spend that much on charcoal,’ one person said.
‘Respect to the chef. Give him a hug. Give him a kiss. There should be a mug shot of this customer in all kitchens,’ another wrote.
A third joked, ‘Customer would probably pair it with a nice Heinz tomato sauce.’
Others couldn’t understand why someone would pay so much for meat only to destroy its flavour.
‘Chef is correct. If you want “beyond well done” order chicken breast or a burger. I don’t understand the desire to order something that is expensive, followed by a request that makes it worthless,’ another commenter said.
But the thread wasn’t one-sided, with several users arguing the customer should be served how they want—no matter the chef’s opinion.
‘If they ask and pay, they should cook it how the customer likes it. If you work somewhere cooking steak, you will have people that want it well done, get used to it. I would consider it snooty culinary elitism to deny someone’s request based on your personal taste,’ one commenter wrote.
‘Let people eat what they want,’ another simply added.
The clash between personal taste and professional pride has clearly left a bad taste in the mouths of both camps.
If you’ve ever wondered where the line is between culinary expertise and customer preference, you’re not alone.
While this steakhouse standoff sparked plenty of debate, it’s far from the only time a fine-dining experience has left diners questioning what they’re really paying for.
Read more: Are you getting ripped off at Sydney’s fanciest restaurants? The hidden bill detail everyone’s missing
Would you eat what’s served…or insist on having it your way?
