I find this frustrating, but I would imagine that it is only because I'm relatively new to the line (only been doing this for about two years). Nothing makes this cook turn red more than a customer who orders his meat rare, but sends it back three times to be "cooked more" until eventually we find out that what he calls "rare" the rest of the professional world calls "medium". We get this all the time because of the great variety of meats my restaurant serves. I almost want to put posters into production that show cross-sections of a steak with the different degrees of done-ness labeled. I'm sure these exist, but at this restaurant this problem occurs so often that I almost want to include a diagram in the menu! Does anyone else have some meat stories to tell?