“HAS ANYONE EVER SENT BACK a meal that you’ve prepared?” the tentative young man asked Prosatio Silban.
“Twice,” was the cook-errant’s reply. “It is not an experience I relished, or wish to repeat.”
“How did it come about?”
“The first time, I had pan-fried some oal-kidneys which were not done to my patron’s liking. The second involved a dish which I had, through some rushed oversight, failed to adequately season.”
“And what happened next?”
“In the second instance, I explained the situation and made my amends at table with a pinch of ocean salt and a sprinkling of good ground vinegar-peppers. The first was a case of mistaken palate – the diner wanted something both crisped and creamy, and thought the kidneys would serve that office. I suggested instead sautéed duck-livers, and he went away contented. The customers may always be right, but in order to please, the cook must know better than they do.”