"Professional chefs have their own lingo, like "'86-ing" a menu item or requesting "hands" ("The Bear" fans, rise up). But, when the pros are on the other side of the equation (i.e. dining out at another chef's restaurant), they often follow another, personal shepherding guidebook - and for Michelin-starred Bobby Flay, that means never, ever sending a dish back. As Flay shared in an interview with PopSugar, "I won't send food back to the chef. Never.""
"While Flay declined to elaborate on his personal motivations behind the refusal, it's no secret that sending food back at a restaurant can be uncomfortable. There are, of course, instances (like dietary needs or food allergens) in which sending food back is no question. But, in more subjective situations (like "this isn't what I ordered" or "my soup is cold"), a dining etiquette code of conduct applies."
Professional chefs use specialized lingo, yet many develop personal rules when dining at other chefs' restaurants. Bobby Flay never sends a dish back when he dines out. He declined to explain his personal reasons for that rule. Sending food back can feel uncomfortable except in clear cases like dietary needs or allergies. Restaurants generally prioritize customer satisfaction and will remake meals despite the inconvenience. Guests who return plates during busy service should be patient while the kitchen prepares a replacement. Servers act as the link between front- and back-of-house and should be treated respectfully when resolving issues.
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