Sign up for our free newsletter

Free D.C. news, delivered to your inbox daily.

Returning food to the kitchen is a delicate business, particularly in these economic times. No restaurant wants to swallow the costs of a 32-oz. porterhouse just because you think it’s five degrees beyond medium-rare. (And likewise, you don’t want to waste your meager wages on some flavorless piece of meat that no amount of salt or A-1 sauce can save.)  This playful vid from Howcast, which I found on Serious Eats, provides some helpful perspective on when (and how) to return your unappetizing entree.