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Busy Saturday turned into a nightmare shift
Last month I had a Saturday that started great, sold out of ribeyes by 10 AM. But then a customer brought back a whole brisket saying it tasted off, even though it was perfectly aged. I lost $120 on that refund and had to trim three more briskets to cover the loss. The other side is that some butchers say refunds are just part of the game, while others think we should test every batch. What would you do if a customer complains about a cut you know is good?
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jade_jenkins28d agoTop Commenter
How many times has this customer brought back meat before? If they're a first timer with a legit complaint, maybe you eat the cost. But if they're the type who returns stuff every few months, that changes things. What did the brisket actually look like when they brought it back - was most of it still there or had they already carved into it?
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violaramirez27d ago
Went through something similar at a BBQ place I used to go to all the time. This guy would come in every few months with a barely-touched brisket and claim it was too dry, and they always just gave him a new one no questions asked. One time I was there when he did it and the brisket had like two slices taken off the end, the rest was perfect. I get being generous with refunds but at some point you gotta wonder if the customer's just looking for free meat every time. Honestly, if this is a repeat thing I'd say no refund, maybe a store credit at most.
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