Chef Upset with Customer Complaints
About two years ago, a local restaurant owner here in Houston visited a table to discuss the "doneness" of a lady's steak. She felt it had been overcooked; he disagreed, but not too respectfully. Things got loud. The patron was asked to leave. No big deal? Well, the patron in question happened to be the restaurant critic for the Houston Chronicle. Within 48 hours, everyone had heard about it.
Out of curiosity, I looked for the article... Is this it? http://blog.chron.com/cookstour/2010/...
In regards to both of these stories, some people have egos that can't handle criticism. They take it as a slap in the face instead of a learning experience.
However, the Houston critic thinking a medium steak (instead of medium-rare) is best served to her dog is a bit extreme and hoity-toity to me.