We sat down at 11pm (it must have been a while ago, cause now I can barely get through the 10 pm news without passing out.)

Both of our sauces came in goose necks and placed next to out steaks. As I watched Carolyn pour her sauce over the steak, just by looking and the grainy mustard and red wine sauce, I knew the cooks had hit her meal on point!

My experience was a different story. I looked at my peppercorn sauce and realized that is was just a red wine base sauce that had not been taken to the peppercorn level. (Remember, I have been cooking since 1979 professionally?)

I called the waiter over and was very sweet to him and said, "Sir,I hate to be a pest, but this is not peppercorn sauce."

He quickly looked at the sauce and said, "yes it is!".......and he walked away.

I look at Carolyn and she knew what was coming next. I got up and walked over to the waiter station, where our waiter was punching in a new order on the computer screen.
Again I say, " Sir- my sauce is not peppercorn sauce! It is red wine sauce and that is not what I requested with my steak!!!!"

With that the waiter walks over to our table, grabs the goose neck of sauce and pours about a 1/4 ounce of sauce directly into the palm of his fleshy hand.