The customer who wanted his pork 'extra pink' taught me a hard lesson in Dover

Last Saturday this older guy comes up to the counter and asks for a pork chop with 'extra pink' in the middle, no joke. I told him that's not safe, but he insisted his grandma always ate it that way. I ended up selling him a thicker cut and warned him twice about the temperature. Has anyone else had a customer argue about doneness like that, and how do you handle it without losing the sale?

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brooke76720d ago

Grandma's cooking habits usually skip the food safety rules.