I saw this New York Times article and thought it was really interesting:
I actually applaud the chefs standing their ground. I'm a firm believer in the fact that the customer ISN'T always right. When cooking for family or friends, I'm kind of stern in how I'd like them to eat the food I'm preparing, in the way that I'm not going to omit onions because someone doesn't like them or I'm not going to cook an expensive piece of meat all the way through because someone is sqeamish about pink meat. Maybe that makes me a jerk? I don't know.
How do other Serious Eaters feel about this?