Have you gone to a restaurant and ordered something and found yourself saying "How HARD is it to....?" For me, there are a few pet peeves. Salting fried food-How hard is it for the chef to sprinkle some salt on something that was JUST fried? Because sprinkling salt 5 minutes later results in bouncing salt crystals. OR cooking a protein properly (like steak)-If I am asking for my steak to be black and blue, yes, I want it almost RAW in the inside but charred on the outside not light pink on the inside and grey on the outside. OR it's salting a protein-PLEASE put salt on my steak before you cook it. Without that nice salty crust, there is no longer any enjoyment in biting into that lucious piece of meat! What is yours?