That last part reminds me of a story. My dad was executive chef at the Glen Iris, and every weekend the same old woman would come in and order the prime rib "well done." No matter how much they cooked it, she would always send it back because it wasn't done enough, never failed. Eventually, they just started throwing a piece of prime rib in the broiler and cooking it until you could barely cut it, then soaking it in au jus until she came in. Then they would heat it up and bring it out to her.
P.S. She still sent it back.