Final answer:
Requests for steaks that are cooked 'plus' or 'between' reference a specific level of doneness slightly beyond standard levels, which is important for customer satisfaction. Jeffrey should use ounces to label steak packages because most are less than a pound, providing clearer information for customers and helping with inventory management.
Step-by-step explanation:
When dealing with requests for steaks that are cooked 'plus' or 'between' temperatures, it is essential to understand the customer's preferences for doneness. The terms 'plus' or 'between' indicate a level of doneness that is slightly more than the standard doneness levels, such as 'medium rare plus' or 'between medium and medium well.' In a professional setting, chefs adjust cooking times slightly to achieve that perfect in-between level that the customer is requesting. It is important because it contributes to customer satisfaction and ensures that the steaks are served exactly to the guest's liking.
First, consider the packages of steak. Given that most of the steaks are less than a pound, Jeffrey should use ounces to label the packages of steak. This gives customers clearer information and allows for more precision in packaging which is beneficial for inventory management and setting customer expectations correctly in terms of size and weight of the meat they are purchasing.