Final answer:
It is standard practice to leave the steak marker in the steak when serving it to a guest to show the level of doneness. The marker serves as confirmation and helps ensure customer satisfaction. Additionally, when packaging steak for sale, ounces are used for labeling due to the smaller weight of most steak packages.
Step-by-step explanation:
When serving steak to a guest in a restaurant setting, it is common practice to leave the steak marker in the steak to indicate how the steak has been cooked. Steak markers are small flags or toothpicks with labels such as rare, medium-rare, medium, medium-well, and well-done. The presence of the steak marker confirms to the guest that the kitchen has prepared the steak to their requested level of doneness. This practice helps to ensure good communication and customer satisfaction. If a guest receives a steak without a marker, they may be unsure if the steak is cooked to their preference. The steak marker serves as a visual assurance before they even make their first cut, reducing the possibility of the guest being disappointed.
It is also worth noting that the weight of most steak packages is less than a pound, and it's more practical to use ounces to label the packages of steak. Ounces provide a more precise measurement for the relatively small weight differences between steak packages, and helps customers make better-informed decisions when purchasing steak for their meal preparations.