Me: Here’s your tenderloin!
Customer: Can I get some more string?
Me: Sure. It is already tied though.
Customer: Yeah, but it tapers off on this side.
Me: Yes, ma’am. All tenderloins do. they’re not an even piece of meat. We tie this part under, so it’s as close to the same size as it can be.
Customer: You might need more practice. I asked this man (points to other customer) he said one side is bigger.
Customer 2: I....well....it is.....but that’s how they come.
Customer: Well, what do you guys know?
Customer 2: I’m a chef; he’s a butcher.
Customer: (rolls her eyes and walks away)