Service should be the 'Meat and Potatoes' of Ski Rental.

I’m an Aussie, and one thing we love is a steak dinner. Now I’m not talking your $10 a kg BBQ Steak, but something a little more ‘high end’ maybe a Fillet or gut popping Rib Eye, the kind of cut that makes you nervous to throw on the grill. ‘Damn was it 4 minutes the first side and 3 minutes the second, or vice-versa? Do I push down on it with my tongs? Can I stab it to see if it’s done?’ Ultimately I often resort to the safest bet, trust it to a chef and head out to a restaurant or pub.....

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