RENO, NV – Annie Farnsworth, a line cook at Raising the Steaks Steakhouse, walked out of the kitchen briefly last Friday for her only two-minute break in her 14 hour shift, when she was stopped dead in her tracks by customer Matt Goodwin, who proceeded to ask if she would re-fill his drink and if she could put in an order for another basket of the restaurant’s famous truffle fries.“I just assumed that since she was a woman working at a restaurant that she would be a server,” says Goodwin, who had entirely overlooked the uniform, complete with dirty apron and side towels.“ I just told him I’d get a waitress to be right with him and he just gave me this blank look like, ‘oh, you’re not a server?” states Farnsworth after closing that Friday night.Annie says this is a common occurrence.“You’d think most people assume that a woman’s place is the kitchen, but working in an actual kitchen has shown me otherwise.” She states.Furthermore, when Annie mentions to anyone she works at Raising the Steaks, they first assume she’s a server, and when she tells them she’s a cook, they go straight to “So you’re a prep cook?” As if they couldn’t fathom the idea that a woman dare be able to handle the line at one of the busiest restaurants in town.“The man-splaining gets old too,” Farnsworth says about her co-workers, “Like, I don’t need a man to tell me how to cook a med-rare rib eye. I sent out 40 of those last Saturday night.”At the time of this reporting it is still unknown whether Matt Goodwin’s party of four received their drink refills and Truffle fries.

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