True limp bacon can hurt a BLT but it’s still edible. Can’t say that about a lot of food. Even with soggy bacon it can be “okay” if you taste bacon. But if only half cooked, yes I agree. Similarly an unripe tomato isn’t good but it’s edible and within range.
Really soggy bacon (half cooked), bad tomato and poorly toasted toast and too much Mayo was the one big fail I’ve experienced with a BLT.
So, what you’re saying is…the lettuce was good? 
The BLT fail for me was the place that didn’t cook the bacon for each sandwich. They fried up a big batch early in the day and kept it sitting in a bin in the cooler.
Or winter tomatoes. One diner near me used fried green tomatoes, or fried winter tomatoes, in the winter, which was an improvement.
Yup. I’ve sent back BLTs served to me with cold, precooked bacon. FOH with that.
The one thing I can never get at a diner (or anywhere except home) are over-medium eggs, like the consistency of a ramen egg, slight gel like texture, not runny or chalky hard. Once in a while I’ll ask for over-medium eggs if for some reason I think they might be able to do it. I can tell if a place made an effort but most don’t even try. Never gotten an over-medium egg done properly at a restaurant.
I’ve never heard of it described that way. Maybe order ‘waxy’ eggs next time? My guess is the ramen reference will go over most diner owners’ heads, although over-medium eggs seem to as well.
I use ramen texture only here. At a diner I simply say over-medium. Never heard “waxy” eggs. Might try it but that seems almost like ramen eggs to me.
Waxy eggs doesn’t sound that appetizing 
How 'bout Brazilian eggs, then. So so smoooooth
Yum 
Any decent short order cook should be able to do over medium eggs, especially at a diner/greasy spoon, otherwise they have no business being there 
That’s what I figured but I’ve never encountered any. Perhaps in a real old school place. The only thing I can figure is it’s not a common order. What I do is time it after the flip, about 50 seconds if the egg is set, on my stove.
