When I ask for my eggs to be scrambled, I don't expect perfection.
Perfection as in a plate of nice silky soft puddle of decadent barely cooked eggs where the white and yolk are mixed but not entirely incorporated so that parts of the white stay white and parts of the yolk remain nicely golden yellow. Y'know, creamy, but not runny.
But I also don't expect a disk that looks like a manhole cover that probably resembles more a frittata than scrambled eggs.
How badly does a restaurant have to botch scrambled eggs before you send them back?