If a customer orders a meal and they do not like it, I would definitely ask them for feedback on what made the meal unappetizing to them and try to ask questions as to what kinds of foods they like to find something they would better be suited with. I would also make sure to get a manager involved, as they can do a lot more in a situation like this than a server can.
In this situation I would get a manager to help assist the customer because most of all of the managers in this company have culinary experience where they would be able to make the desired meal pretty closely to how it's supposed to be made. (The manager that interview me told me this would be the correct thing to do.)
The methods used in the industry are tried and true, I am not trying to re-invent the wheel. The secret is the execution of these proven projects. Making a goal is no good unless you follow through with all of the steps needed to achieve it, and I have had experience doing this. I then presented my 30/60/90 day plan for the store in question.
Remember that it's part of the job and don't let it discourage you. Not everyone has worked customer service so they don't always see how upsetting it can be to work for tips. Remember that the good tippers usually outweigh the bad. Provide wonderful customer service and great attention to detail, even if they seem like they don't want to be bothered.
Create a wait list with the parties name, the time they came in, the number of people and phone number if they decide to wait outside of the resturant. I would also go around the resturant to let the servers and cooks know that a lot of people will be coming in.