Stopped in for dinner. Ordered a well done Prime-Rib. I've been to the same restaurant before and was disappointed on a medium-well selection of cooking the steak I ordered. But this time, after ordering it "well done" it came to the table very pink in color.
I do not patronize the Outback Steakhouse restaurant for the same reason - the meat is not cooked.
Our waitress was named Joyce and was a very good waitress with all the service. She took the Prime Rib that was ordered "well done" back to the kitchen as I asked. It had been about 40 minutes, since we ordered and finally received the "not well done" Prime Rib. At that point, I asked Joyce to just leave the side order of ribs, so I could eat something. About 8 minutes later, a male server brought back the same "not well done" prime rib, that appeared to be in the same condition, looking the very same way it had when it left the table the first time. Not a thing was done - except time had passed. Then, Ms. Jaime M. Ator, whose card says she is the "Bar Manager" came to my table abour 5 minutes later to tell me that the were cutting a new piece of Prime-Rib to prepare for my dinner and that because the Prime Rib is already cooked well done, it would not take an additional 40 minutes to prepare again.
MY POINT THEN BECAME - WHY COULDN'T IT HAVE BEEN BROUGHT TO ME 15 MINUTES EARLIER? And why 40 mins for the first time? My wife had a ground sirloin (very well done) and it was very well done as she likes. I've been to your restaurant 3 times to eat THE FIRST time was bad, SECOND time was good to AVERAGE for the cost of the meal. Now this time? Your new Manager, Mr. Shawn Page does not spend the time needed to resolve issues such as these. I was told he be in the next day at 3pm. He would be informed by either Joyce or Ms. Ator. I was not available when he phoned my home, which appeared to be around 5:00 pm. I was home at 7:00 pm to call him, but he was not there. I talked to Mr. Todd Smith. His answer was to just try the restaurant again. MY POINT, WHY?
The immaturity of the way the staff conducts itself is like a social party. This occurs around the front door area and they are at rare form from other restaurants we patronize. They did not move out of the way so patrons could easily pass in or out of the restaurant. Were eating plates of food and came from the kitchen area chewing and with food in hand while they were at the front area. They talked very loudly amoung themselves and ignored patrons. I'm sure the tables nearby the front area cannot enjoy their meal with this kind of environment.
Today (Sunday July 4th at 3:30 pm) I had an opportunity to call this same restaurant. A Mr. Mirsha Aquilera answered the Texas Roadhouse phone by saying..."Hey Brother, what you want?" I then asked him what his name was and to spell it. We got into a lengthy conversation - where he just wanted to know who I was. (I wish Jesse Griffith would have been the one calling your restaurant to hear how the phone is being answered.) I asked for a manager and then Bobby got on the phone. He seemed to say that there was nothing wrong with the way Mirsha had answered the phone, in fact he pretty much laughed about the whole situation. I asked Bobby if he was a Manager, and he said yes. So, I asked for Todd Smith. Mr. Smith said that Mr. Page is off for the next 2 days and that he had relayed my message to him about 8:00pm yesterday. He also had notified Jesse Griffith about my concerns of the meal incident. Therefore, I have chosen to use this e-mail contact as a way to tell you what experience I had both while attempting to dine and calling today.
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