Olive Garden Italian Restaurant — Restaurant in Farmington

Only drawback was the house salad which had a chunk of the lettuce core about the size of a tennis ball in it; most prep cooks would have thrown it away. Pretty hard to to miss. Otherwise the food and service was fine. One shortcoming in the "salad bowl" approach was that when I went to make a second bowl of salad, there was no ranch dressing to put on my second salad, I had to eat it without dressing or bother our waitress, who was extremely busy, so l ate it "dry". For a Valentine's dinner at 4:00 pm my wife and I got the the impression that your restaurant was under staffed for what you should expect on this high traffic holiday. My wife and I have both worked in food service during our thirty years of marriage. I have a BS in business administration. My professor would have called this experience a result of "woeful mis-management", usually resulting from corporate pressure to keep labor costs down. My wife and I are retired seniors who eat out three or four times a week, freqently with a group of six to twelve friends; this is not the market segment you would want to alienate. We ate at "Outback" earlier in the week and had no such problem. Suggtion: Place about eight packages of four different and your most popular dressings in single serve packages on each table for customers who want dressing for a second helping of salad. They require little space, and can likely be purchased in a version requiring no refrigeration. Eight in a plastic "sugar pack" cube would solve this problem. Or a more costly approach would be to buy salt, pepper, sugar, artificial sweeteners and salad dressing holders carrier for each table. These condiment holders could be easily phased in on a rgion by region basis or on a franchise by franchise approach. Obviously, if purchased nationally by a corporate buyer, you could offer them to your franchisees at s lower cost. Not being aware of your corporate/franchisee structure, I can only guess which approach would be the best for you. I hope that this "food for thought" is both helpful and can become a part of your corporation's table service layout. My wife just reminded me that I need to get ready for our weekly Friday night dinner with friends; therefore, I will need to go. Any feedback would be appreciated. Best regards, Jeff Logue, retired Realtor, Farmington, New Mexico These I hope you find...

12 of us went to dinner April 7th, food and service was HORRIBLE. Our food came out 3 or 4 plates at a time, about thirty minutes apart. Veggies on the plates were cold. One dish, suppose to be gluten free, was remade and still wrong. The chicken was raw on one dish. We started out with two wait staff then the pregnant girl disappeared, the young man tried very hard to accommodate us and make it right. My granddaughter finally got her meal just before we left! I asked for a manager three times, the pregnant waitress finally told me "the manager is on the line and busy." A manager on the line and food still came out like this! We were there a little over two hours, got refills once, dishes never picked up. When I finally flagged down the manager, she gave us 20% off but made a comment that the "alcoholic's drinks can't be discounted." I really had to refrain, it was three Pina coladas, that three of us had, not hard liquor for one person. No alcoholic at our table but thanks for judging!. When we gathered up our money for the bill we decided the very nice young man should have the tip. I went over and waved the young man over and here comes the pregnant waitress out, the only time she wanted contact with us, she grabbed the money and walked away. We got no thank you, no have a nice night. I apologized to the young man, hopefully he got some money. I get being pregnant, on your feet but if it's too much then leave your job, you don't treat people like crap then expect a big tip. Olive Garden needs to train wait staff, cooks and shift managers and hire and staff each shift accordingly. For the price of the food, the service we received, the quality of food (that was not eaten) honestly McDonald's probably would have...

I placed an online order at 10:45 am, for a surprise for my grandkids... anticipating a busy night at the restaurant due to Valentines Day, plenty of time for the restaurant to prepare it. Apparently this staff have zero organizational skills/planning skills. I received the text at 5:36 pm that my order was ready (I scheduled my pick up for 5:40 pm) I arrived and checked in at 5:42 pm, there were no pick up parking spaces available I told the woman exactly where I was parked she checked me in. Waiting.....waiting....I attempted to enter the door it was flooded with people waiting. I call again now it's been 45 minutes since I arrived. Of course I get the excuse that we are super busy...that's not my problem. I planned ahead of time which you should have done as well, your busy I get it but again not my problem....you sent a text saying my order was ready I arrive an hour later still no food! They put me through to the GM...no care, concern, no apologies., his name is Ken or Kevin....I was fuming at this point so name is not relevant to me now. I asked is my food ready, his response was if we didn't bring it to you it's not ready! I asked why did I receive the text that it was ready he said I can't answer that! WTH....AND THIS IS A GENERAL MANAGER???? We frequent this restaurant often, usually our party is 4 or more, which you know is a pretty good size bill...well no more....WE WILL NOT RETURN TO THE OLIVE GARDEN IN FARMINGTON NEW MEXICO AGAIN! THE EMPLOYEES AT MCDONALDS HAVE MORE EXPERIENCE THEN THESE YAHOOS!!!! HORRIBLE CUSTOMER SERVICE, MANAGEMENT IS A JOKE...THEY NEED TO RETRAIN THESE PEOPLE OR FIND ONES THAT CAN PERFORM THEIR JOB DUTIES WITH COMMON SENSE, COURTESY AND A TOUCH...