Outback Steakhouse — Restaurant in Georgia

So, the first time we went, we got seated immediately, our server came and took our drink order and then disappeared, I mean literally. So I went to the hostesses table and asked to be moved to a different section because there is no way it takes 20 minutes for two sprites, one with no ice, the other with lite ice. I was immediately met with, oh no that's our best server, I can assure you there is no one better I'll get someone to you right away. So another 5 minutes goes by and a manager surfaces to apologize and asks what we want etc..

At this time our server comes out with like 10 drinks. She had taken drink orders for the other tables who had came in well after us and decided to serve us all at the same time. This is unacceptable, nevertheless she and the mgr apologized, the rest of the night was fine except they burnt the blooming onion and it was terribly greasy. It was removed the rest of the food and drink -and service was good.

Second time was a dew days ago. Things started off okay. The person who greeted us was also our server. He was okay. Long story short, we order blooming petals for the appetizer. They came out 3rd petal into them, a long piece of hair was connected to two petals stuck together. We notified him, he said he'll get a manager; he didn't remove them. A manager came to our table with our server, and asked what was the issue, I showed her the petal and hair, she immediately apologized and said can I make you another? I said sure minus the hair, our waiter then says, "I already told them to drop another one."

It never comes, 15 minutes later our food comes- we inspected it, it was good, but I told him the petal never came and we don't want it now because it was supposed to be the appetizer (I said entree' by mistake, which the waiter immediately corrected to appetizer) if you knew that, then where is it?

Anyway, he said he would ask his manager to remove it. Here's the point, if you really told them to drop another one, why did it come out well after our food, and especially after I told you we didn't want it anymore. Second, it's important to offer the level of service you would want to receive, whether you're the manager or the janitor. Don't make excuses, know the job, do the job. They gave me a free blooming onion coupon which I gave back, because I won't be returning.

Yes, I did tip the waiter because regardless of how mediocre his service was, it wasn't the worst I've had and besides it's Christmas time.

They get two stars because the service (which has a lot to do with training) and obviously because...

I would like to preface this by saying I have not eaten at an outback since the late 90s. (Yes, totally aging myself ) My partner and I were looking for something super low key in the area on Friday night and he had never been to an Outback. To be honest, I was expecting to have a quick, unassuming meal and be done with it. What followed was completely surprising experience. First, I recently left Luxury Hospitality after 25 years because people have 100% become unbearable. Restaurants, especially chain restaurants, are completely short staffed, underfunded, exhausted and just, in general, trying to survive. Suffice to say, I wasn’t expecting the Ritz. But what I did get was better than my last experience at The Ritz. Our Server was Derick and if I could poach him to work for me I would in a heartbeat. It wasn’t just his service but his general demeaner that seemed to say “Hey, we are all just trying to survive this world together so let’s just enjoy the little bit that we can right now.” It wasn’t the corporate idea of greeting in 30 seconds, two minutes two bites, etc. His service was genuine, not because he loves his job but because he is a genuine person. He was like that with each table (even the difficult ones), all while training a new server. The Food – the food was really good! (I know, the tone of surprise) The Blooming Onion was exactly how I remembered it to be, and I had my “usual” from the 90s. 12oz prime rib, salad and loaded potato. It was so good! Perfectly cooked. My partner had the filet and again, perfectly cooked and he ate everything on his plate. But the piece de la resistance…THE BREAD. The warm, delicious loaf of bread and butter, just I remembered. The drinks from the bar were so delicious. Perfectly balanced and refreshing. And watching the Bar Team, they were so welcoming of all their bar guests. So, few things… All employees have the potential to be your “best employee” if they feel supported by their Management Team. The Guest isn’t always right, times are different now, and support means more than just hearing the “bad” and how they can improve. Support is thanking the Team at the end of a hard night, recognizing Team Members for little things, listening to them and understanding that we are all just trying to live our best lives and pay the rent. None of us are above a meal at a local Chain Restaurant to support our Local Community that are working there to earn a living. The Blooming Onion still reigns supreme! Thank you for a wonderful experience and we...

Terribly disappointed. It was a late evening we decided at 8:30 to go get a steak. It was my daughter, her husband, my granddaughter and myself. Our service was mediocre. She was very impersonal, but insisted on calling me “Mama”. Everything was ok until we received the food. My daughter and I both ordered steak and shrimp and my son-in-law ordered prime rib well done and my granddaughter ordered a steak well done with salad. Three of the four plates were just fine. Actually my steak was fantastic. The prime rib that came out with our meals was Pinkish red. I’ve worked in the restaurant business 40 years. 25 years cooking and 15 years serving, I know, especially at a corporate restaurant at least four people put their eyes on that meal before it came to the table. Why is the steak almost red and it was ordered well done? Me being Mama I interjected the plate to be sat on the table because it was red and it was obvious it was not well done! I told the server he will not eat that. Please cook it well done. OK fine. The kitchen made a mistake and so did the expo, the manager and the people that walked the food to the table. At this time, it’s time to make up for the mistake that everyone made! Still no attention! No apologies! No interest in making sure we are OK. In the meantime! 40 minutes later, it finally came to the table and it still wasn’t done! I pulled the server aside and I told the server they need to throw it on the grill for a few minutes on each side. Then it took another 20 minutes. The server would walk by several times without even acknowledging! I saw the manager standing behind my daughter watching our table, but not once did he come talk to us. No interest in making us more comfortable or even apologizing for the mishap. My daughter is not a complainer and my son in law was trying the whole experience to be friendly to the server and she never warmed up! I’m gonna say this… It’s no wonder why the restaurant business (kitchen and waitstaff) gets no respect. Being a server many years myself I’ve always given much respect. We are very pleasant people. We never complain! But this time I couldn’t wait to get home to write this review! Both my daughter and my Son-in-law make great money. We could’ve went further into the city for a $100 steak but we decided to go to outback because I love outback steaks. Mine was great but never again! I was embarrassed! Never in my life have we ever given a 10% tip, but we...