Outback Steakhouse — Restaurant in Indianapolis

My son is flying home tomorrow so I wanted to take him out for a simple meal rather than force him to eat any more of my cooking. He was satisfied fortunately but again he had been eating meals I prepared. We were seated in a really small booth. We are not overly large people but we were crammed in. The server did the best she could. We ordered cocktails and received them after our appetizers and salads. The server explained that the bar was “backed up” although it was late and the restaurant was empty. My guess is that the bartender was focused on stocking and cleaning so that closing meant walking out the door. The blooming onion was greasy and had those flecks you see when you cook in really old oil. My salad had some bits of rotten lettuce that were slimy and very dark. I was able to easily see it to pick it out. My son and boyfriend’s fillets were “good” I ordered prime rib. It was not a uniform cut meaning part was thin and then part was thick. It was sloppy at best. I was more than disappointed when I discovered that it was nearly impossible to cut it with a steak knife and then impossible to chew. It had no flavor and the horseradish sauce had no horseradish. I needed that flavor. Although the server was a good server she did not ask me if I enjoyed the completely uneaten odd looking piece of meat. I asked for a box to take it home to my dog but then thought it too expensive for my chihuahua. I explained to the server that it was inedible and asked her to take it off the check. She did so without question and apologized profusely explaining that I received one of the last pieces of the prime rib. I so wanted to have her practice and then teach the cook to say “86” the prime rib before serving the scraps. I guess I am critical (per my son and boyfriend) after working in restaurants for decades. I recognize that sometimes mistakes are made (slimy lettuce in premade salads) but I also recognize poor performance (old unfiltered grease and scraps of prime rib). If the kitchen is unable to provide quality and consistency serving a food item then either 86 it off the menu or 86 the cook vs having the customer 86 the restaurant as a future choice for dinner. I was so looking forward to having prime rib but I now know that this restaurant is not the place to order prime rib or blooming onions. And if you plan on have ing a pre dinner cocktail, best do...

So we have been here 3x. We drive 45 minutes away because it's supposed to be cleaner and better service than the one on Shadeland Ave. Every time it seems the service is not very good. This time the manager that evening came out to help I'm guessing a new server. We had 5 different servers and the Manager. Other than the prime rib being way under cooked medium well doesn't mean super red with blood all over your plate 🤢and about 40 percent just soft nasty thick fat, that's not edible. It literally made us all not want to even eat anything..... On top of that , got the wrong sides and didn't receive our other salad, none of those things were too flustering. What really got me was if you ask for something, you may or may not get it and if u ask for 2 things even from the manager 2x, we still only got one thing at a time.. Asking for extra sauce for blooming onion 4x and asked for a straw and waited 10 minutes then appetizer came out from someone else and asked her for a straw, now 2 are supposed to be bringing straws finally after we had almost finished the appetizer I just went to find another server and asked a 3rd time. Lol Even that being said, the young man that was new,I can understand being forgetful while he's still learning,but all the servers other than the host, always seems to be rushed and preoccupied. I have been a server at a few restaurants and my mother has worked as a server for over 35 years. So we completely understand how it can get extremely busy and hectic at times so we get mistakes being made and bad days, but what we don't get is an establishment like this that is a little more expensive,you some what expect that servers will make you feel welcomed and at least appear friendly and attentive. Especially when your main pay is in tips. Lol Idk I guess that's just the way some of us look at it. Id rather be friendly,go the extra mile to make the customers feel one in a million instead of one out of a million so that they are satisfied,happy,leave a good tip and review and they will come back and maybe even request you. I guess with more successful businesses they know they will always have plenty of customers, so they aren't as...

We were seated at a booth that had black crusty things on the seat that also had bits of food stuck in the sides of the bench. The top of the table still had lettuce on it and more crumbs that the male hostess flicked onto the floor. The tops of the booth were covered in dust. We were asked if we wanted lemon in our water but we never received it. When our bread arrived the plates were dirty, when we asked for clean plates we were told oh I just drop that on them but we didnt have anything that color.The salad was good but would have been nice to receive more than just a drizzle of dressing. The baked potato was ok just not very warm(butter not melting). We ordered sour cream but 1 potato clearly had none on it we requested sour cream again and were told ok I'll bring you some if you think there's none on it, when clearly it was Luke warm and not even the butter was melting and no sign that sour cream ever touched it. The prime rib was good had great taste but again it was luke warm. I may sound too picky but I honestly felt like our food sat on the counter too long. Our waitress was very apologetic but when you have to apologize to everyone in your section something needs to be done. I ended up with grease on my shirt from the sides of the table.I was not expecting to walk into a nice restaurant that had muddy prints all over the carpet at the entrance and through out the restaurant. A pile of cleaning towels waist high at the hostess counter in full view of the restaurant. Maybe going at 3pm was too early? I was just expecting a better dining experience for our...