The Cheesecake Factory — Restaurant in Winter Park

This review comes with mixed feelings, as the food was splendid and our Colombian server, whose name I regret not catching, was exceptional. He was kind, punctual, attentive, and made sure our bottomless strawberry lemonade never ran dry.

However, we encountered a peculiar situation regarding a half cheesecake we had ordered in advance. We were told to ask the server to take it out of the freezer so it wouldn't be frozen upon arrival, and to request a couple of slices after dinner before taking the rest home. The lady who took our order assured us this would work perfectly.

Despite informing our server of this arrangement, when dessert time came, he informed us that the cheesecake was still frozen. We asked if we could have a couple of unfrozen slices included with our pre-ordered half cheesecake. This required managerial intervention.

Enter Josh Rojas, the manager. He seemed rushed and proceeded to quote restaurant policy as to why he couldn't accommodate our request. It turned into a missed opportunity for The Cheesecake Factory to leave us with a positive experience.

Although we had followed the initial instructions given by the lady who took our order, Josh prioritized policy over hospitality and customer satisfaction. It's unfortunate because he may be a nice guy, but some additional training in customer service might prove beneficial for him. Guest services and hospitality play a crucial role in shaping customers' experiences, and it is important that they leave with a great story rather than regret or dissatisfaction. The Cheesecake Factory, known for its delectable food and often commendable service, unfortunately falls short in providing a comfortable dining atmosphere.

The noise level is often overwhelming, creating the impression of eating in a vast, crowded room. To make matters worse, the restaurant tends to be uncomfortably cold. Although individuals have different preferences when it comes to temperature, our experience at the Winter Park location was no exception. One must come prepared with layers or risk a miserable dining experience.

While the food, particularly their signature cheesecake, remains top-notch and the service generally excellent, there is room for improvement when it comes to management's understanding of hospitality. Enhancing this aspect could create memorable stories that attract more patrons to the establishment. In conclusion, our evening at the Cheesecake Factory was a mix of exceptional food and service, marred by an unwelcoming...

So we had some time to kill before a movie, and we saw that the Cheesecake Factory has a decent happy hour menu, so we decide to check it out. We get there, sit in the bar area, and are greeted by our server. I get a Coke Zero because I was dragging and needed caffeine. My girlfriend gets a fancy drink. I forget which one, but she said it was good.

We think that ordering three appetizers to split between the two of us was going to be fine, and it was fine, but it was more than fine. Meaning, these $6 appetizers were actually much, much larger than we expected them to be. It was a pleasant surprise, don't get me wrong. We just had to scarf it all down, because we didn't want to leave leftovers in the car during the movie. More of a me problem. Let's get to the food. From worst to first.

When I say worst, nothing was actually bad here. It was all pretty great. Warm Crab & Artichoke Dip (A Delicious Blend of Crab, Artichokes and Cheese. Served Warn with Grilled Bread). Wow. This was so crabby. They didn't skimp on it in this dish. Every bite was super flavorful and creamy. I have a tip, though. Save some of that complimentary bread from the beginning of your meal, because they definitely don't give you enough grilled bread to make the dip last.

Then, the "Happy Hour Burger" (Double Patties, Double Cheese, Grilled Onions and Special Sauce on a Toasted Brioche Bun). This thing was shockingly large. This is a burger I would pay $12 for at Burger U. Here, it was $6. Crazy. It was actually cooked nicely, too. Not dry or anything. I didn't notice anything truly special about the sauce. Also, the bun is brioche, so it might be a little oily for some people's tastes, but I didn't mind.

The best thing that we ate, hands down, was the Southern Fried Chicken Sliders (Crispy Fried Chicken Breast on Mini-Buns. Served with Lettuce, Tomato and Pickles). The sides are served on the side, so you get to build your own sliders. It also comes with two sauces, a tangy thousand island-type sauce and mayo. The chicken was cooked so well. SO well. It was nice and crispy on the outside, and there was actually enough meat on the insider for me to tell that it was nice and juicy. That's not something I'm used to from chicken sliders.

Overall, this was a great meal for an even better price. I know this place has a reputation for being overpriced and overly unhealthy, but gosh darn it, I enjoyed myself, and I will be back,...

Our party of six visited on August 9, 2025, and this was, without question, the worst-managed restaurant experience I have ever endured.

The reception desk staff were polite, but the host who seated us—a gray-haired older gentleman dressed in all black—was cold, abrasive, and unwelcoming. His first words to us were that the section he was placing us in was “not normally opened on weekends,” delivered with no explanation and a tone that made it clear guests were an inconvenience, not a priority. That set the stage for what would be a disaster from start to finish.

We waited nearly 40 minutes just for basic nonalcoholic drinks. The children’s food arrived over 15 minutes later, and the adults’ meals lagged another 10–20 minutes beyond that. Multiple tables seated well after us were served and eating before our meals ever arrived. This was not just slow service—it was a breakdown in basic operational competence.

When I brought these issues to the manager, Josue Rojas, I was met with one of the most dismissive, argumentative, and unprofessional responses I have ever experienced from restaurant leadership. Rather than listen, investigate, or take ownership, he openly admitted to making “assumptions” about the situation—a damning admission from someone whose job is to manage facts, not fabricate them. He showed no urgency, no accountability, and no skill in resolving guest concerns.

Even more troubling, it was clear that the staff themselves were uncomfortable in his presence. The serving and reception teams carried an air of tension, and the lack of morale was obvious. This speaks to a toxic management culture that hurts both employees and guests.

By the time we were ready to leave, the dysfunction continued—it took far too long to receive our check. When we approached the reception desk to speed things up, Mr. Rojas was again there, this time making faces toward staff in what was clearly a mocking gesture about our party. This juvenile, petty behavior was witnessed by our entire group.

This kind of gross mismanagement and disrespect should never happen to anyone, anywhere—especially not at a national brand like The Cheesecake Factory. This location’s leadership is a liability to your reputation, and I strongly urge corporate to address it before more guests are subjected to what we experienced.

WATCH OUT for the salt shakers, they had rust on the...