| Author |
Message |
    
jenaclaree
New member
Username: jenaclaree
Post Number: 35
Registered: 01-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 14, 2005 - 01:26 pm: | 
|
Can anyone tell me when Outback became so good? I used to go there and the food was just ok. Nothing great but still good. You get what you pay for right? Anyway i was complaining to some of the teachers I work with about how much i pay for lobster because seafood is my favorite. They suggested i start eating at Outback. So I went and got a 3 lobster tail dinner for $23.50!!!!!! They also have the best butter for lobster tails. i think they squeeze lemon in it. Anyway sorry to get off track and make everyone hungry. Has Outback always been this good or is this new? Have I been missing out? Also there is always at least an hours wait (which is ok since they have call ahead seating). So everyone must love them. |
jammie
New member
Username: jammie
Post Number: 341
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 14, 2005 - 11:17 pm: |
|
Really Jena? I have been to the Outback, several times about 7 years ago. I wasnt so impressed, so I started going to the Road house. I dont think the Outback was bad just a little over rated and over priced. I guess I will have to give them a try again. Did you go to the one on Okeechobe blvd.? |
jenaclaree
New member
Username: jenaclaree
Post Number: 43
Registered: 01-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 15, 2005 - 07:58 am: |
|
No I live in boca so i went there. I used to work at Roadhouse years ago. it was my first serving job. It was the worst serving job in the whole world. You had about 2 1/2 hhours of sidework when you were done. You actually had to sweep up all those peanuts, do your tables and sidework like cutting lemons or filling ice bins. Here's the thing. They would not check your sidework until you were ready to walk out the door. So if say you had to marry and clean condiments and you finished then someone came and put back some condiments fromt heir table it was still your responsibility. Awful!!!! So now I won't eat there either. But Outback was defintely better anyway. Lobster tails! |
nuvola09
New member
Username: nuvola09
Post Number: 139
Registered: 11-2004
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 15, 2005 - 09:32 am: |
|
My friend just got a job at an Outback here in Rhode Island, and apparently they make all their food fresh the day of. They don't freeze or pre-prepare anything. Everything is cooked to order and NEVER microwaved.
I agree that there menu is more expensive than most chain restaurants, but they've really up'ed their quality.
They also get meat and seafood shipments twice a week, I think. Impressive, by my standards, for a chain restaurant.
"Some people have yoga, I have waitressing." - unknown
|
jammie
New member
Username: jammie
Post Number: 343
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, February 16, 2005 - 08:22 am: |
|
jena, Im also a southern floridian, so I was able to figure your geographical location. Things I have picked up from your posts over the months.Thanks for the info, I will try Outback again. |
jenaclaree
New member
Username: jenaclaree
Post Number: 46
Registered: 01-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, February 16, 2005 - 11:06 am: |
|
Definitely. Do you go to Legal Seafoods in City pLace that;s good too. Expensive though. |
jammie
New member
Username: jammie
Post Number: 348
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, February 16, 2005 - 10:26 pm: |
|
I have heard nothing but good about Legal Seafood!!!!!! Its on my list.
The Sunday house in Delray, its a must for you Jena. I really think you would like it. We sat in one of the private outside gazebos, surrounded by streams and gardens.Great atmosphere. |
outback_zach
New member
Username: outback_zach
Post Number: 2
Registered: 02-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, February 22, 2005 - 07:06 pm: |
|
I currently work at outback and I would hope that you wouldnt expect anything but the best. Ive worked there for awhile and I couldnt think of a better place to work as a teenager. Its a just an all around great place for the customers and workers. I hope you visit your outback again. |
jammie
New member
Username: jammie
Post Number: 380
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, February 23, 2005 - 10:09 am: |
|
I will zach. I just thought it was okay, not great. Then you have the wait and the prices.... But Im going back about maybe 7 years. I am anxious to give it another try.
Maybe it could have been he company, my exhusband, GRRR!! |
jenaclaree
New member
Username: jenaclaree
Post Number: 56
Registered: 01-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, February 23, 2005 - 01:15 pm: |
|
I was just there last week and it was awesome. Make sure to call ahead though! |
server7
New member
Username: server7
Post Number: 2
Registered: 06-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, June 15, 2005 - 02:59 am: |
|
I work as a server at Outback and I'd like to thank you for your compliments! At Outback we have three commitments to our customers: serious food, concentrated service, and "no rules."
Serious food means brand names (Morton's Salt, Daisy sour cream, Heinz ketchup, Domino's sugar), hot food that is served HOT (did you notice your steak is on a hot plate and your salad is in a frozen bowl?), consistency (your 9 oz. filet will weigh no more and no less), freshness (Outbacks don't open until dinner time, but a manager arrives with preppers at about 6 or 7 a.m. to begin all the fresh prep that is required for one dinner shift), knowlege (all new Outbackers are required to take a test on the ENTIRE menu, including every ingredient in everything we offer, BEFORE they are even allowed to begin training...this means that when you ask me if there is mayonnaise in the Bloom sauce, I can answer confidently that is a mayonnaise horseradish sauce that we prepare in-house daily), and shelf life (we write the date on everything we prep and everything has a shelf life, whether it be half a shift or three days...this is not when the food goes bad, but rather when the taste changes).
Concentrated service means that we are refilling your drinks before they are empty and without asking you first, we are suggestively selling bar drinks, add-ons (adding a lobster tail to your steak, or maybe trying the Wallaby Darned drink with a shot of Chambord), we are hand-writing tickets for the kitchen so they can clearly understand what you have ordered, and we are genuinely concerned about your experience.
No rules means that when you order the Filet and you want it well done and butterflied, with extra salad dressing and no onions or croutons on your salad, with a side of cabernet sauce, with a side of broccoli with cheese to go, with steak sauce, and with an add-on of coconut shrimp...we will smile and gladly write out everthing you've requested clearly so the kitchen prepares exactly what you want.
I am proud to work for Outback, and I am very excited that you've noticed us! |
jammie
New member
Username: jammie
Post Number: 604
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, June 15, 2005 - 09:29 am: |
|
Server7, thats nice you take pride in you place of employment. Im sure it shows!
Outback was a place I had considered for employemnt a year and a half ago when I was between jobs. I did land a great job with benefits, I know a couple of people that work there, so I already knew what kind of income to expect. |
gael
New member
Username: gael
Post Number: 1
Registered: 06-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, June 30, 2005 - 12:35 am: |
|
I work at an Outback, as well. I'm proud to work for the company. I gladly tell my customers we make everything fresh, nothing has a chance to go bad, and that we'll do anything we can to please them.
We had a little girl throw a fit for some spaghetti (no other pastas would do) one day, so my manager ran up to Wal-Mart, bought some, spaghetti, and cooked it for her.
Yes, we're a bit more expensive, but I know that with that extra money, you're getting excellent food, service, and hospitality.
May I say that server test is horrible? You get points taken off for missing one incredient, and if you don't get above a 90%, you won't be put on the floor. People who have failed our test end up as hosts, usually.
My manager also urges us to make customer connections. He wants us to come away knowing something about our tables. Maybe they have grandkids in Florida? Maybe they are taking a vacation next week? Chat with them a bit here and there! (Don't irritate them, though!)
I'm one of the only employees who takes pride in wearing all their pins. I won't go into work without all of my pins on! I earned them, and I will show them off! |
pokervixxen
New member
Username: pokervixxen
Post Number: 4
Registered: 06-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, July 01, 2005 - 05:37 pm: |
|
I worked as corporate trainer at OB for five years, even after working there that long I still love the food. The handwritten ticket writing is ridiculous in my opinion, especially when it comes to adding on. For the millions of dollars they bring in, one would think that they could come up with a decent computer system. Other than that, I have no complaints with working there. It is an excellent training ground for young servers and it is probably the reason I now average the high income I do. |