Do u dont wanna
A restaurant tried to pull a switch-a-roo on the type of meat I was served.
So a group of us went to a local popular American chain steakhouse restaurant and all ordered different dishes. I ordered a filet, when my food arrived, I thought the steak looked more like a sirloin than a filet.
Upon taking my first bite it was chewy and not buttery like a filet. It was supposed to be an 8oz filet, it was more like 12oz sirloin, 2nd bite confirmed it was definitely not a filet.
I must’ve been visibly upset because the manager walked over and asked if everything was ok, to which I questioned the cut. She said it was a filet (but I think she went based on the toppings that are only offered on the filet). I said hmm ok, I guess.
She offered to switch it if I was not happy, I said it was fine, however, she insisted, so I accepted.. The second steak was a filet, appearance, taste and texture.. only the cook made it EXTRA peppery for me.. jokes on them I appreciated the extra pepper :)
Which is how they do it at Outback. If they don’t have like 3 sent back a night for being overly seasoned, then they are not being seasoned enough. I wish they still had the wood grill steaks.
They were so good! Until recently I was going because they still hand breaded the chicken strips but now they’ve switched and they’re so gross. End of an era!
Longhorn employee here. Our policy (same as outback) is a generously seasoned steak. We call it “boldly seasoned”. Don’t know how they word it but yeah, it’s policy. FYI we still hand bread every order of nuggies and it really is like the #2 sold thing on the menu so if that is your jam, come see us!
I'll be honest with you. It was just the same propane grill with wood smoldering underneath in the drip trays. And it was never replenished during service. It was too much much of a pain in the ass when you've got 20 slips hanging and the printer is spitting out more. The couple of logs under there that were placed before opening were the only ones that went in all night.
What OP experienced was just the cook making an error. The sirloin and fillet are about the same size and shape. Someone just grabbed the wrong steak and the expo missed it too.
Breakdown of the meat fibers? A properly aged and dry brined filet shouldn't need anything else or to even get near a flame to have all the flavor and tenderness it needs.
The last three times we went to Outback, we were served the wrong meals. They asked if we wanted bread, bread never came but when they brought the bill, they then asked if we still wanted bread. I said yes and took it home with us. I don't care to spend money in restaurants where the staff mock people for simply wanting what they ordered and then never bring it.
The last time we went to Outback (which was the last time I will EVER go to Outback) we ordered a couple of beers before we ordered food. Ordered onion straws for a appetizer. We waited and waited. Finally the server comes rushing around the corner of the table next to us with a plate of onion straws and just... stops suddenly. Half the onion straws fly off the plate. She then proceeds to the table and sets the half empty plate down like nothing happened. Still waiting on those beers....
They didn’t want to cook you the first steak they certainly don’t want to cook a third one. Don’t listen to these people saying they’re paid minimum wage and don’t give a shit and fuck with customers. They probably don’t give a shit yeah but they also don’t want to make more work for themselves. If it was over seasoned it was probably an accident.
People who genuinely believe cooks fucking with food is at all common should just stop eating out.
I’ve worked in food service for 25 years and I’ve only seen someone intentionally screw with someone’s food once (they asked for a ridiculous amount of pickles, they received a ridiculous amount of pickles, they were pissed).
People will bitch and moan about annoying customers, they will occasionally make fun of outlandish orders, but the vast majority (like 99.9999%) of the time that’s as far as it goes.
Because then the chef can claim this bloke’s just a whiny asshole and nothing is good enough for him, instead of admitting he fucked up and/or is doing something dodgy with the inventory
Yep, former cook, we don't fuck with food. For that reason. You've complained once already. I am not making the same dish three times. You are no more a person to me than a stray dog that wandered in. You're a ticket number not a target for my grievances, and I will hate making something three times more than I will ever hate even Hitler
Chef? Its an Outback? It's a cook who would rather put extra attention to the remake because they were just about to smoke a cigarette before you sent it back and now they have to wait to cook the steak again to go smoke
You are cattle to cooks. There's no maliciousness there other than malicious compliance like the lady who always sent back her spaghetti for not being hot enough so we made hers like normal and then let Chef Mike polish it off, she loved it and we didn't have to make it again after Mike took extra special care of her. Eventually we just started letting Mike do most of the work because it's clearly what she wanted, hotter than the Devils office and mushy noodles
Could've grabbed out of the wrong drawer, or they needed to restock the filet pan and were too lazy to run to the walk-in, or it actually was a filet but the cut itself was shitty. There's tons of reasons that don't involve maliciousness.
100% It's actually possible for people to make mistakes lol. And as a waitress I can't say I'd really know the differences between cuts at the Olive Garden of steak houses lol
Lol, for sure. I'm no longer a chef, but spent 20 years as one and I've had more than a few customers erroneously claim a steak was not what they ordered. Usually while drunk, frequently a scammer, and occasionally it was someone well-meaning who just didn't know the difference.
In 100% of those cases I just remade the steak to my best ability, and then talked shit about them to the line cooks. But we never purposely served a customer the wrong item, too much pride for that shit.
As a stupid customer, I can totally imagine ordering a steak "medium rare" not really knowing what that was, and getting it and not really wanting it to be THAT rare? Sometimes people are just idiots but not trying to be assholes.
However, a blue steak is just not acceptable lol. And sometimes it's just a mistake that happens in a busy kitchen, you pop it back on and give it some time. I dunno, it doesn't seem like it's gotta be a big deal if the customer isn't being an asshole.
But yeah I get the frustration of ordering "medium rare" and the customer doesn't understand what they're ordering and then gets mad or some shit. As an idiot, I'd probably tell the waitress that I'd like it to be a tad bit more cooked and admit that I wasn't familiar. Still annoying for the back of house, but not a cause to be an asshole as a customer.
(btw I love ordering steak at restaurants because I am TERRIBLE at it at home! Medium rare is what I want, I like it to be a bit red and juicy, but I can understand if someone doesn't eat much steak and gets freaked out I guess? Or ya know, sometimes it comes out sliiiighlty undercooked and it's not the end of the world.)
I have tried for YEARS to make a good steak. Sometimes the gods smile on me and it turns out great and other times it's a disaster. I'm so bad at it. But you do need to know what medium rare is. I like it to be red and juicy!!!! Not RAW, but nice and RED!
We went to Outback a couple of weeks ago. We've decided we will not be going back for a good long while. My food was meh but my kids food.. He ordered chicken fingers. Have you ever seen those cheap frozen no brand chicken fingers. That are barely chicken? His fingers were exactly like those. My child wouldn't even eat them. I had to throw them away.
everytime i have went to outback and someone has ordered a steak THEY ALWAYS MESS IT UP, seriously every time. Sad we had to just stop going there because i love that damn blossoming onion.
We went to an Outback the other day for the first time in very many years. Something was off about my filet but I figured it was just a cheap version because, you know, it’s Outback. If they actually gave me the wrong cut that explains a lot.
Seems like a serious liability, lots of people don't eat pork for religious reasons, falsely advertising/claiming pork is beef could land them in serious hot water
This, and there are people with pork allergies too. My mother can't eat pork at all, or she gets violently ill. She was very upset when the doctor banned bacon and sausage, lol
True, and as one who’s been in that industry their entire life, I haven’t patronized an ihop since I quit day one when the manager started telling me which specific juices to suggest to which races of people that came in. I’m Asian, the manager was Hispanic. You can’t win a morality competition against a corporate entity that lacks all morals. Just don’t go.
Was over 15 years ago, I can’t remember but it was the Mall of America location so lots of tourists and locals(since the twin cities are a massive melting pot). As the Asian guy I do remember him telling me I should only drink grapefruit juice which….i don’t actually think I ever have in my life so that’s fun.
Also, grapefruit is the iconic fruit of "middle aged white couple trying to eat healthy because the husband has high cholesterol" so associating it with Asians (Asian is itself a deeply unhelpful term to refer to what might be the second most diverse collections of cultures, climates, and appearances on earth, after Africans) is bizarre.
Yeah, food allergies *and* religious restrictions. I still remember Taco Bell got sued in the 90s for serving a beef burrito to a Hindu who ordered a bean burrito. Since they look exactly the same from the outside, he had no way of knowing until he'd already bitten into the beef.
They pulled that shit on my 90-year-old father: a chef for like 70+ years.
We took my daughter, her college roomate, pops, and I.. my daughter and I ordered a filet, her roomate and father something chicken. My daughter received a SIRLOIN same proportions you mentioned and I received the filet.
Was a piss-off as they weren't going to make it right at first.
I know private equity is deservedly run through the mud lately, but I will say that the 2008 recession is where a lot of restaurants were on the brink of shutting down operations.
They were then bought out by larger food concerns, continued to stay open, but yes, they were a shadow of themselves. Food quality, portions, service all pretty much halved almost overnight.
Maybe it would have been better to let them all close to see what rose up out of the ashes. Instead we have plastic bread bowls at Olive Garden, inedible burgers at Chili’s, and friggin’ sirloin in place of filet mignon.
Was my first real job at 15, maybe 2005 or so. I can confirm, it used to be quality. In my area they were all owned by Darden, who owned most all of the Outbacks, Red Lobsters, and Olive Gardens. Olive Garden was definitely always meh, but the others were great.
Story time, the last time my wife and I went to apple bees we enjoyed the appetizer, we enjoyed our main course and even went for dessert which was unusual for us.. it was all so delicious..
We get our bill and while we’re waiting at the table for our server to take the check, the girl who was going to clean walked by our table in the bucket dark black dirty water, she proceeded to clean the doors with the rag, then the floors in front of the doors..
We were grossed out at how dark the water was when she walked by us, but here is where it gets worse..
As we pay and are about to leave she proceeds to a table that had just gotten up shortly before and using the same rag wiped down the table… That was the last time we went there.
My mom, Nebraska state 4H meat judging champion, was served a “filet” at Outback that was filet size and shape, but was not a filet. Our family never set foot in Outback again.
I’m not the person who commented, but yes. 4H teaches kids how to judge meat and animals/grade them for quality or whatever, and then the kids compete in “judging competitions” and get awards for judging the best.
THIS. My husband ordered his steak medium and it came out BLUE. Not rare, straight up raw and still cold! When we asked if it could be cooked a little more the waitress rudely told us "lots of people LIKE it that way!" I explained that while that might be true, we ORDERED it medium, how WE like it. Offered to take the appetizer off our bill instead of making the steak right. Never going back.
Wait, so...they didn't fix it??? And you paid your bill and just accepted it? Sorry if it sounds like im blaming you, just wondering the outcome. Im never going back to Outback, either (ordered ribeyes, supposed to be the most flavorful, juicy steak, and they charge accordingly- only they didn't render ANY- and I mean ANY- of the fat- so it was a little bit of meat with giant globs of fat, so gross).
Thats actually wild that they didn't fix the meat. Thats the whole reason people go??? Also the waitress isn't the one having to cook it?? wtaf
Adjusting the doneness isn't even that rare in restaurants....people make mistakes, they don't know what they ordered etc...it's not that big of a deal.
If it was a totally different cut I'd probably just deal with it or ask for a discount but if it's undercooked....like I dont care how shitty the restaurant is I don't want e coli lol
Last time I went, I ordered a philly cheesesteak.
They couldn't even cook that properly, parts were still raw and that's a million times easier to cook as there is no center to the meat, its nearly impossible to serve it under done unless you're blind. Like I seriously don't know how they could've cooked it so badly.
Not outback but Texas Roadhouse. They have these table tablets for you to pay at the table. Well our bill was like 14$ for 30 ounce prime, a steak and rice dish with two apps and a few drinks. Obviously it was wrong and being in the industry my wife and I had to say something.
The server said it was probably the bill from the table before us. Well they comped half our meal anyways. We left a generous tip and they offered us a job lol.
The steaks when you’re cooking them do look similar enough that I wouldn’t be suprised if a less experienced 1-2 year grill cook simply mixed them up. Someone probably ordered a sirloin and got a filet as well. It was probably an honest mistake tbf
You mentioning your chef father made me think of my dad who was a butcher in his youth.
Similar situation where the waiter was serving us steaks. We were in a booth so my food had to be handed to me. The waiter passed it to my mother but it passed my father's eyes and he went "Nope. Not what he ordered."
I was like...ten. I would have never known the difference. I asked how he could tell.the difference and he just said, "Not sure. I could just tell it wasn't right."
Had a similar experience at a local restaurant, but it was with lobster rolls. I now live in an area that does not have lobster, and nobody here is used to the real thing. But I am from New England. So when our local "upscale" place had real Maine lobster rolls on the menu this summer, everyone said I had to try them and that they were so good. Blah blah blah. Anyway, I went. The lobster rolls were huge and were 2 for $15. This was already a huge red flag. But I was with a group and they all insisted I try them. They were 100% a mix of imitation and maybe squat lobster and literally dripping with mayo. And it wasn't even chunked meat. It was finely pulped or minced to where nothing was identifiable, which you would never do to real Maine lobster. So I just had a huge, mayo-slathered pile of bland sea scraps. I didn't finish them. When the waitress asked why, I first said it was too much food, but when pressed I said they were a bit bland. She said real lobster requires "a refined palate" to appreciate. Like, why ask twice if you're just going to lie and be snooty about me not liking it? I just said okay and haven't been back.
Eh, seems like my fake lobster rolls were probably way cheaper than your filet, right? So I think your situation is far worse and worth actually saying something to get it right. Also, you were at a steakhouse, so it's fair to assume if you said something they could get you a fillet. There was no way I was getting real lobster out of that kitchen. Lol. The fun of dining out. Glad you eventually got what you ordered.
Thank you, the reason I feel yours was worse I love lobster, this would Jeopardize my love for lobster.. for years I stopped eating shrimp because bonefish grill served me a bang bang shrimp with one of them still having the tail and intestines intact. I discovered their mistake in my mouth
This happened to us last week! We passed it off as an honest mistake but now I’m feeling like this is part of a larger fraud scheme! I’m sure the savings from the number of people who don’t complain or don’t notice or just don’t care probably helps to perpetuate this! I’m going to write a harshly worded letter to corporate rn…
My mom once ordered a filet at Outback and she also thought it was the wrong cut. She asked the waitress if she was sure it was a filet and her reply was “can you cut it? If you can cut it, it’s a filet.”
Not the same thing, but went to a restaurant years ago for a steak. It came with a sauce, but I wanted it on the side. The steak arrived with the sauce on it.
They took it back to remake. The original steak came back after having been rinsed off and thrown on the grill again. Basically now a steamed steak.
I cut in half then asked them to remake it.
I can’t imagine not sending back an incorrect order. I was a chef for years, and I promise you that you don’t need to feel bad about it. Just be confident and tell them what you want differently. You’re paying for the food, don’t eat a meal you aren’t happy with lmaooo.
I took some friends out one evening to Outback. It was my treat and I gave them choice of restaurant. Everyone asked for a sirloin and I did too, but I had something different about the one I ordered and I can't remember what it was. Anyway I even pointed directly at the steak I wanted and ordered medium rare. The waitress said that only comes medium rare which I thought was odd. When it came out it was obviously a roast and I tried sending it back. The waitress and manager argued with me that I had ordered the roast which was stupid as it was $5 more than the sirloin and I had clearly said sirloin. It was the worst roast I have ever had. It tasted like what I imagine playdough cooked in beef broth would taste like. Never been to an Outback again and never will.
I went to Chick Fillet today, ordered a Spicy Delux, they brought me a Spicy. I went to the register and explained. They appologized and gave me a Spicy Delux, and I got to keep the Spicy.
I had similar experience. They tried to convince me it was a filet. I asked the manger if he thought this was the first time I ordered a filet. He finally relented. Chef came out and apologized. They ran out of filets and he didn’t think I’d notice. Paid our bill and left. Place closed down a week later. They were using up stock. If they had said they were out and let me order a different dinner we would have stayed.
Had this happen at a restaurant, where they basically just got two orders backwards. Mine was supposed to be a filet rare, hers was a ribeye medium. The filet was medium and the ribeye was rare.
Understandable mistake. We did complain. We weren't out paying $100 for a steak dinner to have it done wrong.
The chef came out and cut both to show us (and insist) they were both done right. Apparently he couldn't fathom having gotten them backwards or the server having written it down wrong.
We didn't argue. We just didn't go back. Not because of the mistake - because of how they acted towards us when we complained.
Honest question, not just for OP, but for anyone, but why put “a local popular American chain” just fucking say it bro. They’re not going to kidnap your children. Reddit is pretty god damn anonymous as it is and they’re not going to retaliate even if you call them out with your real name. Tell people so they know, and if other people had the same experience at the same place, then you know it’s shady business practices and not just a mistake of a runner grabbing the wrong plate.
Also people saying I used to work at X place and they did this….just name the company. Don’t do them any favors.
Sometimes it's just poor staffing. My first Morton's experience was in Hong Kong via a random invite from someone we met at a bar the previous night, and I ordered a filet, medium rare. They brought out a filet, but it was clearly close to well-done. I wasn't paying for the meal, and I felt bad, but I protested.
Turns out the kitchen/staff/waiters delivered my steak to someone who was just as unhappy with his beef as I was. I told them to just bring me his, but they refused and remade two steaks because they fucked up the order.
I should note, my wife and most of the native HK'ers, who didn't even ORDER steak, were truly irritated with me for the rest of the evening. But for fuck's sake, if you're paying (back in 2002) $65 for an 8oz filet, it better be the best goddamn filet you've had up to that point. I was young, but I wasn't stupid. That restaurant owed me a great steak, and they didn't deliver it the first time around.
I will say the second one was solid, but I still prefer lower-end steakhouses because they get the fattier meat. However, Morton's is an experience, and they certainly delivered on that front in Hong Kong. It was the first dinner I'd been to with a bill over five thousand dollars. Also the last. I'm not meant to be around money. I worked as a butcher during high school. I know how to steak. I don't know how to interact with money people, to my detriment.
went to outback steakhouse and had to reorder a steak because it was so overseasoned it was literally making my mouth hurt. the second one was overcooked and overseasoned. I just left.
I had a similar situation at the Roo restaurant. Ordered the bone-in ribeye and received a bone-in strip. When I told them it was the wrong cut, they denied it, but I insisted they give me the cut I ordered and it was fixed. You don’t usually see bone-in strips unless someone screws up a t-bone.
Went to a Texas Roadhouse. Fiancé ordered ribeye was given pork.
Now anyone who eats meat knows the difference of cooked meat. The waitress argued that it WAS the ribeye. We were like this looks like pork, not beef. She said “no that’s what beef looks like”
Ma’am we are not stupid. If this is beef we are definitely not eating it because there’s something wrong with it.
Seriously, just stop eating at chain restaurants like this. They’re all just terrible. Surely there’s at least one good independent restaurant in your town? If not, they’re worth the drive.
Well this is a truck stop diner story, so not quite the same…. After driving a cement truck all day ( never mind why) I ordered fried shrimp. What I got was that crabish stuff they make out of some kind of mystery fish shaped vaguely like a shrimp. That was a long long time ago and I need to let it go, but I am still pissed. Thanks for letting me get it off my chest.
If they don’t charge me for the more expensive cut i generally don’t care. If it gets sent back it’s being binned so may as well eat it so it’s not wasted. Usually they will apologize and some places will give you a discount or free desert or something to compensate for the mistake.
Not really though. The manager walked over on her own without getting called to the table and insisted on remaking the dish even after OP refused.
No hate for OP, but they totally lucked into their solution lol
This reminds me of a time I ordered a steak medium rare, and it came out well done.
Waitress asked how it was, so I was honest about it. She offered a remake so I accepted. Came back out also well done.
She asked me again, I said it was well done again. She starts arguing and saying the chefs are adamant it's medium rare. I show her the cut, devoid of any pink, and say, "does this look medium rare to you?". She starts saying I'm wrong, the chefs are right, whilst literally looking square at overcooked grey meat lol.
She then says how it's because the lamps are different in the kitchen than to the restaurant floor, so the meet appears different to the chefs. It's definitely medium rare.
Laughed at the idea, called bullshit, stood my ground. Was like, what do you mean it looks different under the lamps, they haven't cut it open? You cook steak on time and feel, the only thing you're judging externally is the sear...
Anyway never actually got a properly cooked steak. Just it removed from the bill. Just found it funny someone looking me dead in the eyes saying it's medium rare when it's fucking grey through lol, then trying to blame the lighting in the room for something that's obvious to anyone who's ever eaten a steak lol.
Something very similar happened to me and I just came across a photo of the incident the other day and it made me laugh again.
I ordered my steak rare, it came out medium well. The manager (manager!!!) with whom we had a cheeky banter going obliged but when he brought out the replacement he said he took a photo of the original before tossing it, because it was hard to see properly in the basement kitchen, and it was in fact rare. This was said in a sing-song fashion and I think my jaw physically dropped.
When he came around to check on us again, I’d taken a picture of the second steak and said “ok, let’s compare pictures”, also in a jokey passive aggressive way. Bruh, if you’re gonna make it awkward, I’m gonna make it i n t o l e r a b l e. He eventually came round and apologized and comped my meal. I think he must have been having an off day because I genuinely don’t understand what he had to gain from all that lmao. Anyways, here’s the second steak
Considering the difference in price between the two cuts is probably close to 100%, I think catching the restaurant scamming you is easily mildly infuriating.
I had to eat by myself since the rest of my party was done eating 20 minutes before my steak came out.
Edit to add: I wasn’t left alone to eat, but I value my time and my friends time, having to sit there for 20 min after they ate to wait for me to eat and me being the only one eating is uncomfortable. You all are weird for down voting this lol
Similar thing happened to me once. Went out for a Bachelorette party (both brides, marrying each other). I ordered a burger with no mayo. Came out dripping with it. No, I'm not fucking scraping it off, that shit's nasty. So everyone ate while I just sat there waiting for my remake. Of course by the time my food comes back out, every one else is done. Ate the burger, left the fries, because i didn't want people to wait for me any more than they already had.
I always order a sirloin, rare to medium rare. They have the worst time getting a proper cook on a steak. They served me one that was beyond well done, I mean shot gray clear through and tough. Just ghastly.
The manager came over, and they made another steak. It was great this time.
How does a frickin' steak house completely blow the cook level on a steak? That should be the most basic thing they get right!
I've worked at a steakhouse. When it's busy & a broiler gets into the weeds it can go south pretty quick. I've seen guys get behind during a rush with a full grill & about 5-10 minutes after the orders go out steaks are getting sent back. The worst I've seen was at least 10 that were sent back within a 10-15 minute window.
And sometimes they know it's under or overcooked & will get sent back, but expo wants the check now, so they send it instead of holding the whole check waiting for a recook.
I’m sure the restaurant didn’t TRY to pull a switch on you. They made a mistake. I’m assuming this is Outback.
The steaks at Outback are cooked on a flat top under interlocking weights. The cook can’t see the steaks as they cook. It’s done from memorization, organization, and timing. Medium steaks are cooked at the top of the surface, MW and W in the middle, and R and MR at the bottom. An order comes in and the cook selects the steaks and seasons and places them on the flat top in the order that they are on the ticket. Six minutes later, another cook calls out the type and temp of the steaks and the cook lifts each weight and flips the steak and replaces the weight. Six minutes after that the cook that called out the first call calls steaks in order and the flat top cook places them on the appropriate plate and they are slid through the window and they are dressed and trayed up and sent out. So if the cook selects the incorrect steak, or places it out of order, places it on the wrong plate and the expo manager misses it, it can—and does—happen.
They didn’t intentionally do it. They keep a nightly inventory of every steak. The cook is responsible for counting every steak at the beginning and end of every shift and matching them against the sales for the day. If there is a discrepancy, it must be found and accounted for. The cool and the manager on duty have to go through the sales and tickets until it is found. It’s not fun. The difference in cost between the filet and the sirloin is a couple bucks. You’re paying a cook $20 an hour to look for a $2 error.
Source: I did it for many years as a cook and manager.
For me it was I think maybe Smokey Bones, but I ordered a ribeye, which was one of their promotions or limited time offers, and they gave me a sirloin and then when I called them out on it they said it's a trimmed ribeye with the spinalis removed. Which it obviously was not, to which I said okay fine I don't want a steak at all if that's what your steaks are.
This happened to me a longhorn. I ordered a ribeye and they gave me a sirloin. The waiter kept telling me it was a ribeye like I’m a fucking idiot and don’t know the difference. I’m still pissed off and they never brought me a ribeye.
I've had this happen at a legit steakhouse (Beefeaters). I ordered a porterhouse and they gave me a T bone. Some might not complain but the price difference is there for a reason. Both the sirloin and the filet were undersized on what I was served and I wasnt going to pay a porterhouse price for what was obviously a smaller cut.
They ended up knocking the price down to the Tbone and we never went back.
Some restaurant tried to do this to me with fish. I think it was supposed to be sea bass and they gave me cod. The stupid thing is cod is much different than most fish served in restaurants so it was pretty obvious.
I've had similar a few times at Roadhouse. Getting a sirloin instead of a ribeye. Earlier this month it happened again I was just going eat it anyway but it was also overcooked (medium well instead of medium rare) and as grainy as a red delicious apple. By the time the waitress was back everybody else was more or less finished eating and I didn't want make the rest of the family wait for a remake. They took it off the check and offered for me to take it home. I didn't take it home it wasn't worth eating.
I would bet money someone caught the mistake last minute, and the manager let it go out with intent to watch and see if you noticed. When it was clear you noticed, he fixed it.
Im confused, your food came out unpleasant, the manager did the correct thing and fixed your food, then you went online and typed this as if it was some big gotcha moment when literally everything they did is perfectly acceptable.
Wtf....I'm sure you've never made a mistake at work before lol
5.6k
u/BakedPotato241 Aug 22 '26
If this is Outback like I'm thinking it is, I don't think the chefs did anything malicious on the re-do. Their seasoning is just like that.