r/mildlyinfuriating • u/Savage_Mindset • Aug 22 '26

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 :)

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u/ForensicPathology Aug 23 '26

Thousands and thousands of people don't know the difference, so if the chain can trick people to save money, they will.

92

u/brenkosaur Aug 23 '26

I dont think a chef cares about saving money for a corporate chain restaurant.

122

u/pantry-pisser Aug 23 '26

Nah he's selling em out the back. That's why it's called Outback

1

u/Nice_But_Whole Aug 23 '26

lol dammit you beat me to it!

6

u/apadin1 Aug 23 '26

Is it possible the manager is trying to save money to boost the profits for this particular franchise?

2

u/Fun_Ebb_6232 Aug 23 '26

Yes, and kitchen managers at these chains often have bonuses that are tied to their food costs keeping under certain amounts.  

It's also possible just a dumb chef grabbed the wrong steak, or mixed them up on the grill

2

u/captainmeezy Aug 23 '26

As someone who works in the industry I’d place my money on a poorly trained new hire that doesn’t know the difference. Many chain restaurants, and really the industry as a whole, have high employee turnover

2

u/originaljbw Aug 23 '26

The kitchen manager may have bonuses tied to keeping food costs in check.

To many recooks can tank food cost. Sneaking a cheaper steak in for a more expensive here and there is a sly way to try to improve the numbers.

0

u/eltrombones Aug 23 '26

At least trim up a Teres major and play make believe