- Report: #97598
Complaint Review: Texas Roadhouse
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| Texas Roadhouse 4993 Westone Plaza
Chantilly, Virginia U.S.A. |
|
Texas Roadhouse Meat Not Cooked (well Done is red/pink I do not think so) Chantilly Virginia
*UPDATE Employee: Here's the skinny..
*UPDATE Employee: Please read
*Consumer Suggestion: Prime Rib
*Consumer Comment: Texas roadhouse
*Consumer Comment: What's Up Dog ..The steak went back 4 times
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Stopped in for dinner. Ordered a well done Prime-Rib. I've been to the same restaurant before and was disappointed on a medium-well selection of cooking the steak I ordered. But this time, after ordering it "well done" it came to the table very pink in color.
I do not patronize the Outback Steakhouse restaurant for the same reason - the meat is not cooked.
Our waitress was named Joyce and was a very good waitress with all the service. She took the Prime Rib that was ordered "well done" back to the kitchen as I asked. It had been about 40 minutes, since we ordered and finally received the "not well done" Prime Rib. At that point, I asked Joyce to just leave the side order of ribs, so I could eat something. About 8 minutes later, a male server brought back the same "not well done" prime rib, that appeared to be in the same condition, looking the very same way it had when it left the table the first time. Not a thing was done - except time had passed. Then, Ms.Jaime M. Ator, whose card says she is the "Bar Manager" came to my table abour 5 minutes later to tell me that the were cutting a new piece of Prime-Rib to prepare for my dinner and that because the Prime Rib is already cooked well done, it would not take an additional 40 minutes to prepare again.
MY POINT THEN BECAME - WHY COULDN'T IT HAVE BEEN BROUGHT TO ME 15 MINUTES EARLIER? and why 40 mins for the first time? My wife had a ground sirloin (very well done) and it was very well done as she likes. I've been to your restaurant 3 times to eat THE FIRST time was bad, SECOND time was good to AVERAGE for the cost of the meal. Now this time? Your new Manager, Mr. Shawn Page does not spend the time needed to resolve issues such as these. I was told he be in the next day at 3pm. He would be informed by either Joyce or Ms. Ator. I was not available when he phoned my home, which appeared to be around 5:00 pm. I was home at 7:00 pm to call him, but he was not there. I talked to Mr. Todd Smith. His answer was to just try the restaurant again. MY POINT, WHY?
The immaturity of the way the staff conducts itself is like a social party. This occurs around the front door area and they are at rare form from other restaurants we patronize. They did not move out of the way so patrons could easily pass in or out of the restaurant. Were eating plates of food and came from the kitchen area chewing and with food in hand while they were at the front area. They talked very loudly amoung themselves and ignored patrons. I'm sure the tables nearby the front area cannot enjoy their meal with this kind of environment.
Today (Sunday July 4th at 3:30 pm) I had an opportunity to call this same restaurant. A Mr. Mirsha Aquilera answered the Texas Roadhouse phone by saying..."Hey Brother, what you want?" I then asked him what his name was and to spell it. We got into a lengthy conversation - where he just wanted to know who I was. (I wish Jesse Griffith would have been the one calling your restaurant to hear how the phone is being answered.) I asked for a manager and then Bobby got on the phone. He seemed to say that there was nothing wrong with the way Mirsha had answered the phone, in fact he pretty much laughed about the whole situation. I asked Bobby if he was a Manager, and he said yes. So, I asked for Todd Smith. Mr. Smith said that Mr. Page is off for the next 2 days and that he had relayed my message to him about 8:00pm yesterday. He also had notified Jesse Griffith about my concerns of the meal incident. Therefore, I have chosen to use this e-mail contact as a way to tell you what experience I had both while attempting to dine and calling today.
Harlan
Manassas, Virginia
U.S.A.
I do not patronize the Outback Steakhouse restaurant for the same reason - the meat is not cooked.
Our waitress was named Joyce and was a very good waitress with all the service. She took the Prime Rib that was ordered "well done" back to the kitchen as I asked. It had been about 40 minutes, since we ordered and finally received the "not well done" Prime Rib. At that point, I asked Joyce to just leave the side order of ribs, so I could eat something. About 8 minutes later, a male server brought back the same "not well done" prime rib, that appeared to be in the same condition, looking the very same way it had when it left the table the first time. Not a thing was done - except time had passed. Then, Ms.Jaime M. Ator, whose card says she is the "Bar Manager" came to my table abour 5 minutes later to tell me that the were cutting a new piece of Prime-Rib to prepare for my dinner and that because the Prime Rib is already cooked well done, it would not take an additional 40 minutes to prepare again.
MY POINT THEN BECAME - WHY COULDN'T IT HAVE BEEN BROUGHT TO ME 15 MINUTES EARLIER? and why 40 mins for the first time? My wife had a ground sirloin (very well done) and it was very well done as she likes. I've been to your restaurant 3 times to eat THE FIRST time was bad, SECOND time was good to AVERAGE for the cost of the meal. Now this time? Your new Manager, Mr. Shawn Page does not spend the time needed to resolve issues such as these. I was told he be in the next day at 3pm. He would be informed by either Joyce or Ms. Ator. I was not available when he phoned my home, which appeared to be around 5:00 pm. I was home at 7:00 pm to call him, but he was not there. I talked to Mr. Todd Smith. His answer was to just try the restaurant again. MY POINT, WHY?
The immaturity of the way the staff conducts itself is like a social party. This occurs around the front door area and they are at rare form from other restaurants we patronize. They did not move out of the way so patrons could easily pass in or out of the restaurant. Were eating plates of food and came from the kitchen area chewing and with food in hand while they were at the front area. They talked very loudly amoung themselves and ignored patrons. I'm sure the tables nearby the front area cannot enjoy their meal with this kind of environment.
Today (Sunday July 4th at 3:30 pm) I had an opportunity to call this same restaurant. A Mr. Mirsha Aquilera answered the Texas Roadhouse phone by saying..."Hey Brother, what you want?" I then asked him what his name was and to spell it. We got into a lengthy conversation - where he just wanted to know who I was. (I wish Jesse Griffith would have been the one calling your restaurant to hear how the phone is being answered.) I asked for a manager and then Bobby got on the phone. He seemed to say that there was nothing wrong with the way Mirsha had answered the phone, in fact he pretty much laughed about the whole situation. I asked Bobby if he was a Manager, and he said yes. So, I asked for Todd Smith. Mr. Smith said that Mr. Page is off for the next 2 days and that he had relayed my message to him about 8:00pm yesterday. He also had notified Jesse Griffith about my concerns of the meal incident. Therefore, I have chosen to use this e-mail contact as a way to tell you what experience I had both while attempting to dine and calling today.
Harlan
Manassas, Virginia
U.S.A.
This report was posted on Ripoff Report on 07/04/2004 05:53 PM and is a permanent record located here: http://www.ripoffreport.com/r/Texas-Roadhouse/Chantilly-Virginia-20151/Texas-Roadhouse-Meat-Not-Cooked-well-Done-is-redpink-I-do-not-think-so-Chantilly-Virgin-97598. The posting time indicated is Arizona local time. Arizona does not observe daylight savings so the post time may be Mountain or Pacific depending on the time of year.
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I am and employee of Texas roadhouse. I work as a server and food expoditer. I don't understand why you would order prime rib if you don't know anything about it. Like previously started, a sirlion or regular steaks readiness is determined by time, texture, and looks. Prime is determined only by tempurature and the caramelization of the meat.
A perfect example is this: Prime rib and a ribeye steak are the exact same cut of meat. The only difference is how they are cooked. If you order a steak well done, it is grilled and it will come out all brown, cooked fully, no pink or blood. A prime however is slow roasted in the aju sauce causeing it to not turn brown but get just a darker pink.
Overall, well done prime and a well done steak are cooked to the exact same tempurature it's just how they are cooked that makes them look different. there is no possible way for a prime rib to be cooked as brown as a regular steak unless you stick it in the broiler and burn it black.
Prime means best quality and rarest cut.
I'm not trying to sound rude, but I suggest knowing exactly what you're ordering before you order it and complain. I'm sorry none of the managers who brought out your steak could take 2 minutes out the the 40 you spent waiting for it in the first place to explain this to you. That's a little ridiculous. We want you to keep coming back for our food and service, but if you're not recieving the explaination as to why your food isn't the way you would like it, it doesn't make for very good guest service. And as a current employee of a another location, I apologize on this store's behalf.
A perfect example is this: Prime rib and a ribeye steak are the exact same cut of meat. The only difference is how they are cooked. If you order a steak well done, it is grilled and it will come out all brown, cooked fully, no pink or blood. A prime however is slow roasted in the aju sauce causeing it to not turn brown but get just a darker pink.
Overall, well done prime and a well done steak are cooked to the exact same tempurature it's just how they are cooked that makes them look different. there is no possible way for a prime rib to be cooked as brown as a regular steak unless you stick it in the broiler and burn it black.
Prime means best quality and rarest cut.
I'm not trying to sound rude, but I suggest knowing exactly what you're ordering before you order it and complain. I'm sorry none of the managers who brought out your steak could take 2 minutes out the the 40 you spent waiting for it in the first place to explain this to you. That's a little ridiculous. We want you to keep coming back for our food and service, but if you're not recieving the explaination as to why your food isn't the way you would like it, it doesn't make for very good guest service. And as a current employee of a another location, I apologize on this store's behalf.
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I am an employee of a Texas Roadhouse. I am sorry about your experience, but did want to give you a little insight into the ordering of prime rib. When you order any other steak well done, there should be no pink. Medium well, there is a slightly-pink center. However, prime rib is different. The methods of determining temperature are a bit different. Where a well done steak (sirloin, new york, etc) should be free of any pink, a well done piece of prime rib is determined not by appearance, but by temperature. Therefore, well done prime rib may be a little pink.
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Do NOT order Prime Rib Well Done! It's a travesty and should be illegal. If you must have your beef well done perhaps you'd be happier with the hamburger steak with ketchup, otherwise quit ordering and ruining wonderful cuts of beef with your affinity with cremation. Rarer does not equal raw! It's merely the level of carmelization of the meat! Please research the Maillard reaction and stop ordering any beer "well-done."
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What's this? #4 Consumer Comment
Texas roadhouse
AUTHOR: Alexy - (U.S.A.)
SUBMITTED: Wednesday, December 13, 2006
Texas Roadhouse in particular that Texas roadhouse is now (in)famous for its total lack of customer service. If you remember back on May 8th of 2006 two police officers were ambushed and shot dead across the street at the Sully District Station. The road was closed while it was investigated and later that week the road was colsed for the funerals of the officers as they passed their station. the manager travis Dostiner then sent a letter to the police station asking that the fines for their alarm that kept going off be removed since they lost buisness whn the road was closed. the story made national news about who insensitive the corprate amreican buisness has become pleas search under google and you will find the articles I am speaking of
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What's this? #5 Consumer Comment
What's Up Dog ..The steak went back 4 times
AUTHOR: Cory - (U.S.A.)
SUBMITTED: Tuesday, July 06, 2004
Went to cracker barrel, oreder a steak medium rare and received the rawest piece of cow I've ever seen. When I pooked it with a fork it mooed. The steak went back 4 times. The 5th time, they brought me a new steak alltogeather. One of their managers came by my store, I told him of my experience and he gave me 2 free meals, my wife and I had a wonderful experience. Was in the mall last week and went into one of those sports shoes places. Blaring rap music and the salesmen walks up to me and says "What's up Dog". I ignored him compleatly, he got pissed off and walked off. These people don't have a clue.
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