Originally Posted by DBaty (Post 2429866)

We had dinner there last Saturday evening around 7:30. It was a terrible experience. I ordered an 18 ounce bone-in ribeye ($32). The steak I received had a bone of no more than 2 inches and at least a third of the steak was a big blob of fat. When I asked for the manager, I was told "ok, we will get you another one." No apology. The replacement steak that I received looked like a bone-in ribeye but was only about 1/2 thick and also had a huge blob of fat - almost 4 inches in diameter. And the steak had little flavor. It was worse than a cheap breakfast steak you get at a low quality diner. And then the service. It too was terrible. We ordered drinks from our waiter. Three of the 4 drinks arrived via another server. We told him one of the drinks was omitted. About 10 minutes later, I summoned a bus boy and asked for our waiter because we were missing a drink. The drink arrived about 10 minutes later, just before our meals were served. Then we never saw our waiter again until he brought the check. I am forgiving on challenged service when a restaurant is real busy, I can excuse substandard service. But the place was only about 3/4 full. Overall an unacceptable experience and a "never return."

Originally Posted by CoachKandSportsguy (Post 2440230)

Restaurants will usually be hit or miss, given the high turnover, the flakiness of the employees, the high variability in tips, and the low propensity of fixed income seniors to tip enough after a small meal. . . especially with Orlando near by for employment.

Have seen it outside the bubble here in MA, just this week, i ordered a Rachael, and the cook forgot the thousand island dressing and the sauerkraut. Will always go back to the restaurant though, as its local and not a chain, and we seldom see the same servers night in and night out. Chains are no different.. .

Originally Posted by Stu from NYC (Post 2440231)

Would think a large operation like outback would have standards and inspectors to make sure those standards are met. Guess outback doesn't do that. Sad we used to go regularly

Originally Posted by gorillarick (Post 2440002)

UPDATE from previous post: Finally went to the new location. Deja vu all over again.
Dirty tables everywhere, greasy and dirty floor, slow service from bar - after ordering initial drink, OUT of my top 1, 2, and 3 of preferred beers (had to pay more for a beer I really don't like).
Waitress good, and apologetic.
Service not so slow, but made two mistakes (dangit, I even said I wanted ketchup with my fries). Other side was WRONG.
Steak - slightly under medium rare as ordered (better than charred to death I'll admit).
Steak - humpt. A steak with no taste? Yeah, I ordered it with nothing on it, but it should taste like steak.

Recap: Visited Lady Lake Outback, once a year in 2001 thru 2004. SAME exact modus operandi. Never saw a busboy (girl) - too cheap. Never visited by a manager to be asked how was it dude?
Back to my give-it-another-try next year?
Can you imagine being out of their signature beer. Pathetic.

Originally Posted by CoachKandSportsguy (Post 2440234)

Public companies are always under pressure for earnings, and right now, we have slightly elevated inflation from the recent past, an economy where no one is changing jobs much, house prices which are too high to allow for much upward mobility, and so the disposable income sales sector is taking a small hit.

So its just a more challenging environment for everyone. . . especially the restaurant industry. . .

Originally Posted by Normal (Post 2440358)

Why even go to a steak restaurant unless they are offering a Wagyu Prime or aged cut etc? It’s easier to grill at home and put a potato in the oven. Besides, I can have as much wine or beer as I want.

My point, an exceptional meal makes it worth it. A typical sirloin does not rank there for me.

Originally Posted by retiredguy123 (Post 2430023)

Steakhouses are fine, but just don't order a steak. I buy USDA Prime steaks at Publix and cook them myself. The only restaurant nearby where I would order a steak is at Ruth Chris near Orlando. All of the other restaurants are trying to sell low quality beef and pass it off as a good steak. That is why they add salt and other seasonings.

Originally Posted by margaretmattson (Post 2440427)

Has anyone noticed the quality of steak is going downhill everywhere? For years, we bought at Publix. Now, all fat and gristle. Went to Sam's Club, the same god awful meat. Ordered from Allen Brothers, a well known restaurant supplier, and received $300 worth of garbage. Most of the time, the steaks we prefer are not available. We now eat roasts. Anyone know where to buy quality steaks?

Originally Posted by Risuli (Post 2440000)

If you are disappointed in Outback, you could try Texas Roadhouse on 441.

Mon-Thurs, before 5pm, they offer a 6 oz. sirloin and two sides for $12.99.

Wed. they offer an 8 oz. sirloin and two sides for $14.99.

Current prices for a fast food burger, fries and a drink make these offers very reasonable.

Originally Posted by margaretmattson (Post 2440427)

Has anyone noticed the quality of steak is going downhill everywhere? For years, we bought at Publix. Now, all fat and gristle. Went to Sam's Club, the same god awful meat. Ordered from Allen Brothers, a well known restaurant supplier, and received $300 worth of garbage. Most of the time, the steaks we prefer are not available. We now eat roasts. Anyone know where to buy quality steaks?