"sf" > wrote in message
...
> On Sun, 9 Jan 2005 12:56:19 -0800, "Nexis" >
> wrote:
>
> > Wow...that's pretty bad. I've had service like that at Chevy's (which
is why
> > I never go there anymore) but not at Outback. I've had problems there,
don't
> > mistake me, but they were well handled by the manager when the time
came.
> > For example, I ordered a strip medium. It came out well done.
>
> Chevy's has steak? They have steak fajitas, but I'm not
> aware of a true steak on the menu. My husband says that
> they have a steak that we order at an El Salvadoran
> restaurant (can't remember what it's called) that is
> marinated in cilantro and a bunch of other stuff. It's very
> thin, so we don't even try to tell them what "doneness" we
> want - they cook it and we eat it. I usually order it with
> grilled garlic shrimp (Salvadoran surf & turf), cut the
> steak into strips and eat it with the shrimp rolled in a
> tortilla. YUM!

I was referring to service, not steak
Chevy's service, IMHO, sucks big time, at least 90% of the time. And the
salsa just isn't what it used to be.

>
> > I informed the
> > server that it was overdone, and she argued, saying that she'd told me
when
> > I ordered that it would have a dark pink center. I showed her the steak
and
> > challenged her to show me any shade of pink. She stomped off with the
steak
> > in hand and returned ten minutes later with the SAME STEAK. They'd
cooked it
> > even more, and returned it to me.
>
> I think she (or the kitchen crew) was too used to people
> complaining about the slightest bit of pink and ran on
> automatic after that.

Probably, but not a very good excuse. She was just tuned out from the
beginning and it was all downhill from there.

>
> > I laughed myself silly and in-between
> > gasps for air, requested the presence of the manager. He apologized
> > profusely and offered to personally make me another steak. He also
offered
> > dessert for everyone at the table, and then proceeded to bring me 2
gift
> > certificates for $20 each. Now *that*, my friends, is a manager.
>
> All's well that ends well!
>
> Speaking of sending things back... don't get me started
> about eggs benedict! My family cringes and always tries to
> disuade me from ordering it when I see it on the menu,
> because they know there's a good chance there will be a
> "problem". Hey, why put it on your menu if you can't make
> it right? I'm not even talking about the sauce (which is
> usually wrong)... who on earth wants a HARD egg benedict?
> SHEESH.
>
> sf

LOL....you would get along with my husband...he shares your sentiments on
eggs benedict. He loves the dish, but can rarely find a decent version of it
in restaurants. The last time he did, it was a waffle place outside of Coos
Bay. Everything we had there was divine. The waffles, his eggs benedict, his
brothers omelet, all of it. And personally, I absolutely loved their triple
berry sauce that was served with the waffles and pancakes. Raspberries,
blackberries and strawberries. Yum!

kimberly