The only things I eat from outside is Popeyes and local pizza restaurant, The best steak is the one I cook at home. The pandemic helped me to cook better and delicious, the best food is the one you cook at home, cheaper ,fresher and more delicious.
The last steak house I was at the guy brought me a steak with his thumb on the steak. I asked him why his thumb was on my steak and he said he did not want to drop it again.
you lost me at salting the steaks there's nothing worse than going out spending $50 on a steak and it has no flavor. If it's a thick cut steak it's impossible to over-salt it..
This may be true in New York. Down south the best steakhouses and BBQ joints had sawdust on the floor, dusty trinkets on the walls or as the top two I have ever been to, they only had a single person who did all the work from prep, cook, register and busing tables. Good meat doesn't need to be a pretentious $200 experience.
My favorite Steak House is the oldest steakhouse in Denver. It’s not part of a chain, the decor will certainly not appeal to all. It’s not cheap, but not expensive either. It’s well served by public transport (so having a drink or three isn’t an issue). If you’re up for it they serve “Rocky Mountain oysters” (not my thing).
The number one sign I'm not in a good restaurant, is when everything has a SYSCO logo on it. I mean everything from the silverware, to the plates, the condiments, the cups, napkins, EVERYTHING! This is usually a sign that they are willing to sacrifice quality and flavor in a desperate attempt to stay afloat.
I remember a couple of months ago I went to a new restaurant and the manager said to me was I going to tip the waitress and I said if I feel like it. I don't know if I will go back because I don't have to do anything because I am in the industry as an Executive Chef with 50 years and going to the Culinary Institute of America upstate New York state. I don't like to be pressured. Tips means TO INSURE PROPER SERVICE. I have gone to restaurants and if I have to wait I will leave never to come back besides I wanted to check out the quality of the food and service given the location of the establishment. In the bronx no Manhattan to expensive Brooklyn no,staten Island no probably QUEENS. Jersey to far.
Literally no steakhouse should have a sommelier. They’re extremely rare and you’d only expect them to be in fine dining restaurants going after Michelin stars.
There are 2 reasons why this is a bad vid: They never mentioned that you're in a bad steakhouse (or a restaurant that serves steak) if you find out that they "power thaw" your steak by soaking it in water which drains the blood (the juice and flavor) so before they throw it on the grill, it's already a gray, dry, flavorless pile of crud. They squish the beef by placing a steak weight on top of the beef. Maybe you'll get your steak 30 faster, but you'll end up with a dry piece of meat, even if it's cooked medium.
If I have been before and it was a pleasent experience I would only assume the 'server' who isn't knowlegeable of the menu is "just new there". If they don't know if the Salads are fresh, I assume they are new to the planet. Still, It may be fun especially on a date...dater or datee.
It should be noted that almost every restaurant gets hit up by trouble customers on a daily basis. People looking to get a free meal. People that for whatever reason have no respect for restaurant workers because they don't view it as a "real job". People trying to pull the old short change trick on wait staff when it comes time to settle up. You work in the industry long enough and your patience wears to razor thin.
So one comment about cooking yer steak to order and the rest of this video is about recognizing a shitty restaurant. Which unless yer a child you probably will know already O stars lol
Look a around when you go in to any restaurant,but for the best steak house ,ask more..make sure that they understand your order,are they will bring back what ever they feel.look meat over and sides before you eat. The eyes don’t lie,if it doesn’t feel right time to bounce.
Many guest doesn't understand what a medium rare steak is. It is hilarious watching someone cut the bottom tip of the t-bone and claim the steak is well done. Or the center needs to be red. Only if they cook high temp and not resting the steak, will the center be truly red.
What is a smelly a's. Please pronounce a wine expert correctly. Isnt it the JOB of a voice actor to pronounce a word correctly. Looks like i have to find a new voice actress for steak houses
I once sent a steak back about five times because it was too cooked for me. I like my steak blood rare, but the manager told me they weren't going to serve my steak "raw" because I would get sick and sue the restaurant.
Deecor? Is one to assume you DEEcorate your Christmas Tree? Decor is deckor if you must, Deycor is the correct pronunciation. Certainly NOT DEE-cor. These points mostly refer to Fine Dining Steak House, not your run of the mill chain “steak house”. Imagine sending in a Sommelier to a table in a good ole Texan Steak House, full of cowboy boots n denim. Why even aim this as a “steak house” video?
Exactly! If a restaurant stinks you can bet there is filth in the kitchen, in the rest rooms and dining hall. There is no excuse for filth in a food service business. Once upon a time I was planning to have lunch with my BFF, we arrived with anticipation at a BBQ place at Lake Tahoe, when we entered the establishment, it stunk like a urinal, we entered the dining hall to be greeted by an employee who was setting tables and cleaning up filth from the night before, the tables were being cleared with a nasty broom that was also being used on the floor, there was no soap or water, just the nasty broom, the employee was then placing napkins and utensils onto the dirty table, I should have called the health dept. That BBQ place is no longer in business. Needless to say we left. I can forgive an unskilled bartender more easily than an arrogant one, please never be an arrogant bartender it shows low level education. I am old and have worked and been served in the best of restaurants. Always be polite and gracious. Be clean, and tidy up after guests, I notice who clears away the little annoyances, no customer enjoys debris on the table, I am grateful and will show my appreciation. Also, never judge a book by it's cover, some of the best customers don't appear affluent. It pays to be kind to everyone, if someone is cranky simply suck it up, they may leave you a great tip. Give your employer more than they expect and you will never be in need of a job. Poor performance travels fast, take pride in your service and be the best you can be, you will be remembered and you are appreciated.
I work in a restaurant and this woman has some points absolutely walk in the restaurant and it looks dirty or feels dirty I'd probably turn around to...a lot of what she saying is not correct don't take this serious please if a place has good food and good service it'll always be busy that's a big sign right there.... another thing check out reviews they do matter not everybody post a bad review but if you see Steakhouse and it has as many bad reviews as good reviews you're taking a chance!
There is a place in elkhart,indiana called heinnies great steaks and because they opened to feed people working in the rv industry pretty reasonably priced
What a lovely video to post during a global pandemic that has put more than a little stress on this industry... I especially liked the “don’t bother asking about your food, just pay for your drinks and leave” part.
Unlike other types of restaurants, steak is one of those foods that just isn't all that complex to do really well in your own home. As such, the biggest issue with steakhouses is that there are few that fill the perfect niche between cheap steaks that aren't worth eating and high end steakhouses that, while the food and service may be good, it just costs too much given that I could do a steak as good if not better myself.. There are rare exceptions; restaurants that prepare a wonderful steak at a price point greater than Longhorn and less than Capital, but these are few and far between.
You can’t do a steak better at home only because you cannot get the same cuts of beef that a high end steakhouse uses. I agree that the cook isn’t all that difficult, but the steak itself isn’t available to you at home
@@monkeyballs512 High end steakhouses aren't using magic cows. Quality prime 1.5 inch ribeye may not be found in Shoprite, but it is certainly available at places like Wegmans or Whole Foods (I recommend the latter for steak but avoid the grass fed IMO). Your local butcher should offer quality meat as well but worst case you can even order it online. Hell you can even get A5 Waygu online but I recommend steering away. As an aside I had it at a high end Japanese restaurant just last week after confirming it was the real deal. It is everything you likely have ever heard about A5 Wagyu and I mean that in the worst way. Even the smallest amount is the very definition of "too much of a good thing." That melt in your mouth fat is literally overwhelming. Anyway back on topic...as long as you have that easily obtainable good piece of meat the rest is preparation. Dry age for a month if you'd like but typically I just do a 24-48 hour dry brine in applewood smoked salt. Sous vide for 1.5-2 hours at 129 degrees with black pepper, minced garlic and aromatics, pat dry and give it a good piping hot sear for a minute on each side and on the edges. Most use a cast iron but I really enjoy the flavor imparted by using a charcoal chimney for this. Finish with unsalted cultured butter and allow the steak to rest for at least 5 minutes.
@@monkeyballs512 That's BS. If you're willing to pay the freight even A5 Wagyu is available to anyone able to pony up. Availability is about the money.
I was at a restaurant once with a friend and found a chunk of plastic in my food. We called the manager over who proceeded to pick the item off the edge of my plate and put it in his mouth, chewed it and tried to tell me it was edible! And he didn’t even offer me a free soda, just pretty much called me a liar. Needless to say the restaurant never made it to their first anniversary.
Cue to a bad steakhouse: The other guests are sawing away at their meat like it's made of old car tires. I have witnessed it twice so far and walked out both times.
I have never, ever had the courage to complain and send something back. IF the food sucks, I just don't come back. But no way in hell I'm going to send food back, and eat whatever they send out after I've sent it back. Nope...not me. You eat whatever they give you after you've complained, but I won't. I'm very polite and nice to people that cook my food out of sight......no complaints here. IF it's not cooked like I asked for it to be cooked, I just smile, say thank you, and never come back. I can't even imagine eating something after sending it back......that's scary.
Here's a good sign: went to Outback. Asked for "end cut" Prime Rib. Chef had NO IDEA what I was talking about. They used to have good lamb, once they realized at $17/ plate they were putting out top-rate lamb chops, they took it off menu. Never go there. Same for Kansas City SH. Garbage at $$$$.
The thing that always grinds me as when you give them back the portfolio to pay for the meal and the server says Dash - - will there be change with that. This shows a very crappy place they should not assume that you’re going to give them all the chains back it also means like they’re begging I always get very upset when they say that to me it’s not something they should say it just shows bad management
First of all, a good steakhouse is ala carte. You will need to order your sides separately. If your steak comes with salad and a potato at a fixed price, it’s not a good steakhouse. Also, if you order your steak anything beyond medium rare, your opinion on the food is irrelevant because you don’t know what the he’ll you’re doing
@@bravenharris4894 the very fact that you order every single cut of beef to the same temperature proves you don’t. First of all, you should always have a lean piece of beef like a filet less cooked than you would a fattier piece like a ribeye. People have varying opinions on the strip and it can be enjoyed either way, but one should always be sure with a porterhouse or T-Bone to order it less well done than you might normally order a sirloin in order to avoid overcooking the filet side. These aren’t matters of opinion. It is the difference between knowing what you’re talking about and just stuffing food in your face
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
Is there anything worse than a bad steak?
I hate when they ruin my medium rare.
@@mirumotsuyasuke8327 if it's medium anything, it's already ruined
Idk
Two bad steaks
Watching a youtube video that doesn't tell me exactly The signs of a bad steakhouse restaurant
Those rules apply to all kind of restaurant,not only steakhouses
"Signs you're Not At A Good Steakhouse."
The beef is advertised as Grade?
Prime is best
It’s not Smelliyea! It’s Sommelier!!! God!
I've never even heard of this term before this video lmao
That Steak looks good as Hell
Yes it does 😁!!!!!
Watching a youtube video that doesn't tell me exactly The signs of a bad steakhouse restaurant
The only things I eat from outside is Popeyes and local pizza restaurant, The best steak is the one I cook at home. The pandemic helped me to cook better and delicious, the best food is the one you cook at home, cheaper ,fresher and more delicious.
Working since 7 years as a cook in switzerland. Sometimes cooking at home is the last thing I wanna do. 😂
sign you're not at a good steakhouse: a bad steak
A bit off topic but Chick-fil-A has bathroom cleaning timers outside the doors & I wish that was standard at all restaurants.
Anyone else cringe at her pronunciation of the word “Sommelier”... it’s French...
The last steak house I was at the guy brought me a steak with his thumb on the steak. I asked him why his thumb was on my steak and he said he did not want to drop it again.
Omg! Thank you for making me laugh ~~
Title Suggestion: Karen Training Crash Course 💀
If the steaks aren't mesquite grilled, go elsewhere.
Signs you're not at a good steakhouse - the person at the counter asks if you want fries with that
you lost me at salting the steaks there's nothing worse than going out spending $50 on a steak and it has no flavor. If it's a thick cut steak it's impossible to over-salt it..
First sign, it starts with Outback, or Longhorn.
This may be true in New York. Down south the best steakhouses and BBQ joints had sawdust on the floor, dusty trinkets on the walls or as the top two I have ever been to, they only had a single person who did all the work from prep, cook, register and busing tables. Good meat doesn't need to be a pretentious $200 experience.
My favorite Steak House is the oldest steakhouse in Denver. It’s not part of a chain, the decor will certainly not appeal to all. It’s not cheap, but not expensive either. It’s well served by public transport (so having a drink or three isn’t an issue). If you’re up for it they serve “Rocky Mountain oysters” (not my thing).
Would also point out that this is for American service, a lot of these tips don’t really won’t work overseas,
The number one sign I'm not in a good restaurant, is when everything has a SYSCO logo on it. I mean everything from the silverware, to the plates, the condiments, the cups, napkins, EVERYTHING!
This is usually a sign that they are willing to sacrifice quality and flavor in a desperate attempt to stay afloat.
During corona times, it may just be necessary
If there is A1 sauce on the table.. Go home
👍
I remember a couple of months ago I went to a new restaurant and the manager said to me was I going to tip the waitress and I said if I feel like it. I don't know if I will go back because I don't have to do anything because I am in the industry as an Executive Chef with 50 years and going to the Culinary Institute of America upstate New York state. I don't like to be pressured. Tips means TO INSURE PROPER SERVICE. I have gone to restaurants and if I have to wait I will leave never to come back besides I wanted to check out the quality of the food and service given the location of the establishment. In the bronx no Manhattan to expensive Brooklyn no,staten Island no probably QUEENS. Jersey to far.
how do you know you are not at a good steak house. They don't know how to cook a rare steak, or how to cook it in general.
That Covers It👍😁😉!!!
Literally no steakhouse should have a sommelier. They’re extremely rare and you’d only expect them to be in fine dining restaurants going after Michelin stars.
There are 2 reasons why this is a bad vid: They never mentioned that you're in a bad steakhouse (or a restaurant that serves steak) if you find out that they "power thaw" your steak by soaking it in water which drains the blood (the juice and flavor) so before they throw it on the grill, it's already a gray, dry, flavorless pile of crud. They squish the beef by placing a steak weight on top of the beef. Maybe you'll get your steak 30 faster, but you'll end up with a dry piece of meat, even if it's cooked medium.
Will it get better with the younger generation? Its all discipline an work integrity!
I want steak now 😋🤗
If I have been before and it was a pleasent experience I would only assume the 'server' who isn't knowlegeable of the menu is "just new there". If they don't know if the Salads are fresh, I assume they are new to the planet. Still, It may be fun especially on a date...dater or datee.
Careful to use non-gendered words for everyone but the busboy
It should be noted that almost every restaurant gets hit up by trouble customers on a daily basis. People looking to get a free meal. People that for whatever reason have no respect for restaurant workers because they don't view it as a "real job". People trying to pull the old short change trick on wait staff when it comes time to settle up. You work in the industry long enough and your patience wears to razor thin.
A steak is cooked at it’s best when you have people ,who know what they’re doing,flavor ingredients color.
So one comment about cooking yer steak to order and the rest of this video is about recognizing a shitty restaurant. Which unless yer a child you probably will know already
O stars lol
Denny’s T-bone steak 🥩 is number 1
Denny’s?! 😂 Any better than Norm’s? Maybe for a grand slam 🍳 but steak? No thx-
Look a around when you go in to any restaurant,but for the best steak house ,ask more..make sure that they understand your order,are they will bring back what ever they feel.look meat over and sides before you eat. The eyes don’t lie,if it doesn’t feel right time to bounce.
Many guest doesn't understand what a medium rare steak is. It is hilarious watching someone cut the bottom tip of the t-bone and claim the steak is well done. Or the center needs to be red. Only if they cook high temp and not resting the steak, will the center be truly red.
The shrill dessert technically touch because limit basally scatter over a endurable spruce. amused, nutritious button
Interesting. Good business marketing is important to be competitive in the private sector industry. Its also good to have good eating etiquette
What is a smelly a's. Please pronounce a wine expert correctly. Isnt it the JOB of a voice actor to pronounce a word correctly. Looks like i have to find a new voice actress for steak houses
Did you just used footage of a T-Bone being covered in BBQ sauce?
Great tips! A few of them I would have missed! Thank you!
Who's that woman narrating ? I need my regular girl back - she is the best !
Fun fact: one of the worst places to get steak is Dairy Queen.
Not worse than getting it from a crackhead who cooks them over a flaming oil barrel behind dollar tree
"Serving USDA Canner grade beef."
Yum. Let's go there 🤣
Who here from the pop tart video?
I once sent a steak back about five times because it was too cooked for me. I like my steak blood rare, but the manager told me they weren't going to serve my steak "raw" because I would get sick and sue the restaurant.
Aw Karen's ruin everything. :c
"The bauhthroom"
and the cheapest thing on the menu is $75.00
Deecor? Is one to assume you DEEcorate your Christmas Tree? Decor is deckor if you must, Deycor is the correct pronunciation. Certainly NOT DEE-cor.
These points mostly refer to Fine Dining Steak House, not your run of the mill chain “steak house”. Imagine sending in a Sommelier to a table in a good ole Texan Steak House, full of cowboy boots n denim.
Why even aim this as a “steak house” video?
Ate at outback steakhouse several times. Medium well was ALWAYS medium raw. No more.
And the whole time I thought the ol Iron Skillet was 5 star rated dang it
Being a truck driver I laughed too hard at this
@@funniestvineseverlo5018 many moons I ate at the Petro in Memphis at the split driver
Those nights when nothing is open but the Petro. I have stopped in West Memphis at that Petro
Key and Peele...01:52
Exactly! If a restaurant stinks you can bet there is filth in the kitchen, in the rest rooms and dining hall. There is no excuse for filth in a food service business.
Once upon a time I was planning to have lunch with my BFF, we arrived with anticipation at a BBQ place at Lake Tahoe, when we entered the establishment, it stunk like a urinal, we entered the dining hall to be greeted by an employee who was setting tables and cleaning up filth from the night before, the tables were being cleared with a nasty broom that was also being used on the floor, there was no soap or water, just the nasty broom, the employee was then placing napkins and utensils onto the dirty table, I should have called the health dept. That BBQ place is no longer in business.
Needless to say we left.
I can forgive an unskilled bartender more easily than an arrogant one, please never be an arrogant bartender it shows low level education. I am old and have worked and been served in the best of restaurants. Always be polite and gracious. Be clean, and tidy up after guests, I notice who clears away the little annoyances, no customer enjoys debris on the table, I am grateful and will show my appreciation. Also, never judge a book by it's cover, some of the best customers don't appear affluent. It pays to be kind to everyone, if someone is cranky simply suck it up, they may leave you a great tip. Give your employer more than they expect and you will never be in need of a job. Poor performance travels fast, take pride in your service and be the best you can be, you will be remembered and you are appreciated.
I work in a restaurant and this woman has some points absolutely walk in the restaurant and it looks dirty or feels dirty I'd probably turn around to...a lot of what she saying is not correct don't take this serious please if a place has good food and good service it'll always be busy that's a big sign right there.... another thing check out reviews they do matter not everybody post a bad review but if you see Steakhouse and it has as many bad reviews as good reviews you're taking a chance!
There is a place in elkhart,indiana called heinnies great steaks and because they opened to feed people working in the rv industry pretty reasonably priced
A good one has 🍾🥂 and favorite side of 🍠or 🥔. With 🥗,🥖🍴. 📻🎶
What a lovely video to post during a global pandemic that has put more than a little stress on this industry... I especially liked the “don’t bother asking about your food, just pay for your drinks and leave” part.
Unlike other types of restaurants, steak is one of those foods that just isn't all that complex to do really well in your own home. As such, the biggest issue with steakhouses is that there are few that fill the perfect niche between cheap steaks that aren't worth eating and high end steakhouses that, while the food and service may be good, it just costs too much given that I could do a steak as good if not better myself.. There are rare exceptions; restaurants that prepare a wonderful steak at a price point greater than Longhorn and less than Capital, but these are few and far between.
You can’t do a steak better at home only because you cannot get the same cuts of beef that a high end steakhouse uses. I agree that the cook isn’t all that difficult, but the steak itself isn’t available to you at home
@@monkeyballs512 High end steakhouses aren't using magic cows. Quality prime 1.5 inch ribeye may not be found in Shoprite, but it is certainly available at places like Wegmans or Whole Foods (I recommend the latter for steak but avoid the grass fed IMO). Your local butcher should offer quality meat as well but worst case you can even order it online. Hell you can even get A5 Waygu online but I recommend steering away. As an aside I had it at a high end Japanese restaurant just last week after confirming it was the real deal. It is everything you likely have ever heard about A5 Wagyu and I mean that in the worst way. Even the smallest amount is the very definition of "too much of a good thing." That melt in your mouth fat is literally overwhelming. Anyway back on topic...as long as you have that easily obtainable good piece of meat the rest is preparation. Dry age for a month if you'd like but typically I just do a 24-48 hour dry brine in applewood smoked salt. Sous vide for 1.5-2 hours at 129 degrees with black pepper, minced garlic and aromatics, pat dry and give it a good piping hot sear for a minute on each side and on the edges. Most use a cast iron but I really enjoy the flavor imparted by using a charcoal chimney for this. Finish with unsalted cultured butter and allow the steak to rest for at least 5 minutes.
@@monkeyballs512 That's BS. If you're willing to pay the freight even A5 Wagyu is available to anyone able to pony up. Availability is about the money.
𝕀 𝕜𝕖𝕖𝕡 𝕘𝕠𝕚𝕟𝕘 𝕥𝕠 𝕋𝕖𝕩𝕒𝕤 ℝ𝕠𝕒𝕕𝕤𝕙𝕠𝕨, 𝕓𝕖𝕔𝕒𝕦𝕤𝕖 𝕥𝕙𝕖 𝕤𝕥𝕖𝕒𝕜𝕤 𝕒𝕣𝕖 𝕘𝕠𝕠𝕕, 𝕒𝕟𝕕 𝕀 𝕕𝕠𝕟'𝕥 𝕜𝕟𝕠𝕨 𝕙𝕠𝕨 𝕥𝕠 𝕔𝕠𝕠𝕜 𝕒 𝕤𝕥𝕖𝕒𝕜 𝕒𝕤 𝕨𝕖𝕝𝕝 𝕒𝕤 𝕥𝕙𝕖𝕞. 𝕎𝕙𝕖𝕣𝕖 𝕕𝕠 𝕀 𝕤𝕥𝕒𝕣𝕥? 𝕀 𝕙𝕠𝕡𝕖 𝕪𝕠𝕦'𝕣𝕖 𝕟𝕠𝕥 𝕘𝕠𝕚𝕟𝕘 𝕥𝕠 𝕥𝕖𝕝𝕝 𝕞𝕖 𝕀'𝕞 𝕘𝕠𝕚𝕟𝕘 𝕥𝕠 𝕟𝕖𝕖𝕕 𝕒 $𝟝𝟘𝟘 𝕘𝕣𝕚𝕝𝕝.
@@MaicoMoon Its not that expensive or complicated. Texas Roadshow is legit for those antique steaks though! 😂
Signs your not on a good critiquing video? A narrator who can't properly pronounce
3:05
Sleep tight, sweet prince. Wakanda Forever
Wakanda isn't real, just like Palestine.
1:43 I LOVE WHITES!! I wish they hadn’t ended that series. It was incredible!
I was at a restaurant once with a friend and found a chunk of plastic in my food. We called the manager over who proceeded to pick the item off the edge of my plate and put it in his mouth, chewed it and tried to tell me it was edible! And he didn’t even offer me a free soda, just pretty much called me a liar. Needless to say the restaurant never made it to their first anniversary.
Cue to a bad steakhouse: The other guests are sawing away at their meat like it's made of old car tires. I have witnessed it twice so far and walked out both times.
all restaurants should be this example.
Outback sucks! Saltgrass is quite good.
Change title to all restaurants 🤷🏾♂️
3:10 Wow! Was that real hair on the Rock or a wig?
They offer steak sauce. If they say that alarm bells go off.
Nice tasty 😋
What’s with the Aussie accent?
Decor' is not dee core it's day cor
7th
I picked a good time to search up steakhouse
Yes sir your steak is cooked to order Beep Beep BEEEEEP
This video was made for Karen’s lol
We're in America. The announcer should pronounce R's.
Hi
First
I have never, ever had the courage to complain and send something back. IF the food sucks, I just don't come back. But no way in hell I'm going to send food back, and eat whatever they send out after I've sent it back. Nope...not me. You eat whatever they give you after you've complained, but I won't. I'm very polite and nice to people that cook my food out of sight......no complaints here. IF it's not cooked like I asked for it to be cooked, I just smile, say thank you, and never come back. I can't even imagine eating something after sending it back......that's scary.
Second
Loving the English diction. Tip top, old girl.
Here's a good sign: went to Outback. Asked for "end cut" Prime Rib. Chef had NO IDEA what I was talking about. They used to have good lamb, once they realized at $17/ plate they were putting out top-rate lamb chops, they took it off menu. Never go there. Same for Kansas City SH. Garbage at $$$$.
The thing that always grinds me as when you give them back the portfolio to pay for the meal and the server says Dash - - will there be change with that. This shows a very crappy place they should not assume that you’re going to give them all the chains back it also means like they’re begging I always get very upset when they say that to me it’s not something they should say it just shows bad management
Was this video endorsed or a paid partly by the american cattelmens asscoiation?
This is a Karen video
Ok Karen
05:58 this movie is an awful garbage can of misogyny.
First of all, a good steakhouse is ala carte. You will need to order your sides separately. If your steak comes with salad and a potato at a fixed price, it’s not a good steakhouse. Also, if you order your steak anything beyond medium rare, your opinion on the food is irrelevant because you don’t know what the he’ll you’re doing
Damn ig idk wtf im talking about cuz i like it medium
Ya mama never gqver you fully cooked food must be
@@bravenharris4894 the very fact that you order every single cut of beef to the same temperature proves you don’t. First of all, you should always have a lean piece of beef like a filet less cooked than you would a fattier piece like a ribeye. People have varying opinions on the strip and it can be enjoyed either way, but one should always be sure with a porterhouse or T-Bone to order it less well done than you might normally order a sirloin in order to avoid overcooking the filet side. These aren’t matters of opinion. It is the difference between knowing what you’re talking about and just stuffing food in your face