What do you rember most about eating at Ruth's Chris Steakhouse?

Question

I started working there like three months ago.. I am An S/A ( service assistant) its like a high ranking bus boy if you ask me. I am awesome at my job and like it very much. Pays awesome too. But i want to be better at it. So i ask this as a blog. What do You rember most besides the great steaks.. i mean service wise.

Answer 1

You must get to be a server to make the bucks. Smile, be genuine, you seem to have the right attitude, you will probably do well.  Be professional, study the menu, talk to the cooks, know your product.  Advise your customers. Don't forget to subtly urge people to ask for you as a server(good tippers only!) Make suggestions after asking people about their preferences.  Suggest your favorites if they are popular.Know which dishes will fill up a big guy, which are lighter, which are vegetarian.  Never ask is everything O.K.Ask is everything perfect! Offer to make it perfect.

Answer 2

I like when my waitress knows that I need a refill or napkins

Answer 3

What I remember the most about our one visit, to the Toronto restaurant in 2001, was how disappointed we were.  The place was vastly overrated.  Not the decor, which was richly appointed in dark wood and leather, very 'old gentlemen's club' feel to it.  Not the service, which was what you would expect for an expensive restaurant.  But the value for what you got.  Everything was ala carte, which we did not know going in.  $11 for mashed potatoes for two, in 2001 prices? $7 for a salad?  $30 for the filet mignon was pricey for the time, but not outrageous, however, that is for an entre, which is inclusive of side dishes.  The steak was very good and cooked to order, and the serving on the hot platter, the trademark 'sizzle', was a nice touch, but the filet was not any better than what is available at the top restaurants where we live.  Maybe we expected too much from the advertised hype, but Ruth's Chris did not leave a lasting impression except for the fact that we are in no hurry to return.

To celebrate our 30th anniversary this month, we went to a local place we hadn't been to in twenty years, we used to go there often for the prime rib they were noted for.  We don't eat prime rib anymore, we are filet mignon people now, much lower in fat.  I've eaten a lot of it on our travels.  At this place, a 12 ox filet served with a burgundy mushroom sauce and done to perfection, served with the two aforementioned sides, was $28, and was among the very best in flavor and tenderness that I've ever had.  

The point of all this is, it doesn't matter how top-notch your service is, if the value for the money paid isn't there for the meal itself, that service is overlooked.  Something to keep in mind if you plan a career in food service.  I'm no cheapskate, we routinely tip 20% unless things are absolutely horrible, because we know how tough a living it is for servers and bussing staff, and 25% for exceptional food and service.  But I work hard for my money and I expect value for my buck.  Ruth's Chris was all sizzle and very little steak.

Answer 4

Actually, the one thing my husband and I still mention was the fellow who swept the crumbs off the table between diner and dessert.  I remember that all of the waitstaff were very attentive and friendly, but mostly i remember the crumb sweeping.

Answer 5

I ate at the one in San Diego and it was so good even though they were totally expensive. I really dont remember the service so maybe you could do that. Make the customers visit memorable of something other than just the steak.

Answer 6

haha that is the greatest restaurant EVER

of course besides the steaks....i like some of the stories the waiters tell. or when people are very attentive to things. ie when u r done or when u need drinks or something like that.

hope i helped =]