LongHorn Steakhouse Sucks Customer Reviews and Feedback

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LongHorn Steakhouse is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. As of 2016, LongHorn Steakhouse generated $1.6 billion in sales in its 481 locations.


Wendy D. had her patience tested during the pandemic as she recalled, "Said no wait time on [LongHorn Steakhouse] website but if you have more than two people which we had 6 we had to wait over 20 minutes. Menu is half of what they have usually. Half of the tables are not being used it's sad they rather make their customers wait if they have more then 4. Won't probably come back till this hoax of COVID is over."

Danielle W. felt rather ripped off "I can't believe I spent $27 on a Filet Mignon dinner and the only thing I could actually eat was the side salad. I have gotten better baked potatoes from Wendy's I am so disappointed, I hope others have better luck."

Reviews

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Grill Cook/Floater/Prep (Current Employee) says

"just like every corporate company they use you up and then throw u away when ever their ready to. There alot of negative things i can say, but maybe its just the location I work at.you can get a free burger or chicken per shiftdont know where to begin"

Dishwasher (Former Employee) says

"Needs upgrade,new management, very unsanitary, i dont see how health department passes them. Corperate needs to look in to this place or they are looking at a big law suit."

Manager (Former Employee) says

"It’s a steakhouse driven by low labor cost figure it out. Low staff, high profit. Nothing is fresh. DO and MP get huge cuts of sales bonuses. Central management is out of touch"

Server/Bartender (Former Employee) says

"In 22 years of serving and managing I never worked for a more unorganized, unprofessional place. You do the job of the host, there's no bus boys, you have to, I mean doesn't matter what your doing, or how busy you are, run everyone's food, salads,sasoupseappetizers"

Grill Cook (Former Employee) says

"I worked there as a grill cook. It's a very hostile working environment. There is zero to little chance of growth. As a female employee you'd thoughts and concerned will never be taken seriously.You get paid every week.You have no voice. No room for growth."

Prep Cook (Former Employee) says

"Management is terrible! Management was more concerned about rushing you out after 3 hours (they always complained they were over on hours) than delivering quality food to their customers. The tenderloins used for their filets are fatty and they charge triple for what their food is described on the menu Do not apply for this company. Or it's sister compaines Values are backwards. They do not appreciate you as a person."

Service (Former Employee) says

"Management doesn't care about their employees, only their bonuses. They constantly try to skirt health codes. Harassment of an inappropriate nature was very common among employees and management as well. Don't work there, there are much better places to work."

Server (Current Employee) says

"The managers are reluctant to help in any situation. The communication between managers is non-existant and they relay different messages to the staff that another manager will then change. The pay is minimal compared to the amount of work that is required and breaks are only given if you BEG for one. Taking time off is also almost impossible because of the lack of communication and under staffing."

Server (Current Employee) says

"Normal restaurant job with an extreme amount of side work ! Learned to serve a full dining experience management is the absolute worse here ! They don’t care about their people at all! They pic favorites and our out to get people all the time !"

Host (Former Employee) says

"constantly crashes and confusing directions from management. Pay is not going to be very good and on the lower end of pay scale in the Sevier County area"

Host/Server/Bartender (Current Employee) says

"Don't waste your time at the Springfield location. Management is an absolute mess besides a few. Schedule will never match up to availability. Had great regulars here though."

Server Assistant (Current Employee) says

"Dont work at Longhorn steakhouse ever, over staffed and I'm under worked. I gave up $8.60 an hour for this sh**!!!!! I'm trying to find my way out!!!!"

Server (Former Employee) says

"Terrible hostile work environment angry,screaming cooks management is ineffective, drug addicts galore benefits expensive no team work long time employees set the negative atmosphere"

One year plus (Former Employee) says

"Management very disrespectful to its employees, hostile work environment. Manager putts employees against one another. Minimal training with little chance of advanced. Advancement not merit based."

Cook (Former Employee) says

"No tuve muy buena experiencia en ese trabajo. La gerencia es pesima, no habia compañerismo.La pagaTodo"

Server (Former Employee) says

"Was ok but not the best stepping stone in the work force it was lots of favoritisms and only certain people were given hours sometimes managers were jerks but that’s the food industry"

Server (Current Employee) says

";great job just not enough hours they have alot of server's on so your max a 3 table section which affects your money they recently hired new cooks that are working out the kinks so when the food comes out wrong. It will in turn affect your tips"

Utility/silverware/dishwasher (Current Employee) says

"New manager came in.and fired basically everyone. Too busy trying to be politically correct to listen to anyone. Good pay. Started at 14 an hour. Too bad they only give u 20 a week."

slave (Former Employee) says

"% turns your great restaurant into upscale fast food, with compensation that equals run the mill with management that is forced into the the running the mill mode, can not even begin to give care because of the pressure from corporation,"

HOST/BUSSER (Former Employee) says

"Very under paid. Really dirty, bad management, fat customers . Food straight out of the fifties. What were they thinking when they picked this location."

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