Outback Steakhouse

Dawn S

6/3/22 We love this location (Matthews, NC) and always have the best service. Tonight we had Edwin and he was above and beyond fantastic. Attentive, knowledgeable and patient answering all my questions! Super friendly. Our bartender was awesome too, wish I’d written her name down, we’ve seen her before. This location is always clean bad food is prepped to order and delicious. Edwin was superb!

joshua dicola

We dined there on a Saturday night. The rare prime rib was tough and very fatty. I didn't even finish it. The waitress, while very nice, could have come around more often. Our drinks went dry several times for longer than I felt was reasonable, given the lack of customers. My son's medium rare steak was over cooked, but he said it tasted good anyway. The house side salad was a good size and pretty fresh, and my son liked the macaroni and cheese. The manager was kind enough to comp my meal. Although I did call ahead seating, I was told there was a very minimal wait. This explains why there was only a 5 minute wait, and very few customers inside. The only reason we went there was because Texas Roadhouse had a 1.5 hour wait for the same time. Outback's prices are also about $3-$5 higher on most items. I will not go back.

Jon Busch

The first thing that was most glaringly obvious, was this restaurants staffing shortage. And the subsequent lack of training that these staff members had not received. I worked in the restaurant industry for a number of years, training both waitstaff and bartenders. As well as being the head waiter and assistant manager for quite a number of years in white linen, blacktie and candlelight dining with table side service. The hostess was doing all that she could do. Including, but not limited to; seating customers, sanitizing areas and taking short term reservations amongst other things. Three people were seated at the bar, 5 2-tops were seated in the bar area and one other table was in the larger dining area. And it still took approximately 15 minutes for my party of 2, to be seated. There seemed to be 4 or 5 waitstaff, although I'm sure that at least one of those staff were backups. I'm pretty sure that there was at least one additional staff member that was designated as the bartender. I finally received my drink order somewhere around the time that my table was ready and I was notified via text. The head cook/chef even came out to the bar and took our drink order and passed it along. When our food arrived, it was absolutely outstanding. Shout out to the kitchen staff. The "new" prime rib sandwiches were fantastic. By the activity on the floor, you would have thought that the restaurant was slammed. Nothing of the sort though. One strong waitstaff member could have taken care of the tables that were seated. There was absolutely no earthly reason why these staff members should have been acting like they were completely overwhelmed. Except for lack of competent training, or any training at all. Period. The restaurant was immaculate, as were the restrooms. Everything was handicap accessible with available parking as well. Lack of training, pay, competency in your staff and apathy will be the death knell for the majority of restaurants across the U.S. If you have lemons, train them to make the very best lemonade possible and quit blaming staffing shortages whenever you put profit margins ahead of the staff members in your restaurants. If you took the time to read this review, please take a 1/2 second and click like. Thank you.

The Zohan

Service was great! However received a neat beverage that was water based. Brought it to the bartenders attention and it was replaced but still, the fact that my drink was watered down didn't sit well. Who knows what was poured in that bottle. The grill prime rib was outstanding!