| rev:text
| - First time at this Red Robin, but have visited numerous Red Robins throughout the country so I have a source for comparison. First the place was 2/3 empty, my wife and I were offered the bar, or a table. We could see at least 10 empty booths from where we stood. When we asked for a booth, the host went through a song and dance about finding a booth that had been cleared, surprise...... she found one within 15 seconds.
Waitress comes to the table, dumps cutlery and napkins in pile, doesn't bother to place in front of my wife and myself, no coasters. Asks if we want to order drinks while we are looking at the menu, I asked what beers are on tap. We are directed to a blackboard in a far corner of the restaurant that the waitress can't even read, she then decides she will have the check and get back to us. I understand on tap beers change, but a cheatsheet in your pocket at the start of shift takes a minute. It is 7pm on a Sunday, how many times has she been asked this question today?
My wife orders a Guacamole Bacon burger, she's asked a question I have never heard in a restaurant before "pink or no pink"? Translation, our cooks have no training and have never cooked a hamburger before, or the waitress thinks we have the minds of a six year old. Then my wife is asked if she wants fries, garlic fries, various other fries, or onion rings. No mention of the cost of the upsale options. I will say this, I will order whatever I want regardless of price, however I can see this practice adding $10-15 surprise to a large partys bill, it's wrong. I order a Royal Red Robin with onion rings.
We get our drinks, still no coasters. Food comes, burgers are OK, but we've had better at Burger King to tell the truth. I really object to shredded bagged lettuce on a $13 burger, someone is really cutting corners. My wifes garlic fries are cold, greasy, under cooked, but unlimited. My onion rings were cooked in old, dirty grease and were disgusting.
There is absolutely no excuse for any restaurant cooking in old, dirty grease, most especially a national chain that is supposed to have written standards. If you don't know how to clean your fryers, or lack the proper equipment to clean your grease....THROW IT OUT!
When it comes time for the bill, we're directed to the DIY electronic checkout device on the table, which will also conveniently calculate the tip incorrectly for you. The tip should be based on the cost before taxes, NOT including taxes. I just tip on the total including taxes, but trying to slide a higher tip in under the radar is not a convenience.
I don't complain in restaurants, ask for comps, or make a scene, I just never come back. I wonder how many other patrons of this Red Robin have felt the same way?
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