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  • I am a recent employee of this horrid establishment and would love to share my two cents on what really goes on here. The two owners, Rodger and Cathy have absolutely no idea how to run a restaurant and care more about making money than they do keeping their employees/customers happy. I have witnessed them fire a kitchen employee because he gave a server a ramekin of blue cheese without a ticket being ran in! They also threatened to fire me because I added shredded cheese to a salad and not charge the customer an extra $2. These are just minor issues compared to the concept and overall feel of the restaurant. First, the building was an old Don Panchos that shut down and there has been no renovations inside to give Steak on a Stone it's own feel. The walls still has the bright red paint left over from a Mexican Restaurant. They so desperately want to be an upscale, high-class restaurant but it will never happen. The employees wear polos with a patch on the chest which screams chain restaurant!! The also serve burgers and sandwiches which should NEVER be allowed on the menu at a STEAK house. The food is so-so but extremely overpriced. So If you want a $12 steak for $25 AND you have to cook it for yourself, be my guest. I only worked there for 3 months and the employee turnover was ridiculous. Within my first week there were 6 servers who quit. Over my 3 months I saw roughly 15 servers walk out the door because there was no structure and constant yelling from management. This explains the horrible service because chances are you are being served by someone who has only been working there for 2 weeks being trained by someone who has only been there a month! I would not recommend this restaurant to anybody who wants to have a good night out and enjoy a great, affordable meal. I wouldn't be shocked if they went out of business in the next 6 months.
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