Wrong cut of beef causes a big beef

And what did the manager say when you brought your dissatisfaction to
their attention? You did do that, right?

It drives me insane that people will eat, pay, and then leave only to
complain about it later. I can understand being reluctant about
asking for a "do over", I have worked in a restaurant before myself,
and trust me it isn't only the "do overs" that are subjected to less
than good things. Your next option is to call the manager over as soon
as possible, point it out and tell them you don't want a do over,
perhaps they will credited your meal, that sure beats sending another
order back to perhaps a busy kitchen. If the manager is unwilling to
credit your order tell him you are leaving.

In my opinion once you eat and pay you have missed your window of
opportunity to complain.

And by the way a pilsner is a type of lager! Every beer is either a
lager or ale depending on what kind of yeast is used.

I kind of see why the manager was not called over... I'm always
afraid to ask someone for a "do-over" in a restaurant for fear of
getting a spit sandwich!

Don't get me wrong, I don't believe most people would do it. But what
about the 3 (or even 1) out of 10 who might? So you bring it to the
manager's attention, then you have to go somewhere else and you're
still hungry.

Just a theory.

I never got to Outback anymore...they are overpriced and the quality
has diminished greatly since they first opened.

I will buy a nice ribeye from the butcher (we still have 2-3 around
our area) before going to any restaurant to order one.
Then if I ruin it I have only myself to yell at.

Why didn;t you speak up at that time if you knew for sure it was
sirloin and not ribeye???
You were there but accepted their giving you the incorrect steak.
Makes no sense to pay all that money and not get what you paid for.

I agree with the OP that Outback has gone downhill in the past few
years. We used to go to Outback about every other week about 8-10
years ago, and it was great then. Now it's just so-so, and overpriced
for what you receive. It's about on par with Applebee's and TGI
Friday's now.

I'll echo what other's have posted below: If you truly want a great
steak from a chain restaurant, Ruth's Chris is the place to go. A bit
more expensive, yes, but well worth it.

the manager is in the kitchen. When I have asked for a manager,
inevitably they come from the kitchen and are aware of what I ordered.
A manager could have solved this problem quickly, but as you say the
OP went home and fed the dog.

I can assure you, I would never accept a top sirloin when I ordered a
rib eye.

It doesnt sound like false advertisement, it sounds like a mistake on
the part of your wait person or the kitchen.

There is no way those two cuts could be mistaken for each other, IMHO.
Therefore, I think your wait person made the error. I cant imagine the
kitchen staff trying to pass off a top sirloin as a rib eye.

I don't understand why you would eat a cut of steak that wasn't what
you ordered. Why couldn't you point this out to the server?

but if you truly want a GREAT steak, you should come to Cleveland!

There is an amazing family-owned steak place called Ferris Steak House
here that will have your mouth watering from the second you enter the
place.

It's divey looking and not in the greatest neighborhood, but it's been
a mainstay here in Cleveland for decades and you can't find a better
steak. (If you order a ribeye, it WILL be a ribeye!).

Scrap that Outback mess and find yourself a better steak place!

If a restaurant served me a top sirloin masquerading as a ribeye, I
would refuse to pay for it. Ribeye is my favorite cut. What did the
manager say when you brought it to their attention?

This is an Australian chain, so asking for them to serve other than
Australian lamb is interesting. It may interest you that in January
Outback is changing its menu to offer more *lower* priced items in the
$9.99 range. Therefore I doubt American lamb will be put on the menu
anytime soon. Remember, this is Outback, not a fine dining
establishment. I think you need to find a non-chain, or go more
upscale (Ruth's Chris for example), to satisfy your needs. I only
recently returned to Outback due to poor service and food, and I have
to say I stick to the burgers and salads. I wouldn't order a good cut
of meat there. Who puts 14 seasonings on a quality cut of beef?
That's criminal.

Robert P.,

This sounds like a situation made for a manager.
The problem is sitting dead center on the plate and a manager should
be called over for a discussion.

What did the manager have to say?

BillR.