"I have eaten at the LongHorn in John 's Creek twice in May while in town on business. Both times I 've sat at the bar, and both times had delicious food and big problems with service. I order low carb most times, so I skip the bread, croutons and potato. I get a steak, salad and mushrooms for my side. That 's never been a problem and all three have been prepared to my exact specifications. Now the problems: the first time, I it took the bartender quite a while to acknowledge me. He finally did and took my drink order. Then came back after about 20 minutes to take my food order. He didn 't immediately turn it in, so it took probably 30 minutes to prepare an order that should take about 15 minutes tops. Got my salad 20 minutes after ordering it, but 10 minutes before my entree, but that was enough time to enjoy it. I finished my meal and waited for the waiter to ask me if I needed anything else. He never did and I finally flagged him down about 20 minutes. I asked for my check. Ten minute wait, finally brought it. Gave him my credit card another 20 minute wait. Nearly an entire hour just trying to pay my check. He had several people there, but spent easily half his time running receipts or something on their system. It was so bad that the man next to me, a man I didn 't know, told me You must be the most patient person I 've ever met . This week I gave them another shot. Again, a very nice bartender. Again the service was slow and inattentive, but the food was delicious. Big problem this time was my entree, which again took 30 minutes, came out without a salad. I told the server or assistant manager (who was not the bartender) who brought my entree that I didn 't get my salad, but that I expect to get my salad first so that I don 't end up with either a warm salad or a cold entree. He didn 't offer to keep the entree warm, just brought me the salad and walked away. I also wanted some A1, but the bartender never reappeared until my steak had already started to cool off. It struck me that the bartenders were for the most part trying, they just have WAY too much going on, whether it 's too much bureaucracy or too many customers. I 've been the head cook at a steakhouse and I 'm now a business consultant. I understand the constraints that restaurants deal with, especially today. And I really don 't want to hear the excuse that they can 't find enough people. They 've raised to prices more than enough to pay a living wage to their people, and a raise in prices also results in a proportionate tip increase. In the end, we 're paying much more and getting much worse service. I can only surmise that the restaurant is charging more and not passing it on to the staff."
