RED LOBSTER
DON'T JUDGE A BOOK BY ITS COVER:
Read to the end, the review is not what it might seem!
THE ATMOSPHERE: The very first thing we noticed was that the restaurant was empty and there was no server to greet us. When someone arrived they told us "sorry for the wait, we only have 2 servers." That's when I discovered the bar was empty, probably because there was no bartender either. It made us wonder about the kitchen staff? The "greeter," who I'm pretty sure was also the Manager, told us that we'd need to wait about 15 minutes because she didn't want to seat us and then get bad service; after which, she went away to clean a table. While we waited, the foyer filled up with people who were asking the same questions we were...
(1) It's Sunday @ Noon, Rush Hour, where's the staff?
(2) How can Red Lobster survive like this?
(3) How can Red Lobster maintain healthy standards for cleanliness when there's no wait staff much less general restaurant staff for cleaning?
CLEANLINESS: In as much as cleanliness was concerned, the restaurant and bar were clean, even the men's restroom was clean, but then, they barely had any customers present yet. This made me question what state the place will be in towards the middle of a rush, or at the end, when they clearly weren't prepared for a rush in the first place? Is it even safe to eat at a place that is clearly not prepared to clean or sanitize, much less take orders?
FOOD: To start our order, they were out of chocolate syrup to make chocolate milk for our grandson, but he had Apple Juice instead, which arguably is a better choice anyway.
The biscuits were very tasty, as always, which is to be expected because they are the de facto standard for garlic biscuits. Everybody loves and expects them at Red Lobster.
My wife had shrimp two ways, I had endless shrimp, my grandson had chicken strips. All of it, from the biscuits, to the salad, to the entrees, looked tasty, and were cooked to perfection, hot and delicious.
THE SERVICE: Our server was Madilyn, she apologized multiple times for the "wait," to which I said, "what wait?" The truth is, there was no delay in service; in fact, despite the short staff issue, she's one of the fastest and best servers I've ever had... bar none! She offered refills on the endless shrimp, and it arrived right on time, hot and tasty! Our server had nothing to apologize for because she did an extraordinary job.
THE MANAGEMENT: I would have loved to have said thank you to the Manager, but she was busy greeting diners, seating diners, and bussing tables. To be clear, I'm positive she would have talked with me, but I just couldn't take up her time for this, so I gave a quick message to another waitress for her. All things considered, I'd say this place is managed extraordinary well, especially considering the staffing challenges! By the time we left, there were a couple more waitresses, but that didn't change the incredible job this manager was doing, she just kept helping and supporting her staff! What a great Manager she is indeed! It reminded me of something I already knew, a great manager can make a good restaurant an extraordinary one. The Manager makes all the difference in the world.
WHAT'S THE MAIN ISSUE HERE?
(1) There's not enough workers in Omaha to staff all our businesses?
(2) The current generation is lazy and simply doesn't want work?
(3) Red Lobster as a company and/or local management is a nightmare to work for so they can't keep employees?
(4) Red Lobster wages are so low they can't keep or recruit qualified labor?
(5) All the prospective employees chose to honor God, like the Bible instructed us to do by keeping the Sabbath, so they went to Church instead?
CONCLUSION: Being an eternal optimist, I sincerely hope it's #5 because I'd hate to see the long standing tradition of Red Lobster fall by the wayside and close!
I'm of the opinion that all our local businesses are facing the same challenges this one is. If you want to enjoy great local dining, then we must take an interest in supporting them in a positive way! Even the most stoic of people tend to respond to friendliness, I consider it a challenge to "turn" the hapless wait staff into a real person, even if just for the moment.
To that end, I'd recommend this restaurant to anyone, for any occasion, at any time, and I hope those of you who live near Red Lobster, will continue to support and patronize it. Remember, people tend to be quick to criticize and slow to say "Thank You!" Let's all make an effort to reverse this societal trend.
From someone who started in the restaurant business as a Steakhouse manger, may I say "Don't be that person!" Support your local businesses, lest they all disappear, and remember...
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