Does anyone know the recipe for Longhorn Steakhouse's ranch dressing?
this is all I can find Outback Steakhouse Ranch Dressing 1 tablespoon hidden valley ranch dressing mix (buttermilk recipe) 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon fresh coarse ground black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder Combine above ingredients in a medium bowl, mix well. Cover and chill for at least 30 minutes prior to serving. http://www.recipezaar.com/70823 (*-*)
Anyone know about working at LongHorn Steakhouse?
I have to agree with Yinzer, for a couple of reasons. One, the average ticket price in a LongHorns' is a lot higher than in Applebees...so even if you get the same percentage tip, it would be more than at Applebees. Second, the demographics of the average LongHorn's client is a little higher than the Applebees', and that would probably mean a higher percentage tip as well. And, depending on their training and internal opportunities for advancement, having LongHorn's on your resume would look better than the Applebees.
Anyone worked at longhorn steakhouse?
what you get paid hourly depends on your state. some do minimum wage plus tips some do less. yes you have a uniform. a nice pair of dark blue jeans and a white collared shirt. Black slip resistant shoes as well. you can get scheduled anywhere from 20 to 40 hours. you can usually pick up shifts from other servers as well if you want to work more.
Does Longhorn Steakhouse drug test?
Most restaurants don't drug test. A chain may when you're initially hired but you'll find out soon enough that most food service employees like to party.
Age Requirement to work at Longhorn Steakhouse?
Next year babe
What day does longhorn steakhouse get paid?
I'm not sure; never worked there or anywhere else in that type of business; however, if you are wondering about a server the answer is pretty simple and standard. The servers make tips daily and they take that home with them daily. They are only paid a very small amount by the restaurant (which almost 100% of it they don't actually receive because most is paid to the government in taxes). If they do actually get a check, it is once a month and is not more than $50.00.
Which is the best steak at Longhorn Steakhouse?
First I will say that we sold a lot of the Renegade Sirloins and the Outlaw Ribeyes, keep in mind the price difference in these two items. The sirloin is significantly cheaper and often referred to as your "value steak", essentially you get what you pay for. If you are looking for bang for your buck, sure go for the sirloin, but, the ribeyes are much more flavorful.
How do make the dip Longhorn Steakhouse uses for their bloomin' onion?
I made a bloomin' onion just last weekend. The dip recipe I used is an Outback clone, but I think Longhorn's is pretty similar:1/2 cup mayonnaise2 TBL ketchup2 TBL horseradish1/4-1/2 tsp paprika1/4 tsp cayenne
What is it like working at a high-end steakhouse?
I have worked as a chef in a steak house in the US and a couple of steak houses in the UK . Very different experiences. In the UK the kitchens are very cramped , hot , sweaty . Storage space is usually tight . Meats like chicken , pork chops, lamb steak, lamb shanks, ribs ect will come in frozen . Add to that any pasta dishes and similar ,frozen and boil in the bag . Sauces frozen and in individual packets . They don't employ enough chefs so most things come in frozen except salad stuffs and vegetables and steaks . Service is from organised chaos to disorganised mayhem depending on which chefs are working and if the restaurant has staggered the bookings or sat them all at once .The experience in the US was a lot different. All the meat , fish , chicken , seafood ect came in fresh . Pretty much all the sauces made made . Prep cooks to prepare the veg and salad ,onion rings ,bread shrimp and fish . Racks of gorgeous prime rib waiting in the hot holding . I loved serving that . The trimmings and the odd slice now and then . Really nice dipped in the teyakki glaze . Service was very busy ,could get a bit scary . There were enough chefs and waiting staff . Plus the kitchens were bigger and better organised .