IamA Ruth's Chris Steakhouse employee, and have been for three years AMA!

Why can't a $50 steak come with a potato?

Because it's Ruth's Chris of course. eye roll Kidding. Honestly, the company rarely deviates from anything Ruth implemented herself. I think we will always have the family style sides, sizzling plates, and butter in almost every food item.

What the hell does Ruth's Chris mean anyway?

Ruth Fertel bought 'Chris' Steakhouse' in 1965 in New Orleans. Years later in 1976 a fire ruined the restaurant. Thankfully, she had recently bought a party space a few blocks down so she relocated. Since this was a new location and due to the sales agreement she HAD to change the name (she didn't want to). So, she reluctantly named it "Ruth's Chris Steakhouse," and that's where the name originated. I get this question all the time.

I've always been confused. Why did she drop the apostrophe? Shouldn't it be "Ruth's Chris' Steakhouse?" Still awkward, but the current name is just…inaccurate.

I think she just said fuck it and said just throw Ruth's in front of it. Everyone is equally as confused as you are, don't worry.

How can I tell if a location is corporate or franchise?

That's a good question. I'll ask my managers and get back to you. There has to be a way. If not, just ask.

We're waiting!

No way to find out online, you'd have to just call and ask and they'll be happy to tell you. No need to speak with a manager, the hostess that answers should be able to tell you. If she can't, don't eat there! Cheers.

1) What other places do you think have just as good a steak (or better)?

2) What is your thought on Morton's in comparison to Ruth's Chris (quality, price, etc.)

3) Any hints on how to enjoy a nice meal for less than the typical price? (happy hour, wednesday lunches, etc.)

1) Hm.. Any place that sells Prime Beef is going to be good (in most cases). It's the top 2% quality of beef in the World so it has to hold some kind of standard over the steak industry... I know Capital Grille has dry aged steaks, and cuts their meat in house but it's choice grade not prime... Fogo de Chao is prime but it doesn't taste fresh to me, and in some cases was overly salty. Honestly, the only places that have ever matched up to me (meat wise) were private businesses in large cities... Such as Blt steaks, Prime Rib, Medium Rare, etc.
2) Morton's quality went down tremendously after being purchased by a new company. I know this because a lot of their employees left to work for us. It used to be comparable but i know mostly everything is frozen, of lesser quality, bagged, or reduced in portion size.
3) Happy hours at the corporate spots are AWESOME. $8.00 filet mignon steak sandwiches with fries, prime burgers, crab blts, sushi grade ahi tuna, and the like. Depending on location certain bottled beers are $4.00, wines, and selected cocktails are also $8.00 It's really a steal. Franchised happy hours are completely different, and are way more expensive. Also, the Ruth's Classic set menu is a good deal. Salad/soup, entree (same portion sizes as the ala carte steaks), personal side, and dessert. You can also upgrade sides, desserts, etc if you want something not listed. Not a lot of people know that and think it's automatic and no changes can be made.

If you add up all the places that claim to serve prime you get way more than how much prime there is in the world. Somebody be lying.

Somebody be serving neighborhood cats

I agree with you on Morton's. Last 2 times we went it was mediocre. I live in Fort Lauderdale and RC is still the top steakhouse in town.

They're just really cutting corners. It's one thing to save a buck here and there, but man you're just demolishing a well constructed company. You can't be considered a fine dining restaurant but operate like Applebee's.

You mean the company that runs Rainforest Cafe doesn't operate a top-grade steakhouse?

gasp

"Fogo de Chao is prime but it doesn't taste fresh to me, and in some cases was overly salty."

This is the style. Any Brazilian Steakhouse is going to have saltier meat than typical American standards.

I did not realize that Capital Grille served Choice.

yeah it came as a shock to me too.

For #3, Costco sells $100 gift cards for them for $79 or thereabouts.

Note to self. Get job at ruths chris. Buy hundreds of gift cards at costco. Buy soda at said job, tip self $99, profit. Double reward, 5% cash back at Costco and Amex reward points. How are people not doing this already?

Who says they're not? I know I sure as hell wouldn't talk about it if I found out that this worked...

I know places that wont let you tip with a gift card

We can

hhhmm..

What's your favorite meal from Ruth's Chris?

Do you often hear people call it Ruth and Chris's like some of my extended family continue to do no matter how many times someone tells them differently?

Also, can I get a gift card so I can go there again? It's been 5 years...lol

I like the Bone-in filet, it has the tenderness of the filet, but the bone gives it a lot of added flavor. Our 1800 degree broiler is a top and bottom cooker, and when you cook any steak with a bone it causes the marrow to kind of seep out into the steak making it 10x flavorful. It's also going to be a guaranteed center-cut piece (extra thick) making it even tastier.
Yes, people do that all of the time (my dad included).
I wish I had the power to administer gift cards, everyone I knew would eat like kings! But, I know if you sign up online for their e-mail program you get coupons and gift cards for your birthday and anniversary. Just make them for this month or next and there ya go!

3 part; Most famous person you ever served?

most annoying person you served?

Favorite whiskey cocktail?

Maybe not most annoying but most memorable. This lady came in and wanted to sit at a table in the bar during happy hour. It is PACKED and people are swarming tables when other guests leave to sit down. She is alone, and orders food. She eats standing up at the server station where they are putting dirty glasses. She sees a table get up, and demands me to carry her plate over tot he table and bus it. I was on service bar so I specifically made drinks for servers, and I had a lot of tickets therefore I couldn't leave. I told her to ask our other bartender and he told her this group of 5 guys or so had been waiting for that table in particular for about an hour and she couldn't sit there. She cussed him out, calling him the n word, brainwashed, etc. I was called racist for not carrying her stuff over. She ended up sitting there anyway, getting a free glass of wine (not from me), and then calling the police when it was time to pay. They were like.. did you eat the food? "Yes." Okay then pay. Like really lady?

Whiskey cocktail hm... The classic old fashioned is always good (on happy hour also). But if you want something new and exciting try the Manhattan Eastside.

I've waited on catelynn, tyler, and the mtv production crew from teen mom. Also, numerous division 1 college basketball coaches, and new recruits more than a few times. Vernon Davis, he had his wedding party at our location in one of our private rooms. I think that's it..

How about Del Frisco's? I've had amazing steak there. I enjoyed the location in Ft. Worth, Tx. More than the one in Manhattan. I had great steak at the Ruth's in Destin, Fl. Much better than the Ruth's in Indianapolis. Any reason for that? Is it a corporate versus franchise thing?

I have actually never eaten at one. I'll have to at some point.

Why is it so damned expensive and full of business types showing off to other business types?

It's the name of the company. It's known for being a high-end steakhouse, therefore a lot of companies go there and throw around their money. You get a lot of business meetings with men trying to out eat/out drink the other, or fight over paying the tab with their platinum amex cards.

Why would a server not offer a desert menu prior to bringing the check, and bring that check without asking anything at all? And then removing the check from underneath my arm while still at the table?

They were trying to get you outta there. Maybe they had a bad day/night, got some bad news, had plans, i have no idea. But yes, this is deeply frowned upon by management, and wouldn't fly at my restaurant. Especially taking the check from under your arm, that's a bit rude to say the least.

I love Ruth's Chris, but one thing really annoys me: the complimentary bread. It's bland, the crust is too hard, and the butter usually comes out in hard patties. When I'm paying $100+ for a meal, I'd like good bread. Low budget steakhouse, Longhorn's bread blows away Ruth's Chris. Is it even on upper management's radar how bad the bread is?

You know what, I totally agree. People think I'm crazy that i work with, and most of the consumers love it (they might just be starving). Corporate bread sucks, but the franchise location I'm currently at buys fresh baked bread from a local bakery in the city. We get bags of it fresh every day. There's white, onion, and walnut raisin, they're bangin

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It depends on location of the restaurant, and your section but the most I've ever made was $800.00. Average is about $170.00. You rarely if ever make less than $100.00

Holy shit! That's pretty good.

It's pretty average. I worked at a chain bar and made around the same (highest night was 300$ not 800$ though). I know a few women who work as bottle service girls at restaurants in major cities who actually think they had a fucked up night if they make less than 200$ in tips on a four hour shift.

We do a lot of banquets, and have awesome tippers. I made around $800 two separate nights. Both were private parties, and they left extra. Our sales manager takes care of us.

The last time I went to a Ruth's Chris I ordered a medium rare ribeye and they brought it to me on a 500º plate, so by the time I was halfway finished with my ribeye it had cooked up to medium well. Is this a common practice at Ruth's Chris, and if so, why? I understand wanting to keep the steak warm, but the plate was so damn hot it basically ended up ruining my $70 steak :(

We do the 500 degree plate thing, mainly so your first bite is as hot as your last. It's also that hot to make it so all of your senses are stimulated down to the sound of the sizzling butter on the plate. We typically slightly undercook the steaks due to the plates because we know it is sitting on the plate for your entire meal essentially. You can always ask for a room temperature plate though! Or ask for both, have it sizzling or put your sides on the hot plate and your steak on a normal one.

Exactly. When I was there, they must have mentioned the "450° plate" 20 fucking times. It was like the whole meal revolved around this one gimmick. And I thought "how can the plate be so hot without overcooking the steak?" Well, it did overcook it. I just don't get it.

They did the same exact thing the second time I went. I won't be back, not on my money anyway.

I'm surprised there hasn't been a huge lawsuit to be honest... Kind of like the McDonald's woman and her coffee.

Do you ever eat at an Outback or a Black Angus? Yes I'm referencing a Patton Oswalt bit. IT'S STEAK!

I am a huge steak fan and travel sometimes to get a cut of beef. I have eaten in some of the best places on 3 continents.

Just wanted to say, Outback holds it's own. For the price can't be beat IMHO. The last time I went there I was shocked as to what ~20 bucks got me.

yeah sometimes people that can't really afford RC, come out to eat and get two steaks a side and thats it for like $115. But you could ball out with $100 at outback, be stuffed senseless, and leave a nice tip. Doesn't add up

What's the reaction to when someone tries to order a steak "Well Done?"

Eh, whatever. It happens, I used to cringe on the inside but i've become desensitized to it. However, if they ask for ketchup to put on their $60.00 bone in filet mignon I'm judging you no doubt about it.

which are your best selling items?

The filet and ribeye are easily the most sold steaks. Creamed spinach, mushrooms, mashed potatoes are the popular sides.

Ruth's Chris has the best cheesecake I've ever had. Is it frozen and bought from another company or do you guys make it in house?

We make it in house!

I consider myself a lover of fine foods, but I am happy with the flavor of a choice kansas city strip loin over a dry aged bone-in ribeye. And the difference in price ain't too shabby. Is there something wrong with me?

No, people have different tastes. Ain't no shame in that!

Is your meat all grain fed? Where does it come from? How many cocktials do you prepare x night? How many covers? Thank you I'm in the industry. Went to Ruth Chris Hong Kong for Saint Valantaines. It was a good experience, overpriced IMO, but thats just your brand.

All of the meat comes from Wisconsin and are corn fed cattle. Wet aged for 21 days, and never frozen. -Cocktails probably a few hundred or so including the restaurant and bar.
-Covers have slowed because a brand new RC just opened 15 minutes away so they've stolen a lot of our clientele. Saturday night about 300 on a busy night.
-Yea, that's so cool! Was it any different than one in the states if you can compare? That's one of the neat things about the company is it's worldwide so no matter what country you're in you're guaranteed consistency (most of the time).
-And yes, I agree overpriced. Probably wouldn't eat there if I didn't get 50% off. Not at this point in my life anyway.

I can't compare. I've never been to the states and it was my first time at RC. Compared to other steakhouses here RC seems like they push fine dinning service, which it is unusual nowadays. "Fine dinning high quality steakhouse" what comes to my mind when I think about RC now. Would be a good fit for 5 star hotels I guess. You know anything about the meat distribution/storage? It seems to be making a lot of covers, I wonder if you have any minimum fridge space for all that meat. Also few hundred cocktails a day sounds ridiculously busy, specially for a steakhouse that upsells a lot of expensive wine too. Seems like you guys are in business! How do you regulate the service quality/consistency do you have brand standards all the way, do you get internal audits from the company? Or any mystery shopers?

We get fresh steaks in everyday, and have a huge walk in full of meat. Yeah, we do okay we aren't the busiest by any means but it is a nice location. The company regulates quality and consistency by training the same at every store. Every single employee in the company has (or should have) been trained with the same procedures and tests and videos. Each store has a set of standards they need to uphold and if they don't they can lose the business (franchise). People come in randomly and do checks on everything in the back of the house to ensure this. Internal audits do happen, less frequently at corporate though. Mystery shoppers happen once every quarter usually at the franchise location. They are a pain.

I was at a Ruth's Chris in Florida. Ordered 18 year Macallan. Waitress without asking served it with ice. No big deal, I get that happens, although I would think default would be neat. But, when I explained I wanted it neat, the bartender or waitress just strained the scotch and gave it back to me. Is that standard operating procedure?

No. she was either extremely lazy and didn't want to correct her mistake, or knew nothing about whisky.

What do you think about restaurants like Fogo de Chao or other churrascarias? Are they a threat or too different from your restaurant to make a difference?

Those are different IMO. RC is a fine dining steakhouse, whereas Fogo is a high quality sides/appetizers/salads buffet, as well as all you an eat meat. I think while it's pricey i wouldn't relate the two.

What exactly is the cocktail sauce made of? its wicked spicy but damn is it good!

Just ketchup and horseradish. Mostly horseradish though to give that kick.

I also work for 4 years for Ruth's! Since we work 365 days of the year, what's your favorite and least favorite holiday to work?

favorite probably new years eve because everyone is in a good mood and drinking ($$$), worst Thanksgiving. Hands down.

I worked at Ruth's Chris for just under 5 years. You can thank my store for being 365. Mike ODonnell's wife can't cook for shit, so they opened just us for thanksgiving and Christmas. A year later it was all of Florida. Now it's the whole company. Thank god I left that place, you can only broil so many steaks. Loved my time there. For the kitchen, Christmas and Christmas Eve are by far the worst. The rest are just long days. I don't know if this is true of other stores, but our store had 9 employee baby's while I was there. There's something in the water, don't fuck your coworkers. RCSH is starting a farm team I swear to god.

It's messed up, man. That was one thing Ruth was the bomb. She always gave employees off on holidays because she said she felt they deserved time with their families. Once she dies and sells the company that goes out the window. moneymoneymoney.

Why is Thanksgiving hands down the worst?

Because who wants to be working when you could be eating turkey. I love thanksgiving :(

Is there a "secret menu"? You know, like In-and-Out Burger?

"Bone-in Filet - Animal Style" :)

Ehhh not really. But, for dessert if you're feelin froggy get the sweet potato casserole with vanilla ice cream. it. is. amazing.

/me jots down notes.

Many thanks. And this is a pretty different/fun AMA. Thanks for doing it.

no problem! thanks for reading i hope you have a nice dinner!

Do you have any insider tips on applying for a job there? Any values uncommon characteristics that the company values? I'm about to apply right now.

Sell yourself. Be personable, and show enthusiasm in working with the company. We are all about working as a team, and providing above and beyond service. Enhancing every guests' experience is the goal so as long as you act all about that you should be fine. It depends on location and managers too. Some require fine dining experience, others don't. Call tomorrow or later in the week to show initiative, don't wait for them to call you because they won't. Be punctual and bring your resume.

Why do you use those little table scrapers. You just put crumbs all over my nice clothes. You guys need to train your employees on table scrapers.

Also, can I get more recipes for your delicious stuff? Last time I was there I got the one for the sweet potatoes. Yumm.

Also, how do you guys make steak so fucking good? I always hate myself the next day because I drop like 180 dollars on dinner but it is always delicious.

Those are called decrumbers and meant to get rid of the mess between courses so you aren't sitting in a pile of breadcrumbs. You definitely aren't supposed to decrumb onto a guests lap that kind of voids the purpose I'd say. They should gather it all on one corner of the table and use a small plate to catch what falls. I do not have any recipes on hand, they're stored in a big binder in the kitchen. Pinterest has a lot of RC recipes and I'm sure they aren't too far off from the actual.
I think it has to do with the quality of the meat (corn fed diet, quality and conditions of cows prior to slaughter, aging process, marbling), as well as the 1800 degree broiler. The steaks are cooking in their own juices on a plate, there is no grill for the fat to disappear to. It's sitting in one spot from start to finish. The butter adds a bit to the flavor also.

My girlfriend is taking me there for my birthday in June, what do you recommend, or would say is the best thing on your menu? I've never been.

Bone-in filet, or cowboy ribeye oscar style. You get a generously portioned, great tasting steak topped with a 5 oz. crab cake (falls apart due to lack of filler), 3 steamed asparagus spears, drizzled with bearnaise sauce. You really don't even have to order a side or starter because you've got them sitting on top of your steak.

Thank you! And thanks for this AMA, I've enjoyed reading it.

You're welcome! It's killed a lot of time for me, I'm enjoying it.

What's the cost of goods on a typical meal?

Franchises are higher priced normally depending on the owner, where corporate is a dollar or two cheaper. Per person with one or two drinks, starters, entrees, sides, and a dessert would probably run you about $100.00

I believe this question is asking about the price of ingredients, not the menu cost the customer sees.

Oh ok, my fault. I haven't personally seen the food order sheet or any of that, but I do know we purchase steaks in bulk for around $10-$15 a steak. So i'd say it'd be around a 75% mark up for most things. Wine is also something we definitely up charge, almost double the price. They definitely make money.

Wine is typically (so I hear) charged at the cost of a bottle, per glass. The reasoning is that once it's opened it has to be served fairly quickly so they have to recoup the cost of the bottle on that first glass. I'm guessing whole bottles hover around 2-3x cost.

Oh, definitely. At least.

It's fitting you are here today! Planning to go to the Vegas location in a couple of weeks. Do you know if I can use a Gift Card bought in Canada at a US location? Very specific, I know, but I can't find the answer anywhere. Going for husband's 40th bday, first time at an RC - so this is a helpful AMA - thanks.

Call the location in Canada to see if its corporate or franchised. As long as the two are owned by the same person, or it's corporate you should be good to go! I hope you have fun in the city of sin!

You have to ask people if they want A1 or Ketchup with their steak. What happens when they say yes?

Also, what's the most outrageous "I'm trying to impress someone" situation you've seen?

None of the RC restaurants I worked at required this. I would never deny anybody ketchup or A1 but no way am I going to offer it.
Second one is easy this guy was on a date with this lady (first date I was pretty sure). I am the youngest server we have and most of the older people take that me being inadequate to take food orders and give recommendations. So he asks one of our older servers to wait on him instead of me. My co-worker just said that guy is an idiot I don't want to wait on him. And my manager told him absolutely not, because regardless of whatever I'm one of the top servers at our restaurant. So, he was stuck with me, feelin awkward... He kept running me back and forth to get this and that, trying to act like a big shot. And then drum roll when he gives me his card to pay the check I politely informed him it was declined. It wasn't. Shame.

How would I go about getting your job? (20 year old with some years of grad school on the horizon) Any tips for this kind of work?

Where do you live at? Message me privately and maybe I can help.

How did you get started at Ruth's Chris? Did you have any prior experience in restaurant work?

I first got a fine dining job at a privately owned restaurant where I was interning at the time. I had no fine dining experience, but the manager at the time was creepy and hired me. So, I got the training I needed and he was fired about a month later for having sex with the 19 year old hostess. But, it got my foot in the door and at the end of the summer I applied and interviewed at RC.

I can't believe no one has asked this...how often do you burn yourself on those plates?

Also, every time the server brings my searing hot plate and says "the plate is hot", he puts it down at an angle, so OCD me has to tweak it straight, burning myself in the process.

Haha, I am surprised too. I have burned myself a few times. One time being the worst because I thought I had a good grip of the towel over the plate, but one of my fingers wasnt fully covered but i had already started walking. So internally I'm like REACT! DROP THE PLATE, YOU'RE BURNING! But I was right over an elderly woman so i just had to the table and drop the plate. Had a nasty blister immediately after, and served with one hand the rest of the week. As far as plate placement, I myself also suffer with OCD (actually), and I always make sure the plate is perfectly parallel with the table. high five!

Best glaze recipe for baby back ribs?

I got nothing. Sorry :(

Any tips or tricks to get extra good service? I've had problems with inattentive waiters before. Yes I tip well. No I'm not an ass.

Servers at fine dining restaurants are extremely judgmental and will determine how much effort they are going to put forth based on material items. Such as what you're wearing for instance. Brand names, jewelry, if you valeted, checked your coat, age, if you've made a reservation before, etc. I know plenty of servers that if you're wearing jeans, a hoodie, walked in out of no where, will automatically assume you arent going to spend a lot of money, which means not that great of a tip (if they even tip well). Servers at the locations I've worked at are spoiled, and will put in the work if THEY think it'll be pay off. If not, you're at the bottom of the list. But, if you look rich and know what you're talking about, expect above and beyond service. Not saying all of us are like this, but mainly the old timers that have been there forever are.

I had Ruth's yesterday for Easter lunch. I couldn't believe how busy it was! It must have been right after church because there was a lot of fresh haircuts and Sunday bests. There were even a few people wearing those white priest collars.

A bunch of kids were running around on the balcony throwing mints at each other; There was 40 mints littering the floor. They were around 11-14 and were all wearing shorts, caps, and rapper bling. It was bizarre. Do you get that often?

No, not at all. Yesterday I accidentally hit a kid in the face with my tray. He ran smack dab into it as i was turning around. What did we learn, kids?

Be honest now: The steak is just scraps held together with meat glue right?

Even if that were true I think I'd still eat it.

Why do you judge me when I order a bottle of win, a shot and a beer? Also, thanks for keeping my butter warm and melty.

Hey, no judgements here. As long as you're not driving, and you can handle your alcohol I gotchu.

Do you guys have guest wifi and if so what brand do you use? Cisco, Ubiquity, Netgeat, Xirrus, ????

Yes we do, its netgear i believe

What made you think that this AMA was remotely worthwhile or potentially interesting?

Honestly, I am up at 2 AM, bored with nothing to do. Heard some people might have an interest on here, so I went with it.

I've enjoyed reading it...

Thanks :)