arkrid318

Unless you work there it's very hard. The biggest give away is off menu items on the menu like rainbow carrots or escargot or wild mushrooms as opposed to or in addition to the sautéed mushrooms. And playing. Almost all the plateups for apps and salads are different because of the franchisers tastes. Or things being bigger than normal like a 5oz crab cake or 6 shrimp instead of 4 for a shrimp cocktail.

Lemon juice and Worcestershire are in it also. Can confirm, spent a year in pantry.

All desserts and sauces are made in house at least every three days. Except the creme anglaise (sweet cream) which comes from corporate. Never understood that, it's a very easy sauce to make and we made creme brule every day, it's essentially the same except no oven.

It's a 3 oz crab cake not 5. Sub crabmeat from the crabtini instead, that's 3 oz of lump, more crab for the same price! Get the veal butter on your plate it'll change the game!

Ruth Fertell took the company public before she died, but the "Corporate" structure we are accustomed to now did not exist until 2008. TJ Moran, the largest franchiser and the man that owned my location before we went coporate, got together with several other large franchisers and bought out almost all the smaller franchisers, then sold themselves to a mangement group formed by Mike ODonnell and Kevin Toomey as a way to protect the RCSH brand. TJ and several others felt that other franchisers were allowing the brand to slip below acceptable levels. Interestingly enough, this also coincided with th explosion of yelp and opentable reviews, how much that figured I don't know. However, Corporate now is certainly all about the money, don't mistake it you are nothing but a employee number to them. That said, I still see my "Ruth's family" all the time, I'm still great friends with many of them, and I wouldn't trade my time there for anything.