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!

1) Ruth's claimes to use Prime beef. All cuts with a bone are obviously going to be prime Ribeyes and strips were usually prime, filets were mostly choice in all of the stores I went to and opened, inlcuding my own. Also you numbers are wrong. Choice is the top 5% of all meat produced for consumption in the United States, Prime is the top 5% of that; prime is .0025% of all meat produced in the US. 2) The mortons in my town closed shortly after the crash of the market in 2008. What RCSH does extremely well, and I can attest to this as a traveling coach, is they export their brand EXTREMELY well through their SMAC (Self Management Action Card) system of training. I have been cooking for 15 years, mostly corporate places, and never seen this sytem anywhere else. It offers a level of consistency that is unrivaled in the industry. 3) FUCK HAPPY HOUR YOU BITCHES