Pros
Great patrons...most customers are warm and engaging.
Cons
-Management was boastful about firing people. -Fellow service staff came from mostly non-fine dining backgrounds (Tap House, Hooters, etc.) -Service staff doesn't get to taste any of the wines, yet are expected to sell wine. -Poor location...$60 per month to park. -Landry's charges employees if they want to partake in family meal (which includes being able to have a soda, coffee, or tea while at work...this is unheard of in the industry and is petty.) -Landry's takes a small percentage of every credit card tip for "processing fee" -Morton's uses a lot of pre-made food and frozen food (unlike Ruth's Chris by the way) -Morton's does not use any fresh juices or mixers for their cocktails -Morton's forces you to take an unpaid break at the start of your shift if they think you might work over 6 hours....often they guess wrong and you sit longer at work with no pay. -Morton's does not know what a butter knife is and makes the guest use their steak knife -Morton's clears away extra settings by putting silverware and napkin in the water glass and then the server or busser takes as many glasses as possible by armload....no trays. So your silverware and glassware have been touched countless times by the time you use it. -Dishonest to guests: We are forced to try to sell dessert. If there is a birthday or anniversary, the guest gets a free dessert, but we can't tell them this (there's not a choice.) So we sell them dessert and when it comes out along with their free dessert many people are upset. They wouldn't have ordered a second or third dessert had they known one was coming! -Morton's is not the icon it once was