Does anyone else think Red Prime is over rated?

I've only been there for a Christmas party so I don't want to rate them on that and until I get a bad steak at Mahogany..... I'm not sure I want to change prime steakhouses.... Although I did notice recently thet Red Prime offers fried chicken and have considered giving it a try.

Does anyone else think Red Prime is over rated?

Nope. I went last night and nothing about it, IMO, is overrated.

Does anyone else think Red Prime is over rated?

I don't and consider it the best steak in OKC hands down. However, steak is a personal preference. Dry ages versus wet age, cut of steak, grass fed or corn fed, served with sauce or on hot butter rubbed or just salt and pepper, etc. I had dinner in Vegas last month at at the Cut steak house in the Palazzo where I got the steak sampler which was 4 ounces each of Nebraska corn fed 35 day dry aged prime and American Wagyu along with 2 oz of true Japanese Wagyu. I preferred the dry aged prime and thought the Wagyu was not very good and extremely fatty all the way through. Others would call it buttery and melt in mouth where to me...it was just fatty. Some people love Ruth Chris which serves their steaks on a hot plate of butter and I think they suck whereas I go out of my way for a strip at Mortons so much that I am on their VIP list. Red Prime uses the same strips from Allen Brothers in Chicago where Mortons get theirs. Even though I would rather eat a steak at IHOP than go to Ruth Chris, they own Mitchells Steakhouse in Columbus Ohio and it was outstanding.

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience (http://www.bernssteakhouse.com/) They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

Does anyone else think Red Prime is over rated?

I believe The Ranch and Red Prime take the best steak in OKC award.

I have only been to Mahogany once and it was all right. I can't judge unless I have it a few more times.

There are better steak places in other states but in Oklahoma I think these are best three.


Cattlemens is terrible and the service was bad the last two times I went to Micky Mantles.

I believe The Ranch and Red Prime take the best steak in OKC award.

I have only been to Mahogany once and it was all right. I can't judge unless I have it a few more times.

There are better steak places in other states but in Oklahoma I think these are best three.


Cattlemens is terrible and the service was bad the last two times I went to Micky Mantles.

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak.

I had the unfortunate pleasure of watching an elderly couple dip their prime steaks at The Ranch into a bowl of catsup..... It was hard to control my urge to shout at them "JUST EAT A FREAKING HAMBURGER!!!!!".

I had the unfortunate pleasure of watching an elderly couple dip their prime steaks at The Ranch into a bowl of catsup..... It was hard to control my urge to shout at them "JUST EAT A FREAKING HAMBURGER!!!!!".

On my last visit, the guy at the next table asked for A-1.

I don't and consider it the best steak in OKC hands down. However, steak is a personal preference. Dry ages versus wet age, cut of steak, grass fed or corn fed, served with sauce or on hot butter rubbed or just salt and pepper, etc. I had dinner in Vegas last month at at the Cut steak house in the Palazzo where I got the steak sampler which was 4 ounces each of Nebraska corn fed 35 day dry aged prime and American Wagyu along with 2 oz of true Japanese Wagyu. I preferred the dry aged prime and thought the Wagyu was not very good and extremely fatty all the way through. Others would call it buttery and melt in mouth where to me...it was just fatty. Some people love Ruth Chris which serves their steaks on a hot plate of butter and I think they suck whereas I go out of my way for a strip at Mortons so much that I am on their VIP list. Red Prime uses the same strips from Allen Brothers in Chicago where Mortons get theirs. Even though I would rather eat a steak at IHOP than go to Ruth Chris, they own Mitchells Steakhouse in Columbus Ohio and it was outstanding.

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience (http://www.bernssteakhouse.com/) They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

Very well put! I guess it does become a matter of preference, as I love The Ranch and have also had pretty good experiences at Mickey Mantle's and Mahogany. I will say that my one and only visit to Red Prime was during restaurant week, so not sure if they provided a lower quality cut of steak. It wasn't necessarily the flavor of the steak that I was disappointed in, but rather the tenderness. I felt like my steak was super chewy, definitely not a prime cut. I will have to try them again during a normal night to see if it was a fluke.

It's funny though that you bring up some of these other national steakhouses. Out of the ones you named that I have tried, I didn't enjoy Morton's, which might make sense knowing that they get their steaks from the same place as RP. And I actually love Ruth's Chris and Capital Grille. I have also eaten Ruth's Chris during restaurant week, and didn't feel like the quality of their steak fell off at all. By no means am I a steak connoisseur; I just know what I like and what I don't. I have also eaten at Vic & Anthony's and Fleming's, and thought both places were great. Vic & Anthony's is probably the best fine steakhouse that I've tried. Have always wanted to try Peter Luger as well. Funny though that my only two nice steakhouses that I didn't enjoy were RP and Morton's, so must be a matter of preference.

Does anyone else think Red Prime is over rated?

No

On my last visit, the guy at the next table asked for A-1.

It's so sad to me because so many good toppings or sauces are offered that aren't generic crap you eat with everything else in your daily diet. $3 for Au Poivre, $5 for Fromage, $3 Jalapeños and Onions, or $5 for Truffle Butter, etc. You're already dropping $100+ for the meal, if you must have a sauce, then drop the extra $3 - $5 for something that actually works well with steak and that you can't find at McDonald's. In fact, I generally get sauces as I like multiple flavors.

What's great is when they ask for it when they order…at least at that point, you know who you're working with...

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

Just Do It.

I have been to the Ranch once and can not honestly remember what I had but I am sure it was a steak. It wasn't that the meal was not memorable but was with my business partner and we drank a lot of wine before we ever sat down to dinner so I don't remember. I need to give it another go.

You should give the Ranch another shot. Their ribeye is the best steak I've had in OKC -- and most chefs I talk to agree it is the standard. Red Prime is very good, too.

I've only been there for a Christmas party so I don't want to rate them on that and until I get a bad steak at Mahogany..... I'm not sure I want to change prime steakhouses.... Although I did notice recently thet Red Prime offers fried chicken and have considered giving it a try.

I have a friend who is a chef, and he was telling me this weekend that their Fried Chicken was the best he's had.

As to it being over rated. No way. It's our favorite steakhouse in OKC.

I have a friend who is a chef, and he was telling me this weekend that their Fried Chicken was the best he's had.



I was sitting next to one of Red Prime's grill chefs that was getting burgers to go at Nic's Grill the other day and was asking him about it.... Now obviously he's going to be a little biased with his opinion but hearing other good reviews definitely is moving it up my list to go try.

OK BBQ Eater likes Mahogany. Others swear by Mickey Mantles or the Ranch. They all are very successful and a lot of people like them. I ate at Mahogany when they opened and was non plussed by it. Doesn't make Red Prime better...just preference. I am anxious for the new chophouse to open up. My standard for steak is that 1) It doesn't need any sauce, butter or seasoning other than a little salt and 2) when you take the first bite, you get a shiver though your body from the wave of flavor that comes out of the first bite. High standard but I get that when I get a strip at Mortons, Red, Capital Grill, Del Frisco, Pappas, Mitchell's, Bern's in Tampa and will be checking out Peter Lugers in July to see how they match up.

I mentioned Bern's which is a sight to see. Bern's Steak House is a unique culinary experience (http://www.bernssteakhouse.com/) They hand cut the steaks there to order but even more impressive is the wine list and the dessert room upstairs. They have over 6800 labels and over a 1/2 million bottles of wine. They serve 200 different wines but the glass with ventages offered from the 70's. The dessert room upstairs is very cool with over 1000 dessert wines and spirits offered. We enjoyed a glass of 1827 sherry here. The bottle was so old, it was hand painted. If you are near tampa...you need to check this out.

Wow. You just nailed practically all my favorites. I do business in Columbus and love Mitchell's - downtown. BTW, Berns has the largest restaurant wine collection in the world. Hopefully you got a tour of the main wine cellar from which they brought you the sherry - it's a treat and they will take you through it. I would also add Lord Fletchers in Rancho Mirage (Prime Rib). Based on your list, you will LOVE Peter Lugers...assume you are going to the one in Brooklyn. It's legendary. You might also enjoy Gallaghers in NYC while you are there.

By the way, the original Capital Grille in Providence is still the best IMHO.

We did tour the cellar and was very impressive. Steak was excellent. I have not tried Vic and Anthonys. I tried a place in Boston called Abe and Louies that was decent. We are planning on the lugers in Brooklyn. My business partner is in NY and has reservations for tomorrow and is going to make our July reservations while he is there.

I do plan on going and trying Ranch while sober so I can give it a fair try. I don't remember it being bad...I just don't remember. (we had a lot of wine as we were celebrating). As far as Red's fried chicken, I have had it and it is good fried chicken. We get that for the kids to share when we go as they don't have a portion/value kid options

Mahogany, Boulevard, Ranch and Red all have 80%+ ratings on Urban Spoon. Mickey's is at 79% and nobody cares about Opus (like 62%).

KD's is at 73%. For comparison sake, Cheever's has an 89% and Guernsey an 88%

I think Urban Spoon tends to be correct for the AVERAGE experience. That being said, you can have a horrible meal at a great restaurant and a great meal at a terrible restaurant.

Not sure why this thread turned so much to a steakhouse comparison. That said, I love that we have very good and diverse options for steaks, from red, being more trendy, to the ranch, to mickey mantles.

Kd's is more a casual restaurant with decent food, at a reasonable price, and is a pretty cool place to take people before a home game. Is it the best meal in town? No. Is it fun and very convenient, absolutely!

We have options, enjoy them.

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

Fair enough. I'm sure the steak at KDs is ok, but not my first choice. We do take out of town guests to KDs for the overall experience and the value, though. It works.

Not sure why this thread turned so much to a steakhouse comparison. That said, I love that we have very good and diverse options for steaks, from red, being more trendy, to the ranch, to mickey mantles.

Refer to post 933 and you will see how we derailed this train like Jesse James.

Went last night for dinner. Here is my rundown of our experience. Arrived about 640 for 7 pm reservation and they were absolutely packed. Checked in and was told they were behind even on reservations but would text us when table ready. We were able to find 2 seats at the bar. The male bartender was on top of it and suggested we eat at bar. Drinks prices were good and the thundertini my wife had was excellent. Decided not to eat at the bar and we were buzzed for our table right at 7. My wife went and was seated while I paid the bar tab.

Found my wife and then we waited, and waited, and waited. It was 8-10 minutes later that our waitress finally appeared to see if we wanted drinks or water. This was after I had flagged down someone else to see if we had a server. We were ready to order at this point so we ordered drinks and dinner. For appetizer, we order the lemon pepper parmesan wings and a cup of gumbo. It took a long time for the items to come (to the point we were concerned that it was all going to come out at once but didn't say anything). The food arrived and the wings were excellent. Great flavor, juicy inside and crisp on the outside. The gumbo was full of goodies and tasted great, Not a very dark Roux but great taste.

For dinner, my wife ordered the smothered porkchop and I ordered the strip (medium) off the baller menu with a side of mac and cheese and fried okra. Dinner arrives and upon being asked to cut into the meat, it is well done with absolutely no pink inside whatsoever. They take it back and I told the missus not to wait on me. The porkchop was cooked right and the gravy had a good flavor. The gravy was on the thick side and my wife wished they had added a little more to really smother it. My wife tried to eat very slow but still finished her meal before my steak ever came out. They definitely were not rushing my redo. We finally got our server's attention and told her at this point, really didn't want the steak as it was taking so long. She said it was just about out and let her check on it. Shortly thereafter, the manager (who had been standing at Shaq's table during this entire time) brings my steak over and asks me to check it. Then he asks my wife what she ordered so he could check on it. He had no clue that my steak was a reorder and that she had already eaten at that point.

The steak quality was ok but it was completely drenched in the creole butter which took away from it. I had been told shortly after Mahogany opened that Hal Smith gets their steaks all from the same place and that the steak at Mahogany is the same steak you get at Lakeside and other Hal Smith Concepts. I was told this from one of the management staff that works for Hal Smith. After eating at Mahogany the one time and eating this steak at KD's from the Baller menu, it appears to be so at least when it comes to strip steaks. The okra was frozen okra put in the fryer but was hot and crispy. The mac and cheese was lukewarm to cold and tasted like macaroni thrown in with a processed cheese sauce.

The price of the steak on the baller menu was $52 and that includes two side. They did comp my steak without me asking but when the check came, the comp'd amount was $44. I am guessing they literally comp'd just the steak as sides were $4 each on the menu and mine came with two sides included in the $52. so they didn't comp those maybe?

As mentioned in other posts, service was horrible at the table. Server disappeared for long periods of time. Not sure if their policy is to have runners run the food but none of our food was ever delivered by the server. I think this may be luck of the draw as the server in the next section appeared to be doing a great job with his tables and actually refilled our water and did some light prebussing of barware as he would walk by our section. He also ran his own food.

It would be nice to have a little better homemade sides and raise the price from $4.00 to $6.00 for the sides. Make the mac and cheese with real cheese and skillet fry the okra like they do in the south.

Overall, we will go back as I want to try the meatloaf and the fried chicken and the missus wants to try the shrimp and grits. We will go on a week night and see if that helps service. I would not recommend getting a steak here. This is basically another Hal Smith restaurant where it is a cool casual atmosphere with some highlights on the menu but backed up by the corporate approach to feed the masses.

edit... Had afterdinner drinks at Red Pin. The red grapefruit mojito is excellent and worth a visit to try one.

I don't think anything was meant to be a disparagement of KD's, somebody brought up steak and…well…we're in OKC…what do you expect?

I really would like to get to KD's pretty quickly when I get back, but the places are piling up. Who wants to take me?!

They definitely are. I've been pretty busy with work lately, and haven't been able to really go out at night for the past 3-4 months. So much has changed just in that last 3-4 months, I feel when I finally get some time to start going out again, I won't have enough money to try all the new places. Amazing growth we are seeing!

Thanks for the detailed review, jeep.

That type of service and food quality is really unacceptable, comp or not. No way to get an evening back, especially a special occasion.

But, they certainly seem to be doing a great business.

Finding personnel to carry out a high quality concept seems to be an increasingly major challenge for new restaurants in Oklahoma City. Talent seems to be spread pretty thin - both kitchen staff and front of house.

Finding personnel to carry out a high quality concept seems to be an increasingly major challenge for new restaurants in Oklahoma City. Talent seems to be spread pretty thin - both kitchen staff and front of house.

I've made this point several times because it simply would have to be a huge challenge.

There has been an absolute avalanche of new, locally-run restaurants, bars and hotels in just the last two years. Couple that with nation-leading employment rates and you just have to know that finding good people to do these jobs has got to be a struggle.

The chains have a bit of an advantage in that they have a whole management team and training programs in place. Plus, they can easily move at least managers in from other markets.


This is going to get worse before it gets better as there are still tons of restaurants, bars and hotels in the queue and the pace of expansion only seems to be increasing.

I've had a ridiculously difficult time hiring qualified service industry type folks for at least the past two years. Very tough market. And I'm sure in the food industry it's worse do to the nearly daily emergence of new places. That said, HSRG has many of the advantages of chains when it comes to corporate structure and trainers.

I happened to accompany a Brazilian television crew last night during the taping of a travel program (they are following Route 66), and i took them by KD's at one point right around dinner time. There was a line out the door. I think they have been experiencing some overwhelming business, which is probably contributing to spotty service at times when it does happen. On the times when I have been there, service has been of a pretty high quality, though I don't doubt some occasional let downs due to volume.

One other trend...

Hal Smith and some others are starting to lose managers and other staff to their own start-ups.

This is the case at Broadway 10 and Sidecar and I know there are a bunch of other examples I can't think of right now.


Seems like there is a very strong trend towards younger people wanting to do it themselves as soon as they can. The advent of food trucks and various festivals allows for an intermediate step; same can be said of retail via pop-up shops. But it sure helps when you get experience from someplace like HSRG, A Good Egg, Interurban, Deep Fork, etc.

In fact, look at what is happening on 10th: McNellie's, Fassler Hall and Dust Bowl (Elliott Nelson), Ludivine's new concept (Stranger & Johnson), Bleu Garten (Hunter Wheat), Sara Kate Shoppe (Sara Kate Huff), Women's Clothing at 1100 N. Broadway (Ashley Liddell), Broadway 10 & Sidecar (Hal Smith managers). All of these people are in their 20's or early 30's.

Same can be said of many of the places in the Plaza.

Jeep's review of KD's was as I feared it might be. There have been enough such reviews, not only of KD's but other new places as well, that I've lost all interest in exploring new places until they have several months to work things out.

And some, not even then. One example. I want to try Vast, if solely for the view, but the price points are not consistent with accepting a low level of service. Coming into OKC primarily to have drinks with a view, when a return trip down 35 is necessary afterwards ... not a good plan.

And sadly, it is not just the new places, and it is not just OKC. Chain or indie, nice eatery or fast food, the quality of service today is in a downward spiral as often as not. In Norman, except for T Bell of all places, if we do take out we don't leave the parking lot without emptying and repacking the sacks or checking the containers. It's long been an issue that a correct order is an exception, not the general rule it once was. Most table service down here is still acceptable, though some just barely so. As a result, we're eating more and more as time goes forward.

Jeep's review of KD's was as I feared it might be. There have been enough such reviews, not only of KD's but other new places as well, that I've lost all interest in exploring new places until they have several months to work things out.

And some, not even then. One example. I want to try Vast, if solely for the view, but the price points are not consistent with accepting a low level of service. Coming into OKC primarily to have drinks with a view, when a return trip down 35 is necessary afterwards ... not a good plan.

And sadly, it is not just the new places, and it is not just OKC. Chain or indie, nice eatery or fast food, the quality of service today is in a downward spiral as often as not. In Norman, except for T Bell of all places, if we do take out we don't leave the parking lot without emptying and repacking the sacks or checking the containers. It's long been an issue that a correct order is an exception, not the general rule it once was. Most table service down here is still acceptable, though some just barely so. As a result, we're eating more and more as time goes forward.

Ironically, it's the places that are being opened by local operators that are having the most success with opening at a high quality. Guernsey Park and Kitchen No. 324 and Urban Johnnie are all great examples of the opposite of your concern. These places all opened fantastically. The more corporate places are the ones who seem to be struggling, in spite of the fact that they have corporate manuals, training, and standards that should help things to run smoother.

That's not a hard and fast rule, and there's certainly nothing wrong with waiting, but plenty of places are doing great as soon as they open.

I completely agree about Kitchen 324. That shop is a shining example of how to consistently do things right. Whatever team tuck does to train their folk, a bunch of other eateries out there ought to be begging them to operate a training academy, and pay well for the opportunity.

I find the service at HSRG joints to be phony and annoying. Multiple server types buzz around you and ask how you're doing, but it you express any displeasure, they just get this blank stare. They really don't care, honestly. It's just this robotic style of communication.

I sincerely hope we get more Good Egg type establishments and fewer HSRG type places. The difference in food quality and genuinely good service is stark.

I would submit to you that the difference between AGEDG and HSG is that selective hiring and transplanting current staff from other concepts results in AGEDG staff actually understanding and caring about the stated goals for the customer experience. Their people are well educated about their job, they are frequently foodies themselves and when something isn't up to snuff they don't have to consult a procedure manual to fix it. It's second nature. Whereas, HSG needs bodies at such a rate that a pulse and passing a cursory background check will do. For these folks, the only incentive is the cash they walk with at the end of the shift. They are force fed voluminous manuals with rules and penalties that de-personalize the dining experience to a one size fits all repeatable process. If something goes awry, they are at a total loss because the manual didn't lay out a script or permission to fix it on their own. I don't mean to pick on HSG at all. They are just the entity under discussion here. This is a common phenomenon when great restaurants try to multiply their efforts using a cookie cutter. Just look at Ruby Tuesday, S&B Burger Joint since expansion beyond the first two, or Chili's. Quality will almost always suffer when you try to synthesize it through a notebook full of rules.

Been to KD's 3 times and haven't had bad service yet. I also get reservations a day, or two, ahead of time. You have to there. Food is great and setting is great.

Same here, 3 times (including Sunday with my sister from NYC), no issues so far.

Very excited about all the new and unique dining options recently opened and pending in OKC. I am planning a trip back home later this summer and intend to spend a couple days in OKC. Look forward to stopping in to many of the new dining options. Really great to see this taking place:)

So Shaq was eating there?

So Shaq was eating there?

Not sure if he ate or just had drinks. He was sitting behind me in a table at the end of the bar. Walked by me as I was coming out of restroom and I didn't recognize him at first but definitely noticed him as he was a foot taller than my 6'. I sent the pic to Pete to post so maybe he will post if he gets chance.

From Jeepnokc:

http://www.okctalk.com/images/pete/shaq.jpg

A friend of mine posted a photo on Facebook on the 24th, allegedly of Mr. O'Neal, and he was wearing an identical shirt.

So, even money chance? ;)

Finding personnel to carry out a high quality concept seems to be an increasingly major challenge for new restaurants in Oklahoma City. Talent seems to be spread pretty thin - both kitchen staff and front of house.

Paying greater than poverty wages would help. A certain "restaurant group" in OKC said to be one squealing loudest about the horrific possibility municipalities could dodge our chamber of commerce legislature and set their own min. wage. How can you expect to present a multiple star dining experience paying TacoBell wages?

Paying greater than poverty wages would help. A certain "restaurant group" in OKC said to be one squealing loudest about the horrific possibility municipalities could dodge our chamber of commerce legislature and set their own min. wage. How can you expect to present a multiple star dining experience paying TacoBell wages?

Jeez, seriously? Does their name come to mind if you say "I'm sorry Dave, I'm afraid I can't do that"?

Paying greater than poverty wages would help. A certain "restaurant group" in OKC said to be one squealing loudest about the horrific possibility municipalities could dodge our chamber of commerce legislature and set their own min. wage. How can you expect to present a multiple star dining experience paying TacoBell wages?

Ummm…because every restaurant in this city pays their servers the same wage…$2.13/hour. Doesn't seem to be a problem for a host of restaurants who provide excellent dining experiences.

Ummm…because every restaurant in this city pays their servers the same wage…$2.13/hour. Doesn't seem to be a problem for a host of restaurants who provide excellent dining experiences.

Perhaps all of the restaurants in the city need to hire a motivational speaker/morale builder like this to bring up the level of basic service to their patrons?
8kZg_ALxEz0

As for me . . . I will continue to hope for the best, enjoy what I get and tip 20%.
(before taxes)

Ummm…because every restaurant in this city pays their servers the same wage…$2.13/hour. Doesn't seem to be a problem for a host of restaurants who provide excellent dining experiences.

Very true. Consider also the higher the prices, the more they make as the tip is based on what they sell. In our case, we were at the table approximately one hour after she made contact with us. Due to the bad service, I tipped her 15% of the total before the steak was taken off so the tip was approx. $18.00. Add the 18 to the 2.13 hour equals 20.13 hour. She probably had to tip out 2.5% of her sales so let's say $3 which leaves her making about $17.50 per hour and I was just one table. More than likely, she had four tables. Thus, on any busy night, she should be pulling 40-80 per hour. There may be a slow hour she she comes on and usually there is about an hour of work after the shift cleaning and restocking condiments, etc. With as busy as KD's is and the higher per person average (PPA) of the checks, every server should be earning far more than the "taco Bell" employee.

Very true. Consider also the higher the prices, the more they make as the tip is based on what they sell. In our case, we were at the table approximately one hour after she made contact with us. Due to the bad service, I tipped her 15% of the total before the steak was taken off so the tip was approx. $18.00. Add the 18 to the 2.13 hour equals 20.13 hour. She probably had to tip out 2.5% of her sales so let's say $3 which leaves her making about $17.50 per hour and I was just one table. More than likely, she had four tables. Thus, on any busy night, she should be pulling 40-80 per hour. There may be a slow hour she she comes on and usually there is about an hour of work after the shift cleaning and restocking condiments, etc. With as busy as KD's is and the higher per person average (PPA) of the checks, every server should be earning far more than the "taco Bell" employee.

HSRG, I believe, is 3.5% of the post-tax total. $1000 in sales = $35 tip-out.

Generally you don't get much business in the first hour or hour and a half you're in a restaurant, and like you said, there are sometimes slow hours and post-table work to do.

Most places in the city, a regular dinner shift looks something like:

Arrive at 4/4:30
1 or 2 tables between 4:30 and 7
4 to 8 tables between 7 and 9
1 or 2 tables after 9
Close down, and leave around 10:30/11

Sales between $600 and $1000 (including tax), and you tip-out generally 3% on that amount. So if you average x% on the total with tax you make:

15% you walk with $72 to $120
17.5% you walk with $87 to $145
20% you walk with $102 to $170

At most places, best case scenario is highly improbable Sunday through Thursday, but literally, there are 1,000 variable that go into it. Another factor is that when things are "dead", people get cut/sent home super early without any chance to make substantive money, if any at all.

I'd guess that the average OKC server makes between $10 and $20/hour, but they tend to work only 25 to 35 hours per week.

All taxpayers subsidise the restaurant industries poverty wages, and when a petition drive in OKC to locally raise the min wage looked to be gaining mo a "restaurant group" in OKC threw a fit and got their way with our patsy lege. Do with that info what you wish. Know I will. No more Sun brunches at Lakeside.

Oh yes…HSRG must have swayed the entire legislature all by themselves.

You're kidding me right? You think HSRG was the only one who made a big deal out of everything?

Edgar, you appear to be as misinformed on the min. wage legislation preemption as you were the past mayoral race.

Perhaps consider some research from sources other than the ones you have been relying upon?

At best that eatery group would be a small insignificant voice amongst far larger employers.

HSRG, I believe, is 3.5% of the post-tax total. $1000 in sales = $35 tip-out.

Generally you don't get much business in the first hour or hour and a half you're in a restaurant, and like you said, there are sometimes slow hours and post-table work to do.

Most places in the city, a regular dinner shift looks something like:

Arrive at 4/4:30
1 or 2 tables between 4:30 and 7
4 to 8 tables between 7 and 9
1 or 2 tables after 9
Close down, and leave around 10:30/11

Sales between $600 and $1000 (including tax), and you tip-out generally 3% on that amount. So if you average x% on the total with tax you make:

15% you walk with $72 to $120
17.5% you walk with $87 to $145
20% you walk with $102 to $170

At most places, best case scenario is highly improbable Sunday through Thursday, but literally, there are 1,000 variable that go into it. Another factor is that when things are "dead", people get cut/sent home super early without any chance to make substantive money, if any at all.

I'd guess that the average OKC server makes between $10 and $20/hour, but they tend to work only 25 to 35 hours per week.

I think that is a good average overall but I think it will be higher somewhere like this. I averaged $12-15 hour twenty years ago waiting tables at Chilis on S. Meridian and our PPA was about $11-12. Hopefully they have good management that knows how to schedule in so you don't have excessive staff during slow times.

Also, I imagine at KD's they are running 1000-1500 per shift on weekends.

Ummm…because every restaurant in this city pays their servers the same wage…$2.13/hour. Doesn't seem to be a problem for a host of restaurants who provide excellent dining experiences.

Actually, there are plenty of restaurants that pay a higher base wage than that.

Compared to what employees working 60-80 hours per week get paid at some of these stand alone, independently owned convenience stores in OKC/Edmond (not one red cent for overtime), folks working in a restaurant, waiting on others, are doing pretty doggone well.

Pardon my lack of knowledge here, but do several previous posts imply that the actual server/waitperson at a restaurant only gets 3-4% of the 20% tip that you leave? Or am I completely misreading the interesting information provided by Teo9969? I know that the cooks and buspersons get a share of the tip (or at least I think they do), but I have to be mis-interpreting what was written because that small of an amount just doesn't seem right at all.

Pardon my lack of knowledge here, but do several previous posts imply that the actual server/waitperson at a restaurant only gets 3-4% of the 20% tip that you leave? Or am I completely misreading the interesting information provided by Teo9969? I know that the cooks and buspersons get a share of the tip (or at least I think they do), but I have to be mis-interpreting what was written because that small of an amount just doesn't seem right at all.

The waitstaff will tip out a set percentage of total sales. It is 2-3.5% depending on location. This is split with the bartender, hostess, and busser. So if a waiter has $1000 in sales, he will make $150-200 in tips assuming he is getting 15-20% gratuity. If the tip out is 3%, he will tip out $30.00 of his tips to be split with the other service personnel leaving the waiter walking with $120-170 in tips (all cash)

I see the hip progressive city of Seattle just voted to increase the min wage to $15/hr to give employees the dignity of working for a living wage- meanwhile voters in municipalities in the great corporate state of Ok couldn't have the chance if they wanted to.

One other trend...

Hal Smith and some others are starting to lose managers and other staff to their own start-ups.

This is the case at Broadway 10 and Sidecar and I know there are a bunch of other examples I can't think of right now.


Seems like there is a very strong trend towards younger people wanting to do it themselves as soon as they can. The advent of food trucks and various festivals allows for an intermediate step; same can be said of retail via pop-up shops. But it sure helps when you get experience from someplace like HSRG, A Good Egg, Interurban, Deep Fork, etc.

In fact, look at what is happening on 10th: McNellie's, Fassler Hall and Dust Bowl (Elliott Nelson), Ludivine's new concept (Stranger & Johnson), Bleu Garten (Hunter Wheat), Sara Kate Shoppe (Sara Kate Huff), Women's Clothing at 1100 N. Broadway (Ashley Liddell), Broadway 10 & Sidecar (Hal Smith managers). All of these people are in their 20's or early 30's.

Same can be said of many of the places in the Plaza.

Given that the historical failure rate of new restaurants is something, I think, well over 70% (More?), it does give a bit of concern over how many of these places can/will endure for the long haul. Great to have options, great that there are young entrepreneurs willing to take the risk, but seems like there's also a pretty high risk of a lot of empty storefronts in a year or so as these places shake out to the ugly realities of the food biz. Be interesting to see how it works out.

I see the hip progressive city of Seattle just voted to increase the min wage to $15/hr to give employees the dignity of working for a living wage- meanwhile voters in municipalities in the great corporate state of Ok couldn't have the chance if they wanted to.

Cost of living is higher in Seattle than here. If you make $3300 month in OKC, you would have to make $4838.94 month for the same level of living in Seattle,

Here are some more comparisons:


Indices Difference

Info

Consumer Prices in Seattle, WA are 28.67% higher than in Oklahoma City, OK
Consumer Prices Including Rent in Seattle, WA are 46.63% higher than in Oklahoma City, OK
Rent Prices in Seattle, WA are 92.16% higher than in Oklahoma City, OK
Restaurant Prices in Seattle, WA are 40.33% higher than in Oklahoma City, OK
Groceries Prices in Seattle, WA are 23.70% higher than in Oklahoma City, OK
Local Purchasing Power in Seattle, WA is 1.72% higher than in Oklahoma City, OK

Source and more great info:

Cost of Living Comparison Between Oklahoma City, OK, United States And Seattle, WA, United States (http://www.numbeo.com/cost-of-living/compare_cities.jsp?country1=United+States&country2=United+States&city1=Oklahoma+City%2C+OK&city2=Seattle%2C+WA)

The waitstaff will tip out a set percentage of total sales. It is 2-3.5% depending on location. This is split with the bartender, hostess, and busser. So if a waiter has $1000 in sales, he will make $150-200 in tips assuming he is getting 15-20% gratuity. If the tip out is 3%, he will tip out $30.00 of his tips to be split with the other service personnel leaving the waiter walking with $120-170 in tips (all cash)

Thank you for the clarification there. I guess I had it inside out or backwards or something.
(I guess that mainly it was centered on not understanding what "tip out" meant.)

I have a marginal interest in all of this sort of thing because I'm a hobby cook, a reader of "Kitchen Confidential" (Bourdain), and my coolest sister-in-law is an expert in the Hospitality/Restaurant/Service Industry. She's been at it long enough to be a "Trainer" at some "upscale" eating places in the Minneapolis/St. Paul area. She showed me her "Menu/Specials of the Day" notebook once. It would be as hard to memorize all that as it would be to cook it. And it changes all the time. =)

Cost of living is higher in Seattle than here. If you make $3300 month in OKC, you would have to make $4838.94 month for the same level of living in Seattle,

Here are some more comparisons:


Indices Difference

Info

Consumer Prices in Seattle, WA are 28.67% higher than in Oklahoma City, OK
Consumer Prices Including Rent in Seattle, WA are 46.63% higher than in Oklahoma City, OK
Rent Prices in Seattle, WA are 92.16% higher than in Oklahoma City, OK
Restaurant Prices in Seattle, WA are 40.33% higher than in Oklahoma City, OK
Groceries Prices in Seattle, WA are 23.70% higher than in Oklahoma City, OK
Local Purchasing Power in Seattle, WA is 1.72% higher than in Oklahoma City, OK

Source and more great info:

Cost of Living Comparison Between Oklahoma City, OK, United States And Seattle, WA, United States (http://www.numbeo.com/cost-of-living/compare_cities.jsp?country1=United+States&country2=United+States&city1=Oklahoma+City%2C+OK&city2=Seattle%2C+WA)

The ole cost of living cop out. where would the chamber be without it. Lots of wiggle room between $7.25 and $15.

The ole cost of living cop out. where would the chamber be without it. Lots of wiggle room between $7.25 and $15.

It is amazing how much facts don't matter to you. If you increase min. wage to 15 then unskilled labor costs more which means your big mac is going to cost more so the end result is still no net gain.