Flemings Sucks Customer Reviews and Feedback

From Everything.Sucks

Fleming's Prime Steakhouse & Wine Bar is an American steakhouse restaurant chain owned and operated by Bloomin' Brands, headquartered in Tampa, Florida.

An angry customer mentioned, "First and Last time at Fleming DFW has far to many Steakhouses and fine restaurants that are consistently better. DelFriso, Perry's, Bobs. Went for Thanksgiving Dinner , stuffing was paste, Potatoes where like glue, Green beans where the saving grace. Crab Legs where 84 dollars, and ruined with some sort of seasonings , did not serve with a side of butter poured the butter into a contained that then mixed with steam to be water like. .What ever they pit on the Crab took away th natural sweetness of the crab. Ran out of Lobster Bisque at 4PM and they had only been open for 2 hours ' Service was slow and we where a table of 5 brought to a table set for 3 had to wait table side while set up. Had put on reservation a Birthday celebration which they never acknowledged Bottom line we came home and heated up leftovers as no one enjoyed dinner, service or food."

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Cook/Prep (Former Employee) says

"The Head Chef is unorganized & verbal profanity disrespectful. The Sous Chef was a scape goat to ALL his mistakes. Chef curse any of the servers & cooks out. Google recipes online then says he came up with it by his self uses the recipe in restaurant incorrect. Don't clock you in for meetings when you supposed to be paid for it. Useless & disrespectful."

Server/Bartender (Former Employee) says

"New manager could not even close by himself, needed someone else to do all of the paperwork. Asked me to do the closing paperwork and was not compensated for my actions..."

Bartender (Former Employee) says

"Terrible place to work. Very unprofessional and bordering hostile. No rhyme or reason to decisions being made by management. Coasting and not in any particular direction. Management barely would address guest dissatisfaction and left it to the point where guests would become venomous with staff. This was to the point of letters or emails to corporate leading to terminations of line employees. Very unprofessional. Cons: Everything about BBI and management"

Sous Chef, Hot Line, Prep Cook (Former Employee) says

"This is a place with no values whatsoever. The chef is never present to support and direct the crew. The crew does not follow the recipes that have been standardized for the entire company. The work culture is aggressive. Cons: Health care, work culture"

Backwaiter (Current Employee) says

"Overwhelmed, poor management did even acknowledge me when i showed up to work , little to no money, worked every weekend, did not respect my availability scheduled me anyways Cons: Everything"

Bartender (Current Employee) says

"Everyone is paid different rates because of favoritism, not because of performance. Short handed and taken advantage of. Promised things that were never received. Stressful. Higher ups make it very clear that you are not a cared about employee and that everyone is replaceable. Cons: Everything else"

Manager (Former Employee) says

"Fleming's was once a great restaurant company and an even better place to work. Those days are gone. Large disconnect between what is needed in the field and what is wanted from the corporate office. Will squeeze every ounce out of you and won't care what happens to you. From sweeping layoffs to ridiculous labor goals that force managers to be labor saving mechanisms this place's priorities are way out of whack."

Server/Waiter (Former Employee) says

"The hours put in for such little pay and such awful food definitely doesn't make the work worth the pay. The employees made it worth staying but that was about it."

Manager Assistant (Former Employee) says

"Extremely unreasonable and unfair labor practices! Never gave a chance to learn the concept or culture of the El Segundo property. Staff was afraid of both GM and Chef. Cons: Upper Management"

Back Waiter (Former Employee) says

"Terrible place to work where management only cared about profits, and saw all employees as disposable. The Sous Chef frequently threw temper tantrums, and if an alter cation arose between him and another employee, THEY were told they were disposable and should just back down. Cons: Getting Hours, Inconsistent Pay, Useless management"

Manager (Former Employee) says

"i have nothing to say about the copany. I had thought that the company was good until it was sold and went public after that policies changed the menu changed for the worse and it wasnt the company i thought it was"

server bartender (Current Employee) says

"new president, not a good place to work anymore. Especially Pasadena location. Very passive aggressive, lost a lot after new manager took over. The food isn't what it use to be, now the bread is frozen. The candles have bben taken off the table."

Line Cook/Prep Cook (Former Employee) says

"Worst place I’ve ever worked for and the managers there are not qualified enough to handle orders plus they are 2 faced people so try your luck with them if you want they will fire you when you hit 90 day mark Cons: Favoritism foh and boh"

Sous Chef (Former Employee) says

"Anyone that knows the restaurant industry knows that this is a place that will burn you out quickly and not really care about it in the process go luck if you decide to work there. Stuck up, pretension snubs that run the place."

Fine Dining Server (Former Employee) says

"They say management can make or break a place. This has been true of the Sarasota location. Do yourself a favor and go work somewhere else or at another location. Cons: low income, bad management"

Service Manager (Former Employee) says

"It’s an awesome company to work for but it has a very toxic environment! Horrible Operating Partner that never faces consequences! A person that will never let u succeed and just constantly intimidates his associates! Cons: No breaks"

Executive chef partner (Former Employee) says

"Good open communication and friendly management."

Pantry Chef to dishwasher (Former Employee) says

"I was working the holiday season and tryna bust my butt to prove to be apart of the kitchen staff . I was in a head in accident and had to take one day off and they fired me no question . I was coming in on my off days and it didn’t matter to my chef or the floor manager that wasn’t in state of well being so after waiting to get paid from the holiday season in 2019 the didn’t pay me from thanksgiving until the end of January because of paperwork and the people they had handle it giving me the run around until I threatened to call Az Labor department Cons: Extremely Prejudice"

Administrative Assistant (Current Employee) says

"I've been with the company as a whole 13 years. When our new Operating Partner took over, things went downhill fast with regards to his lack of support for his team."

Server (Former Employee) says

"Toxic work environment, bad management, no benefits, have to work all holidays, most weekends, and super hard to have a “normal” life outside of work since you work when most people are off. Cons: Everything else"

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