Ruby Tuesday

"Jordan has been our server every Friday evening for two years. We ask for Jordan explicitly b/c of her happy pleasant personality, she correctly submits our orders, checks on us to insure our food is satisfactory and if we need anything additional. We enjoy seeing Jordan each week and the wonderful service she provides us."

"The Food was great, and the Waitress Madison was exceptional, We actually had her the last time we were in there also and she is great. The Salad bar was fresh. Even though they were busy she was great."

"My fiancée and I have been to this Ruby Tuesday many time before but our waiter Nicky made this time super enjoyable. He was one of the best servers I’ve had in a while and will be requesting him each time we go now. Thanks for the experience ❤️"

"Staff were really sweet. Food came out quickly and as ordered. As we were leaving the staff allowed my son to pick a present as it was near Christmas at the time and just overall made him feel special. For the amount of food we got it was still under $50 as well. Couldn’t complain at all."

"This once upon-a-time wonderful place to grab a quality bite to eat with an outstanding salad bar has fallen from its pedestal into the pit of well below average reheated microwaved former classics. The salad bar resembled a community compost box as I sifted through wilted and slimy mixed greens. As I moved further down the bar, I came to a bowl of what appeared to some sort of mystery meat melting into its own muck, I scooped a spoon full only to find the liquid had the consistency of a half set gelatinous mess slowly consuming the flesh above. Next on the salad bar of horrors was the classic broccoli mix, which on the surface seemed to be in order to consume, but I would later discover a rubbery texture that lacked any nutritional value. The dressings appeared to be abandoned for sometime, as there was a dull film forming a protective barrier for the liquid beneath. The only saving grace for the salad bar were the bacon bits and mozzarella cheese. As you can imagine, the salad was not very appetizing. The main meals were the pot roast and the chicken and pasta. The pot roast was nothing more that a (1) two inch by one inch cube of meat strategically placed in the center of some assortment of corn, beans, and potatoes. Did I mention that the 2x1 inch cube of pot roast appeared to have survived an aging process by steam and osmosis flanked by a tosted cheese sandwich cut in half. To boot, the presentation was interesting, at best. Let's just leave it at interesting. The chicken and pasta looked appetizing, but after cutting into and eating the chicken, I noticed a granular texture highlighted by an abundance of creole seasoning. Not sure what that was about, but it too seemed like a reheated in the microwave hot mess. I can honestly say, it felt as if the chef had no pride in the food prepared. Moreover, from the presentation and quality of food on the salad bar, the manager on duty failed the customers and the employees by not checking the simple things, such as the freshness of the items on the bar and appearance of the restaurant. I understand that COVID-19 took a toll on everyone, but such a gap between standards and quality, and the price customers pay should be addressed from the corporate level down to the dishwasher. I contend, unless significant leadership corrections are addressed, the quality and standards will continue on this downward trend. Giving this experience, and two other visits, I cannot in good faith recommend this once fantastic place to treat your family to anyone looking for a quality meal. Please note the views expressed are based on my personal experience."