yeah there is no excuse to not serve the steaks they way you order it...

otoh having worked in restaurants for years you often want to strangle people who order expensive cuts of meat (porter house, filet ect) and ask for it well done. Obv you do it because your trying to please your customers but I don't know why someone wants to spend 50 bucks on a steak that is going to taste like a hamburger but I digress. Sometimes what happens is that the wrong orders just get taken, servers pick up the wrong steak because they cant tell the difference.

This should not happen either but it does.

i dig me some david burke as well

Send it back if You didn't like it...easy game

Also yea eat your steak however you want...but I only asked them what's the deal with the aged steaks...and they recommended a certain temperature for those specialty steaks...which I went with...and loved it.

If they cooked it wrong why didn't you send it back??? And complain to them?

so what happened after you sent it back? Did the second steak not meet your expectations? I remember the bartender telling me how he loves his steak basically raw, I highly doubt they purposely over cooked your steak....

lets go this sunday or next saturday! I need a craftsteak expert with me on my 2nd trip

I agree w/ this post 100%, the 14 oz sirloin was prob the best steak I've ever had in my life

If he didn't agree with my request for a medium rare steak and changed my order, he should have said something instead of ignoring my request.

If he grabbed the wrong steak, maybe he should have offered to return it to the kitchen rather than implying that I didn't know the difference between a medium well and medium rare steak.

I did send my steak back and the second steak was fine. The the attitude from the waiter made for a poor dining experience.

When dropping a couple of bills on dinner, I expect more.

i'll be there. look for the bald guy sporting a beard in a black teeshirt and blue hoodie. :-)

Maybe we should start a food critics thread.

I did try a search but I couldn't find the answer:
What's the rake and how many points per hour for 1/2, 2/5, and 1/2 PLO?

I think 2/5 nl is as such: $1 at $10, $2 at $20, $3 at $50 and max $4 at $60.

Most people want their steak redder and rarer then I. so the "correct" cooking length is going to be too raw for me.

It's getting worse. I used to say medium. to get the same meat I must now say "medium well"

The floor here is beyond atrocious. Supposedly now stacking a call and saying. "thus would be a horrible call" is a call

And as usual they side with the "regs"

The new dealers also need to go back to school. They suck


End of rant

I know there has been a lot of discussion about which steakhouse is the best, but I want to ask which of the steakhouses at FW actually age their steaks on the premises? I know there are two types, dry and wet aging but didn't find any information on the website... Can a steak connoisseur enlighten me as to the actual quality of the steaks served at FW as opposed to personal preference?

This is ridiculous, if true. Did you actually see or (worse) experience this?
Also, where were the chips stacked? (If they were moved and stacked well out in front of cards, it should be a call, given FW's "significant motion" rule on what constitutes a bet.)
Some FW floors are excellent, in my experience, but some certainly aren't.
And, yes, most of the new dealers have a lot to learn.

yep, here's what you need to know about this when playing at the woods....do not talk during your action at all, and make sure you make very clear and concise motions, also annouce what you are doing. You really can't be too careful there, they are awful.

I wouldn't claim to be a connoisseur (and I've never worried about exactly where the meat is aged, as long as it's aged properly), but both places definitely dry-age (some of) their steaks.

David Burke's does it onsite (per Burke's own website), and offers a lot more choices of dry-aged beef, in terms of cut and length of aging, than does Craftsteak. I think Craft does its dry-aging onsite, but I'm not certain of this.

FWIW, I've eaten at both Burke's and Craftsteak several times each, and I do prefer Craftsteak. I think that the actual quality of the meat in both places is very high; but I've had some problems at Burke's with consistency (overcooking), and I think that the overall quality of the food and cooking is slightly higher at Craftsteak. The food there is simpler, but really well executed. Burke's tries hard to be whimsical, inventive and entertaining in its food (and succeeds), but I don't think that the actual dishes served are as good as Craftsteak's. I also prefer the ambience at Craftsteak (quieter), and I think that it runs more smoothly and that their service is more competent and professional (though I've never experienced an attitude problem with the waitstaff at Burke's, and when I've had a problem with anything, they were extremely gracious).
I have never seen staff at either place refuse to enter an order for any steak cooked any way, although the waiters generally do advise that dry-aged steaks tend to be at their best if cooked medium-rare or less, inasmuch as they tend to dry out considerably faster than unaged steaks if cooked beyond that.
BTW, I also think that Cedars (while not on the same level as either of the above), is really not bad at all, despite what some other posters have said. (I also think that their bar menu and $9 hamburger really is pretty good.)

This happened to me. I have been playing for many years and in many casinos and nowhere would this have ever been considered a call. The chips were stacked but less than halfway to the bet line. Only slightly in front of my cards and no forward motion happened.

Sorry this happened, sounds like a really bad decision.
I always try to keep my chips behind or even with my cards, and don't say things like "This would be a terrible call" unless I'm actually making the call (I guess I make a lot of terrible calls!), to avoid just this kind of baloney.
Did the dealer call it on you or another player? Was it one of the new dealers?

It was a new dealer. The villain in the hand started to turn her hand up, the dealer said, "she has not called". Villain let out a squeak sound, dealer said do you want me to call the floor, villain said no, I tanked and mucked. Villain then said, call the floor.

That's pretty ****** on the villains part

Justin had 7 BB and other guy had 11bb not such a "mega structure" chop i beleive was only decission unless you want to flip for 15k..

Its heads up....it doesn't matter. Co-champions is rediculous. Atleast chop and declare a winner.

Play poker...11bb heads up is enough to declare a winner...or just play it out.


Make some incentive for first they could've done a rechop at 3rd taken money out for first so there's reason to play for first.

Maybe I'm being a douch but cochampions seems avoidable and corney lol.

Co-champions is just about the most crazy thing ever. Does not matter the blinds, just declare a winner somehow.

Angleshot/10--any dealer and/or floor that allows this to happen should be chastised. If that happened at 5/10, I doubt the rest of the table would have kept quiet about it.

That is like holding someone to saying, "I don't know how I am going to fold this." Just unbelievable.

Played yesterday from 10AM - 5PM. The room got busy after 2pm after I came back from lunch, lists for everything. Yes the dealers are worse, lots of mistakes. The good thing is the table dealers that were called down are going back to the table games and the regular dealers will be returning to the poker room after the tournament. This is per a BJ dealer at my table. Also they had a few new poker dealers that were being broken in. They were ok, had a good attitude, and I believe with time they will improve.

Ended up $50 at the end of the session (4/8 LHE).

~Joe

Just another everyday trip to the Woods for me.... I make it down to the final 5 tables on $120 wed night with 500 players and get KO'd with my pocket pair they pay 45 LOL

at the $400 just about samething play to 11pm and get KO'd

Play in $300 satellite I shove with JJ get called by KK and AA that's how good I run LOL (i guess not as bad as the KK who ran into AA)



Here is another Foxwoods Floor ruling ???? Playing 1/2 NL

2 players limp, Btn Rasies to $14, the blinds fold, and "a" limper folds.... Dealer then pushes pot to the Raiser and takes "his" cards and puts them in the muck and gives them a little wash !

Now as the dealer goes to put the cards in the shuffler.... When one of the limper wakes up and asks the dealer whats going on???? He still has his cards but does not have the $2 infront of him ???

So now as the floor comes over and is told what happened by dealer and some players and ready....

" She Asks ? " the players if they want to chop the pot because the Raiser did not have his cards and the dealer already wash the deck ??? So they put up the two limpers $2 and the $14 bet with the $3 worth of blinds and chopped it ???

I was in the small blind and told the Raiser that this did not seem right and to call another Floor over but.... He says "It's OK I did not have a real hand anyways" ???? ya he lost the $7 worth of his bet

anyone see that before?

Wow thats some messed up rulings from the floor and some pretty petty punkin going on at the tables between this and the call story sounds more like scenes from Grifters rather than a poker game
I am going down tuesday i will have my douche radar set on high