I used to go to all three on occasion and have stopped because the service is poor. Food arrives lukewarm...never hot.
It’s doubtful you’re missing much given the prep methods in use. Microwaves, bain maries, steamers, etc. They’ve got the cheek to ladle things out of 5 gallon buckets or zap them in a microwave and charge a fortune for them.
Sysco does a roaring trade in foodservice product sales but it has homogenized the menus and the customers’ palates. Restaurant A’s appetizers are the same at Restaurant B and so forth.
Last but not least is the service as you mention. Too many chiefs and not enough braves. Today’s youth lack the personality, manners and education to carry on an adult conversation so everything is a canned spiel from the greeting to the order taking and beyond. Management would call it training and quality control; I call it false, obvious and insulting. If I have to eat a restaurant I try to sit and order/eat at the bar...the bartenders are usually older (21 so they can pour drinks) and never far away so refills and follow-up are prompt. Contrast this with a teenager waitress/waiter who disappears for long stretches. Ever drive round the back of an Outback or an Olive Garden? There you will find multitudes of front-of-house types taking yet another smoke break. Wonder if they bother washing their hands upon returning?
How did you even get served? Last two times I tried to eat at Olive Garden I didn’t get served. First time at least we got drinks. I think 20-30 minutes for a server to come to the table is too long to wait. I don’t know how long it was going to take but I know how long I was willing to give them a chance.
Red Lobster? Gag me with a spoon. Expensive food with absolutely no atmosphere. Well unless you call screaming kids atmosphere.
If Longhorn is anything like those two restaurants then that is on my no dine list also.