Legendary
Service Around the World.
“There is a familiar rhythm at Morton's of Chicago," according
a February 1999 review in The Toronto Sun. "The beat is good old-fashioned
Yankee know-how, and nobody does it better. An American icon like Tony
Bennett or Tiffany's, it's as friendly as small-town U.S.A. and as sophisticated
as the Big Apple.”
That “familiar rhythm” doesn't come from our steaks or our
decor. The key to our legendary “friendly" and "sophisticated”
ambiance lies in the men and women who are the faces and voices of every
Morton's around the world, -- our hard-working employees.
A career at Morton's -- for everyone from dishwashers to managers --
starts with our demanding training program.. A new server -- even someone
with experience at another company's restaurant -- will undergo weeks
of intensive training before being allowed to work alone at a Morton's
table.
Our training manual, updated regularly, outlines the proper procedures
for everything from how to greet a guest to how to pour hollandaise
sauce. Hosts must be knowledgeable about the menu, so they can answer
any questions a guest might have before being seated. Servers should
know as much about the menu as chefs -- and should, in fact, be able
to prepare certain dishes if called upon to do so. Every six months,
every employee is recertified, tested again on these details.
Morton's of Chicago expects more out of its employees than most restaurants.
In return, Morton's Restaurant Group offers benefits and opportunities
not available at most restaurants.
Because of our extraordinarily low turnover (nearly half the rate of
the industry as a whole), we are able to offer our employees benefits
like health insurance, a 401K program and a profit-sharing plan. Our
geographic breadth allows employees to stay with Morton's even if they
move across the country, and our training program offers employees the
opportunity to advance within the company. (Chris Rowberry, the General
Manager of our downtown Dallas restaurant, started out in 1993 as a
server at our St. Louis Morton's.)
The result?
“The service, “as The Oregonian wrote in its January '99
review of our new Portland Morton's, “is consistently dazzling.”.
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