ROFL
Really? It’s standard in the U.S. You must be visiting the wrong places.
ROFL
Really? It’s standard in the U.S. You must be visiting the wrong places.
Yes to this a million times. A local trust fund baby bought up a wonderful venue, turned it into a brewpub and ran it into the ground because he had zero business experience. It’s now empty.
Real shame.
Well, if the place is left with no manager, that’s a pretty bad sign, I agree.
What prompted me to respond was your rude and profane treatment of someone, that’s all. Hard to square that with the high principle of refraining from dissing a “horrible” resto.
Now that’s what I call getting customer satisfaction.
Next trip, I’m visiting Tennessee and Louisiana. Any recommendations
I’ve mustered the courage to try a lot of these types of suggestions before. Results have varied. Once a waiter asked if we liked everything, so we told him of one really bad dish. He just nodded and went away. Then, when we inquired, we were told the manager wasn’t in. So I emailed a complaint and called to ask the manager to read it, but I didn’t receive a response. Another time, different place, the manager was too busy. Yet another time, at a place we go often, a dish we had ordered every visit obviously came out wrong. However, the owner/manager said that’s how it was supposed to be.
This all started when a manager at a restaurant went above and beyond for us. He told us, if you aren’t satisfied, just speak up, managers will rectify the situation. However, a subsequent visit to the same restaurant, with a different manager on duty, the manager listened, and that was it. I guess that’s okay. What can I reasonably expect of an establishment in such a situation? And if I’m accommodated, am I signing a social contract to keep my mouth shut? I don’t know.
Someone once recommended to me that I give restaurants positive feedback, too. This way they know patrons are appreciating, for example, that they make their own tortillas instead of buying pre-made tortillas. What I learned, whether positive or negative feedback, people have busy lives and you are likely not to get a response.
and sometimes the customer’s bad day is caused by the established charging them an arm and a leg for garbage food and terrible service.
if an establishment chooses to not strive for good food and service, they should simply close the doors and save the legal fees of filing for bankruptcy.
the theory that restaurants have bad days and no one should complain is utter BS. it is the point of their business to have nothing but good days. it strikes me as odd that I can encounter so many “high end” establishments who are just having a bad day. the likely truth is much more apt to be: we got famous, now we’re just coasting on our reputation, we’re really not trying anymore and oh-well, too bad for you because we really don’t care.
a jackass waiter who says there is no manager available? right, the jackass you want to complain about is going to assist you to make his jackassness known to his boss. had that happen once - got up, went to the front and found the manager. and there’s been situations where I had to get up and go to the front to find a wayward waitperson - you know, the one hiding in the busing cubby hole updating their Facebook page . . .
in our recent excursion, the food was really good. the waiter sucked. now, I keep notes, and when I return there - the food as I say was really good - I will explicitly request not to be seated in Zac’s section. when you’re a couple blocks from the White House, ‘historically famous’ per multiple web channels/sites/recommendations - charging out lunch at $40 a pop, and $18.75 for a cocktail, you’d dang sight better think about living up to the hype.
the patron does bear the responsibility to manage their expectations. more than once we’ve gotten ‘stuck’ and wound up in the local dive. no, I didn’t / don’t post a bad review - it is what it is and no they don’t even pretend anything.
unless of course they’re on a situation comedy and can pretend to be the Soup Nazi. unfortunately, life actually does not come with a laugh track.
I have to agree. It is a competitive industry. What’s so hard about perfect every time? You have to be at least trying for it. Early in my pastry career a reviewer chastised me in print for an over-reduced sauce. It stung because I was trying my best but she was right, it needed to be corrected. It’s hard for chefs to stay relevant and stay on top. Not everyone is going to succeed, and I’d rather see the good ones survive.
Hi, Andrea:
I generally agree–restaurants shouldn’t be cut a lot of slack. They need to strive for excellence every day.
However, we’re all fallible, as Per Se’s recent fall from the NYT’s graces illustrates.
Aloha,
Kaleo
This sounds like a very expensive hobby.
Absolutely. Shit happens, but if you want to stay on top you need to be vigilant about either preventing it or dealing with it appropriately. And occasionally the customer is wrong, too.
Odd indeed. I seem to encounter the same. It’s always “great”, except when I darken their doorway, it’s an “off day”.
I had a repeat offender recently. Highly lauded joint, fell flat twice. I gave them the benefit of the doubt after the first wishy-washy visit and then returned to even worse.
I’m either VERY lucky or not discriminating enough I rarely have that experience. High end to low end.
…perhaps not discriminating enough?
Now I’m afraid to go back! I’ve been there many times, but not in a year or so. Only had wonderful lunches, dinners and service there (Market Bistro, Jericho, NY).
sigh. we we boondoggle somewhere for whatever reason, I always check out the online recommendations - if we’re there, and it exists some well-reputed eatery, I’m on it.
which possibly explains my kismet of finding “known” places that quite frankly openly appear to not give a hoot anymore. it is not an inviolate rule - been to many ‘famous’ joints that were absolutely spectacular.
Nice backtracking… I’ve been to some greatly reviewed eating establishments that served up some mighty fine grub. Just not locally.
“A third sister gets very edgy if anyone is critical of the food…” I had not thought about that aspect, actually, 2: who suggested the restaurant? Who is picking up the tab? If we are trying out a restaurant that is obviously a favorite of “the third sister,” then I would be much more hesitant to offer a negative critique. She’s sitting across the table, being insulted. Not good. Same deal if someone else is likely to pick up the check. I would not knowingly criticize their gift of hospitality.
i agree. at a certain price point execution should be damn near 100%. i worked in fine dining a LONG time and send-backs were exceedingly rare.
how often do you find the need to complain? sometimes a patron’s complaint simply isn’t justified and all a manger can do is listen politely and thank you for your feedback.