3/5 Larry S. 8 months ago on Google • 17 reviews
On
searching
for
a
breakfast
spot
I
came
across
Ria's.
I
was
in
a
pancake
mood
and
the
pics
looked
great
so
we
decided
to
try.
We
expected
a
wait,
so
no
issue
there,
the
patio
area
was
nice
and
with
a
fan
to
keep
the
air
fresh.
I
had
the
fat
stack
of
pancakes
and
my
partner
the
Early
Bird
breakfast
with
scrambled
eggs,
biscuit
and
grits.
As
well
as
a
side
of
gravy.
Pancakes
were
on
the
mark,
lots
of
whipped
butter
and
a
small
container
of
sweet
water
disguised
as
syrup?
The
sweet
water
was
absorbed
quickly
before
the
halfway
mark
leaving
the
second
half
dry.
Was
told
it
was
an
extra
2$
for
more
(sweet
water)
because
it
was
expensive.
Totally
doubt
that
and
decided
to
take
the
other
half
home.
Early
Bird
was
ok,
the
chef's
version
of
scrambled
is
to
make
a
plain
omelette
on
the
grill
and
chop
it
up
with
the
flipper
instead
of
grabbing
a
small
pan
and
taking
an
extra
second
to
do
a
proper
job.
The
sausage
patty
was
over
spiced
and
the
grits
were
way
too
gritty,
no
excuse
for
that
in
Atlanta.
The
side
of
gravy
was
mediocre
at
best.
Based
on
the
above
alone
I
might
have
given
a
4,
but
here's
why
it's
a
three.
The
Entitlement
of
adding
on
a
forced
20%
gratuity
to
all
bills,
with
the
reasoning
to
give
your
staff
less
stress
and
a
living
wage?
Really?
Tipping
must
always
be
optional
&
based
on
how
the
customer
feels
things
went.
We
regularly
tip
20%
when
the
service
and
experience
warrants,
but
it
must
be
optional.
If
you
make
it
mandatory,
Georgia
law
states
you
should
be
displaying
it
as
a
service
charge
and
be
taxing
it.
You
should
change
it
to
comply
with
the
law.
Plus,
when
staff
already
knows
they
are
getting
20%
regardless,
they
just
do
not
go
the
extra
mile
to
earn
that
level
of
tip
and
it
was
evident
here
today.
Having
spent
part
of
my
life
in
the
industry
both
serving
and
cooking,
I
know
it's
not
the
easiest
job
and
although
the
place
was
busy,
the
staff
were
not
over
worked
and
had
time
to
chat
periodically
as
opposed
to
roaming
and
giving
more
time
and
attention
to
patrons.
For
example,
as
you
can
see
in
one
photo,
the
condensation
from
the
glasses
of
water,
pools
everywhere.
Since
you
don't
supply
napkins
other
than
cloth,
the
busser
or
wait
staff
should
be
mopping
it
up
every
time
they
stop
at
or
pass
by
the
table.
The
empty
paper
butter
cups
and
gravy
container
also
could
have
been
removed
out
of
our
way
and
any
other
debris
wiped
away
as
well.
These
are
the
kind
of
things
expected
to
earn
a
20%
tip.
The
staff,
although
pleasant
enough,
went
through
the
motions
doing
the
minimum
required
and
from
what
I
could
see,
it
was
the
same
with
the
other
tables
as
well.
With
the
amount
of
customers
frequently
coming
in
and
the
reasonable
prices,
if
the
staff
wasn't
pulling
in
20%
without
the
policy
and
were
stressed
from
getting
less,
then
perhaps
the
quality
of
service
needed
improvement?
If
your
goal
is
to
give
your
employees
a
living
wage,
then
don't
take
the
easy
way
out
and
instead,
start
adjusting
your
prices
to
improve
your
profit
margins
and
pay
them
more
from
your
end,
not
supplement
it
with
a
forced
service
charge.
You're
running
a
business,
not
a
non
profit
organization.
Adjust
some
of
your
other
costs
as
well,
like
water
for
example,
serve
it
only
when
requested.
Especially
if
the
staff
don't
clean
up
the
mess
it
causes.
The
savings
on
water
costs
alone
would
go
a
long
way
towards
being
able
to
increase
their
wages.
Plus
take
a
serious
look
at
the
quality
of
some
of
your
dishes,
ingredients
and
condiments.
Your
pancakes
alone
have
more
than
enough
markup
to
allow
extra
poor
quality
"syrup"
without
nickel
and
diming
the
customer.
Your
other
dishes
could
all
easily
be
raised
a
minimum
$1
without
losing
people,
or
ease
up
on
portion
size
a
bit.
It's
tough
to
be
an
owner
and
I
get
the
fear
of
upping
prices
and
it
may
seem
easier
to
take
the
lazy
way
out
with
the
forced
tip
and
extra
charges,
but
these
things
along
with
the
average
service
and
lack
of
quality
on
things
like
the
"syrup",
grits
and
eggs
will
unfortunately
keep
us
from
returning
or
recommending
to
others.
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