1/5 Remus S. 2 years ago on Google
It's
hard
to
appreciate
the
food
or
the
location
considering
how
troubled
and
ineffective
the
staff
is:
I
had
a
very
unpleasant
experience,
weary
traveler,
beware!
This
place
either
has
poor
management,
undertrained
or
under-motivated
staff,
or
simply
no
business
in
the
hospitality
industry
and
should
reorient
themselves
to
selling
used
cars
and
seashells
by
the
seashore.
Here's
what
happened:
I
visited
this
location
close
to
the
end
of
their
schedule,
and
after
a
30
minute
wait
and
significant
signaling
to
several
servers,
I
eventually
received
a
menu
only
to
be
told
that
the
kitchen
just
closed
down
that
very
second:
clearly
I
could've
order
something
in
that
30
minute
waiting
time,
but
there
was
no
way
for
me
to
do
so.
I
was
offered
the
option
to
stat
for
drinks
or
simply
just
go
elsewhere
and
eat,
both
of
which
were
offered
in
a
zombie-like
manner
by
what
clearly
seemed
to
be
exhausted,
underpaid
and
undermotivated
staff:
Any
sort
of
improvisation
by
that
point
would
have
made
the
difference
between
hospitality
and
rudeness,
even
some
cold
cuts
or
a
freaking
salad.
AS
this
was
the
first
and
only
meal
for
that
day
(doing
some
IF/OMAD
currently),
I
was
left
profoundly
disappointed
and
even
a
bit
angry:
by
the
time
I
received
that
bloody
menu
I
could
have
gone
to
a
different
place
and
get
some
sort
of
meal.
I
ended
up
serving
a
juicy
portion
of
my
own
fat
deposits,
which,
ultimately,
is
a
good
thing.
Would
I
visit
again?
Hard
to
decide.
I
bet
the
food
is
pretty
good,
and
I
bet
that
the
service
can
be
OK
in
a
moderately
crowded
day.
But
I'm
already
concerned
about
the
potential
that
the
staff
will
once
again
be
rude,
mindless
and
do
something
that
I
can't
even
imagine,
such
as
ignoring
a
client
for
more
than
half
an
hour.
So
maybe
this
place
is
worth
2
stars
for
the
food
and
maybe
another
star
for
the
location,
but
currently
I'd
offer
them
0
STARS.
To
the
management:
hire
more
people
in
busy
days
or
reorganize
the
schedule
so
that
your
staff
isn't
exhausted
and
secretly
hoping
the
kitchen
closes
and
the
workday
ends.
And
train
some
basic
hospitality.
I'm
long
past
the
days
of
"beer
is
essentially
some
kind
of
food
anyway".
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