1/5 Bob S. 3 years ago on Google
Noted
Saturday
breakfasts
can
be
busy
time
and
needs
to
be
staffed
accordingly.
Restaurants
timely
service
and
good
product
to
clients
in
reasonable
time,
ensures
restaurant
survivability.
Simplistically
this
process
chain
is
CORE
to
restaurants
reputation.
Our
experience
this
morning.
My
wife
and
I
had
a
table
and
menus
in
good
time
and
selected
breakfast.
The
patrons
then
had
to
go
to
counter
order
and
pay.
Getting
orders
logged
quickly
and
receiving
revenue
one
aspect
of
how
businesses
survive.
One
of
the
most
important
roles
and
window
to
the
customer
is
this
role
of
taking
orders.
That
person
also
determines
the
tempo
of
rest
of
delivered
service
of
the
remaining
restaurant
process.
There
was
a
junior
person
in
the
role.
It
was
actually
painful
to
watch.
The
current
person
was
doing
anything
but
moving
customers
one.
At
one
point
they
had
head
buried
in
till,
went
out
back
for
a
minute
or
so,
then
came
back
to
order
station,
then
some
more
activity,
then
decided
to
take
an
order.
The
queue
of
money
paying
patrons
was
20
plus
deep
out
the
door
and
getting
larger.
Most
people
know
it’s
a
seaside
location
and
are
happy
to
have
a
relaxed
timeframe.
BUT
we
were
NOT
going
to
wait
20
mins
just
to
place
an
order.
Why
there
was
NOT
two
order
stations
there
I
will
never
know.
So,
we
cannot
comment
on
the
food.
This
restaurant
needs
to
fix
the
order
taking
process
buy
having
experienced
staff
on
that
post
and
double
the
capacity
especially
during
busy
times.