3/5 Candy Van Der H. 5 years ago on Google • 4 reviews
I
want
to
call
the
attention
of
the
owner
of
this
restaurant
to
evaluate
his
employees
regarding
customer
service
protocol.
It
is
the
2nd
time
I
have
visited
this
place,
I
must
highlight
that
the
1st
time
we
arrived
almost
at
10pm,
we
sat
inside
and
the
person
who
served
us
provided
us
with
unbeatable
service,
was
aware
of
us
at
all
times,
made
excellent
recommendations
and
even
showed
us
the
room.
-piano
bar
and
offered
it
to
us
in
case
of
any
event
and
it
was
perfect
since
we
are
considering
holding
one.
On
the
other
hand,
on
the
2nd
visit
I
counted
10
employees
between
the
terrace
and
the
interior
and
every
time
something
was
missing
or
we
needed
something
we
had
to
wait
for
them
to
look
at
us
and/or
make
constant
signs
with
our
hands.
At
the
entrance
door
they
have
a
waiter,
who
seems
more
like
a
terrible
bodyguard
and/or
door
opener
who
is
not
even
aware
of
those
who
are
on
the
terrace
to
at
least
notify
the
appropriate
person
if
he
is
needed.
The
hostess,
who
is
extra,
was
glued
to
her
cell
phone
all
night,
she
never
raised
her
head
but
it
was
so
uncomfortable
that
we
even
avoided
looking
in
her
direction.
Throughout
the
night
we
had
5
different
people
serving
the
table
but
whoever
took
our
order
and
served
us
at
the
beginning
and
end
had
no
idea
what
the
dish
was,
we
ordered
a
tiradito
and
he
asked
us
twice
what
garnish
we
wanted
to
accompany
it
with,
as
well
as
I
asked
him
how
the
short
ribs
came
and
he
said
he
would
come
back
in
a
moment
to
ask,
I
can
understand
that
someone
is
new,
but
they
must
prepare
them
before
facing
the
customer,
since
I
may
return
thanks
to
the
fact
that
the
chef
cooks
exquisitely
and
it
is
not
his
fault
disasters
in
the
room,
but
you
should
know
that
not
all
clients
are
the
same,
some
because
of
the
service,
like
my
husband,
will
definitely
never
want
to
return.
To
finish,
I
was
addressed
twice
by
that
waiter,
“And
you,
don't
you
want
a
coffee?”
“Didn't
you
ask
for
anything
else?”
It's
a
shame
he
doesn't
remember
the
name,
maybe
it's
better
so
he
doesn't
lose
his
job
and
as
a
suggestion
you
make
the
decision
to
train
everyone
so
that
they
can
be
up
to
par
with
the
restaurant
you
have.
