1/5 Katie L. 1 year ago on Google
I’ll
begin
by
saying
I’ll
follow
up
with
an
email
to
Mike
the
proprietor
tomorrow.
Mike,
who
wasn’t
on
shift
at
all
on
one
of
the
busiest
nights
in
the
service
industry,
will
find
out
about
this
then,
since
he
didn’t
bother
to
be
there
for
his
team.
I
wish
I
could
give
zero
stars.
Table
of
5,
not
in
a
hurry,
just
wanted
a
good
dining
experience
at
my
Daddy’s
request.
I
did
request
a
high
top,
my
parents
are
elderly
and
one
is
injured
so
booths
or
getting
down
to
a
table
would
be
hard,
but
we’d
settle
for
a
table
if
we
had
to.
Walked
in,
told
25
minute
wait.
45
minutes
later
I
walked
to
the
hostess
stand,
saying
I
hoped
the
high
top
we
requested
was
going
to
be
ours.
Nope.
The
woman
who
came
in
later
than
us
and
without
reservations
walked
up
again
and
fussed
louder
than
me
and
got
it.
Staff
lied
to
my
face,
told
me
she
was
ahead
of
us
in
line,
but
I
was
there
when
she
arrived
and
heard
it
all.
She
just
fussed
earlier
and
louder.
Waited
patiently
again,
stayed
outside
with
parents
who
I
told
to
stay
cool
and
seated
in
their
car.
Finally
saw
another
gentleman
who
was
there
well
after
us
walk
up
to
question
the
hostesses.
Asked
to
speak
to
a
manager
after
being
told
it
would
be
an
additional
45
minutes
on
top
of
the
original
25
he
was
quoted.
He
had
waited
30
minutes
already
for
a
2
top.
Hostess
just
walked
off
with
no
response.
5-7
minutes
later
Shelly,
Service
Manager,
walked
up
and
was
snippy
and
downright
lacked
empathy
told
us
they
were
over
4
short
in
the
kitchen
and
had
wait
staff
covering
it
and
were
doing
the
best
they
could.
Other
gentleman
asked
why
he
wasn’t
apprised
of
that
when
they
arrived
so
he
could
make
other
choices
35
minutes
before.
No
response
from
Shelly.
Finally
seated
over
an
hour
later.
Over
12
other
patrons
realized
what
was
going
on
when
they
heard
3
upset
customers
and
just
left.
Ancia
(I
probably
butchered
the
spelling
and
I’m
sorry)
was
a
WONDERFUL
waitress
and
did
the
absolute
best
she
could
have.
Even
apologized
for
the
wait
on
the
ticket.
She
went
above
and
beyond.
Some
of
our
food
arrived
so
cold
(cooked
but
cold)
we
had
to
ask
for
it
to
be
microwaved.
She
offered
to
have
it
fresh
made
but
we
knew
it
was
cooked
and
just
wanted
it
heated.
Didn’t
have
the
ability
to
wait
all
over
again.
Chef
staff
needs
to
be
taught
how
to
cook
the
lobster
ravioli.
I’ve
seen
it
ordered
4
times
at
the
table
I’ve
been
at,
once
when
I
ordered
it.
It’s.
Just.
Not.
Being.
Cooked.
Enough.
It’s
hard,
not
tough,
not
chewy.
It’s
undercooked.
Josh,
at
the
bar,
was
also
the
absolute
best.
He
took
care
of
us
at
the
bar
while
we
waited
and
again
once
seated
when
we
ordered
a
mixed
drink
or
wine
for
the
table.
He
and
our
waitress
were
the
only
high
notes.
Won’t
‘keep
giving
it
a
try’
since
change
in
management.
Will
recommend
anyone
who
asks
to
meet
us
here
goes
elsewhere.