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2012-09-01
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BIG MISTAKE IN GOING, everything off the markI went there today for a causal lunch. I don’t care much for the fact that the chef/owner “was born in Paris”, I’m not expecting much, nor was I expecting fine dining, but being the only patrons in the restaurant and served by two wait staff, the whole premise of them screwing up is just mind boggling. The whole experience just felt like a big mistake; the entire interaction with the chef/owner and the staff was extremely unprofessional (read: just pl
I went there today for a causal lunch. I don’t care much for the fact that the chef/owner “was born in Paris”, I’m not expecting much, nor was I expecting fine dining, but being the only patrons in the restaurant and served by two wait staff, the whole premise of them screwing up is just mind boggling. The whole experience just felt like a big mistake; the entire interaction with the chef/owner and the staff was extremely unprofessional (read: just plain incompetent) and sluggish beyond comprehension.
I can understand delays if the restaurant was full, when the restaurant is empty I shouldn't have to wait 40 minutes for bread. While I was waiting I saw my waitress chilling and smoking in front of the restaurant. Again, I'm not expecting fine dining, as its "casual" French, but this is just completely unacceptable, even waiters at the cooked food center would not do this. Their only excuse was that the bread was being reheated (read: the wait staff were too busy talking amongst themselves), however, there were other diners leaving as we arrived, it only proves to show the staff, including the chef/owner are unprepared and unprofessional. I saw at least two wait staff at the restaurant, when you have two people serving one table, you’d think the service would be a little more spot on. In addition, we were only presented with a barebones lunch menu which was average at best. Meanwhile another set of patrons (whom arrived right before we asked for the check, were quite chatty with the chef/owner) had access to the full menu, which proves to show that I was getting sub-standard service. I’m paying good money, there is absolutely no reason why I should suffer food and service that is below par. The word “BAD” is painted on the wall upstairs, at first we thought the owner was being sarcastic, but the “BAD” description is the only portion of the experience that was spot on.
I appreciate the restaurant being relatively new, but the experience was utterly disappointing. A word of advice, as a restaurateur, you should NEVER have your patrons feel like their making a mistake visiting your establishment, when you and/or your staff F up, you need to own up to it and rectify the situation and not respond sarcastically. Our conversation with the owner only reinforced my disappointment and my mistake in being his patron. He said in a very sarcastic tone, “So what do you want me to do about it… I [and the staff] cannot satisfy everybody at the same time, there are a lot of things going on.” I beg to differ, what else is going on in an empty restaurant? They really only have two explanations: (1) they were being douche-bags; or (2) they’re completely incompetent; either way it’s not good. It makes me wonder what the chef/owner did at Le Cordon Bleu, it proves again, having only a basic cuisine certificate is clearly not sufficient to open and run a restaurant.
Given the restaurants "off" location and lack of visibility from Hollywood Road, one would imagine the owner and the staff would keep their eye on the ball and do more to pleasure their patrons. Typically at least 75% of all restaurants shut their doors before their first anniversary; this looks another addition to this statistic. Perhaps the restaurant closing down and the owner losing their investment isn’t such a bad thing; it’ll be a good opportunity for the owner and rest of the staff to take more advanced courses at Le Cordon Bleu, and maybe after that, then I’ll take up the chef/owner’s offer to “visit them again.”
张贴