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2014-07-17
1456 浏览
Greeted by young, unexperienced waiters/waitresses lacking common food and beverage service skills. I don't blame them personally, I blame the management for hiring them and not giving adequate training. Their whole service system is flawed; as a business student, seeing such an inefficient system really gets on my nerves. The cafe is almost solely self-serve; from ordering food to collecting cutlery. Being a mainly self-serve environment, this gives the staff a lot of idle time. While seated an
The cafe is almost solely self-serve; from ordering food to collecting cutlery.
Being a mainly self-serve environment, this gives the staff a lot of idle time. While seated and waiting for my food, it's apparant that their system is flawed; a high number of staff just stand around doing nothing at all - not only does this cause inefficiency, it clutters up cafe space, making movement around the shop less comfortable. If you're going to have so many idle staff, why not put in some service, even simple things like giving us a glass of water or serving us cutlery. I witnessed the table next to mine ask a waitress, who was just standing around staring into space, whether they could get a glass of water. The waitress actually spent the time explaining to them that they had to go get water themselves instead of just helping them with their request.
I ordered the Kaya toast, laksa, soft boiled eggs, and a cold milk tea. The laksa came first, followed by the toast. Half way through my mediocre meal, a waitress comes up to me and asks me whether everything has arrived, as she wants to take back the order number stand. I told her no, and she looks at me confused, says OK, then walks away. Shouldn't you automatically take away the number only when everything has arrived? It should be a simple system, instead of randomly going to each table and asking whether their order is complete, and only then, take away the number if answered affirmatively - I'm eating, and you coming to ask me a question of this nature is annoying.
The laksa came in a meal which included the soft boiled eggs, and totalled to roughly $45. It's a small little bowl (definetly can't fill a big eater treating it as a main meal, but I was only going for a snack so it was sufficient), filled with a rich soup. The taste of the soup is quite nice, but it does lack some of the authentic ingredients such as the mint leaves, fried shallots, and dried clams. 6/10.
The toast was the next item to arrive. The Kaya Toast is supposedly their speciality, and it costs $22. It's 4 pieces of toast, with kaya spread in between them, and a slice of butter. I thought it tasted quite nice, but again, nothing special. 7/10.
Soft boiled eggs arrived late, and its aesthetics were subpar. The egg whites were too runny, it was like you had to drink it. I believe proper soft boiled eggs still have some structure to it, while the yolk is soft and slightly runny. The taste was bland. 2/10.
Lastly, the milk tea. It took them roughly 20 minutes to bring it, and due to the fact I was very thirsty at the time I was not impressed at all. The milk tea was $28, and in my opinion, extremely over priced, as ice took up most of the space. Not only was the taste very average, but it also lacked quantity. Rip off. 2/10.
If they continue with their current system, I promise you they won't last at all. I'm not sure whether the shops in Singapore adopt the same system, but if they do, I question wholeheartedly, how they managed to expand to Hong Kong. For simple Singaporean street food, I don't think it's worth checking out. You can find just as good, if not better kaya french toast and milk tea in many of Hong Kong's local cha chaan teng for a better price and experience.
If this store wants to succeed, they must first hire proper staff, or give their current roster adequate training. I forgot to mention that their current staff are incapable of holding more than one dish at a time, so when a table has two dishes ready, they require TWO waiters/waitresses to bring one each - unacceptable. In addition to better staff, they need a new system. With a self-serve environment, you don't need so many staff, the result is evident with groups of idle staff, and most importantly for a business, it's INEFFICIENT. Cut staff or make it a place that provdes at least a slightly higher degree of service.
Overall, the place is a mess in terms of functionality, and the food is VERY average for its costs. I will not be coming back again until I hear they have undergone some changes.
3/10
张贴