Second visit, as bad as the first. You can't accuse me of not giving them a chance, in spite of a disappointing experience nearly two years ago. Ironically, nearly the same issues related to service (training?) and timing of orders from the kitchen.
Sunday evening. Party of five for early dinner. 5pm reservations. Warmly greeted. Seated promptly. Super friendly server, although most likely new, and in obvious need of training, Took drink orders, but not at all knowledgeable about the bar. We got our cocktails, beers, etc., with no issues, and placed a couple appetizer orders. So far, so good.
First red flag. Server stops by a couple times and suggests we place our orders, prior to either appetizer having yet arrived. Ok, we'll get that out of the way. A few minutes later the spinach artichoke dip arrives (great starter, with cool little deep-fried bowtie pasta instead of chips). Second red flag. Salads show up in the 10-15 minutes between appetizers. We go ahead and let them stay, but point out that we still don't have our second appetizer. By now, beers and cocktails are consumed. No water offered. Third big red flag. Entrees appear in the loving arms of cute little bubbly food runners in short shorts. This is where my tolerance wears thin. When she says, "Ok, who has the tuna?", I respond, "Me, but not yet, as we're still between appetizers and have not yet touched our salads." She looks horrified and heads back to the kitchen. Server stops by to apologize. A minute or two later our boudin balls arrive, with the entrees in quick pursuit. Ok, now we've got a little spinach artichoke dip, appetizer plates, untouched salads w/bleu cheese dressing, an entire order of untouched boudin balls, and empty beer/cocktail glasses. We go ahead and make room for the entrees, knowing that bubbly short shorts girls are probably tired of holding them just inside kitchen door. As entrees are dropped, I suggest waters for table. Server asks, "How many?" Seriously, nothing to drink on the table, and there are five of us. Seems like such an easy question. We ask for condiments. No offer to refill drinks, however one guest who was more assertive than I, ordered another cocktail. It finally arrived from the bar. We asked the bar runner if she could round up the condiments. Nothing like your fried shrimp getting cold, while waiting for your cocktail sauce, as your boudin balls chill and your bleu cheese dressing waits in limbo. Fortunately, the server was approaching with waters and condiments, once again apologizing for the timing. Credit to this guy, he did his best with a smile and kept coming back to be sure "everything was good". Bless his heart! Now would someone, for the love of God, please offer him some training?!?
That could be a huge first step, because then maybe he could control the timing of the kitchen? I'm no restaurant expert here, but someone needs to connect the dots. Way too much potential at stake with a beautiful, high-budget building in a nice little parklike setting, with pretty damned good food, great beer selection, and friendly staff, but quite possibly a case study for the most lackluster management/training in the industry? read more