Originally Posted by
chris1979
sad to be reading the above comments.
I was there on Saturday 2nd and Tuesday 6th and sadly echo a lot of the above.
Menu on Saturday had the steak still on it but was told they were out. By Tuesday, the menu had been reprinted and no steak. The menu was leading with burger and veg burger and included fish & chips.
I ordered the lamb and was told they were out of Couscous so they replaced it with rice. The prawn cocktail was overdressed though the side chips we ordered were tasty. There was a lone salt and pepper on one of the ables which I had to fetch myself. No bread offered. No butter. I overheard someone else asking for a manager to give the feedback that he'd asked for butter 4 times. A couple next to us had to send the burger back (not sure why) and wait for a new one. They said to a neighbour of theirs that it was 'chalk and cheese' compared to the CCR.
My travel companion asked for the wine list and a BA CCR long-time server very embarrassedly came back (upon checking) to advise that there wasn't one. The bar service seemed very slow for my coffee and water.
By contrast, as a space, Soho is beautiful though the food buffet looked very average.
I didn't realize that they were still using that (what seemed to be temporary) menu. Could the next person to visit ask the obvious question, "Why haven't you been able to source steak for the last 7 days?". Considering the only reports of steak were on the grand opening Friday, I just can't understand why they haven't been able to stock it, or any of their champagnes in meaningful quantity. It is surely costing them so much more in the long-run by providing such terrible experiences which will result in (like it already has with @
HFHFFlyer) having PAX opt for other airlines to fly F. What makes it worse is that this is during opening week, a week where people will judge it the most harshly.
Staff shortages happen, someone overlooked the workload given the space is larger than the FFD.
The interior someone dropped the ball on, and now it's out of their control.
Ordering 30 steaks for a week is such an obvious failing of whoever's role it is in the kitchen, and the someone outside of the kitchen for not checking. Running out of steaks on day 1 and then not just at this point getting a cab to a supplier the next morning is a choice someone has felt it appropriate to make for their Flagship lounge.