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Originally Posted by yorock
I had a bad experience at Mas tapas bar in Charlottesville, VA. I ordered a tuna selection. Although I could be wrong, I don't recall the menu listing it as seared, or mentioning that the inside would be very rare. When it was brought to me, it was just that: seared on the outside but raw in the middle. I asked the waiter if they could possibly cook it a bit longer. He replied that he was sorry, but that is how the chefs there prepare it. He added that they would not compromise their food. I decided to not compromise my taste and didn't eat it. I would have made a much bigger fuss were it not for the people I was dining with. If it had been an entree, as opposed to a few bites of food, I think that I would not have acquiesced so easily.
If a chef who wants to present their food to me as a creative vision, that's fine. But when I receive it, and make it known that I do not like it undercooked, then they should throw it in the oven for a couple of minutes. After all, I am paying them. If they want me to come back then they should accomodate me, no? Had a bad experience at Monsoon Restaurant, formerly located on the Downtown Mall, now on Market St. Ordered a vegetarian meal and it arrived with meat. The chef/owner PICKED THE MEAT OUT AND SAID SHE WAS TOO BUSY TO RECOOK IT! This after spending literally hundreds of $$ there over several years. Maybe the fact that the average waiter in CHO seems to have a PhD in Humanities contributes to the problem. Maybe it's the >500 "eating establishments" in a town of 38,000 that does it. Maybe it's the water. :) :) |
Over the years I have had positive experiences at Smith and Wollensky
Like every steakhouse some more exceptional then others. Some of the best steaks in years past were eaten in the NY and Chicago location. I can not say what the quality or service is as of late. The one time I had a bad steak in the NOLA location I contacted the manager and she did a brilliant job of comping the check and inviting me back for a dinnner. Always bring it to the attention of the GM if the server isn't taking care of the situation.If then it fails by all mean condemn the joint ;) In Amsterdam an establishment I was eating in regularly asked me how my dinner was one night. I said I was very unhappy as the chicken that night was dry and rubbery and tough. The server replied next time you come back maybe you will get lucky and get a good one :( :confused: There was no next time I can assure you ! And they wonder why the failure rate in that business is so high ! |
As someone fairly new to the whole "fine dining chain" experience, and who has never been to a S&W, I can assure you that I will never go after reading this thread. Customer service is KEY to any dining experience in my opnion, moreso the more you spend. I can take my business elsewhere, and appreciate those of you who've posted here sharing your pitiful experiences at S&W.
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In a bit of a hurry last weekend, we chose Olive Garden as a quick & convenient dinner stop. My wife ordered whole wheat pasta; regular white-flour pasta was delivered. Brought to waiter's attention, he took her plate immediately. Correct meal was delivered by the manager, noting that it, and dessert, would be at no charge.
We're not at all regulars there (or anywhere else, really) & so I have to guess this is 'ordinary' service for that location. I usually (well, always) hold wait staff responsible for kitchen's failures. Until I'm allowed in the back, they're my only hope. This guy saw the problem, solved it and had a manager comp the meal. He earned his tip. There's a question: if your meal is comped, do you tip wait staff as though you were paying full fare? Seems only right, unless it was a wait staff problem .. |
Originally Posted by Deacon
In a bit of a hurry last weekend, we chose Olive Garden as a quick & convenient dinner stop. My wife ordered whole wheat pasta; regular white-flour pasta was delivered. Brought to waiter's attention, he took her plate immediately. Correct meal was delivered by the manager, noting that it, and dessert, would be at no charge.
We're not at all regulars there (or anywhere else, really) & so I have to guess this is 'ordinary' service for that location. I usually (well, always) hold wait staff responsible for kitchen's failures. Until I'm allowed in the back, they're my only hope. This guy saw the problem, solved it and had a manager comp the meal. He earned his tip. There's a question: if your meal is comped, do you tip wait staff as though you were paying full fare? Seems only right, unless it was a wait staff problem .. Yes, you absolutely tip the wait staff. |
Many years ago, I was dining with my family at Cafe Luxembourg here in New York. My mother complained that her fish was not warm enough. The waiter went to the kitchen and then returned with it, telling her the chef said that was the way it was served (no, it was not sushi).
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Originally Posted by rfrost
Many years ago, I was dining with my family at Cafe Luxembourg here in New York. My mother complained that her fish was not warm enough. The waiter went to the kitchen and then returned with it, telling her the chef said that was the way it was served (no, it was not sushi).
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