Greenfields,

I have been in the business for over 40 years and understand "island service' and have no problem with a leisurely meal but to not be able to see a guest's need is completely different
I also understand when the waitstaff or kitchen is in the "weeds" and can overlook the slow service
See my review of Altro where I mentioned the waiter was actually hustling
My next job could be a food critic my wife is an author and also very observant to restaurant ambiance while I focus on the food and service
I truly want all of my dining experiences to be positive and never want to have negatives about a restaurant to the point that I try to not make it sound bad by accentuating the positives
I forgo to mention that Sale e Pepe is still "auctioning" off the food when served to the table
With entrees in the 30's I expect more professional service and of course service is included