|
Forums39
Topics39,307
Posts318,798
Members26,656
|
Most Online3,755 Sep 23rd, 2024
|
|
Posts: 1,176
Joined: December 2004
|
|
23 members (Alltech63, rkitek, pandpfromcanada, PML, louismcc, Todd, SXMScubaman, SoakInSaltwater, WWII, Carib_Ian, mark37, marybeth, Todd_Melinda_K, GeorgeC1, xrayman67, CanuckTravlr, 7 invisible),
1,546
guests, and
64
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
|
Joined: May 2011
Posts: 665 Likes: 1
Traveler
|
OP
Traveler
Joined: May 2011
Posts: 665 Likes: 1 |
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
|
|
|
|
|
|