This is a two parter.
This afternoon I decided to eat at a new pub in Dartmouth. Forty-five minutes to get a sirloin? I asked for it to be cooked “medium.” That means you don’t have to leave it on the grill for very long (so why 45 mins?). It seemed to be a bad sign when the chef came up to my table to ask what I was having (twenty minutes after the waitress took my order). Ten minutes later when he reappeared to talk to somebody else he exclaimed “The steak!” and ran back into the kitchen for another little while. I guess the upside is that the second time I watched the sports highlights I was chewing on shoe leather.
Also, when you are understaffed on a rainy Sunday afternoon and the chef (with an open blister on his hand no less) is mixing drinks you might not want to: 1) yell out that you don’t know how to make a Lemon Drop; 2) add that it is probably made with “some stupid shit;” 3) do all of this within earshot (and sight) of the customer who ordered it. She looked mortified and was clearly really embarrassed. I can live with waiting too long for a crappy steak but just because you got some good reviews in some local papers doesn’t mean that you can berate (albeit, indirectly) your patrons. The drink that she ordered is on the list of specials, for Chrissakes. It’s not like it was some obscure drink order that you had you stumped.
Don’t eat here if you want to order anything on the menu. —Taking My Business Elsewhere
This article appears in Sep 29 – Oct 5, 2011.
Hmm I wonder if this is the place that seems to be a new restaurant every few months near the Portland Street McDick’s.
2) add that it is probably made with “some stupid shit;”
Fuck, that made me laugh.
If the place is new they’re probably still working out the bugs, if this is the place that stole the chef from Armview they should probably have their shit together.
I’m still laughing at that, Cranky.
OB, there’s nothing preventing you from speaking to the manager and walking out. If they cannot provide what you ordered in a respectable amount of time, consider it no service and walk out. Just because you sat down, doesn’t mean you have to wait 45 minutes. That’s absurd!
What ever possesed you to order a steak in a bar ?
ground steak…that I can understand.
A steak with all the finer qualities of fresh shoe leather…that I could also understand.
Expecting it to be edible…you can’t make a 1/4 thick piece of meat medium…all you got is raw & cooked !
And please don’t go throwing the Old Mic Mac Tavern at me as having a good steak.
You marinate anything for a week or 6 & it’ll be tender! Including your old leather boots.
The best thing a customer can do is provide clear feedback. It doesn’t have to be rude and it doesn’t have to be with smiles. But if you keep it real and you keep it honest, then you have actually helped management do their job.
I had 18 ounces of heaven at the mic mac tavern Saturday night. Then I got drunk and slept in and missed the darn summit.
“I had 18 oz of heaven”
Hay Tom, unless you want Sebastabitch as your wingman, I’d keep that on the Q.T.
>; ) *I kid, I kid.*
Why do people bitch on here about restaurants and coffee shops but then never actually tell us the name of the place we should avoid????
Because The Coast has policies against it. If they didn’t, they could face some serious lawsuits, like what happened with the whole firefighter incident a couple of years ago.
More, I never got that either…
If you’re serving the equivalent of a fast fry steak… or like thin blade steak,
how the fuck are you going to cook it anything but raw or well done?
and so why bother ask???
weird.
in any case, this sounds like a job for….
POWDERED TOAST MAN!!!!!!
http://www.wtfcostumes.com/costumes/powerd…
my favourite order when i was cooking “i’ll have the steak tartar medium please”
zZz…I agree, Powdered Toast Man could definately ‘fix’ it .
paingirl, thanks for the morning chuckle ~:)