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2013-09-27
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It's my first time to dine in this restaurant. A few points for future improvements, hope the restaurant manager will read, or the operator will take a look and think about it.A. Basics1. Menu - set dinner menu not shown inside the restaurant. Only one menu (which is very small) to show set dinner outside the restaurant. Staff showed reluctancy to repeat the dishes of Today's Special. Explanation of "to add HK$ 10 for a side pasta" was completely wrong. 2. Table Setting - two spoons (one for sou
A. Basics
1. Menu - set dinner menu not shown inside the restaurant. Only one menu (which is very small) to show set dinner outside the restaurant. Staff showed reluctancy to repeat the dishes of Today's Special. Explanation of "to add HK$ 10 for a side pasta" was completely wrong.
2. Table Setting - two spoons (one for soup and one for rice) + a folk. Where is the knife? There's steak menu in the restaurant. Understood that staff should put the right culteries on table, but they are placed wrongly. See Point 3 below.
3. Staff needed training / operations of the restaurnat should be reviewed. Below are the questions that I asked tonight, you will find it surprising long, I will write the reasons and observations next to my questions.
Q1 - pls provide pepper. (After serving the mushroom soup, no one asked you if you need pepper)
Q2 - pls provide salt. (Well, there is no salt and pepper placed on the table)
Q3 - pls add some water (I asked this question over 10 times tonight. The volume of the glass is around 40 ml, so one can imagine why I need to ask so many times, and no staff is attentive)
Q4 - pls provide mastard and ketcup (we ordered steak, with French fries. again, no one asked if ketcup or mastard is needed. Well, if you go to Fast Food Macxxxxd's, they will immediately give you one without asking! same as any other fast food shop. In this restaurant, YOU HAVE TO ASK EVERYTHING)
Q5 - may I have olive oil and vinegar (if you have to ask for salt and pepper, obviously you need to further ask this question)
Q6 - may I have a knife (it seems that the staff do not realise how one can eat with a folk only and without a knife!)
Q7 - pls add some cream (we order two cups of coffee, and only one small cup of cream is served)
Q8 - May I have chili flakes
Q9 - What is the set dinner for tonight? (No one introduced this !!!)
Q10 - Please clarify if I add HK$ 10 for the pasta on the side? (because another staff told me a separate "bowl" of pasta would be provided)
It is obvious that the restaurant owner, or manager, have to rethink how to train your staff to provide BASIC western style service in this non-Chinese food restaurant. In view of the price of the food, I would expect some service better than "fish ball noodle restaurants". However, even for local fish ball noodle restaurants, I can find 1) chopsticks and spoons (vs. here I can find only spoon, folk but without a knife!) 2) chili sauce and soy sauce (vs. here no single salt and pepper are served on table, you have to ASK) 3) local staff, cashier, etc are easily seen and proactively attend to you (vs. here, you have to wait for them to finish their "chatting" or "gathering" and ask them to give you the items listed on the 10 questions above, ONE AT A TIME).
The main problem is, these staff simply had not dined in a formal western style restaurant, where the staff would 1) sort out the correct culteries, 2) proactively give you water, even tap water, 3) salt and pepper on table, and staff serve necessary sauces with the dishes, 4) no "staff gathering" be seen by customer, not to mention that there are less than 10 tables in this restaurant but there are 3 floor staff, that's why they can start of a chatting group and do their own discussions without attending at the customers.
B. Food
1. Desserts are disasters - none of them tasted right (I did not expect "good" after seeing the service of this restaurant)
2. My friend left over whole plate of dessert and whole cup of coffee. No one ever questioned if there is any problem on the food.
C. Payment
When returning my reciept to me, the "floor manger / supervisor" nearly forget to return my credit card to me. That's obviously unacceptable.
Final remarks
I did not expect something out of my expectations in restaurants of similar style. But in view of its location, the price, food quality and so on, I think if the manger / owner can consider my observations and experiences that I had tonight, and re-train your staff, at least to deliver something similar to those "local restaurants" - I am not saying to compare yours with the high quality western style restaurants.
To be honest, I am very disappointed about the level of service tonight because I tried your Tin Hau restaurant before and the standard is NOT the same as this one, none at all.
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