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2011-01-17
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對不起，我不能寫中文...但不要在這裡！非常非常糟糕!!(thank you google translate)Good from far...far from good. At the outset the restaurant looks like a promising middle-upper tier Italian joint a la Wagyu meets Zuma meets Italian restaurant but once you sit down the adventure really begins.i) Bread served - cold and hard. Surely 'any' restaurant can at least warm the bread up before giving it to you. Maybe they intentionally do this - maybe they're intentionally looking for less customers. Bad first impression.ii) Wa
(thank you google translate)
Good from far...far from good.
At the outset the restaurant looks like a promising middle-upper tier Italian joint a la Wagyu meets Zuma meets [typical expensive] Italian restaurant but once you sit down the adventure really begins.
i) Bread served - cold and hard. Surely 'any' restaurant can at least warm the bread up before giving it to you. Maybe they intentionally do this - maybe they're intentionally looking for less customers. Bad first impression.
ii) Waiters - don't know the menu. When asking what one item was on the menu, he responded "it's green....you know....you know, oh come on, you know...it's that green thing." Bad second impression.
iii) Water - They need free filtered water. Those that want bottled will buy bottled, the 5-10% of people who want filtered get pissed off paying for bottled unless the service/experience offsets the incremental costs of paying for water. If you can't deliver a 'great' experience where those 5-10% of people are forced to pay for water, then you lose those 5-10% of people. Water was ~4% of our total cost so they got 4% more revenue, but lost a greater stream of future customers. Bad third impression
iv) Gnocchi - smelled great but overcooked to the point that it was like eating oatmeal with cheese. Bad fourth impression
vi) Cold Cuts - ok, they got this right, but how difficult is it to cut meat that they bought from someone else.
vii) Steak: When asked how I wanted it cooked, waiter asked if I would like it room temperature...then changed it a second later to ask if I wanted it Medium. Details..Details. Piece of meat was cooked on low heat, led to the meat having a tough consistency. I would have preferred room temperature so I could bring it home and cook it myself. Not only this, but the steak was covered with an arugula salad. I think those that order steak want to eat meat but I could be wrong. Put the veggies on the side. Can't count how many bad impressions at this point...
viii) Pastas: extremely salty. When telling the water repeatedly that the pasta was too salty he said it was because of the sausage. Odd that the noodles were much saltier than the sausage. Waiter would not give feedback to the kitchen. So much for continuous process improvement.
ix) Lazy Manager: Saw him standing around the kitchen with little to do. Better than standing around might be going around from table to table with a smile asking how people's food/experience was. Oh - but they aren't into continuous process improvement.
If you're the manager / owner reading this, don't get pissed off at me for writing this. I tried telling you. Instead, look at yourselves and re-engineer your process for continuous feedback/improvement. I believe in an efficient market. This restaurant has a great location but they need to either improve very quickly, make the chefs dance, or make room for a chinese dumpling restaurant.
张贴