Kais
Google
Server Abandoned Her Post Because We Were Disappointed - Cost Them CHF 1500+
Visited July 26, 2025. What happened here was beyond bad service, it was a complete inversion of hospitality where WE became the villains for expecting our confirmed reservation.
THE FACTS: Called few days ago, reserved 6-course surprise menu. Confirmation was clear.
Nobody mentioned major roadwork had closed the normal route. Google Maps sent us to an exit that doesn't exist anymore. Arrived 8:15PM - only 15 min late due to THEIR undisclosed construction.
THE DISASTER: Zero greeting, just pointed to table. Server arrives, already annoyed. We order champagne, server pours in total silence. When asked which champagne, she responded with such visible irritation you'd think I'd asked for her life story. Her contempt was palpable.
THE KEY MOMENT: Reminded her about our 6-course reservation. Without checking, she says "Not possible, you're late, 4 courses only." When I mentioned the roadwork instead, we got this gem: "You should have called us."
I'm sorry, what? We DID call. We made a reservation. We confirmed our menu choice. Our driver navigated unmarked roadwork to get to their door. And now we're being told we should have called AGAIN to reconfirm our already confirmed reservation?
This is gaslighting disguised as restaurant policy.
When I expressed disappointment, she said she was "TAKING IT BADLY" that I was unhappy. Read that again: the server who broke our reservation was emotionally hurt that we weren't happy about it.
Then she VANISHED. Never returned. Never took our order. ABANDONED HER POST because a customer dared to be disappointed. Another staff member eventually came, same inflexibility, no solutions.
ROLE REVERSAL:
She made herself the victim and us the aggressors. Imagine your banker claiming emotional injury because you're upset about an error. That's what happened: she turned a business transaction into personal drama where HER feelings mattered more than our service.
THE “MICHELIN-STARRED” CUISINE: My wife's sea bass was so catastrophically over-salted it was inedible, a basic cooking error that wouldn't pass in any culinary school. My veal was merely OK, competently prepared but utterly forgettable, with none of the innovation or finesse that justifies a Michelin star. When your kitchen serves food ranging from "OK" to "inedible," what exactly are the Michelin inspectors recognising?
THE DAMAGE:
- Wife's sea bass: inedibly salty
- My veal: forgettable
- Bill: only CHF 200
We came to celebrate with an unlimited budget (6 courses, Krug champagne, bottles of fine wine). A private driver was waiting outside to take us home, a detail that speaks for itself, but ONE emotionally unstable server cost this small restaurant CHF 1500+ because she couldn't handle professional disappointment.
THE VICTORY: She tried to ruin our night but failed spectacularly. We laughed at the absurdity, bonded over her tantrum, and had a great evening despite her.
I’M REPORTING THIS TO MICHELIN, SWISS TOURISM BOARD AND LOCAL LIGERZ/BIENNE TOURISM OFFICE
I’m assigning my assistant tomorrow to formally document and report everything that happened at this restaurant.
A starred restaurant where staff abandon posts over hurt feelings doesn't belong in their guide.
TO MANAGEMENT: One employee just threw away CHF 1500+ because she couldn't separate personal feelings from professional duties. In a small restaurant, that's suicide.
TO THAT EMPLOYEE: Your dramatic exit made us a new private joke as a couple while making your restaurant weaker. Your attempt to punish us only punished your employer's bank account. Thanks for the memories!
Would never return. Would only recommend to people I dislike.
