Madilynn B.
Yelp
Sooooo incredibly bummed to write this review 2 days after them opening, I've worked in F&B and I know how critical customer exp is. I also know that new concepts have an expiration date on when they can turn around a poor experience, so I'm hopeful this will help them.
Management: The manager was busy; pushing in chairs, wiping down table tops, but not checking-in on tables, which should be a priority within 48 hours of opening your restaurant.
Service: Our server was poorly trained (didn't know the menus; drink or food) did not stop by frequently enough to give updates on food or drink service and overall didn't make us feel welcome; clearing plates clearly still in use, hovering after ticket was delivered. Our runner was also poorly trained, having us inform him of various dishes and encouraging him to learn the sauces and to call out dishes upon landing.
Food: Pork shumai was under cooked, manager and server seemed unbothered. Papaya salad was bland, edamame came with no soy, shrimp dumplings were underwhelming.
Vibe: There were red velvet ropes and a "bouncer" for a well lit dinner service. I understand the vibe you're attempting to generate, but if the lights are at 80%, and the floor is 20% full, you're not there.
I hope ownership checks in with leadership, encourages their GM to retrain the staff and even do drop-ins or mystery eaters. Honestly, you make it to the summer and conceptually I think WSP would benefit from you-just not the you you are today.
Good luck!