Joy Beekelaar
Google
Wow, an experience not to forget—but unfortunately in a negative way. The service was very friendly, but some things were really disappointing:
There wasn’t a dozen oysters, but only seven and the salmon dish only included one fillet instead of the usual two. Because of this, the salmon cost $34 instead of the usual $39, which I find very overpriced. All very well communicated by the friendly staff, but, manager: Important to either manage your inventory or to simply sell “no” when necessary. Make sure your staff is aware of what there’s left in the kitchen.
But the worst part was the manager/owner of this establishment. What an awful man. At 7:30 PM, while our plates were still full, we were very forcefully told that we had to leave because they were closing. He claimed we should have read the note on the door stating their closing time.
No one had warned us beforehand, as we hadn’t noticed the sign. The worst part is that he kicked out guests who were still eating. One of our local dining companions said they wouldn’t be returning here with guests, to which the manager/owner replied, “Feel free not to.”
He then went on to complain about his staff shortages while glaring at us as we hurriedly tried to finish our meal.
Dear sir: if you’re short-staffed, you let your staff leave at closing time, inform your guests that you’re about to close, and mention that the bar is shutting down. But you don’t kick out guests who are still eating—especially when they’re spending $200 for a table of three. That’s basic hospitality.
I hope you learn from this. And for your staff’s sake, I hope they find someone kinder to work for, because they deserve better.
