"We arrived around 11pm when the bar was not that busy, yet it took an hour to get our food. We also received it after others that had arrived after us. The table next to us had the same problems. They had 2 bartenders, 1 server, 1 manager. The server was doing her best trying to work an entire spaced room on her own because the manager spent most of his time helping the bar instead of the server when they shouldn’t have needed the help. By the time the manager started helping the server, it was too late because she was already deep in trouble and struggling. The bartenders had tunnel vision. I watched one guy sit there waiting to order drinks for a while and neither looked at him or acknowledged him because they kept their heads down. There was a point the server had 2 plates and went around the whole room not knowing who it belonged to. Once we finally received our food, it wasn’t worth the price. I got a brisket sandwich and all I could taste was bbq sauce not the meat at all. It wasn’t hot, warm at best like it’d been sitting. The server didn’t even know if it was correct “I think this is it” (the brisket sandwich). The table next to us sent one dish back once due to an issue. After finishing we again sat waiting for our check as the staff ran around not acknowledging any of us. I could tell the table next to me was annoyed too. It was clear the manager was not running the floor, it was running him. If they were busy (they really weren’t), instead of focusing on dishes left on tables (since they’d already closed the area to new guests), they should’ve noticed people like us sitting there looking bored and annoyed and dealt with us live guests first. The manager had tunnel vision. Management is about stopping fires before they happen. When we were finally able to stop the manager to finally ask get our check, he was rude. It’s not good service to tell the customer, look just be patient because we’re trying. Based on what I observed, they shouldn’t have been struggling as bad as they were. He didn’t know he was speaking to a former restaurant manager who’s run a busier restaurant than what I saw tonight with 3 servers, me, and the cook staff without looking like our heads were chopped off. I’d be worried what they’d be like if the place was packed. We won’t be back to this place."
