"that was really one of the worst culinary experiences of my life, and that involves recognizing some miles on the road that the drive thru did not give them a ketchup, and a minute after that it was the completely wrong order. we came to dinner later in the evening. we had no dinner. 20 minutes after sitting, a server finally recognized us, and strongly implicit in which section we were to drop the ball. no big thing, it was to close, it happened. we were asked for drinks orders, and the server ran off, 15 minutes before the regular kitchen closed. we are never asked if we wanted something else, although the restaurant served half an hour pizza. almost 20 minutes later we got our drinks and could order at least one desert. Drinks were badly made and not with menu descriptions or ingredients. the gloomy was average, but we didn't get a spoon for another ten minutes, and then we saw the dorks started, the waitress with the spoons. until then we had not been asked how we liked anything. When we were finally the desert, it became clear as we had eaten it. then we had to wait 20 minutes with wallets and cards on the table before someone came back to pay us. I can understand some of these problems when a restaurant was busy, but it wasn't that bar was crowded, but otherwise the place was almost empty, there were more employees than patrons. And with so many things was just inconvenient. Why, if they notice that a table sits for almost half an hour without water, would they not fly it to the manager as a problem? Why shouldn't the manager who walked around aimlessly notice this whole time? that was not a problem to be too busy or too short, it was a problem, simply not to care for, because very basic efforts could have prevented it from doing everything. the hostess could have told the server that they sat a table. the server that finally came would have the bases as wondering if we wanted to eat some. the bartender could have asked if they were too busy. the food runner could have noticed that we did not have the right cutlery and make sure it was treated. by all this, the manager would have done the basis of observation and corrected a problem before it got worse."
Crepe
