"We were seated at a high top in bar next to glass door panel. My husband had to use his cloth napkin separate times to kill flies. When we shared with server, she stated,”The patio door is open.” My husband asked for a clean cloth napkin. Case closed.When I used the hand sanitizer station next to the hostess station, it squirted everywhere and landed on the floor.I said to the hostess and young man standing next to her who witnessed it,“I’m afraid someone may slip on this.”One of them said,” It’ll dry.” Case closed.We didn’t mind the orders being backed up in due to a graduation party in the main dining room. We didn’t mind my husband not being given wet wipes to use while eating ribs. We didn’t mind having to ask for a bowl to put the bones. We did mind French fries which were “dead on arrival,” as my husband described.We did mind my chicken pot pie having much chicken, yet next to nothing else. We did mind most of all when my husband asked our pleasant server for a menu suggestion, she put her nail in her mouth, chewed on it, and said,” I’ll have to think about that.” Some health regulation and serving training, as well as oversight in the kitchen with items as basic as French fries need to be done to reverse the downhill slide of one of our frequently visited restaurants over the last ten years"
