- 総合評価 1
- 料理 2
- サービス 2
- 雰囲気 2
Advice:
- dont have the waiters first words be there is a 90min cap to our table. Maybe tell them 1 hour in? Your restaurant presents itself as being upscale and accommodating. Yet this immediately makes me feel unwanted and like I’m part of your assembly line of customers. Ironic considering how empty it was at 5pm on a Friday.
- don’t use a portable checkout device. This is fine dining, and you already had a nice idea for the magnetic checkout books. Why ruin that concept by having the waiter fumble with the electronic kiosk in 1 hand and open the magnetic book in the other, only to tap it in front of me and present me with a 30%, 25%, or 20% tip option. Because I sure as hell didn’t want to tip that much after my experience.
- tell your customers what complimentary food is coming in advance so they don’t order practically the same thing and find out it’s free anyways. We ordered a burrata pizza. And then when we were nearly done a full plate of bread, olive oil and balsamic was given to us. I already ordered and paid for bread with oil and balsamic. Great to know it was a free option the whole time. Also it comically took up the remaining space on the table.
- if your restaurant is mostly empty, sit customers farther away from eachother. Do not sit them at the one table that is in the way of any servers carrying food from the bar area.
- if you have a drink you advertise as being bright purple, maybe have it be purple and not orange (maybe I was brought the wrong drink?)
- your tables are small, have your waiters remove the menus, or leave 1 menu, once you order so I’m not putting my small plate of pizza on top of it because it’s the only available space.
- Consider moving the light fixture in the middle of the table to the side of the table so customers can share food.