🚀 go-pugleaf

In article <HUNTER.94Sep7123736@work.nlm.nih.gov>, hunter@work.nlm.nih.gov (Larry Hunter) writes:
|> 
|> Ol' Harv writes (in response to a thread about a disappointing meal at a
|> usually-better-than-that restaurant):
|> 
|>   Which brings up an interesting - and I'm sure controversial - topic: what
|>   should one do in response to such an experience? Tip less? Ask to speak
|>   with the manager/maitre'd/owner and let them know? Never go back? Give it
|>   "just one more try"? Write a letter (a) to the management (b) to the Post
|>   (c) to Food & Whine (d) to dc.dining?
|> 
|> I have pretty strong feelings about this.  
|> 
|> First of all, DO NOT TIP LESS.  Unless it was the fault of the wait staff,
|> there's no reason to penalize them for problems in the kitchen.  Granted, it
|> can be hard to feel generous when you've just had a mediocre $100 meal, but
|> try to be reasonable.
|> 
|> Second, do ask to speak to the manager/maitre'd/owner, and tell him/her why
|> you were disappointed with the meal.  Be polite and calm, but don't pull any
|> punches.  The management almost always wants to know what you think about
|> your experiences.  Often they will do something to try to make it up to you.
|> If enough people complain about the same issues, management will usually try
|> to do something to fix it.  And occasionally you get entertaining excuses.
|> My favorite was from a high priced meal in Lake Tahoe (CA) that was not only
|> excruciatingly bad, but served ice cold.  By way of apology, the manager
|> said, "I'm sorry, the chef is sleepy tonight."
|> 
|> Larry
|> 
|> PS: And, of course, you should whine to dc.dining and save the rest of us
|> the trauma of repeating your experience....
|> 
|> 
|> --
|> Lawrence Hunter, PhD.
|> National Library of Medicine
|> Bldg. 38A, 9th floor
|> Bethesda. MD 20894 USA
|> tel: +1 (301) 496-9300
|> fax: +1 (301) 496-0673 
|> internet: hunter@nlm.nih.gov
|> encryption: public key via RIPEM server or "finger hunter@work.nlm.nih.gov"


I had a similar experience once when I complained to the
manager about how salty the food was, his response was
"sorry, the chef just got married"

Tom