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Old 02-28-2011, 02:34 PM   #51
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I just dashed off an email to the owner expressing my displeasure over the time limit. How he responds will tell me a lot.
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Old 02-28-2011, 02:54 PM   #52
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If I were consulting for them, I would advise them to take it off the menu, and if they feel they must post that, to do so on their web site so everyone knows up front.

Or maybe they just need to be reminded they are in the HOSPITALITY business?
Are you saying that a restaurant's customers are more apt to visit the website than read or order from the physical menu? If you are, I find that very interesting.
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Old 02-28-2011, 02:59 PM   #53
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A statement like that would take me aback. Maybe not insulted, but a conceit that seems unwelcoming right off the bat.
You nailedit for me. I would not feel insulted, but I would absolutely feel unwelcome. That is the perfect way to say it for me.
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Old 02-28-2011, 03:06 PM   #54
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I do not see why this is a continued issue for you. You stated that you had good food, good service and you were NOT rushed or told to leave because of time.
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Old 02-28-2011, 03:30 PM   #55
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I do not see why this is a continued issue for you. You stated that you had good food, good service and you were NOT rushed or told to leave because of time.

This happened Saturday night and we have been discussing it here since. If I hadn't posted about it here, I would have shot off an email and dropped it. However, a number of members have felt it was an interesting enough topic to respond and keep the discussion going.

I believe if I don't let the restaurant know how I feel, they won't know how their actions are perceived.

I'm certainly not distraught over it. You appear to be more bothered by it than I.
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Old 02-28-2011, 04:08 PM   #56
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Quote:
Originally Posted by pacanis View Post
Are you saying that a restaurant's customers are more apt to visit the website than read or order from the physical menu? If you are, I find that very interesting.
Not at all. The potential patron who consults the web site, wili read the menu and all caveats well ahead of reading the menu on site. Telling someone AFTER they are seated with their party and ready to order that they have (or may have to) be asked to leave after 2 hours is, imho, too little, too late. If I'd known that ahead of time, I could choose to book or not. Once I'm seated, it's too late.
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Old 02-28-2011, 04:08 PM   #57
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Originally Posted by Andy M. View Post
I just dashed off an email to the owner expressing my displeasure over the time limit. How he responds will tell me a lot.
That should be interesting.
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Old 02-28-2011, 04:25 PM   #58
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Not at all. The potential patron who consults the web site, wili read the menu and all caveats well ahead of reading the menu on site. Telling someone AFTER they are seated with their party and ready to order that they have (or may have to) be asked to leave after 2 hours is, imho, too little, too late. If I'd known that ahead of time, I could choose to book or not. Once I'm seated, it's too late.
Ahh... I get it now. Thanks.
You were saying that more people would view it online. I interpreted it as more actual customers would see it online.
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Old 02-28-2011, 09:01 PM   #59
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Bum's Rush.

After many years in the business, it's been my observation that any place that makes a printed statement like that is already having problems (or that the problem is an overzealous management). It is one thing to school the kitchen and wait staff to work for this goal, and quite another to state it on the menu. That is most unwelcoming, and sends the message that one's meal is being timed.

Fine dining is about not being rushed. among other things.

Large parties take longer to accommodate than 2-tops, but there is no good way to say that in writing. Best case scenario is don't make statements like that.

Andy, did they run you out after 2 hours. or stand around looking at their watches?

Fine dining in MHO is paying far too much for far too little food that is artistically stacked on a plate encircled with goo and sprinkled dried herbs.


What things?

I have never in my life just hung around in a restaurant for longer then a cup of coffee after a meal.

Going out to dinner is "part" of a evening, not the whole event.


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Old 02-28-2011, 09:41 PM   #60
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I'm torn on this issue. I completely understand why, as a diner, one would not want to be rushed or feel restricted to any kind of time limit. However, as a former server, I recall all too well the nightmare of customers who would occupy a table in my section for 4 hours or more, costing me tips, only to stiff me in the long run with a stingy tip. As a server I had no problem with people wanting to take their time, I just wished they understood that I paid my rent one tip at a time, and that by taking a table in my section for a long time I couldn't "turn the table" in order to get more tip by sales volume.

I once had a table with 4 adults. When they sat down they told me they were old friends who hadn't seen each other in a long time and wanted to visit, and warned me that they would be there for awhile. I smiled and told them they were welcome to stay as long as they like, and that I would stay out of the way and allow them to visit but always be nearby if they needed anything. I kept their drinks flowing, I kept their dishes cleared, I gave them plenty of space.....they stayed in my section for 6 hours. Their bill was over $150 and their tip was $5. On the way out they thanked me profusely for taking such good care of them, even stopped my manager to tell him how much they'd enjoyed their meal and my service. That's great, thanks, but it doesn't help me pay the rent. And the reality is that those people cost me about $100 in tips that night....between what they should've tipped for their meal and the amount of time they cost me in turning tables.

Servers live on tips, they still make only $2.13 an hour in almost every restaurant in the US. So if you want to sit in a restaurant for 6 hours and visit with friends, by all means, knock yourself out....but please remember that you are costing your server money, and if your service was really good or outstanding.....tip accordingly.
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