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I am korean and I am very particular about my food! I don t eat pork, beef, chicken. I only eat tofu, shrimp, and some kinds of fish. The last time I dined in alone, I asked for kimchee stew that had pork. I asked for pork to be left out and no pork broth. Well, I got a stew dish with minimal tofu and as asked, no pork. If I were the chef I would try to put more tofu in for not having put in pork. That s just the first reaction I got when I saw the stew arrive. That s like common sense to me. Most restaurants are so cheap with tofu. I don t understand it. It s not as pricey as meat!
Also I got mostly kim chee style side dishes. Again, my standards are ultra-high because I grew up under a super chef mom and older sister who make awesome korean food. I can cook these foods, but since I don t have the time to make them right now (or constantly stock up on two groceries: korean and regular), I ended up dining in.
I also wasn t too pleased that my waitress cleaned up a table before she got me my check. Yes, I was finishing up (still eating), but she should have come by and asked if everything is okay (someone else did while literally walking, as if to say, you better be okay ). Yes, the waitress smiled and seemed kind, but she took a new arrival s order before she gave me my check! Shouldn t she be concerned about her tip? Secure the tip, then serve the new customers? I waited a good 7-10 minutes after finishing my last bite. Then another waiter got me my tip. My waitress came by when I was signing and said, Thank you . Uncoordinated.
Do I have high standards? YES. I miss korean food a lot is the only reason I think I may forget the less than ideal experience and revisit the restaurant in a month or two. I am going to demand more tofu next time. My only concern is if they are going to tag on an extra $4 charge or something because their cold tea was $2.50 or $2.75 when in Jacksonville, FL or Portland, OR or the majority of the places, it comes out as free when you enter the restaurant.
Ughh, I hate to say anything bad because I woudn t want the restaurant to die out, but really, they need to be more efficient and put more common sense into their service.