Great food, but service leaves bad taste
By A Yahoo! Contributor, 2/16/10
Why does the chef/owner not give the same degree--or any degree, for that matter--of attention to the operation of the front of his restaurant as he does to his kitchen? I went with a group on Valentine's Day which I would imagine to be a significant day for the restaurant business. We go often because of the consistency of the cuisine, and we understand that quality food preparation takes time. This, however, was beyond what anyone should have to endure, as the goings on in the tavern area where we were seated amounted to actual buffoonery.
We probably should have known what we were in for when we sat unacknowledged for over ten minutes and finally had to flag someone down. This flagging down was to become ritual for the evening. As the problems mounted the hostess and our waiter passed blame back and forth. The gaffes ranged from no menus, missed drink orders and the most meager of bread rations to the waiter patting my back and shoulder like we were old friends. (Why ever would he be touching me???) The unprofessionalism of the service extended to the sloppy attire, particularly of the hostess.
I would like to continue patronizing Maestro's because the food is truly wonderful, but service is equally important. It was not long ago that the service was on par with the food. Please restore some class and professionalism to the dining room!