tag:blogger.com,1999:blog-1762518953396643054.post8791894072075524466..comments2023-10-21T08:28:30.160-04:00Comments on Exploring Food My Way: Satisfying the Craving: Sharing A Meal At One Red DoorTinohttp://www.blogger.com/profile/07230553378930796656noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1762518953396643054.post-16470432265816286212010-12-09T17:04:56.631-05:002010-12-09T17:04:56.631-05:00Well it's good to hear that Shawn Monday's...Well it's good to hear that Shawn Monday's new restaurant is holding up his reputation as a top chef in our area. Hopefully they will work out their service "kinks".Bite Buffhttps://www.blogger.com/profile/17323105047152569765noreply@blogger.comtag:blogger.com,1999:blog-1762518953396643054.post-9428436756845497312010-12-08T09:36:25.439-05:002010-12-08T09:36:25.439-05:00@Mahala: I definitely think if price is an issue (...@Mahala: I definitely think if price is an issue (or just that you aren't sure you want to commit to dinner prices), lunch is the way to go.<br /><br />Bad service. Two words that have a lot of shades of gray to them. Probably the easiest and quickest thing to do is to gently micro-manage your server. Yes, this is a pain in the butt and "not your job," but sometimes that is what the situation calls for. For instance, had our server walked by our table between apps and entrees, I probably would've stopped him and said, "Pardon me, but would you mind bringing out some new knives and a refill for my friend's Diet Coke?" Sadly, he wasn't around until our food showed up.<br /><br />Every once in a while, if I can tell that the server is a little green, I may wait until the end of the meal and if the server isn't totally slammed, I will ask if they wish to receive some constructive criticism. Most times they will say "yes" and I will offer it to them.<br /><br />However, if the server isn't new to the restaurant business and the micro-managing trick doesn't work, then you really have no other choice than to speak with your wallet. There's really only so much you can do without it becoming confrontational.<br /><br />It's also about context, too. I noticed our server's service level because my expectations were high given the level of restaurant at which we were dining. Were I to dine at a more casual family-friendly place, I might not have paid as much attention.Tinohttps://www.blogger.com/profile/07230553378930796656noreply@blogger.comtag:blogger.com,1999:blog-1762518953396643054.post-17074079075771877322010-12-08T09:12:55.470-05:002010-12-08T09:12:55.470-05:00I have been waiting for this particular review for...I have been waiting for this particular review for some time. I will still give One Red door a try, but probably for lunch instead of dinner. The service issues you experienced are really inexcusable. I have never found an effective way to deal with this kind of thing, other than leaving an tip commensurate with the level of service. And even then you are left wondering if the server even makes the connection. What do you suggest when this kind of poor service happens?Mahalahttps://www.blogger.com/profile/12773257516148965744noreply@blogger.com