- 整體 2
- 食物 3
- 服務 2
- 氛圍 2
Given it was a snowy day, the near empty restaurant was not unexpected. The other table on our side celebrating a birthday was a joy to witness. On the other side there may have been one or two occupied tables (2-6 diners max). Our dinner hosts were having pre dinner cocktails when we arrived. It took an age to get a cocktail (distractingly so when we want to toast with the two with drinks. We were not late arriving, within ten minutes I’d hazard) for us and a bit awkward as when we were finally approached for a drink order we were also asked to order food, so felt a cocktail (followed by a glass of wine with meal) would be rushed. Did order one though it was fine. Only one waitstaff/host-person so appreciate the stress of that yet not a super busy night but with no support staff to bus tables or bring food it’s about staffing, not the pleasant server.
Food was alright. Our company fabulous, we enjoyed ourselves. As for ambience, the Christmas decor, although in neutral tones (and heavens it’s March and we still have Christmas lights up — a Calgary winter thing), should be switched out.
Our hosts went on the recommendation of someone who attended New Year’s here and had a fantastic meal and time. Unless a bit more effort is put into staffing, training, bus person, and bar support and the ambience, yes, the food (we all had the lobster prawn cannelloni, a tuna avocado starter and lettuce wraps) and the undrinkable coffee as clear as tea — this restaurant won’t succeed.
I understand it’s tough times. Careers in the food industry replaced by staff that can’t get enough hours, wages, benefits to make it their primary employment and prime effort. It’s everywhere, retail, too. Staff are front line employees. It’s the owner-management- investors behind this enterprise that need to pull up the socks to stay in the game. I’d like to blame the weather, but the restaurant next door was bustling. Thumbs 👎