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  • Wow, where do I start, this place is aweful, very unorganized, slow, overly expensive and by the time you get your food it is cold. Opportunities for improvement are: 1) when a customer asks for a side of a certain type, in this situation mac and cheese, don't scrape it off the bottom of the pan and put it into a side container. Then when you go to eat your side you find it has a raised bottom and you got cheated.  2) if you are known for your BBQ pulled pork make extra so you don't have to tell your customer at dinner time (7pm) that you are out. 3) when a customer comes to a BBQ restaurant and orders a brisket sandwich ask if they want sauce on it. The customer shouldn't have to beg for sauce on their BBQ sandwich. 4)  After making your customer stand waiting for such a long time do not pull out the micro scale and measure out the exact ounces of their meat selection. 5)  As you are cutting the brisket in front of your customer you shouldn't have to ask if you should trim off the big piece of fat that is on the slices of meat. That should be a given, especially if you are going to put it on a micro scale next. 6) Give the poor guy that cuts the beef brisket a meat fork so he doesn't have to cut it with one hand, while it wobbles all over the place. I have been to the Gilbert location in the past, what a polar opposite. Wish I could go back in time.
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