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  • I don't quite understand this new trend in understaffed restaurants. Is it worth sacrificing the experience of your patrons to save a couple dollars? I ordered the World Toast for brunch one Saturday. The menu described it as "Egg bread infused with star anise served with pineapple salsa, strawberry coulis and a white chocolate espuma". Sounded great. But for $9, all I got were 3 slices of cold french toast, pressed too thin by a spatula. The presentation was nice, but for the price, I expected a larger portion, or at least, my food served hot. I must mention, however, that The Eggs Lala presentation was nothing short of spectacular. It took our waitress about 10 minutes to take our drink order when we first sat down. It took another 30 minutes for our food to arrive, and in that time, we still had not received our drinks. When we asked about it, a male server said it was his fault and he had messed up the drink order. We asked for water in the meantime so we could begin eating our meals that had arrived. We overheard them say that they were understaffed, but with 2 people in the kitchen, 2 people serving, and a half-full place, it should not have been that hard to keep things running smoothly. In the time after we had been seated, we saw one couple beside us get up and leave because no one came to take their order. At the end of our meal, we had to get up ourselves to ask for the check (after waiting a long time), and then again to pay for it at the cash counter. We saw 2 other couples sitting near us do the same because no one could get a hold of a server. I like the concept but it's just not working. The menu was promising, but the food didn't follow through, and the service was nearly the worst I've ever experienced.
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