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| - My fourth visit today. I need to be candid-great pastries, some breads great, some inedible. Service, friendly but terrible. Here's some details:
The chef has a great reputation, and it is well deserved. But the place has some real problems. The pastries are enormously good. The baguettes and french bread has been very mediocre and not fresh enough-they are made outside, not by Potier. We did have a sesame bread loaf that was fabulous; an amazing sour dough that was incredible, amongst the best breads anywhere in my memory.
The servers, while friendly, are poorly trained. The service is slow and inattentive. One server today was talking indignantly in the middle of the restaurant about another server and complaining with some vehemence. This type of conversation should not be had publically. This seems like a Quebec tradition that is totally unacceptable at a good restaurant of any sort. This same server was wandering around the restaurant holding a cup of coffee that he himself was drinking. Not cool. It seems rather inappropriate for someone to be running around drinking coffee while walking around the floor. Our server didn't attend to our coffee until it had been emtpy for about 10 minutes, though the place wasn't busy at all. When it came time to pay, she had two conversations-not serious looking ones-with other staff members; People haven't been trained put the customer before one's conversations with staff members. The bathroom, while acceptable, was not spotless, as they should be when you have so many staff members. Stupidly, the "special" which was bread, coffee, orange juice, jam and butter seemed as though it was about 1-3 dollars more than ordering a la carte-obviously no one is paying attention to all the details.
The table we had was wobbly and we had a bit of a coffee accident as a result. Once again, lack of attention. The guy next to us complained that he had to ask twice for jam. In fact, he said he comes in all the time, and the service is awful. He thinks it's lack of any training or experience. I think the chef has very little "front of house" experience and leaves it to an untrained well meaning staff who might not have that much experience in the business-and certainly not manager level. The place is inefficient and therefore slow.
If the pastries were not of such a high caliber-Paris level-I would never go back. But the people are good natured, and just need the right attention and training.
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