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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2018-03-17 00:00:00 (xsd:dateTime)
itemReviewed	Americana Tempe
http://www.openvoc.eu/poi#funnyReviews	3 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	I work on Mill and I've been here 4 times since it opened. It has been anything but consistent. I get the same burger every time I go. Medium burger with cheddar and nothing else. It's pretty simple. Visit #1 Cook doesn't seem to know what medium is. It was basically well done. The meat quality was great though. Visit #2 Burger was perfectly cooked. Pink in the middle, just as it should be. Meat quality was good. Visit #3 Same experience as visit #2. Good work. Visit #4 To start off, I ordered my burger and the waitress said, "Are you sure? Our medium is pretty pink." No. That's not how medium works... It's a temperature. Just because some idiot ordered a medium burger and then complained that it was pink doesn't mean you need to tell every customer that medium is pink. I know what medium is. Your medium shouldn't be different than any other restaurants medium if you are doing it right. 160º every time. Im pretty sure the meat was a less quality prepackaged patty. Maybe it was frozen before but couldn't tell completely. It was a perfect hockey puck shape. The texture of the meat was not like the meat I had previously had here. Pretty awful compared to visit #2 and #3. Luckily there are a lot of other places on Mill that make burgers. Rehab Burger Therapy is very consistent. Five Guys is the exact same every time. The Chuckbox is amazing and always consistent. My co-workers and I will start going elsewhere for a while. We may give Americana another shot in a couple months if it still exists. The restaurant at this location seems to go out of business more frequently than others on Mill. They get rebadged and open up again with more mediocre food. Ill update if I go back a couple times and things are different or more consistent. Edit to reply to business owner's comment: Again, that isn't how it works. It is pretty much set in stone. There is no opinion on medium or any other meat temperature. Doneness is a temperature, not a color. That is why we have "meat thermometers" and not "meat color checkers". The people that understand shouldn't have to deal with other people's ignorance. A possible solution would be to put a temperature chart on the menu. I've seen really good wing sauces taken off of menus(Venezia's) because people complained too often that the sauce that was labeled, "Honey-Hot (It is really hot)" was too hot. It's not really fair to people that aren't stupid. If you choose to cater to stupid people instead of educating them, this is what you get. Of course you don't plan on going away...that wouldn't be a very solid business plan. I'm sure none of the others before you planned that either.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Steven

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