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About: http://data.yelp.com/Review/id/qFOeod5nzVRTVs3p1r99qg Goto Sponge NotDistinct Permalink

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	2017-03-06 00:00:00 (xsd:dateTime)
itemReviewed	Maggie Oakes
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	I hate to do this, because I think this restaurant has a lot of potential, but someone needs to wake up the kitchen team working Sunday brunch, because they committed more than a few faux pas. I do want to mention that our server, though perhaps a little green, was generous, good-humored, and obviously cares a great deal about her clients. The manager on duty, for his part, took care to be visible on the floor, and did his best to rectify the issue that was brought to his attention. However, the restaurant was practically empty, and the only issue they knew about was the one I finally brought up to the server after we had finished eating when she came to clear our plates. None of us were asked during our meal if everything was all right, and we were not asked after our first course if we had enjoyed it. Whether she asked or not after the second course, by that time I felt I had to address the fact that there was something missing on the plate, and she apologized profusely... to the point where I felt a little uncomfortable and wished I hadn't said anything. The manager was kind enough to comp that plate, and that was beyond what I expected, but it was the least offensive thing that had occured. The issues that weren't addressed: 1) $18 for 6 oysters that were badly shucked - not properly cut away from the shell, full of debris, and mangled. If you are going to charge on the higher end for oysters, which I do not mind paying, then don't treat them like buck-a-shucks. $3 a oyster: treat it like the delicacy. That means telling me where it's from, and being aware of what you're putting on a plate. The fact that both the shucker and the server didn't notice or care that the oysters going out looked like garbage is what really bothers me. 2) Mealy tomatoes. C'mon. I've never been to cooking school and I can tell a mealy tomato from the way it feels when I slice into it and the way it looks when I put it on a plate. Someone in your kitchen doesn't give a f***, and I'm calling them out. I get that chefs don't like to serve brunch. But there are plenty of talented and hungry people in this city who want to work, so if you don't, stop wasting all of our time. Hotel William Gray and Maggie Oakes deserve better.
http://www.openvoc.eu/poi#coolReviews	5 (xsd:int)
rev:reviewer	Carrie-Ann

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