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| - On March 3, 2017, we were at Western Skies Golf Course, Mulligans Restaurant, in Gilbert, for their regular Friday night, all-you-can-eat fish fry, for $11. We go there often and this night we were a party of 11 people, all seniors. There was live music with a band called The Cover Ups on the outside patio, but we were inside so we could converse. We arrived at 5:20, made first drink order about 5:30 and ordered food about 5:50. Happy hour drinks were strong enough, but second round was slow in coming, and we were never asked if we wanted a third round. Water was supplied, but never refilled.
The food came out about 7:05, 7:10, 7:15, and 7:20. That's about 75 minutes from time of order, and 15 minutes from the first food to the final. The normal fish fry serving is two good-sized pieces of fried or grilled (or one of each), potato chips, and a dollop of cole slaw. This night the grilled fish came as one small (1 1/2" X 3") piece, warm not hot. Those who ordered one grilled and one fried got two pieces. My second order of fried fish was hot and large and I had the sense to order it when my first order came. Three of our group got a bowl of chowder and two of the bowls were warm (not hot), one was so cold it had to be sent back, and one came without the accompanying piece of bread. One of our group was afraid to eat her second piece of grilled fish because it tasted raw to her.
We wondered if the management knows how to run a restaurant. You can't chalk it up to an unusually busy night because this is their regular Friday night fare. There were probably four or five empty tables inside and, due to the band, the patio was probably full. Our server was trying to service tables all over the inside dining room as well as on the patio, and she was practically in tears. Incredibly, the manager appeared to be walking around instead of filling-in and helping.
Any one of these issues might have been forgivable, but there were so many, and they could have been avoided. If you don't have enough servers, close sections to give adequate service to those you seat or at least warn patrons that service may be delayed. If you are short on a menu item, don't take orders for that item instead of making minuscule portions. If service is slow, don't set-out food until it can be served.
We complained and it appears that most of our checks were reduced by about 10 percent by removing a drink or side dish from the bill. Is that adequate? You can decide that for yourself, but it will be a long while before we return.
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