About: http://data.yelp.com/Review/id/kbRao48smo7tEVZh3AsW4w

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About: http://data.yelp.com/Review/id/kbRao48smo7tEVZh3AsW4w 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	2017-12-07 00:00:00 (xsd:dateTime)
itemReviewed	Bru Restaurant
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I made a reservation for 8, and when i got to the restaurant, they had prepared nothing for us at all. Two from my party cancelled so we were sat at the tables in front. It was very crowded in terms of spacing. Literally chairs are pressed against one another. One of my party was delayed, so I ordered the cheese platter $25 and the charcuterie $27 and was deeply disappointed. No cheese knife to cut the chucks of cheese. They were very sparse platter. It was not worth it at all. We did take some time choosing, but there were long delays. The dinners were good, but the portions were uneven. Two people ordered the fish and chips. One order had a nice sized piece of fish and the other order had a piece, nearly half the size of the other order. While the bartender was a lovely person, it took way too long to get service. Just settling our bills took over 30 minutes. We arrived at 6pm and were finally done at 9:50pm Way too long. I think there needs to be some training around steps of service. Example: When the meals are done and someone orders a dessert (because they were still hungry because they only got half an order of fish) get the bills out. I mean people from our party had to leave it took so long and she left her husband behind to settle up. The brisket sandwich was a surprise. I thought I was getting a traditional brisket dinner, but got a pulled pork sandwich. Perhaps I read the menu incorrectly. Which was deliciously sublime actually, so no regrets. If I ever go back there, I will order more cautiously. If anyone from the restaurant is reading this, google the Milk Maid in Owen Sound and look at the charcuterie platter and you will see how it's actually done. You're staff is great and friendly, but you need to retrain them to steps of service. And the kitchen staff needs a good talking to about portions. Be well I do want to add to this to say, the bartender/waiter was very knowledgeable and took great care of us in the drinks department. I suspect he's awesome, he just had way too many tables, on top of the people at the bar and was seating people as they came. I still tipped him well because I thought he worked very hard that night.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Tammy

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