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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	2016-03-24 00:00:00 (xsd:dateTime)
itemReviewed	Q Haute Cuisine
http://www.openvoc.eu/poi#funnyReviews	6 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	6 (xsd:int)
rev:text	The food here is still Ahhh-mazing but the service was REALLY disappointing this last visit so I'm taking away a star for the 2 -3 star service. Sorry Q Haute... I ... didn't... really... want ... to but I felt your glowing review was otherwise a lie after a weak front of house experience and that should be addressed. Considering everyone in that room was paying $125+ service better be tip top. Service like this would be fine in a family restaurant but it's a weak show in this class of dining especially considering the expected tip is more that you might pay for your whole meal in one of these types of restaurants. Issues: 1. We waited an uncomfortable amount of time before being offered water or addressed in anyway by the servers after being seated. 2. We added relevant details to our open table reservation but not one of our servers read them. No one knew I was vegetarian or mentioned our special occasion which we listed. Last time they knew one of us was vegetarian and that it was our first trip (that's my Q haute comparison) I ended up explaining I was ovo-lacto vegetarian over and over (the servers weren't communicating or passing it on). Two didn't know was ovo-lacto vegetarian even meant. Later I was brought a dish with eggs and asked if it was ok... seriously? at this level of dining you should know before it walks out of the kitchen not a second before I take a bite. 3. They missed our bread and I discovered that bread was key to feeling satiated after a Q Haute dinner because we both left kinda hungry. 4. Wine knowledge was poor (not the Sommelier because he's great but in the servers). I was told my Malbec was from a region that doesn't grow Malbec. When I said "Oh, didn't know it grew there" she went to look and discovered it was Argentinian which was very far off. 5. We were given our kitchen tour with a group of 8+ people before the wrong course (it's suppose to be after main and before dessert... because they give you pre-dessert in the kitchen) so it was just awkward and there were just too many people in the kitchen for a tour. Why do this if it's such an problem for the service staff? It felt like an inconvenience not a joy like I imagine it was intended to be. Also I'm glad to have had a tour before because they didn't explain techniques or what we were seeing well and it was a bit of a time waste. 6. One of the servers had terrible B.O. so it was difficult to have them lean over you explaining your dish when you could smell something not at all appetizing. 7. Courses should be cleared before the next one comes out. Our pickup pre-dessert from the tour ended up coming out when I still was eating savoury food.... nice try, I guess? 8. We ordered tea to end the meal (The Sommelier is the same from last time and he's great with his teas too). Well our server left it steeping and walked away and just left it way too long. To her credit she realized eventually and remade it for us but still it was inattention. 9. We were probably here an hour too long and it was mostly due to service as I don't believe it was the kitchen. The servers all seem to share tables and it left a lot of gaps and I would notice them repeating a walk around the room with water but that has just happened yet our dishes had been sitting in front of me for 10 minutes. Last time, we put the fork down and the dish was cleared which is maybe a bit more responsive than I expect but that's my comparison. 10. The souvenir menu like we got last time so I can gush on yelp about what I ate and the cutting edge food techniques used to amaze my taste buds? Nope. Can't remember and I was counting on my crib sheet to sound smart for you guys. I saw another table with them though.... Forgotten again... fitting given it was the running theme of our night. 11. Another table stormed out a couple courses in because of the service so it really was an off night I guess. I get that's a challenging situation but I think the staff could have also tried better to contain the 5 minutes of complaints from this couple so that it wasn't coming back into the dining room and effecting the ambiance for those trying to enjoy the evening. Over all I still enjoyed my trip but I expected better as the bar had been set very high. I would say the servers last time were world class professionals in hospitality and the servers this round were not new to serving but probably worked at Ricky's or something until recently. I hope they pull it together before I go back.
http://www.openvoc.eu/poi#coolReviews	3 (xsd:int)
rev:reviewer	Cori

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