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| - Absolutely not! The service was unforgivably bad. I will be contacting the owner. Allow me to regale you about my afternoon at Riazzi's. I'd like to preface this with the fact that we live in the area, I've loved this place and been a patron for YEARS. I walk into Riazzi's today for lunch, I haven't been there for lunch, and I won't be going back. Let's set the scene: there are four, count 'em, four other people in the restaurants. I make a total of three tables. This is by no means a busy section for a server. This is something any server could do with their eyes closed. The server seems overwhelmed. After he tells me to seat myself, I'm ignored for approximately five minutes. When I finally go get myself a wine list, he tells me I have a dinner menu, I have to ask for a wine list. This takes more time, when he returns I ask if they're a full bar, the server says yes. I order a very cold slightly dirty martini with olives. Simple. Literally any restaurant or bar in the valley, and frankly, in the entire world, should be able to make this drink. The server brings out the drink. It's brown. They've used sweet vermouth. In a dirty martini. The server really didn't know what's wrong, so I explain that this is not how a dirty martini is served. He apologizes, and tells me that he will correct this cocktail conundrum. A rather angry man puts a fresh martini in front of me. This is when all hell breaks loose. He explains to me, angrily, that HE prefers to drink HIS dirty martini's with sweet vermouth. I am flabbergasted, I seriously consider correcting him, but I choose to leave it at that. I'm studying for my Som, have worked in the industry for years, and have enough sense to know that not only is it inappropriate to become hostile with a guest, but it is also inappropriate to let your own warped personal preferences influence the way you make a classic cocktail. My waiter comes back, does not take my order, and I ask to speak to a manager. Eric, the hostile bar tender comes back, oh joy! Just the person I wanted to see! NOT! The fact that the restaurant is silent and the server clearly had to know that Eric and I had just had a very awkward exchange and didn't have enough social graces or common sense to know that I should NEVER have had to deal with that person again is shocking.This company has a very clear staffing issue. But then, it gets worse! Eric is back, and he is furious. He tells me to "Cut the BS" I am shocked that he had the audacity to CURSE at a guest! I would LITERALLY never, and have never spoken to a guest, or frankly a stranger that way in my entire life. It was verbal abuse and it is not okay! I told him that he needed to watch his language, I explained the proper way to make a martini, what constitutes proper guest service, and with that, I was done. I wasn't going to be spoken to or treated that way by anyone, but especially not by some random person working in a relic of what used to be a great restaurant. It was humiliating to be treated this way, and made worse by the fact that more people had entered the restaurant. Servers and bar tenders are reliant on their tips for money, I tip obscenely well. Not today, Eric! After this experience, I feel like Riazzi's owes me money. Shame on you, Eric. Eric had the opportunity to better himself, his service, and to learn something today. Instead, he chose to behave contemptibly. Eric could really use an etiquette lesson, learn a thing or two about service, and cocktail making. Shame on you Riazzi's, today you became the worst restaurant in Tempe. I will be posting this to all social media platforms, and furthermore, it should be noted that I have excellent relationships with some of the most notable food critics in the valley. This will be made well known amongst my peers in the writing community. I'd leave zero stars if it were a possibility. I really would.
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