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| - I have been a fan of this diner for years--mostly based on breakfast experiences, but the past couple of visits have brought it down from a better rating in terms of both food and service. The interior of Hubbard's has a fun, 50's diner decor that was once a novelty, but now seems a dated trend --and something for which you pay extra to maintain.
On a visit today, my spouse and I asked about an item we had previously loved on the menu, and were told by "Kara" the waitress (who is too good for her job)--that it had been taken off the menu over a year ago. Not, "so sorry, we no longer carry that" or "i'll pass along your feedback to the mgt" or "you're right, that was great"--just an impatient attitude that we hadn't kept up with the Hubbard Universe of Menu Updates and were wasting her valuable time and attention.
The waitress also went through the motions when it came to service--putting down the plates and asking if we needed anything else as we watched her back walking away from us. We had to call out and stop her in her tracks for Tabasco---and got the hand. No drink refills, no plates cleared, nothing. It was the end of the Sunday brunch rush, there were fewer and fewer patrons, and one could sense the changing of the guards, but still. Although we had planned to take advantage of bringing home a slice of pie or another tempting treat from the extensive bakery, our waitress's indifference and later ongoing disappearing act changed our minds--we felt lucky to get the check without waiting forever.
As far as the food goes, our omlettes were delicious, filled with fresh and generous ingredients, but the hashed browns had been on the grill far too long and were practically inedible. Too bad no one asked--not the waitress or the hostess, who never said a word--about anything-- upon our arrival or departure. The prices at Hubbard's have risen yet again--but the quality of the food and service have not.
Throughout our latest meal, various workers were scurrying about to finish their side work and clean the floors--one young woman was vigorously sweeping a pile of restaurant floor ICK right next to our table--clearly raising dust --and taking away our appetites. I understand that this work must be done--but how about some consideration for patrons who are still trying to eat without dust as a condiment? If the same vigor had been applied to giving service to diners as was given to the workers' desire to clean up and leave, we certainly would have had a better experience.
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