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  • They're trying but working under new management with a "strained budget" per the GM. I won't go into details about my latest experience but at this point, I wish them well. I hope it goes far in terms of improvements. I hope cleaniness improves. I hope server training takes place more often. I hope kitchen communication and expo'ing takes some training seminars and improve vastly over my latest visit. So, this way ....when things that are on NATIONAL PROMO then they'll have items in stock. Moreover they'll recall what the pictures look like when plating then actually plate the entree with all the items at once. And, maybe they'll bring the servers in on that training also teaching mindfulness or alertness but I honestly ain't trying to be bratty about my visit as I've had plenty but these are genuine tips for improvement to avoid the most basic mess ups like not plating the entire entree, not having things in stock, not communicating with each other so the customer doesn't have to bring it up 14 minutes later "Hey, will I receive my lobster tail and scallops?" Thanks to the GM for the comp but I'd rather pay full price and get what I'm supposed to receive versus missing out on something. Also, watch your server as ours (on this last visit) put his thumb in the salad as he picked it up to place it on the table. Yep~ we started rough while he sniffed his nose all night. Le sigh.
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