| rev:text
| - The first time we dined at Slick's we had fabulous service (Victoria) and good food. The drinks are just average or below average, and are very weak and over iced. While I know it is tempting to serve "doctored-up", flavored cocktails in low volume glasses full to the brim with ice, there is a price to paid as many of us know the difference.
Restaurants that do that aren't really fooling as many people as they may think.
All in all, though, we liked the place because of the New Mexico food items.
So we returned only a few days later on a Saturday night, and this time things were not as good. The place was a morgue at 5 PM.
I ordered, again, the shredded beef burrito plate, and asked if it could be smothered in red chili (like in New Mexico). But when it arrived it had way less, rather than more, red chili. I asked if more chili could be brought to the table, and it was only when I volunteered "of course I'll pay for it" that a small side dish of chili was brought (for $1.75). Finally, I am eating the burrito and find that it is full of potatoes (not like the all-beef one I had had a few days earlier). And the small bowl of beans on the side of the plate were not warm (making me nervous about safety).
After mentioning to the pleasant and friendly waiter that I did not get what I ordered, he said they don't have a shredded beef burrito. So I showed him the menu and that it was right there at the top of the burrito list. That was when he stated he had gotten no training at all, seeming to blame the management for his lack of knowledge of the menu items and how they are served. If it is true that he had not been thoroughly trained, then I agree with him. This was not his fault.
To the management: Look up and figure out "service recovery," and get your consistency and staff training up to speed or, soon enough, you will be just another restaurant statistic.
We will be glad to give you another chance, but so soon after opening (only two months), and already having big problems with staff quality, training, and cooks that cannot get the food out of the kitchen hot, you are in for a financial bath if this is not fixed pronto.
I will happily update this review after another visit, if that experience warrants it.
We hope to get our New Mexico "fix" frequently at Slick's for years to come. Peoria has so few good restaurants other than all the mediocre chains, so we are pulling for you.
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