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  • I expected a long wait on a Sunday morning, so that was not a surprise. The server was friendly, but there's plenty of room for improvement in other areas. 1.) Feel free to take menus away once an order is placed. They just take up space on the small area of table real estate. 2.) Be sure trays are filled with alternative sweeteners. Not all people want sugar. 3.) Be sure creamers are provided in a variety of flavors at all, not just some, tables. While others around me had their pick, I was restricted to only French Vanilla. 4.) Join the ranks of other Phoenix area IHOP restaurants and offer Boysenberry syrup. When patrons visit with this as their primary reason, it's disappointing to not have it available. 5.) Basics like silverware availability should be obvious. I had to wait to stir my coffee. I had to wait again to cut my food. Patrons shouldn't have to ask for it and servers shouldn't need to make three trips to a table for this purpose, alone. What a waste of labor hours. 6.). Don't bring the check until you know the patron is done ordering. There's nothing here that can't be easily fixed, as long as someone at this location is determined to do so. The question is ... will they?
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