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  • If you want a prime example of how not to run your restaurant, take lessons from Wendell Clark's. There was an event being hosted here on a Saturday night and the top floor had all tables reserved. Knowing that they were expecting a full house, they were unprepared and understaffed. Host/hostess turned a couple of my friends away from coming upstairs as they were "at capacity". After speaking with the hostess it was the staff could not handle any more people upstairs. There were tables available but obviously management does not understand how to staff and organize when there is a full house. Such a shame and pitiful display of how not to staff and coordinate. After every order, the waiter brought the bills as there were a lot of people and didn't want confusion, which I can kind of understand. There was more confusion towards the end of the night as they said earlier someone paid for my burger yet then said "oh, no the original wait could not find that bill". NEVER come here on a busy night, actually don't even bother coming here unless they make some big changes, go somewhere else. The only saving grace for this restaurant was the group of singers and performers that were upstairs. I hope management and the owner can learn how to staff appropriately when expecting a lot of people on a saturday night. Wendell Clarks, when you read and I hope you do. Understand that you lost a lot of money yesterday from food and drink orders because you were understaffed and that is 100% on management not the wait staff.
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