| rev:text
| - Where should i begin, hard to say.
I think i should begin by the good. Quite obviously the neighbourhood is looking for a place like this. Serving non pretentious food, with a relaxed home-y atmosphere, and friendly staff. We came to eat brunch today, and the first thing i noticed was the line up at the door, a tell tale sign of something there a need for.
Though having a line up, a relaxed atmosphere and a nice setting gets you a line up, it doesn't guarantee you repeat and loyal customers.
At this point of my review if you are the owner/operator, or employee, you might be saying to yourself " What basis does this customer have to offer any criticism towards my restaurant". Let me answer that by saying i have been working in the restaurant/hotel industry for the last 15yrs, and i have seen the good, and the bad. your establishment falls somewhere in-between.
Now on with the not so good.
Please take this as constructive, and nothing else. I am not here to bash. i am writing this in the hopes that this might help your restaurant/cafe have a long fruitful life.
The seating process was dealt with nicely, we were promptly seated, with a sense of urgency. The table layout was a bit confusing, it didn't look well organized. I understand wanting the maximum of seated clients at one time, but if the staff could not handle that many seated, you should remove a few tables, and encourage more tales being turned over.
Our waitress took our coffee order after 10mins of being seated, this should be something that's delay with as soon as the client is seated, thus minimizing the perception of waiting times. Also let me say that a table just wanting a simple filter coffee doesn't want to wait 10 mins to get an alongee. With a minimum investment for a drip coffee machine you could satisfy these clients.
After our order was taken, i noticed the dishwasher with a cigarette (non lit) in his mouth in the kitchen area. This should not be permitted near or around the food. Lit or Not!
During the wait time for our food (approx. 30mins) i noticed our waitress chatting with a friend at the bar, and walking around aimlessly with no sense of urgency. i saw some of her tables have to get up walk to the back and pay at the cash, instead of at the table because of this. Though the other waitresses looked like they were bustling, maybe we just got unlucky with our pick.
When the food arrived it was good, the only thing not excusable was the burnt potatoes on the Fritata dish, not slightly burnt they were petrified, and non edible.
The advice i could offer to shorten wait times for the food would be. Either invest some money into more updated kitchen equipment, or construct a new condensed menu to handle the kitchens abilities. I noticed the staff is working off an old 6 burner stove, with 3 of these burner being taken up by a make shift steam table, this leaves 3 burners for everything else. This cannot suffice to feed a full restaurant in a reasonable amount of delay.
Now let me finish by saying congratulations! To own a business where there is a line up out the door for there offering is "the dream" for any owner/operator. I hate to say it though if some things are not adjusted and or invested. That line up could dwindle away quickly.
We will be back to eat eventually,and i hope to see the line up twice as long and i hope to be waiting in it to be seated again.
Regards
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