| rev:text
| - Drumroll, the winner of worst restaurant experience of the year goes to:
THIS Montanas
I've always been intrigued by Chain Restaurants that ignore Quebec.
I normally avoid these types of places back home, but I go out of my way to go when they don't have a Quebec address.
This is one of those places that has a nice glossy menu,
generic harmless decor and fake ambiance.
I would expect the food to be ok-good to great (if we're lucky)
The last thing on my mind would be the service, it's normally much better at these corporate places with employee training and scheduling that predicts how many people are needed.
The service itself was not the problem, it's the lack of service.
We had just finished convention, 8 dudes starving, they told us it would be a 30 minute wait and we could wait at the bar for a table. Fine.
Order drinks ( My Caesar was supposed to have candied bacon, they ran out and put CELERY)
We all order apps and this is where things get ridiculous, some got theirs in a quick amount of time, others ( like me ) had to wait over an hour just for bar food like nachos and poutine. Others got their main dishes before I'd even received anything.
I tried the ribs from a friend and they were not that great, another friend said his steak was dry.
Finally got my nachos, and they are stone cold, they brought another plate, tastes good and the portion is quite big for a good price, but it all goes back to the service.
It was obvious that they were short staffed, there were 2 employees and 1 manager on a Saturday night (in our half of the place). The bartender was clearing tables, the other waitress was running back and forth. The bartender was obviously aware of how horrible it was and jokingly took his manager by the shoulder and said all complaints should be addressed to him.
I was expecting some kind of free drink or an apology from the Manager, but none came, I never had time to order a main meal.
BTW, the place was emptying and they had many tables available, but they just kept us as the bar.
I can understand if half the staff called in sick (it was a beautiful weekend in late September) and they had to work extra hard to cover absences.
But if that's not the case and they like to cut corners by under-staffing, then it's a disgrace and an embarrassment.
The prices are Keg Worthy, so no reason to pay $30 a plate and get treated like this.
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