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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2018-05-24 00:00:00 (xsd:dateTime)
itemReviewed	Red Lobster
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	We decided to try out this location for the first time. First things first: the speed of service is great, both our servers were friendly (they covered each others breaks) but our servers had poor judgment. Cleanliness wasn't up to par though, our seat had ketchup splattered all over the seat cushions, against the wall and on the carpet. Thank god I didn't sit down or else I'd have ketchup all over. When I brought this to our servers attention they wiped down the seat cushions and the wall using plain napkins but they didnt wipe the ketchup under our table on the carpet. So I placed plain napkins on the carpet for them so we don't ruin our shoes. I'd expect the server to seat us at a different table instead of wiping the ketchup off leaving sticky residue behind for us to sit on. Plus I never got the Caeser salad that I paid for... Sadly I doubt we'll return to this location based on staff judgment and training protocol. The 3 stars are for the chef and sous chefs in the kitchen who cooked a fantastic meal! We ordered the Boston peach ice tea(way too sweet), shrimp potstickers were tangy, sweet chilli shrimp (tasted like Cajun), the dragon shrimp was flavourful, the ultimate feast is well worth it (loved the crab legs! Lobster tail was a little over cooked, garlic shrimp was amazing, Walt shrimp wasn't good) Dessert: key lime pie wasn't good, strawberry cheesecake was your regular cheesecake. Coffee was ice cold, then the server told us he had a feeling that pot may have been cold, then he brought us two cups of hot coffee. All this for $111.00 plus we still tipped cuz we're good people.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Mehvish

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