| rev:text
| - Reserved 1 VIP table which is $150 minimum tab, no prob we had min 15people. The tables do not sit that many people but you can sit on the edges, which are on top on the seating area. Reserved for 8pm, had to wait 30+ min, for a Reserved VIP table?? Why was this not communicated with the family seated in the area, with their barefoot kids RUNNING AROUND ON THE UPPER DECK AREA OF THE BOOTHS, AND the windows were WIDE opened.. Just unbelievable (from a parents stand point) Dallas, the manager was great, he, at this point, had no control. He was being bombarded by questions from employees, security guards, customers who were upset. It was apparent there was no communication. Our waitress didn't know the answer to any of our questions, didn't know the drinks, the food, about shots. I felt like they were short staffed and pulled strangers off the street to help out. Wasting time running back and forth to the bar to answer our questions. We frequent the one across the street from our house in Scottsdale, so we knew more than she did. As a business, this is totally unacceptable. Waste of productivity. We were left alone at long periods of time, needing to order food, drinks etc. Did I mention they were absolutely crowded. 4 members of our party were going to be late and had to wait IN THE VIP LINE FOR 30min while they were letting people off the street in. Wha wha whaaaat? I know, because I waited up front the entire time. Crazy..
The live band, and music was awesome BUT IT WAS TOO LOUD, LIKE A CONCERT WHERE I COULDN'T HAVE A NORMAL CONVERSATION WITH MY FRIENDS, OR THE WAITRESS to order the necessities. My party did get a free round of 3 specific shots for us having to wait for our VIP reserved table. I was the DD so iv would have perferred a free appetizer lol
1) Get your staff trained on the menu, drinks and specialty shots offered
2)schedule enough employees so that nobody is having to wait for a nother drink (we started order two at a time, because we didn't want to be without)
3) Communication Communication Communication. Let customers know ahead of time when they are expected to be done with their table as its reserved at specific time.
4) get rid of the round tables and replace with a long ass table in those areas (two long ass tables in between kitchen/bar area, and possible a long table in between vip tables (near windows) and bar. I didn't get over to the west side of bar, so I dunno.
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