About: http://data.yelp.com/Review/id/wigmJ-6mcja93FWAR--dbw

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About: http://data.yelp.com/Review/id/wigmJ-6mcja93FWAR--dbw Goto Sponge NotDistinct Permalink

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	2012-08-06 00:00:00 (xsd:dateTime)
itemReviewed	Bouchon at the Venezia Tower
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	4 (xsd:int)
rev:text	Thomas Keller should shut this place down if he wants to save his reputation. This restaurant is mismanaged and the food seems like it's right out of the microwave. I visited Bouchon back in 2009 but didn't remember the name when my friend made the reservation. I didn't like it in 2009 and things have gotten worse. If Yelp had negative stars, this is the place to award it. We had a party of 13 last week. The waiter raved about the fresh oysters and how they were flown in daily. We ordered 3 each for apps and 2 out of the 3 oysters were horrible. We were nice and didn't send any back. However we provided some candid feedback. The main courses were all $35+ except for a ham and cheese sandwich. I'd the veal which was so-so. My friends had other specials like salmon, steak and fries, etc. Again, nothing special. They all tasted like food from a chain like Chili's. At the end of the meal, the waiter grabbed the plates and spilled food residue on my head and didn't even notice he had done so. I'd to call him back to tell him. The waiter didn't offer any napkins or anything to help me clean up. He said sorry and left. When I demanded a manager, the manager again only apologized on behalf of the waiter. The manager kept asking me what I wanted. Common now... What I wanted then couldn't be fixed because my hair is dirty, my shirt is stained, and my whole dining experience was ruined. I could have told him I wanted a shower, new clothes and a ride back to my hotel... but it wouldn't be reasonable. If this place was run by a professionals and wanted to be a high end restaurant, the manager would have immediately offered compensation instead of asking me what I want. The manager would have offered a discount or a cab back to my room to clean up, etc. After scolding at the manager, another person came back and waived my $35 plate. Essentially saying we'll feed you if you let us spill dirty food all over you after you've finished your meal. So if you want a real dining experience instead of getting abused and dealing with amateurs, go across the street to the Bellagio's Picasso or any other restaurant.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Captain

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