Lreda

In what way was I arrogant and derogatory? I don't want to debate the meal because the cutomer is always right. I also offered to compensate the meal at another time.Granted the entrees should have been noticed that they weren't fully eaten. I asked Sean, after Courtzzz posting and he said he asked if everything was alright. They replied it was fine. Maybe it wasn't and they just wanted to get out. I don't know. It's not a perfect world and as Courtzz said maybe the kitchen had a "bad night". Given the opportunity I would like to make up for Courtzzz's bad experience.

Thanks Rachel, If I might add that if you have a problem at a restaurant all you have to do is ask if it can be corrected. Example 1. The noise on Rt 10. Ask if we can close the door. I had the door open because it was the 1st nice day after 5 out of 6 days of rain. If the noise was bothersome, I would have closed the door and put on the AC. Then again, I read how some restaurants are always too cold that you need a sweater in July. Also, I'm afraid that with the door open it was difficult to hear the music. Example 2. If you don't like where you're sitting ask to be moved. Worse case senario, the restaurant is booked and you might have to wait at the bar a few minutes until another table opens up. There are many other problems that customers have with restaurants and with as much competition as there is out there we just want our customers happy and to return again and again.

It's taken me a few days to reply to this post as I carefully weighed whether to get into a debate on what happened. Let me preface this by saying any restaurant can have a bad night and it's not a excuse but I worked the floor that evening and remember the couple. First of all, when I seat a party I ask if they would prefer a table or booth. The couple chose a booth and as I sat them, asked if this was all right with them. They said it was. ( I do this with all parties of 4 or less). As far as The Firecracker Calamari, it's going to be a little sour, the dish consists of Fried Calamari tossed with gaetta olives, capers, cherry peppers, scallions & balsamic vinegar, all stated on the menu. Next, I use kosher salt which isn't like normal salt, it's not as potent and we still use it sparingly. Now for the Soft Shell Crabs, The special said the sauce was Chardonnay-lemon viniagrette not a buerre blanc. The buerre blanc was for the Maryland Crabcakes. The crabcakes were a app, The Soft Shells were a entree. I also print my specials with prices and descriptions and they are easy to read. As for the steak, I don't know what to say. I use Prime steak. And I certainly don't use my deep-fryer for a steak. As a matter of fact the Soft Shell aren't deep fried. I brown them in a saute pan and then bake them so they don't pick up oil. Also I use Panko, not regular bread crumbs because they don't absorb the oil as much as traditional bread crumbs will. Last, but not least, I poured The Poggi di Poggi Chianti the couple drank last Wednesday. After every course their waiter Sean asked how everything was and they replied all was fine. As they left I said good night and as usual, as with all my customers asked how everything was affording the opportunity to register a complaint, none was given. Hey, I'm in this business to make people happy, and if something is wrong with the restaurant we need to know to correct it. It doesn't do us or the customers any good to tell us on the way out that everything was great and then write on the web to "Tie on the feed bag". To the courtzzzz, give me another chance, somehow through Rosie's help let me comp you a dinner, I want you enjoy my restaurant without me knowing who you are and when you done if you're still disappointed then I'll take a public flogging.

O.K. now this thread is progressing. At my place we add 18% of parties of 10 or more. When the tip is included it is added based on food & liquor and NOT TAX. I will let go of a server if they do not follow this rule. As for Boat man getting the shaft on Mother's Day the responsibility falls square on the restaurant. At the end of the day when doing the talley whether it's done by comuter terminals or the old hand wriiten style. ( Of which I prefer) The owner or manager would have noticed the over charging. Then could have called the customer to let them know there was a mistake. After all we all take phone numbers with reservations.

I would love to attend if possible. I'll do my best to get a date. hope it won't be a problem. Count me in for 2 on the 7th. Thanks, Lou..

Thanks, Stephen

Will be in Key West later this month and need some suggestions. Thanks, Lou

Thanks, I hope you didn't eat there on Monday. Monday's cassoroule day at The Grill. BG. I'm enjoying the books more because it shows the life and pressures & great fun doing our thing.It really is a special little club we have. I have to say the most enjoyable thing I see is when someone who digs what we do gets to sneak a peek in the kitchen or look over your wine cellar. The look like a 5 year old at Disney. Thanks for the shout out. Lou

I am also reading this book at the same time as his other book " A Cook's Tour". I think that the perspective is written more towards the faceless and tourist NYC restaurants that he worked in through the 80's and 90's. Customers are now too smart in NJ with forums such as this to help both spead the word about the great and lousy cusines and policys of restaurants. I also purchase fish on Fri & Sat but don't over-order so as I can run-out Mid Sunday. If on those rare occasions that I don't run out we have family meal on Monday and trust me. My staff knows what going on and wouldn't eat what wasn't still good. Also some fish have better refrigeration life that others ( i.e. Salmon, Scallops & Monkfish) compared to others (i.e. Chilian Sea Bass, Tuna & Halibut). Overall I found the book so far to be a good read. Unfortunately it reminded me of my party days from the 80's, I still can't remember 1986 all that well. When I finish both books, most likely with whatever is left from my fridge after NYE on NY's day on my couch I'll give you all a better prospective. Happy New Year & Great Dining Louis Reda Chef/Owner An American Grill