Communications on Diners

[cabrales]

Chefs --

I'd be interested in hearing whether dining room team members might communicate a diner's interest in cuisine and/or wine (please indicate which) to you at Verbena. Is that done with some frequency, and how much information is provided? Finally, when you receive such communications, what is your general reaction (if any)?

[VerbenaNYC]

Cabrales (what a great cheese)

We endeavor to train our staff to be sensitive to our guests communications. If a particular table is expressing interest in either food, wine or even the state of restuarants in the city it is common for the staff member to alert the chef and manager to make sure to pay a little extra attention to the table. We know that those of you who frequent restaurants are a big part of our bread and butter. It only serves us to try our best to make sure that the memories you leave Verbena or Bar Demi with are only ones that will translate into positive ones when you are out at the competion talking about your experience chez nous!