I love it when the dining room is full, the kitchen is bustling with activity and everything is going absolutely right. Still, sometimes things can and do go wrong. It is quite disconcerting when that happens, especially when there isn't a whole lot I can do about it. If your steak was cooked incorrectly, I can fix that. If the wrong button on the cash register was hit and it says you owe me $1067.58, I can fix that. Not every issue, however, that comes up can be easily addressed. Here is an explanation of the most common issues I run into & how I deal with them...
The restaurant runs out of an ingredient, item, or dish. It is an imprecise science and art to gauging just how much of something to order. My restaurant is tiny and on a VERY tight budget, and we need to maximize capital without having too much stuff sitting (or going bad) on the back shelves. I go to the store everyday before or after work, and sometimes quickly sending friends (beware if you are my pal & you stop by to visit I might put you to work!) during the middle of an order during the day. Sometimes for no reason I can figure out (if you happen to know why, please enlighten me) everyone who walks in the door on a certain day will order approximately the same thing. It is weird, and we will run out of that certain thing.
Service is a bit awkward. In whatever manner you choose to interpret it, something about the server or experience was off. It may be your servers first day (on the job or in the industry) & they are still getting the hang of things. You may have been one of the “lucky” few who got the other owner, Seraphena for a server. She is great in theory and terrible in practice. I know & she knows, which is why she avoids serving except in an emergency or when we are SUPER busy. Otherwise, the kitchen may be (or have been) on fire and we are all just trying to get our composure back.
There is no alcohol. I am absolutely on your side on this one. We are raising money for the correct license, so eat here often. If you absolutely MUST have beer or wine with your meal, call for pick-up or delivery.
The table next to you is too loud, too big, or otherwise annoying. I can't help you there, The restaurant is a “boutique bistro” and it gets full quick. What I can tell you is to focus on your lovely dinner/lunch companions and the wonderful food instead.
The food isn't spicy enough. It is a common misconception that everything I make is or should be super spicy. I am a Neo-American Creole Fusion style chef, which is a blend of French, Spanish, Italian, American, and whatever else I feel inspired by that day. I also cook for a broad audience in the Midwest with varying levels of tolerance; I tend to tone down the spiciness in all but the most obvious of dishes. I make my own hot sauce, ask for some if you want to turn up the heat.
These aren't big deal issues. Nope. They are really not. Although, I apologize for any inconvenience it may have caused you if one of those things happened to you at my restaurant. If you want some juicy kitchen disaster stories check out this site http://www.dinnersfromhell.com You will be glad you never ate or worked at these restaurants.
