Now, with the passing of time...six days or five nights, I'm more likely to say—with sorrow—
"OY! Do not diss your customers."
That's right, you heard me correctly. You might think your customer is a first class A**hole, but one of the first rules of customer service is not to show it.
And never ever argue.
Be polite but firm.
Or better still try to sort out the problem.
Then go and scream into a cupboard.
So now maybe you are wondering why I'm rambling about this, on this week's blog.
Are you sitting comfortably??
Good. Then I'll begin
Once upon a time—okay, last week—the lovely husband and I were on the receiving end of the restaurant manager from hell's attitude.
It all started out so lovely. A treat for my umpty-second birthday. To a place that had been recommended. Owned by a very prestigious chef, and an award winner.
We arrived and were seated promptly. The person who seated us muttered something about specials as she went away, but nothing else.
After ten minutes when other people were seated, we wondered if perhaps there was a problem. Had they *horror* run out of wine?
Another ten minutes went by and then almost another. We finally caught the eye of the person who served us to ask what was going on.
We were told out waitron had only come on shift and was waiting for the specials list.
We were waiting for any list, but preferably the wine one.
Which eventually we got.
Our waitress turned up and she was lovely, very apologetic and very helpful with regards my need for no gluten and we duly ordered.
The starters turned up and they were lovely. This boded well we thought!
How wrong can you be?
Very wrong it seems.
The main courses arrived. I had ordered pheasant, the lovely husband a pork chop.
Okay well they didn't look that appetising, but we started to eat. Then stopped and looked at each other.
Hmm. I love pheasant, its rich colour and flavours. But this was whiter than white sauce, and to be honest, it could have been anything—not even meat. However, I stared at the chop my other half held up to show me.
It was almost the same colour as my 'meat', with a good half inch of white unappetising fat on one side. As for crackling? Forget it. That chop had never seen how to crackle in its life.
Our waitress was very unhappy on our behalf when she asked us how it was and we told her. She said she'd get the manager.
Who came with an attitude. And bad manners. She told us we were disrespecting the chef!
That's right. When we asked if the meals were as they were usually served she just said we were disrespecting the chef! And told me angrily she had a fridge full of pheasant and they served many each week.
Good, but that didn't answer my question.
Anyway she stormed off and give her her due comped our meal. But we would have much rather had the meal it sounded like it should have been from the menu and paid three times its price.
Our lovely—and embarrassed waitress—got her tip, and a reassurance none of it was her fault. But it left a nasty taste in my mouth, and no, not from the lack of dinner.
However the next night we went elsewhere, had a fabulous meal and a complimentary glass of champagne because it was my birthday.
So all's well that ends well, but I still wonder how you can really think that arguing like that with your customers is the right thing to do?
Or is that just me?
Anyway, we're home now, praising our second meal to high heaven.
Anyone who is in York, UK Fish and Forest, in Micklegate is very worth the visit!
Their food is fabulous, all their servers great and the atmosphere perfect.
And even better almost everything is naturally gluten free!
(that's a sample menu, ours was slightly different, but delicious.)Happy eating,
love Raven xxx
(all pics, Pinterest except the menu which is on Fish and Forest's web site.)
