Archive for pricing
July 28, 2006 at 9:58 am
· Filed under article, drinks, ordering, pricing
excerpt:
“But $1 extra because you don’t want ice in your martini? Frank Sinatra is rolling over in his grave.
This unexpected charge recently was noted by William Dowd, associate editor of the Times-Union in Albany, N.Y. Though rare, it has been spotted at bars and restaurants across the country.
Dowd got dinged on a recent evening at the Water’s Edge Lighthouse in Glenville, N.Y., after ordering martinis at the start and end of the evening. “When I got the itemized bill, it said ‘Two Grey Goose martinis: $18′ and then later on ‘Two Grey Goose martinis: $20.’ “
The waitress happily explained that she had simply forgotten to add the ‘up charge’ to the first set of drinks. He had ordered the drinks “up” and not on the rocks.”
source: “The $1 ’straight up’ charge has drinkers all stirred up” by Elizabeth Weise (USA Today, 7/28/06)
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July 14, 2006 at 2:13 pm
· Filed under article, budget dining, food, ordering, pricing, restaurant reviews
excerpt:
“You don’t buy a car without taking it for a spin, a pair of pants without testing the fit. But when it comes to a meal in a fancy restaurant, which can cost a lot more than slacks, you have to commit to many bites, minutes and dollars without any advance taste of how well it will suit you.
Except, that is, when you don’t.
…In the lounge a visitor can get a snapshot of what a chef can do and what a restaurant can be without having to pledge fidelity to the tune of two and a half hours and $200.”
source: “Trying Out Top Restaurants but Without the Usual Fuss” by Frank Bruni (New York Times, Jul.12,2006)
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June 30, 2006 at 1:22 am
· Filed under article, customer feedback, customer service, managers, pricing, seating, waitstaff
excerpt:
“Calls continue to come in re garding customer concerns and complaints over common dining challenges. Challenge is polite lan guage for a whole parcel of often appal ling and outra geous situa tions.
Because there’s usually some measure of “he said, she said,” some of these calls and e-mails are edited. The concerns still stand – and so, I hope, do my observations.
Loud, noisy restaurants
Why do restaurant owners equate dining, both fine and moderate, with frenzied? We frequently feel as though we are sitting inside a steel drum that is being played on our heads…”
source: “The bad aftertaste of dining out” by Joe Crea (The Plain Dealer, Jun.28,2006)
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