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Restaurants & Bars 7

Bad Night at Eva's (and a note in hopes of sparking a small debate)

Larry Rouse | Nov 17, 200211:20 AM

This was not our first experience, but it will be the last. By the end of the meal, we felt we were trapped in a skit, with everyone around us eating slabs of meat and fish, and overflowing terrines, while we were picking at 1,2,3,4,5 pieces of gnocchi (that'd be about $2 a gnocchi), ordered after my friend was served a bowl that looked it had all the food dumped out and just a residue of tomato sauce left behind (that'd otherwise be known as the lamb stew).

So far, so bad, but not unresolvable; we've been at places before where something goes awry in the kitchen or on the floor. A good place will make it right. Instead, we had a baffled-looking server who left us more frustrated and angry than the meal itself. We also had to wonder who'd let a main course looking like that come out of the kitchen.

Here's the debate-spark part: when does it cease to be the obligation of the paying diner to call attention to a problem, and become the professional duty of the server, manager, and/or chef to step in and recognize "uh oh, muck up on the floor" ? And what should happen? I'm loathe to go after a server who's probably just paying for college. But how many times can you blow $100 on someone else's mistakes? I leave it to my fellow Chowhounders.

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