This weekend, at a new restaurant, I sent back a dish. Normally, I would just dismiss a dish as not tasty and move on. But these pork cracklings almost broke my teeth. A few bites in, and I knew my dentist would not approve. When the server came over, I told her, "We are going to give these back to you. They are too tough to chew." She smiled and said, "No problem at all." When the bill came, she said, "I took the pork off the bill. We are still experimenting and fine-tuning that dish. We really appreciate your feedback." I love going to new restaurants when they are still working out the kinks. That's when new restaurants need you most, to create the buzz, to try the food, and to potentially give some feedback. I know there is a risk that it won't be a 10/10 meal for me, but I also know that the service might be off the charts. Thanks for accepting my feedback, new restaurant. #feedback #evolution #nyc
When they take the feedback and take it off the bill and thank you for the feedback, does that bump them a ranking in the So Very Kerry ranking system?
I wish more restaurants would practice quality checking their food before sending it out to the diners. It would save some much time and avoid disappointment on both sides of the kitchen.
I so appreciate this post. I have this terrible habit that I wish I could break of NOT doing something like this. I get in my head about it, worry about how the restaurant will perceive me, worry that I'm [fill in the blank], want to avoid conflict. It's going against a way that I was socialized so young that I can't undo it easily now.. Appreciate the prompt here to consider how else it might go!