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Best Posts in Thread: Why i stopped going to (insert restaurant here).....

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Notmyrealname DI Forum Luminary Highly Rated Poster Showcase Reviewer

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PatO said: ↑

9 years here and can’t come up with five I could rank as a favorite.
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Do you think your opinion of a particular restaurant changes due perhaps to factors such as change of owner, changes in menu or even (if everything remains okay) boredom? If so, then it is difficult to name, say, a top 4 now, when next week we might have a different opinion.
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Notmyrealname, Sep 13, 2018

#6
Edward K DI Senior Member Veteran Navy

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Jack Peterson said: ↑

Whilst I am one of the first to moan about the delivery of meals to the table I often ask are we to blame in a small way? I know we should not have to say things at times but we must remember where we are and things are so slow on the uptake, so now, I make it abundantly clear we want starters first. xxxx
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Partially true, the only problem with that Jack, is that in most cases, the problem is not in the wait staff, but in the kitchen, and i'm not sure the kitchen gives a sh*t what the wait staff tells them. At my fav's, the wait staff always apologizes profusely to us (regulars) when the kitchen screws up, they KNOW how we like things....
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Edward K, Oct 31, 2018

#66
Edward K DI Senior Member Veteran Navy

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SPEAKING OF PLACES (YES, I'M SHOUTING).. WHEN THE HELL WILL ANY RESTAURANT, I MEAN ANY, IN THIS BURG LEARN TO SERVE THE APPETIZER AND THEN THE MAIN COURSES TOGETHER.
ONE OF MY FAVS, "ONE OF THE BEST" (eat there weekly) YESTERDAY SERVED:
1. one main course
2. the appetizer (10 min later)
3. the other main course (after the other finished )

Is the kitchen staff that unorganized, yes they were very busy, but ???
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Edward K, Oct 31, 2018

#62
Liverpool fan DI Senior Member Showcase Reviewer

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You forget to make some research before you move to the Philippines? Redwine a la' Chateau Petrus Pomerol Bordeaux and restaurant with Michelin stars if that what you want you are in the wrong spot sir haha
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Liverpool fan, Sep 25, 2018

#52
osodelnorte DI Forum Adept Restricted Account Showcase Reviewer

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Cerne said: ↑

Might as well extend my rant. Is it me? Why oh why in some joints do they have no clue about how to serve wine. It usually begins with the ‘Sommelier’ who tries to push “what is popular here sir”. Translation: we are trying to offload a ton of Donkey pee on our customers. We bought a lake full at the end of the line cash n carry 2 years ago and we haven’t got rid of it all yet.

Each to their own, I don’t like Chardonnay. Oaked Chardonnay turns me into a homicidal maniac. So I avoid. None the less Day or Dong persist “what about this one sir?” Me: “it says Chardonnay on the description on your list, I don’t really like that.” Day or Dong: “what about this one sir?” (Pointing at another Chardonnay). Oh sweet Jesus...

Then 9/10 I have to do a little education. “Look, Chardonnay is a grape type. I don’t like it. Sauvignon is another. Pinot is another variety. The name of the wine tells you where it came from and the grape type too. Sabot Ikaw?” Day or Dong pointing to another Chardonnay: “what about this one sir?”

Finally, when my fussy tastes have been settled and we have agreed on something that is not out of stock or will prevent your car from overheating you have to ensure a red is not dumped in an ice bucket. Now I know that some reds benefit from chilling (don’t ask me which I’m not the bleeding Galloping Gourmet) but generally room temp will suffice. But despite very clear instructions back it comes suffering from vintners frostbite.

I appreciate the Phils is not exactly Margaret River, Bordeaux or Tuscany and so latitude is duly given. BUT: I may be an anti-social old grump with zero social skills, but my wife isn’t. It’s like she is invisible. She might as well be prattling away in a dialect from Rygil 4 as she backs up my requests in Visayan.

So. Taking the better half out is a game of chance. Like a Casino game of roulette. The odds are loaded against you the moment you step over the threshold. Sometimes I have won a tidy amount (finding a bottle of Chateau Musar in some restaurant in Manila) but most of time I am lucky not to develop tarantism at the sheer shoddiness of it all.

Btw I am not a misanthrope. I do like it here and wouldn’t swap it for all the tea in China. I’m just doing some rather boring statistical analysis on some results atm when I should be at leisure. Best get on with it.
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Dude.. you are in Dumaguete.. not Paris France.. Rum is King in the Philippines...
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osodelnorte, Sep 25, 2018

#51
Outcast DI Forum Adept

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AlwaysRt said: ↑

Spice in Valencia

Managed to go from only place in Valencia I wanted to go - to ain't gonna waste my time going there again. All in one visit last week.

Have been there many times, including several times that I texted in the morning to inquire if the Slow Cooked Ribs (for me) and the Shrimp Pad Thai (for my wife) would be on the specials that day. Talk about customer service - every time I did that they made sure those two items were in the specials list that day!

HOWEVER - last week, after doing the same thing and bringing another couple with us, we 'got hit in the face with a frying pan' by the nasty recipe changes. Not only was the BBQ sauce, previously so awesome I would order it as a dip for fries ect, recipe changed to taste like liquid saw dust, the Pad Thai had magically jumped out of the bowl it was previously tastily served in, onto a plate of tasteless nastiness.

We felt like idiots for suggesting the place and talking up how good it is. If only one thing was "off" I would have said something. Since almost everything was changed it was obviously a change in their philosophy.
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We were there yesterday. food was good but could not git what we went there for. seems they are developing cultural habit of 'not available sir'. 3 choices we made were 'no stock'.
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Outcast, Sep 23, 2018

#49
Brian Oinks That's Mr. Pig to you Boy! :) Highly Rated Poster

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Dave_Hounddriver said: ↑

Or a new cook. Restaurants are only as good as the cook. If he takes a day off or quits then things go downhill fast. Then there are the ingredients and the management but I believe a good cook can overcome those obstacles. Then again, the cook may have been in a tuba coma that day.
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Agree! The Cook here today was going to cook my favourite; "Banana Peel Burgers" but partway through cooking, realised we were out of Eggs and Flour, so skipped to "Fried Pork and Banana Peels with Rice" instead. Adversity changed the course of Lunch and saved the day, and judging by the sample I just partook in, I know I will be having an extra serving! "My Kitchen" is one establishment I will not give up on in any hurry! hehe
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Brian Oinks, Sep 23, 2018

#47
Dave_Hounddriver DI Forum Luminary Highly Rated Poster

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AlwaysRt said: ↑

it was obviously a change in their philosophy.
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Or a new cook. Restaurants are only as good as the cook. If he takes a day off or quits then things go downhill fast. Then there are the ingredients and the management but I believe a good cook can overcome those obstacles. Then again, the cook may have been in a tuba coma that day.
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Dave_Hounddriver, Sep 23, 2018

#46
Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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TheDude said: ↑

Haha, this is the most "DumagueteInfo" thread ever. Negative opinons in this thread or GTFO! Any praise here is off-topic and should be split out.

I'll just go ahead and submit the entire city of Dumaguete as my answer. However, I live here. The best I can do is just not leave the house. And lock the door.
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Well the OP did ask for complaints...on the internet...on a forum with mostly old men. There was only ever going to be one outcome.
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Rye83, Sep 15, 2018

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Jack Peterson DI Forum Luminary Highly Rated Poster SC Connoisseur Veteran Air Force

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Dave_Hounddriver said: ↑

I find this is easily fixed by ordering drinks and the appetizer and then, when they arrive, ordering the main course.
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Exactly what we did last and although surprised the Staff were having big smiles
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Jack Peterson, Nov 1, 2018

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