Gloves Are Off - This Time I Had To Complain
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- Опубліковано 2 жов 2024
- Gloves are off - this time I had to complain. I tried a few mouthfuls - and was still left gobsmacked. It was time now to complain about this Italian food from an Italian restaurant. I never like to complain but this time enough was enough. Gloves had to come off in this London café/restaurant. #glovesareoff #complain #foodcomplaint
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Hi everyone, my name is DJ (Darren John), welcome to my food channel. Whether you enjoy a Michelin Star ⭐ restaurant or a burger from a street food stall review, this is the channel for you. I have held down almost every job in the catering industry and would like to give my opinion on various cuisines from my home town of London, to Europe & beyond. 🗽 #djsfoodtravels #travelandfood #reviewingfood
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You're an honest man, you have a right to complain 🤗👍
Why use a knife with pasta?
@@kiranpatel6521 He's British - we eat pretty much everything with a knife and fork!
@@kiranpatel6521 He's British - we eat pretty much everything with a knife and fork!
No flavour,
Because it’s
Been in the freezer for the last 12 months… £15.50 😂😂😂
The manager dealt with your complaint very well. You were right to complain though.
BTW at Miller and Carter we were completely reimbursed including drinks bill well over £100, after we complained. Please dont try theres a fly in my soup.
I thought he'd comp you or provide you with a take-home dish. That's what I would have done if I had any wish to have him return to give me a second chance.
Always remember it's not a complaint, It's Feedback.... & Feedback is important for any business..
Exactly right - a good restaurant that deserves to stay in business views honest customer feedback, good, bad and indifferent, as the great gift it is.
The feedback is a complaint.
Better to complain than say nothing well done Darren ❤❤
Good management. Good staff. I'm glad he has the humility to try to make things better for the consumer and I wish their business all the success in the world!
You can eat cardboard at home for free.
Sounds delicious.. Can i put tomato sauce on my cardboard?
@@Secret_Squirrel_Scottishgamer You certainly can I put mayonnaise and pilchards on my cardboard topped with 100s ands 1000s bloody gorgeous....
😆That made me laugh to be fair, I use the phrase why pay for Taco bell or insert restaurant, when I can do it for cheap and it's better for you...Nah eating out is a treat!
Where can I get cardboard for free please 🤔
@Mark-gf7yw try the open air centre in the city aka the homeless area they sell the tastiest cardboard recipes I'm sure mixed with all kinds of interesting ahem "condiments"
There's a lovely Italian restuarant that I go to, but before I sit down I always check who the chef is because each chef creates his own version of the same dish. One chef is perfect for me and the other means food will be wasted, so if my favourite isn't there I'll go elsewhere.
Glad you complained because like the manager said, he wouldn't have known anything was wrong. And also if people complain about the same thing, then they can wittle down where the problem is. Maybe he needs a new cook or the chef requires training in ingredients. The manager was very supportive.
Darren you did right to complain. Food is not cheap and they seem to not care nowadays what they serve up in a lot of places, it needs to be done.❤
If I am not happy I have to say something otherwise things won't improve for others.
Haha . The stains on the glass were why they gave you a straw ! Haha .
£15.50 for that it looks worse than those frozen pastas from the supermarket for £4
100% some of the £4 ones look much better than that!
But that what is was a frozen meal i know.
Agreed, I don't believe that was a made from scratch bolognese. It's very hard to mess up a home made bolognese so it's as tasteless as that. I think it was bought in, and microwaved - and Darren caught them out.
Imagine the size of the profit margin on that £15.50 plate of mince and pasta - shocking!
I don't trust many Italian places. It is usually frozen produce
All pasta and no meat
Well done Darren because I'm someone who never complains even when I should, and the manager took it very well
For £15.50 I get a full english breakfast and a roast dinner ....and some change !
You must be in prison then :)
@@DameTremonti Or Birkenhead - which is even worse!!!
@@glamdolly30We call it brokenhead over the water. Lol.
As always, love and respect your honesty. ❤
An Italian who is not passionate about food is not Italian.
I don't trust many Italian places. It is usually frozen produce
That cost £15.50 not worth it 🍝☹️Great review & thanks for sharing DJ 🤗
That oj glass was filthy.. you could see a pair of lips on the top🤮
And he still proceeded to drink from it 🤣
@@goteddy3909 He was right to complain.
@@goteddy3909 He knew the price, he just didn't know what it would be like. When a self-proclaimed Italian restaurant charges that kind of coin you'd expect its pasta to be pretty damn epic. If I'd been the manager, I'd have refunded the lot, drinks and all. After all, DJ didn't go there for the drinks, he went for the food, and the dining experience was a disaster.
@@step9624 Yeah well I doubt he noticed that, I didn't. All I saw was that a hand or two had been on the glass before it arrived at his table.
This week I made a superb Tagliatelle Bolognese for around 6€.
It fed me for 2 days !
You were robbed mate.
I understand that eating out you pay for a lot more than the food but that's a rip off.
Always more when you eat out. Share the recipe 😂
@@paulamccarthy8197 I bet my bolognese recipe is better! Here it is:
Recipe -
500g Minced beef (or large 750g pack if you're feeding 6 or more generously - Ideally not low fat mince, the fat provides flavour)
1 large onion finely chopped (I use one and a half onions, as love it)
2 carrots /2 pieces celery, very finely chopped (no one notices it but it gives depth of flavour)
1 - 2 rashers streaky bacon, finely chopped (Optional - a little fine-chopped streaky bacon is my secret ingredient, again no one knows its there but it adds savoury flavour)
1 400g can peeled plum tomatoes, (don't buy ready chopped canned tomatoes, they are poor quality with many end pieces) If feeding many you can add a second can, or substitute with some added fresh chopped tomatoes.
5 or more garlic cloves minced (I add LOTS of garlic!) Or use 1-2 tsp pureed garlic from tube.
1 beef stock cube for 400ml stock (or real beef stock if you have it, even better).
2 tbsps tomato puree (a little more if you like more tomato flavour)
Salt & pepper
1 tsp Italian mixed herbs (or more, if you like it herby - you can substitute Oregano)
Fresh chopped basil leaves/or Parsley to serve (optional)
Method -
Have all ingredients prepped and ready before you start, as this goes quickly! Heat a little olive oil in a large saucepan (for a richer flavour add a knob of butter to the oil). On med heat sautee the chopped onion, carrot and celery till very soft and translucent, approx 6-10 minutes (season veg with salt and pepper as cooking).
Push veg to side of pan, turn up heat to get the oil hot, and add seasoned minced beef so it sizzles on hitting the hot oil. Brown that mince all over on med-high heat to caramelise in places, 10 -15 mins - very important, this searing gives meaty flavour and stops the bolognese being grey/bland. When nearly done, add bacon bits - get them browned and smelling delicious too.
Add minced garlic, and stir in constantly so it doesn't burn, no longer than 1 minute, before adding the can/cans chopped tomatoes, beef stock and tomato puree. Stir everything well, clamp saucepan lid on and turn heat as low as you can, so it's on a gentle simmer for around 1 hour (you may need to add a little water from time to time if it's reducing too much, but be careful not to dilute the flavour).
Remember to check, taste if necessary, and give it a good stir a few times during the long simmer time. Trust me, this is when the magic happens, a long, low slow cook creates the best bolognese.
Towards end of cooking time, stir and taste to check final seasoning, add salt and pepper as required and add Italian herbs. Last of all, stir in fresh chopped Basil/Parsley, if using. Voila! I guarantee this is the best bolognese you ever ate, and better than most restaurants serve.
Serve with tagliatelle, spaghetti, rigatoni, penne or any other pasta of your choice (rigatoni tubes hold the sauce particularly well), yummy as a jacket potato filling with grated cheddar cheese melted on top, or my favourite, as the filling for a delicious lasagne (make a bechemal/cheese sauce for the top layer).
Some fine, freshly grated Parmesan cheese on the table is a great accompaniment - not the cheaper, pre-grated stuff the restaurant had, it's lousy! And of course garlic bread, which you can make easily even from a basic, white sliced loaf - just cut a circle from each slice with a large pastry cutter (or use a glass if you don't have one), spread the bread rounds with garlic butter and whack in the oven/air fryer for a few minutes til crisp and golden, it's delicious.
This bolognese recipe comes in at well under a tenner: Tesco minced beef is £4.99 for the large 750g pack, and just £2.49 for their cheapest, 500g, 20% fat version. A can of plum tomatoes costs from 39p for a budget brand to £1 for a posh Italian imported brand, and with all the other bits and pieces, plus a packet of inexpensive dried pasta (for example Tesco dried Tagliatelle 500g is 75p, Spaghetti 500g costs 28p - 75p, and Lasagne sheets 500g are just 75p ), I reckon this will cost you around £8, all-in.
Feeds a lot of people too! When you compare the home made version to store bought bolognese pasta meals, it's a no brainer. Supermarket ready meals for one, of lasagne, tagliatelle/spaghetti bolognese etc are around £4 each for the cheapest version, and won't taste half as good as stovetop-made bolognese. Incidentally, it's even better the next day, so don't be afraid to make your bolognese today and refrigerate overnight, to be re-heated for tomorrow's pasta dinner. It also freezes well for up to 3 months. Hope you try it!
I am thinking you must of read my comments from one of your previous videos, if something is not quite right about the food, you should inform the chef or owner, otherwise they dont know. Also you should complain in a sincere and honest way, not by shouting and cursing staff etc, also your complaint should be realistic too. Now I don't complain that often, tbh I rarely complain, however I watch quite a few people on youtube 'Review food', and many times they have genuine problems about the food and tell the viewer but not the chef or owner ! What is the point in doing a food review and not complain when there is a major problem with it ? I can see why people don't complain because they feel very uncomfortable doing so and also embarrassed in front of others, but it is our right if we have not received what we have paid for ! Many people just say I wont complain I just wont come here again, thats the easy option, principally the chef or owner need feedback too. oh btw I keep going on about the service charge, we shouldnt be charged this, its an extra charge that doesnt go to the servers, so complain about it, or even say it should be an optional charge and NOT compulsory.
it is hard to complain,but it does help them,one complaint is better than many non returning customers,
If you can drink coffee black, then it is good coffee. The pasta looked like it came out of a microwave. Looked so dry.
coffee and real squeezed OJ in spain, 5 euros. Half the price.
Coffee, orange juice and a slice of tortilla and bread in Bilbao for 4 euros. Roadside bar/cafes in Spain are great value too. Yep, Spain kills it when it comes to price/quality.
Good for you Darren….that manager should be monitoring what is being served up much more closely like taste testing, watching the cooking process and ensuring the correct ingredients are being used. I bet he knows what is going on and most of the time they get away with ripping customers off with minimal ingredients to boost profits. When the odd person complains they become apologetic and wipe the cost off of the bill but it still pays dividends most of the time and is still a very lucrative strategy. If he genuinely doesn’t know what is going on then he is not fit to manage….simple as that. If the chef doesn’t understand Italian cooking then he/she should be replaced. These rip-off places deserve to fail and close down. Keep up the great work 👊👍
If you use rubbish ingredients and then freeze it and defrost, it’s going to be bland.
Pump and dump.
Spot on, well said.
@@lukebignell7846That's what seasoning is for.
You didnt even get garlic bread on the plate or in a basket.
@WckdLIThngz.........perhaps he doesn't want to smell like a donkey's arsehole?
You got to stand up to avoid bean ripped off, eh?
Manager was a champion. He was embarrassed about his food not being right.
As a Bolognese that looked sheit and the cheese didn't look like real parmigiano reggiano..
How is it supposed to look like?
If anything, it could be Gran Padano, which is quite bland in taste. They both look the same when grated finely.
@@willie549 they have a different color and you don't use Gran Padano on a Bolognese. And they don't look similar when greated as a 24 month old Parmigiano Reggiano is whiter due to the lack of lactose. Then you haven't tried a good Vacche Rosse Parmigiano Reggiano 30 month old..
@@DrFrankLondon I never mentioned you are supposed to use Gran Padano. I said that they probably used it on this dish. 🤦♂️
@DrFrankLondon Plus, you're not going to get a quality Cheese in a glorified Cafe 🤦♂️
@@DrFrankLondon The taste not the look is the acid test of quality. I'd bet that restaurant is buying in cheap, ready grated parmesan, a far inferior product to parmesan freshly grated from the block.
All pre-grated cheeses are inferior to freshly grated, because manufacturers add a nasty anti-caking agent to stop it clumping.
Hi Darren, i think when its by the waters edge and the Docklands area, very exclusive area. They think they can charge high prices. When i was in the Docklands, i had meat and potato pie and mash potatoes and gravy and the cafe charged us £15 for it and it was horrible and £9 for a small glass of cheap wine. I was so hungry and had limited time, so i just ate it, but was shocked with the price. Its because its by the waterfront and Docklands area. 😟 Thankyou Darren for showing us, that we should complain more.
FROZEN BATCH, that is clearly defrosted and microwaved
You were right to complain but you gave them constructive feedback that they hopefully take on board.
Feedback is pivotal in going forward negative and positive especially in the restaurant business. They had to know.
£15.50 AND NO BREAD BASKET 😡SCHOCKING
Portion was crap as well.
Darren you are a gentleman and had a right to complain.
Try a tiny drop of natural honey i just put a hot spoon in to the honey then in to the coffej ob done and its a natural sweet not a processed sugar 😊
Absolutely the way to do it.
Hallelujah Darren , me and mrs just watched this and we’ve both agreed we’d watch a channel with people like yourself not putting up with it ! Good on you mate keep
Em coming please Darren ! 👊
Hi Darren been watching both your channels for a couple of years now. Sorry I don’t get to comment as watch UA-cam on AppleTV. Think you are totally within your rights if not happy with the food or service. Just like the awful service on your previous video. Love the content and keep up the good work. Looking forward to your travel videos 👍🏼
Just an aside from your eating experience .. I had to laugh about taking your jacket off as you won't feel the benefit. I heard that so much as a kid in Glasgow.
😂😂😂
As an Aussie, I have to confess that I learned a thing or two about complaining, when justified, from a very good English friend. And I thank him for that. Too many of us are quick to compliment when things are as they should be, yet consider a negative comment or a complaint, as somehow inappropriate, rude or embarrassing. My fantastic Pommy mate sorted me out quick smart. Now back to your review. Shall we?
Good on you for speaking to the Manager and for the way you handled it. Likewise him on how he spoke to you and handled things. Frankly though, if I was the manager, I'd insist you didn't pay a cent, as your dining experienced was spoiled by the main course.
That dirty glass is an indicator that things need dealing with well before they land on the customers table. And that is up to the manager to ensure everything is ship shape.
Fellow Aussie (though I suspect you're also of British heritage).
My parents were horrified when I told them that we'd walked out of restaurants - I guess their generation thought that restaurants were a treat.
If there's a problem, address it, the same as if you saw a friend who was committing a mistake. Nip it in the bud, be a man about it on both sides.
My Pom friends have taught me to reject a bad pint - and there have been quite a few of those.
A true Gentleman Darren for "gently" pointing out your dissatisfaction to the Manager and staff who all handled it very well and with compassion for you.
Us British generally don't openly complain about things and just normally only quietly mutter our lack of satisfaction to ourselves or friends.
Too much crap food out there. People need to complain if food is substandard.
In the hospitality business they say you can get a customer forever if you handle their complaint in the correct manner. Never give an excuse.
Sorry DJ about your experience! I thought the manager took it well no aggression.
Don't apologise for the wind noise. Pasta has that effect on me too 🤣
lol
Man, that was so over priced. Rubbish meal. Probably cost 50 pence to make...
Is you complaining just to make an interesting video? I don't know. Fair play to the manager for being resepctful
Well done for complaining, it’s embarrassing for the staff who are front of house. You never get to see the chef .
Well done for speaking up Darren... And well done to the staff here too... For being kind and understanding... And opting to take the Tagliatelle Bolognese off of your bill... Sometimes even the best Chef's in the world can have their own kitchen nightmares at times... And who knows if the Chef was having issues that day... But Italian Food is usually just so good... That it's renowned the world over... So for you to find your Tagliatelle Bolognese tasteless... Isn't to the standard you'd normally expect to find... I must admit though... That i was licking my lips when i first saw your Tagliatelle Bolognese arrive... As it looked delicious mate... But obviously i couldn't taste it myself... But my heart goes out to the young lady who was starting her very first shift here... I hope that she goes on to have a great career in the service industry... Honor was shared equally between the staff and yourself Darren... It just didn't work out on that particular day my friend... I would encourage you to give it a few months... And then return to have the Tagliatelle Bolognese once again... And give them a second chance to shine... Well done all round guys... All the very best Darren... Cheers mate. 🍺
Italians don't use spoons with pasta. Only povvos who can't use a fork properly do. 😂
I have eaten with down to earth Italian ship breakers and they normally used a desert spoon to wind up their spag.
@@jimlepeu577 agreed. Some Italians use fork and spoon technique
Yes they do .
Most places cafes e.t.c are buying there food in from brake bros e.t.c frozen then in a microwave done.
I could see that was bland before you tasted it, no vibrancy in the sauce; clearly not enough or any herbs/fresh ingredients. It looked like a catering sized bought in sauce to me, and not enough of it either. You did the right thing pointing it out, but corners have clearly been cut and will continue to be - and no spoon. Attention to detail is everything. Great vid DJ, we don't speak up enough in this country.
Italian Bolognese doesn't have herbs in it. It's about the meat. It's an Italian restaurant so you would expect it to be served the authentic way, and it was.
You were correct to complain, but when push came to shove all you actually said was "I couldn't taste any basil". I'm sure you could have helped the very accommodating staff by being more specific, frankly. Your reviews are usually original and worthy nevertheless.
You have every right to complain if food is not good. The manager handled it well.
So disappointing. I cook my own sauces for pasta and freeze them, in fact I had one yesterday..superb. Honestly I am too nervous to order an Italian pasta dish in a restaurant for the very reason this video was posted. The manager understood and needs to have words with the chef.
Reached the conclusion.. the manager handled very well, he was professional and seemed to genuinely be listening to you and took the criticism on board, he wasn’t excited or angry or even dismissive, and he did the right thing by not charging you for the meal, whether it was a cock and bull story or not about chef making the sauce his own way and not to the owner/manager’s way of doing it we’ll never know for sure..
You should go back sometime a see if it’s changed in taste in anyway 😊
Can't knock the manager on that one. I think he genuinely cared and took it on board.
Agreed
The British are so polite and pleasant, even when faced with lousy food or situations, such patience.
I came for the pie and mash content but I stayed for everything else. Loving the channel
Was good of him to refund your meal
Excellent video as always Gary Eats Greeno and your channel best on the net.
Take care mate
Cheers Jonathan
'Was good of him to refund your meal'? Really?! If you cannot finish a meal because it's so bland and unappetising, and bring this to the attention of the manager, the least he should do is not charge you for it!
I suspect that dry, tasteless bolognese tagliatelle was bought-in NOT home made, and the manager knew full well - Darren likely caught them out and he felt duty-bound to refund. It's very hard to make a bad bolognese from scratch - it's a very simple recipe. If a chef can't do that well, they have no business working in an Italian restaurant.
@glamdolly30 Sorry if you misunderstood my comment maybe good of was not the right phrase, it was correct to complain and hopefully the manager will learn from the incident.
Darren kept calm he's a gentleman.
Well I didn't think manager would charge .
Apologies if you were offended.
Yes I have been cooking since the age of 8 now 67 years old.
Learnt from my Mom and Dad.
Too many places thinking they can get away with poor versions of simple food .
U did the correct thing 15.50 wow tesco own brand spaghetti at 46p prob have more flavour 😏
They make all this bland rubbish in order to appeal to the masses.
Bland food doesn't appeal to anyone over the age of 6 months!
Basically paid over £15 for a bit of pasta and handful of meat …..these places have got a fucking nerve
You were in your right to complain..I think we all expect a certain standard when we eat out..if it doesn't meet that standard, then complain.
That said, it's easier said than done..I think the Brits are far too polite sometimes and we just put up and shut up, so standards don't get addressed. I think the manager realised your genuine complaint and appreciated you speaking up..as he said, if punters don't say anything, how can they maintain quality control.
Thats a good owner he wants to know so he could put it right so cant be ferer than that
That manager was a legend, he didnt want to dismiss you, he just wanted you to have a meal you would enjoy even if it ment him personally making it again to your taste. But it sounded like that dish he was personally conplaining about it to the chefs already, as they was cutting corners
One would have thought that the Manager would be regularly checking that his staff are preparing the food in the way he wants it prepared, i.e. quality control etc.
Parmesan looked processed...
It looked finely grated.
You were right to complain.£15.50.
I’ve got a lot of respect for managers or owners like that. All feedback is good feedback whether it be a complaint or a compliment the important thing is they listen and improve upon it.
The ones who are defensive and argumentative are the ones whose businesses fail.
Typical tourist trap with re-heated food, which is exactly what it was, that's why there flavour had been frozen out of it and dirty glasses.
Go back again order the same meal, too see if there's any change
I would hazard a guess they hadn’t salted the pasta enough - Carluccio used to say it should be like sea water. You add that to a very small amount of bolognese sauce and it will taste bland.
Bolognese is frequently made with pork and beef but I have found it can come out a bit bland if you overdo the pork!
Always a correct way to deal with a complaint
But also a correct way to make a complaint / constructive criticism
Which you did very well. Was clear , honest and very fair
Darren got to say ,i don't know if it's a chain etc.But think the die was already cast.
Kudos to you, you did it diplomatically.
Others would have sworn etc..
You absolutely did the right thing.
You're a gentleman Darren
No need to swear! We are civilised human beings. Why do so many confuse assertiveness, with aggression? As Darren demonstrated in his interaction with the restaurant manager, his complaint was priceless customer feedback, and I believe was genuinely appreciated by the manager. He now knows there's an issue with the bolognese and will take measures to address it. They lost £15.50 thanks to that crappy bolognese - they need to fix it.
@glamdolly30 okay don't have a pop at me
@@747jono Not attacking you personally, just baffled why people assume a paying customer justifiably complaining about bad food or service in a restaurant is a thug who swears/is rude/aggressive?
As Darren showed, its perfectly possible, and normal, to complain with grace and good manners.
@glamdolly30 agree but there are some who would kick off .
I was probably referring to drunken ones late at night etc.
Great video
@@747jono Fair enough - apologies for any misunderstanding! It is a good video, and I hope will encourage other paying diners to complain about substandard restaurant food.
Italians don't use a spoon to eat pasta.
Or a knife to push the pasta around - bad form.
Italian Americans do - go to any Italian restaurant in the US and you'll see tagliatelle/spaghetti eaten with a fork and spoon combo, as demonstrated on this video: ua-cam.com/video/4XLTrcyon7M/v-deo.htmlsi=Ye3TDIVIKkUUNO3Z
@@timbrandis1151 Exactly right, pasta is never eaten with a knife, though we often see it in the UK with dishes like lasagne especially.
@@glamdolly30 yes,here in Australia too but knives are a definite no-no.
@@glamdolly30 I meant real Italians... not the plastic variety. I've lived in Italy and if you went to someone's house for dinner and asked for a spoon to eat spaghetti you would be laughed at.
I know this area quite well. I am fairly certain that this eatery is Arab owned (Lebanese or Moroccan?). No Italian went anywhere near your food.
It's the English way to just be polite and say everythings ok when it's not. We need to speak out more, it could help!! Feed back is essential to help right wrongs and become better. Good for you.👏👏 Why should we pay for sub standard food.
Agreed very British! Darren would not have spoken to the manager if the waitress hadn't taken the initiative and fetched him. And the manager needs to know! Thankfully he was professional and valued the customer feedback, as any good establishment should.
I hope after this Darren will have more courage to complain to the boss, There's a world of difference between assertive and aggressive!
Totally agree if its crap Complain.. Its no use crying about it after if you dont
That was a pretty decent reaction to the problem I thought! That said, the Italian way (the authentic Italian way) with pasta is "very little sauce." Is that the problem you ran into there: not so much no flavor, as not very much sauce? (It looked very lightly dressed with sauce, which is how they like it in Italy.) Here in the US, that sums up the difference between ~authentic~ Italian and Italian-American restaurants. The latter has abundant sauce on pasta: the former, the pasta is the "star" and the sauce is just a light afterthought.
And on the whole topic of "service" . . . surely it all went to h*** when waiters and waitresses (noble PROFESSIONS), for uncertain reasons, became known as "servers" . . . that is a word I refuse to use . . . it sounds condescending to me. Plus, surely "anybody" can "serve" tables . . . but it takes professional skills to "wait" tables. I think we should bring back waiter and waitress!
Thanks for your videos! I used to live in London about 1M years ago, and it is fun to see its food again. --Mike
I totally agree with you, when you are paying that kind of money for an Entrée there needs to be an expectation that it is better or as good as you can make it yourself. At least that is my bar for food I order from a restaurant.
Stop eating it and send it back and say have a good day
You did right darren if you payed good money you expect a standard so that chef will be delt with. We all work hard so paying for a good meal needs to be good and it's your right to complain if food is not good simple
Don't feel bad for giving honest and fair feedback to the manager. It does help the business to know where they are going wrong and the manager in this case was very decent. But, he should be doing taste testing on products to make sure they're up to standard and the right ingredients are being used.
Front of house managers,don’t tell the chefs what to do,and they don’t taste the food,the front of house manager tells the back of house manager who may be the owner,or head chef,or a separate manager,what the customers are saying about the food.😊
This is what it’s all about Daz love the new style of video keep it up fantastic viewing cheers ☘️
Sometimes, if you don’t complain or at least say something, they aren’t aware and can’t do anything about it. If they don’t want to change, that is another thing. Nothing wrong with constructive criticism, and you did it right,no shouting, swearing or demanding your money back or the like.
If the Bolognese is bland it sounds like they put too much soffrito in, or maybe the meat didn't have 20% fat? I've spent months making it all different ways, then I found the official Bologna recipe... it is 75% meat to 25% veg and they don't put much tomato in. Any deviation from the proper recipe ruins it, especially too much tomato and especially too much veg. A proper Bolognese doesn't have basil though, or garlic, or any herbs, or any of the added stuff people throw into it here in the UK like Worcester sauce... I mean come on.
The proper recipe is simple and that's the secret, as Marco Pierre White says "less is more"...
Per 6 meals:
- Olive Oil: 42g
- Red Onion: 60g
- Carrot: 60g
- Celery: 60g
- Pancetta: 150g
- Minced Beef (20% Fat): 400g
- White Wine: 120g
- Passata: 270g
- Whole Milk: 120g
- Chicken Oxo: 1 Cube
- Black Pepper: 1 Tsp
- Pasta: 270g (45g per person)
Each meal is 521 cals.
£15 seems to be the going rate for the “top” Italian restaurants being that they will do their own version and quality. You were right to complain but as the manager intimated, he has to discern the genuine customers from the FREEBIE brigade and those who have an unfortunate psyche that get a kick out of complaining about everything.
Looks like you were the only punter,I wonder why?.Tbf at least they listened to your criticism,so it wasnt all bad.
Darren i suggest you go for the natural non aspartame sweeteners. The sell them in aldi very cheap and cheerfull
I do - but had no choice here
100% Darren, even if it was tasty it wasn't worth £15.50 for a plate of Tagliatelli. Kudos to the manager for the handling though, top man.
I took my daughter here last year...I wasn't made aware of service charge and the food and drink left a lot to be desired. We had breakfast and a smoothie each. The whole area is overpriced. Yes the attitude of the manager and staff is really important for a food business.
Tbf italian food is pretty bland in general. Indian, Indonesian and Caribbean food is where it's at.
decent italian is far from bland. It’s all about the quality of ingredients,
At last you actually complained 🎉
It's awkward complaining, spoils expectations. Should be quick, followed by a quick remedy.
My guess...chef's day off, or chef only works evenings. So hard to get good catering staff, harder to make em stay.
I'm glad you complained Darren if we don't get the quality of food we expect and the service we are well within our rights
Hi darren hope your well.
Just back from London seeing the daughter, had a fab time.
£15 50. Mot sure darren it looks very brown not much colour to it.
Tasteless and dry looking.
Rubbish thats my opinion darren.
Ann in Cumbria.😊😊😊.
I haven't got the patience or the £ to go out for dinner anymore in London. I honestly can't remember the last time i had a meal and was blown away. I'd rather cook at home.
He (manager) know's what's obviously going on, its iceland, lidl or aldi packet for £2 quid bob. You really let them off the hook, paying for it, and then not taking offer up of another dish.
They must be laughing
🤣