Canoe last night.....

[PennyPenny]

Originally Posted by jetskier

So, why don't you answer the email sent via your web site? I sent you two emails discussing bad experiences and received no response. A truly customer oriented business would make a point of responding to such input.

Jetskier

Perhaps he didn't have time to read the e-mail to the business? Not everyone reads their mail everyday.

[VtSteve]

Originally Posted by PennyPenny

Perhaps he didn't have time to read the e-mail to the business? Not everyone reads their mail everyday.

Very true. But it shows he does read this forum far more often than his email. No?

[Lucky1]

Why not go and talk this out? On our way to meet friends tonight we drove by Canoe some time between 6:30 and 7:00 PM and there was not a single space in the parking lot at Canoe. Talking is so much better than email as things can get confused in emails. Or call on the telephone?

[jetskier]

Originally Posted by PennyPenny

Perhaps he didn't have time to read the e-mail to the business? Not everyone reads their mail everyday.

I sent two emails via the Canoe website. The first was roughly a couple of months ago followed up by a second about 6 weeks ago. I think that enough days have gone by to expect a response. Since I sent an email and a followup, a response was an expected courtesy.

I would have preferred to direct my dissatisfaction in private...but that is difficult to do when there is no response. Since this is now a forum topic, the dialog is public...not my original intent.


Jetskier

[NoBozo]

Over the years talking to wait persons in better than average restaurants, the ideal number of tables for one person to serve seems to be Four..with Five tables being a stretch. Of course if one of the tables has a party of 10, then that changes things quite a bit.

I would think the Host/Hostess would be the one to assign tables to each waitstaff..depending on the table size and the experience of the person serving.

BTW: Anyone calling himself a Chef, should be able to pick up a piece of raw meat and Immediately KNOW if it is... or will be tough. A good Chef also has the Skill and Experience to take a "poor" piece of meat and make it quite edible. NB

Disclaimer: I have never owned, managed, or worked in a restaurant. I am just an paying observer.

[canoe]

I actually respond to 90% of all the emails into the restaurant, the rest go to the specific department. Through our website I have countless emails with no return email address that I cannot respond to. I will gladly answer your email, in fact here is my personal email if you like. scott@magicfoodsnh.com, feel free to email me anytime. I don't do alot of posting on the forum, I feel this is not a place for business owners to post but to respond to areas like above, my own personal opinion..

As for calling myself a chef. You can have a pretty good idea of the quality of meat or sefood by the look, smell and the feel, but tell you how it is going to eat after you cook it, impossible. I would never use a poor peice of meat or take a bad peice of meat or fish and MAKE it better, that is the sign of a real chef..

[NoBozo]

Originally Posted by canoe

Through our website I have countless emails with no return email address that I cannot respond to.
..

..Every email I get has a return email address indicating where it came from NO..?? Maybe you need to address your Website Designer to find out why you can't SEE the email addresses. NB

[jetskier]

Originally Posted by canoe

I actually respond to 90% of all the emails into the restaurant, the rest go to the specific department. Through our website I have countless emails with no return email address that I cannot respond to. I will gladly answer your email, in fact here is my personal email if you like. scott@magicfoodsnh.com, feel free to email me anytime. I don't do alot of posting on the forum, I feel this is not a place for business owners to post but to respond to areas like above, my own personal opinion..

As for calling myself a chef. You can have a pretty good idea of the quality of meat or sefood by the look, smell and the feel, but tell you how it is going to eat after you cook it, impossible. I would never use a poor peice of meat or take a bad peice of meat or fish and MAKE it better, that is the sign of a real chef..

My emails had the return address (both of them) inserted in the email field as requested on the web page form. I sent two of them just to make sure that you received them. You can send me a private email on the forum and I will give you my address so you can dig them out. I am not going to write a third email at this point. I sent you two as a courtesy.

Jetskier

[kechefs]

No Bozo, as someone who has never worked, owned or managed a restaurant you seem like the last person who should tell a chef what they should or should not be able to do. Just because you have eaten at restaurants does not qualify you to pretend to know how to run one.