tag:blogger.com,1999:blog-3799854524070158890.post8191470024037710474..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Why I Hate/Love New YorkBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3799854524070158890.post-29766590982223084972010-05-22T00:58:04.076-04:002010-05-22T00:58:04.076-04:00I had a similar unpleasant experience at Ten Bells...I had a similar unpleasant experience at Ten Bells. In my case, I made a two hour trip (one-way) specifically to visit Ten Bells and endured horrible, bizarre treatment by the staff. To me, it is hard to imagine that a worse place in the world exists in which wine is served than Ten Bells. This is a joint to be avoided, in spite of any hype which you may have seen about the place.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-54139983248782488512008-11-26T00:31:00.000-05:002008-11-26T00:31:00.000-05:00It's a monopoly, Neil - they're all so darn full, ...It's a monopoly, Neil - they're all so darn full, no time for customers! Surprised this would get to you after so many years - are you getting old? :)Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-13918356449174051452008-11-25T20:16:00.000-05:002008-11-25T20:16:00.000-05:00i agree with the idea that owners should ensure th...i agree with the idea that owners should ensure that staff can recognize service problems and are empowered to take the initiative and do something to correct the situation. Even when they are empowered, they don't always do anything. Why should this business be any different from, say, the phone company?<BR/><BR/>Michele - chill on the table - such a simple and good idea. Asher - i cannot believe you were zen enough to say nothing about the corkage. sure, they decanted it, but c'mon, you bought off the list. David - and I thought you lived in the city of brotherly love. Alastair - that's it, age. i basically have gray hair now and I'm 37. Peter - no can do, too risky. Hi Amy - i like your style, let them know calmly and that's it. Fermented Thoughts - it's true, service is a lost art. Jeremy - it is a joke, if you saw us. Everyone else looks great and we both have 2 year old's spit up on our patagonia pullovers.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19048856960203349902008-11-25T12:19:00.000-05:002008-11-25T12:19:00.000-05:00Two Jewish guys walk into a fancy schmancy winebar...Two Jewish guys walk into a fancy schmancy winebar on the Lower Eastside... Sounds like the setup for a good joke! <BR/><BR/>Great post... so true about NYC...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-63756326249457780492008-11-25T10:12:00.000-05:002008-11-25T10:12:00.000-05:00Coming from the Midwest, I too find most NYC resta...Coming from the Midwest, I too find most NYC restaurants a bit stuffy (mind you I'm into wine and used to the typical $200 checks) and it's not the attitude as much as the lack of service skills. <BR/><BR/>Sometimes, as with all places, they get it right and others well, they don't. <BR/><BR/>But, you simply cannot beat the diversity and it's all worth it when you find a gem in the rough!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-91030165914161256232008-11-25T01:52:00.000-05:002008-11-25T01:52:00.000-05:00I try to calmly and politely tell restaurant staff...I try to calmly and politely tell restaurant staff when service could be improved. They can take it or leave it but that gives them the opportunity to learn should they care.<BR/>I will check out Ten Bells. Love it that so many natural wine bars are opening up across the country.Amy Atwoodhttps://www.blogger.com/profile/00468474677876266814noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-44642142647913568612008-11-24T19:12:00.000-05:002008-11-24T19:12:00.000-05:00Restaurants make me cranky, too. This is why you ...Restaurants make me cranky, too. This is why you SHOULD open one.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11832193916568503172008-11-24T17:46:00.000-05:002008-11-24T17:46:00.000-05:00London is the same, or maybe we are all just getti...London is the same, or maybe we are all just getting old...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-57245618911701934512008-11-24T15:36:00.000-05:002008-11-24T15:36:00.000-05:00Neil,Great post, yet it hardly describes a phenome...Neil,<BR/>Great post, yet it hardly describes a phenomenon that's isolated to NY. I had very similar experiences, mostly with uncaring, off putting service -- especially on the part of a trio of attitudinal hostesses -- during a recent meal at a Philly hotspot.<BR/><BR/>Asher and Michele make great points as well. But at the end of the day, isn't it the responsibility of the owners/uppers to train their staff to share and reflect their own visions of the business?David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-90456257485822212902008-11-24T13:35:00.000-05:002008-11-24T13:35:00.000-05:00I think Michele's comment is correct as to the div...I think Michele's comment is correct as to the divide between what the owners would do versus how staff handles customers. My suspicion is that the bartender at Ten Bells didn't give a damn because he is not an owner and thus lacks the same incentive as an owner would have to keep you happy.<BR/><BR/>With regard to Little Giant, that's a different situation because there were various levels of personnel who should have been aware of the slip-ups and who should have offered something to keep you happy, not just the clueless waitron. <BR/><BR/>Deb and I were at Little Giant last month and loved it. I brought an '00 Mascarello Barolo Monprivato, which the waitress decanted, and wouldn't you know it, it was corked. So we ordered a bottle off the list. We were still charged the corkage fee, which I thought was odd since the wine was corked; but then I thought about how she decanted it, and maybe the corkage fee was warranted after all. But then again, we did order a bottle from the list. Whatever. Not the point of your blog post. But often servers/waitstaff/employees don't have the vision of customer retention that the owners and higher-ups need to have.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-77342353490627214612008-11-24T12:18:00.000-05:002008-11-24T12:18:00.000-05:00Either the owners have these servers on a short le...Either the owners have these servers on a short leash or they should learn to think for themselves a bit perhaps. It seems they should reflect the owners attitudes. Assuming the white wine isn't hot, bring the bottle, we'll try abit while it CHILLS ON THE TABLE in an ice bucket, and WE can decide when the temperature is right. This isn't complicated, is it?Anonymousnoreply@blogger.com