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My name is Jason Borden, and this is my first post on TDF. I am an employee at Crocodile Ed's.

I just moved to this area from Birmingham about two and a half months ago. I have been in the restaurant business for about five years, and I have never seen such an uproar of people sounding off about one establishment.

I am not here to bash those individuals, and this is certainly not going to put any more money in my pocket. I am simply going to give you some facts of the restaurant, and revive the information that you all have known in the past about new restaurants in a small town.

Did you know that Crocodile Ed's is not a chain restaurant, and this is the first of it's brand? What if Florence opened up it's first freestanding Starbucks right beside the mall? The citizens would go bananas, right? Even if you despised coffee, you would probably still show up to see if they were giving out free samples, and to lend yourself the opportunity to be Florence's biggest food and beverage critic. Again, I am not directing this at you individually, I am speaking in terms of people who live in a town that doesn't have hundreds of restaurants within a few miles to choose from.

Now, chances are, the new Starbucks would probably have a few hectic days for the first week, a few drinks sent back, remade, etc.. But overall, everyone would go home happy. I'll tell you their secret:

Starbucks is a multi-million dollar franchise that has thousands of employees who come in from other Starbucks close by to assist, and help train the new employees correctly.

Guess who else follows this pattern? Olive Garden, Chili's, Red Lobster, etc... All the restaurants that you guys claim have a better product, and better service.

So, here we are. We are a group of employees who have all worked at the same restaurants that you people love, and have come together for one goal of working at a new, successful restaurant. No other Crocodile Ed's employees, who have cooked the same dishes over and over for five years, or who have used the same computer system to ring in food for the last five years, came to train us. We are fresh, from the ground up. We have an excellent Management staff, who is here to answer your questions and make things right for you. Everything is ever changing. We are not a franchise, and have the availability to adjust anything on our menu, without having to get some board's approval in New York.

As far as food quality goes, I'm not here to bash anyone else, all I can do is give you the facts:

I have unloaded the truck that brings our seafood, and I can confirm that it is from the same company that delivers seafood at the other casual upscale restaurants I have worked at in Birmingham, including: J. Alexanders, Village Tavern, The Club, and Fleming's Steakhouse .

I see the truck every day, and I know that they deliver a great product.

All I am asking is that you guys just work with it. How many of you cook on a regular basis? I do. How many times have you read a recipe that sounded great, but you made it and you thought "Meh.. It could have been better, I'll try it like this next time." That applies to all things in life, and thankfully, as I stated before, we have the ability to change it up!

Those comment cards aren't on the table just to get thrown away. If you think the sauce is too thick, or too spicy, or the blackened catfish needs more seasoning, make it a point to speak to a manager. I promise, these are great guys who are willing to make you people happy.

I know the cook times have been lengthy, but that goes in to everything said before. Just give it a little time. Every week that goes by, everything will become more accustomed to every employee, and your experience will grow more to everyone's liking.

Thank you all,

Jason
Original Post

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quote:
I have never seen such an uproar of people sounding off about one establishment.


That's how people work. If you have a good or experience you let people know. It works the same everywhere from big towns to large towns. What you have to do is give people a good experience NOT have someone post on a forum pretending to be a unbiased consumer.

This is a better attempt in that at least its honest. I hope the place does make it but you are in the toughest field around. A lot of places even good ones have gone under especially in the Shoals where there are a ton of places to eat.
ok, that's a good point you make jasonborden, however it's still simply an excuse for what seems to be a very poor start. here's why i don't feel any sympathy or compassion for this bad start: when Bobby Flay opened Mesa Grill in NYC it didn't have these problems, nor did Bolo, or Bar Americain, those restaurants got exceptional reviews from the start. i use him as a reference because when it comes to cooking he is my idol. in the culinary world, they usually don't give a restaurant a "grace period" to work out the kinks. no, instead, if this restaurant was in a big city and was reviewed by bon appetit magazine, it would be shut down in a week. if you have experience cooking, and the other people have experience as well, then you should be able to get things right. i used to cook in a restaurant, so i'm no stranger to what goes on in the kitchen. from reading the reviews on here, it seems as if the people running this restaurant lack experience and perhaps they should've spent more time training.
Last edited by thomaswayne0907
quote:
Originally posted by thomaswayne0907:
ok, that's a good point you make jasonborden, however it's still simply an excuse for what seems to be a very poor start. here's why i don't feel any sympathy or compassion for this bad start: when Bobby Flay opened Mesa Grill in NYC it didn't have these problems, nor did Bolo, or Bar Americain, those restaurants got exceptional reviews from the start. i use him as a reference because when it comes to cooking he is my idol. in the culinary world, they usually don't give a restaurant a "grace period" to work out the kinks. no, instead, if this restaurant was in a big city and was reviewed by bon appetit magazine, it would be shut down in a week. if you have experience cooking, and the other people have experience as well, then you should be able to get things right. i used to cook in a restaurant, so i'm no stranger to what goes on in the kitchen. from reading the reviews on here, it seems as if the people running this restaurant lack experience and perhaps they should've spent more time training.


there you go again. at what resturaunt have you worked "Lil Bobby Flay"?
Jims Restaurant, and they were successful until the economy turned. and you may think well thats nothing, that was a small restaurant or whatever, but by God we served good food and got the food out on time and got the orders correct. all kitchens and restaurants all work the same, your simply taking orders and getting them out, and IF YOU KNOW WHAT YOUR DOING, its not hard. and besides, how or why is that even relevant? "there you go again"? my post regardless whether or not you like or agree with it was a very relevant and justifyable post. sure you have to get things in order and running smoothly, but why not do that before you actually start selling food?!
quote:
Originally posted by Ronnie P.:
quote:
there you go again. at what resturaunt have you worked "Lil Bobby Flay"?


And where do you work again? Two posts and they are both on this restaurant. Do they teach how how to spell restaurant in your Croc Ed's training?


I don't work at a RESTAURANT never claimed to.. I have no opinion on Croc Ed's because I have never eaten there.. Just because I posted on the same restaurant twice now I supposedly work there? That makes a lot of sense, you should tell mommy that your internet time needs to be cut back, I think you've had enough for the day..
quote:
Originally posted by thomaswayne0907:
Jims Restaurant, and they were successful until the economy turned. and you may think well thats nothing, that was a small restaurant or whatever, but by God we served good food and got the food out on time and got the orders correct. all kitchens and restaurants all work the same, your simply taking orders and getting them out, and IF YOU KNOW WHAT YOUR DOING, its not hard. and besides, how or why is that even relevant? "there you go again"? my post regardless whether or not you like or agree with it was a very relevant and justifyable post. sure you have to get things in order and running smoothly, but why not do that before you actually start selling food?!


I'm not gonna knock your experience, if you cooked at a restaurant its more than most people on these topics can say. I'm just saying.. So you never had any situations come up at Jims? everything went smoothly and the food was always perfect everytime it came out?
thaman, we did have situations, as every restaurant does, and we always tried to accomodate them the best we could. if its one thing to focus own in the industry its that you want to have your customers want to come back, and from these posts i think a lot of them are not going to. i do believe over time crocodile eds will get its stuff together, and will become and stay successful. but they're going to have to make it work, if not they'll be doomed.
Crocodile Ed's has received quite a few negative post about the taste, quality, and price of the food. Everyone should know that there will be opening jitters but on the side of the complaining posters Crocodile Ed's did have a very long trial period before they ever opened, longer than most. While other establishments do bring in people to do training I believe that Crocodile Ed's looked for experienced personnel and the best that they could hire but I don't know that for sure but I have heard comments about using seasoned employees and a chef from the 360 grille.

Look at the post for Pizza Marina , after it's opening and you will see mostly positive comments about their food quality. I think that a lot has to do with the price that is charged. Not that it's not a fair price for the restaurant that Ed wants it to be but with all the complaints and IF the food is sub par or needs adjustments because it's not up to par then some accommodation should be made and some adjustments for errors or for complaints as any quality restaurant would do. I know if I am going to pay a premium price for an advertised premium product then I'm going to expect that if it isn't as advertised then I shouldn't have to pay that premium price. I think that's what the rub is mostly. Crocodile Ed's isn't living up to the hype that was presented before it opened. Hopefully people will give it a 2nd chance but hopefully Crocodile Ed's will also learn and make adjustments based upon the overwhelming comments as it seems more accidental that they serve a great meal than a poor one.
Hello, Jason.
Nice to see that you posted telling us about yourself.
Now, since you feel our criticism of Crocodile Ed's is unwarranted, let me tell you a few things.
I've been in the food business (NOT Restaurant) for 15 years. It is a NASTY business, cut throat and brutal. You either have it or you don't. Unfortunately, Crocodile Ed's doesn't have it, PERIOD. I appreciate the fact you'd like to defend your employer's failure to treat the customer right, but there is NO excuse for what happened to me, last night. I'm MAD as hell that your establishment would pull that **** off on me and smile about it. Who's idea is it to bring greasy food to a table that lacks flavor and doesn't even a remotely resemble a generous portion for $18.00? Does anyone at the establishment you work for just not get it?? You WILL NOT stay in business very long reaming your customers out of their hard earned money.

A Restaurant needs a signature product to head line their menu. If you don't know what I mean, let me clue you in. Olive Garden has salad and bread sticks. Red Lobster has the cheddar/garlic biscuits. Legends steak house has the layered rolls. Dales has the onion soup and rolls. Logan's Road House has the fluffy yeast rolls. What does your establishment have as a pre-meal offering that would slightly impress the customers? Hard rolls? Is that supposed to be YOUR signature product? I wanted to LEAVE after that, but, in all fairness, I decided to stay and see if the 'platter' I ordered was up to snuff. Add on the fact you guys sent me a glass out that had a full compliment of the last diner's lipstick on it which is INEXCUSABLE, I should have left then. I even told my wife at that moment that maybe we should excuse ourselves and go to Red Lobster.

Your establishment is trying to compete in a busy world filled with chicken, steak and seafood restaurants. It simply isn't going to make it so long as you serve unpalatable food along with stingy portions. I have a feeling that, deep down inside, you KNOW what took place is out of kilter for ANY food establishment. If, by now, your management team can't find the solutions to problems that have been going on since opening, then maybe your establishment deserves an early death.

The 'proper' thing to do when you serve someone else's 'lipstick' to a customer is to have the manager personally apologize to the customer. Didn't happen. Would it still be acceptable? No, but at least I would have known they KNEW about it and steps were being taken to prevent it from happening again. I seen a manager pass our table no less than 4 times (if that's what HE was). He never checked to see how we liked it or nothing (he probably already knew how half the folks felt about it).

Jason, I've eaten at only one other restaurant that I've never been back to and that was Appleby's. The first time I went, we were served a bait of slop and then expected to pay for it, just like at Crocodile Ed's. Any restaurant that is arrogant enough to make that mistake does not deserve anyone's business.

I have NEVER dined at a place that was so horribly lacking in quality and portion than Croc Ed's. I find it difficult to believe the owner/operators are that clueless when it comes to their food quality. Your managers can either choose to start treating customers like they're important and fixing the problems they know about or they can choose to continue along the way they are and disappear. But, I strongly suspect, that the unassuming sucker who dines with Croc Ed's tonight and orders the 'seafood platter' will get the same sorry meal I got last night and then be insulted with a check.

Good day, sir and I hope you find a job with an establishment that appreciates you and your customers. I think you posting here in the midst of all this criticism shows you have courage and that I respect. But, please, help that establishment examine their failures and help them to correct them or they'll go the same way as the sister place, Emerald Coast.
quote:
Originally posted by Ronnie P.:
quote:
I have never seen such an uproar of people sounding off about one establishment.


That's how people work. If you have a good or experience you let people know. It works the same everywhere from big towns to large towns. What you have to do is give people a good experience NOT have someone post on a forum pretending to be a unbiased consumer.

This is a better attempt in that at least its honest. I hope the place does make it but you are in the toughest field around. A lot of places even good ones have gone under especially in the Shoals where there are a ton of places to eat.


I have never eaten at Ed's, so this is just a general comment.

We all know we could eat at home for less than the price of any restaurant. When I eat out and have a bad experience, I always think of the groceries I could have bought for that money. I have to be a good steward, and I usually can only give a place one chance.

Two places I have thought were worth all the money I paid;

Rosies
The Mt. Pleasant Grille

Jason..I hope your restaurant is successful. Just want to share my perspective with you.

There was one review of Ed's on here that contained a situation that was inexcusable and that was the employee 'showing the hand' to a customer while she finished chatting with a fellow employee. Florence is a college town with a big pool of willing workers to draw from. Employees like this should be jettisoned early to assure success for Crocodile Ed's.
quote:
Originally posted by HomesickGirl:
quote:
Originally posted by Ronnie P.:
quote:
I have never seen such an uproar of people sounding off about one establishment.


That's how people work. If you have a good or experience you let people know. It works the same everywhere from big towns to large towns. What you have to do is give people a good experience NOT have someone post on a forum pretending to be a unbiased consumer.

This is a better attempt in that at least its honest. I hope the place does make it but you are in the toughest field around. A lot of places even good ones have gone under especially in the Shoals where there are a ton of places to eat.


I have never eaten at Ed's, so this is just a general comment.

We all know we could eat at home for less than the price of any restaurant. When I eat out and have a bad experience, I always think of the groceries I could have bought for that money. I have to be a good steward, and I usually can only give a place one chance.

Two places I have thought were worth all the money I paid;

Rosies
The Mt. Pleasant Grille

Jason..I hope your restaurant is successful. Just want to share my perspective with you.

There was one review of Ed's on here that contained a situation that was inexcusable and that was the employee 'showing the hand' to a customer while she finished chatting with a fellow employee. Florence is a college town with a big pool of willing workers to draw from. Employees like this should be jettisoned early to assure success for Crocodile Ed's.


Yeah, I feel the same way concerning the hand thing. I obviously couldn't say whether it truly happened or not. I didn't see it. In my honest opinion, I don't feel that any of the hosti at Crocodile Ed's has enough "spunk" for that. Seems a little far fetched.

The author of that post seemed to have a chip on the shoulder, making it a point to criticize even the color and style of the apron worn by the servers. Take it for what you will.
quote:
Originally posted by tomfan:
jasonborden, is the market open yet?


Tomfan,

The fish market is not open yet. When it does, we will be able to purchase all of our daily fresh seafood and hand cut steaks. It's my understanding that we will be selling some of our housemade sauces and dressings, as well as the pina colada mix and bloody mary mix.

The market will be located to your right, as soon as you enter the front door.
quote:
Originally posted by sharpone:
Honestly, jasonbordenc your attitude stinks. You expect people to put up with admittedly subpar service, pay full price, then jump on people who give an honest review? You'll never get any of my money with that attitude, that's for sure.


sharpone,

A.) I don't "expect" people to do anything. I Gave up on that long ago. Perhaps you should too.

B.) You seem to be the only one here who is offended by my attitude. Even the people who are not fans of the restaurant I work in, generally are not offended or threatened by me.

I skimmed over your recent posts on TDF, and you seem to carry this same sense of anger with every topic you reply to. Relax.
2benzes,

Not being in a management role myself, it is impossible for me to say anything that is going to change this situation. I can give you an inside look, and I know that your post is being talked about, and I did see a few copies of your photograph in the restaurant yesterday.

I can agree with you about Applebee's. A few years ago, I was working at a nice place and needed to make a little extra money. I wanted to work some lunch shifts somewhere close to my house, so I chose the Applebee's in Brookwood Mall. I can tell you (and, so will they) that everything plated there came from Sysco in a frozen bag. I think that's common for most casual family eateries. I'll never forget when a manager there told me "Well, judging from your application, this isn't really what you're used to. We consider ourselves to just be one step above fast food."

I have read your other post, and I know you have a heads up on what's going on the restaurant business. I will personally keep you updated if and when anything changes. Again, I can't promise anything, it's not my position. But, I know it's being talked about.
quote:
Originally posted by gbrk:
Crocodile Ed's has received quite a few negative post about the taste, quality, and price of the food. Everyone should know that there will be opening jitters but on the side of the complaining posters Crocodile Ed's did have a very long trial period before they ever opened, longer than most. While other establishments do bring in people to do training I believe that Crocodile Ed's looked for experienced personnel and the best that they could hire but I don't know that for sure but I have heard comments about using seasoned employees and a chef from the 360 grille.

Look at the post for Pizza Marina , after it's opening and you will see mostly positive comments about their food quality. I think that a lot has to do with the price that is charged. Not that it's not a fair price for the restaurant that Ed wants it to be but with all the complaints and IF the food is sub par or needs adjustments because it's not up to par then some accommodation should be made and some adjustments for errors or for complaints as any quality restaurant would do. I know if I am going to pay a premium price for an advertised premium product then I'm going to expect that if it isn't as advertised then I shouldn't have to pay that premium price. I think that's what the rub is mostly. Crocodile Ed's isn't living up to the hype that was presented before it opened. Hopefully people will give it a 2nd chance but hopefully Crocodile Ed's will also learn and make adjustments based upon the overwhelming comments as it seems more accidental that they serve a great meal than a poor one.


I understand completely. I think you hit the nail on the head with the taste/quality issue and relating that to opening jitters. Here is a personal account from last night:

I had a great guy who comes to sit at the bar, and we were talking about the muffaletta. He said "I am a huge muffaletta fan, and I tried it when you guys first opened. I just didn't really like it, it seemed like the olive salad had too much oil, and I just got a lot of Jalapeno."

Having had the muffaletta earlier in the day, my experience was different. I thought it was awesome. I know I have sold a good number of them in the past week, and had no complaints. Maybe he just had one during those "jitters"? I had him order another one, just to see, under the stipulation that if he didn't like it, I would toss it and bring anything else. He ate it and was very pleased, with the qoute "This is certainly not the same muffaletta I had last week. This is very good!"

I don't want to come off as sounding like "Hey, just come eat and spend your money, and we'll get it right the longer we do it." That sounds terrible. I personally apologize for anyone who had a bad experience and felt jipped.

I can, however, say that the food taste and quality of what I have seen come out, and eaten myself, is better this week than last week. And if things turn out like I've seen in the past, it will be even better and more regular next week, and continue to evolve.

As far as Pizza Marina. I think it's fantastic. I am glad to see that another one is going up closer to my house. I'm not defending anyone, but I am pretty positive that if Pizza Marina had the hype and mall perimeter location that Ed's has, during that first week there would have undoubtedly been some unhappy customers, an undercooked pizza or two, soggy sandwiches, etc.. Follow the same routine, every week would have gotten better, and less problematic.

I completely get what you're saying about not feeling satisfied with paying a full price for something you are unhappy with. If I had the power to hand out free gift cards, or comp every meal that someone didn't enjoy, I would in a heartbeat. Currently, all I can do is offer my own opinions and suggestions.
quote:
Originally posted by thomaswayne0907:
ok, that's a good point you make jasonborden, however it's still simply an excuse for what seems to be a very poor start. here's why i don't feel any sympathy or compassion for this bad start: when Bobby Flay opened Mesa Grill in NYC it didn't have these problems, nor did Bolo, or Bar Americain, those restaurants got exceptional reviews from the start. i use him as a reference because when it comes to cooking he is my idol. in the culinary world, they usually don't give a restaurant a "grace period" to work out the kinks. no, instead, if this restaurant was in a big city and was reviewed by bon appetit magazine, it would be shut down in a week. if you have experience cooking, and the other people have experience as well, then you should be able to get things right. i used to cook in a restaurant, so i'm no stranger to what goes on in the kitchen. from reading the reviews on here, it seems as if the people running this restaurant lack experience and perhaps they should've spent more time training.


I am confident that between our management, there is plenty of experience. Giving examples of Bobby Flay's restaurants is undoubtedly a snowball effect. I'm sure his kitchen is staffed with culinary graduates, (even down to the dish washer) who probably make a lot more money than I do. In order to pay those people, you have to serve extravagant dishes that are good quality at outrageous prices. The only people who are going to be able to afford prices like that, are people who make lots of money. And, not only that, but those kind of restaurants must be in areas of the world where there are lots of people who make lots of money, in order to keep the doors open, and turn a profit.

Unless I am missing something, I don't think Florence as a whole falls into being extremely wealthy, or heavily populated.

You've worked in a kitchen before. Was it somewhere that had been open for a while? Was there that one cook that may as well have been born in the building? In a new restaurant (that is not the aforementioned "fine dining extravagance") you have a team who have one solid goal to create food at the highest quality, and get it to the table in the shortest amount of time. Let's say that is our mission statement.

So let's go back to the hypothetical time that you cooked at a restaurant. Everyone in the kitchen knows each other in and out, they've been working together for months, years, who knows. Allen knows Tom tends to overcook every time he is on fry, but he can plate salads like no ones business. That is a known fact, and now Tom only works on salads and desserts. The guys in the kitchen are brand new working with each other. It's going to get better. As days go by, the cooks will position themselves in the stations where they are most valuable, and the menu items will become clock work.

I have faith in the kitchen's abilities. I am not making excuses, I am being realistic.
While i havent been there yet. BC, someone ive met personally has been. She has no reason to fib about the dining experience. Below is a copy/paste of her dining experience.

Went to Croc Ed's last night. The atmosphere was great and the food was excellent. The menu offered a wide range of prices. The cut of grouper we got was about 2 inches thick, cooked to perfection, and flaky. The veggies were sauteed in a delicious sauce. The hushpuppies had just the right bite. The beer was cold. We will certainly be back. Kudos to Ed for providing the Shoals with some variety. This is a place we can be proud of!
---------------------------------------------
For more positive posts about CE's Mash Here!!
quote:
Originally posted by jasonborden:
quote:
Originally posted by thomaswayne0907:
ok, that's a good point you make jasonborden, however it's still simply an excuse for what seems to be a very poor start. here's why i don't feel any sympathy or compassion for this bad start: when Bobby Flay opened Mesa Grill in NYC it didn't have these problems, nor did Bolo, or Bar Americain, those restaurants got exceptional reviews from the start. i use him as a reference because when it comes to cooking he is my idol. in the culinary world, they usually don't give a restaurant a "grace period" to work out the kinks. no, instead, if this restaurant was in a big city and was reviewed by bon appetit magazine, it would be shut down in a week. if you have experience cooking, and the other people have experience as well, then you should be able to get things right. i used to cook in a restaurant, so i'm no stranger to what goes on in the kitchen. from reading the reviews on here, it seems as if the people running this restaurant lack experience and perhaps they should've spent more time training.


I am confident that between our management, there is plenty of experience. Giving examples of Bobby Flay's restaurants is undoubtedly a snowball effect. I'm sure his kitchen is staffed with culinary graduates, (even down to the dish washer) who probably make a lot more money than I do. In order to pay those people, you have to serve extravagant dishes that are good quality at outrageous prices. The only people who are going to be able to afford prices like that, are people who make lots of money. And, not only that, but those kind of restaurants must be in areas of the world where there are lots of people who make lots of money, in order to keep the doors open, and turn a profit.

Unless I am missing something, I don't think Florence as a whole falls into being extremely wealthy, or heavily populated.

You've worked in a kitchen before. Was it somewhere that had been open for a while? Was there that one cook that may as well have been born in the building? In a new restaurant (that is not the aforementioned "fine dining extravagance") you have a team who have one solid goal to create food at the highest quality, and get it to the table in the shortest amount of time. Let's say that is our mission statement.

So let's go back to the hypothetical time that you cooked at a restaurant. Everyone in the kitchen knows each other in and out, they've been working together for months, years, who knows. Allen knows Tom tends to overcook every time he is on fry, but he can plate salads like no ones business. That is a known fact, and now Tom only works on salads and desserts. The guys in the kitchen are brand new working with each other. It's going to get better. As days go by, the cooks will position themselves in the stations where they are most valuable, and the menu items will become clock work.

I have faith in the kitchen's abilities. I am not making excuses, I am being realistic.

Misstatements and excuses will cure nothing. It's like in order for an alcoholic to get help, he needs to recognize that he has a problem.
Crocodile Ed's needs to recognize they have a problem, a huge problem. On a scale of 1-10, your problems there are a '10'. You will not stay in business unless your establishment recognizes the following:
1. Crocodile Ed's is NOT a high end restaurant. Want quality food at a high end? Try Ruth's Chris. It's not my cup of tea to pay $38.95 for a steak but I'll tell you one thing, it was a HUGE steak and bursting with flavor.
2. Crocodile Ed's has a problem with their food quality.
3. Crocodile Ed's has a problem with their food portions.
4. Crocodile Ed's needs to be mindful that the customers pay money to eat there. If the food sucks and management takes ZERO steps to rectify it, it is an insult to the customer. You do NOT stand behind your food so it is a risk to eat there.

If the meal is bad, it's "Oh, too, too bad, so, so sad. That'll be $40.00 please!" My meal should have been comped. IT was not. You guys served us an atrociously bad meal along with a bad dining experience and you guys chose to insult me with a check. You are a risk I am not willing to take again. Why should I keep spending my money waiting for the day for you to get it right? No way I would charge a customer for bad food. Why does your management think it is okay?

I used the Appleby's example as a point I feel you missed. It's not about WHERE the food comes from. What's important is how you prepare it and how it tastes to the customer. Newbern's has oysters that make Crocodile Ed's oysters SAD and they're frozen! So, you can open food from a bag and make it taste good or bad. You can serve fresh from the gulf and it taste good or bad. There's NOTHING wrong with frozen food. Freezing locks in quality and taste. If you catch fish fresh, ship it by plane, unpack it, tray it and refrigerate it, you've lost quality during that time period.
If Appleby's had done the right thing and comped my wife's bad meal, I would have gone back.

Please don't expect me or anyone else to return for another poor portion, low quality flavor and bad experience when your management team cannot even do the right thing. We got it once, we'd get it again.

In closing, you speak of your 'management team experience'. I'm going to tell you, right now, that if I was Eddie Robbins and I read the kind of comments that are posted here, that management team would be HISTORY TODAY! They ALL need to be fired and replaced with people who are customer service oriented because it is obvious they care nothing about the success of this establishment.
quote:
Originally posted by jasonborden:
quote:
Originally posted by tomfan:
jasonborden, is the market open yet?


Tomfan,

The fish market is not open yet. When it does, we will be able to purchase all of our daily fresh seafood and hand cut steaks. It's my understanding that we will be selling some of our housemade sauces and dressings, as well as the pina colada mix and bloody mary mix.

The market will be located to your right, as soon as you enter the front door.


Thanks! I ame looking forward to that.
Hey 2Benzes...If you are telling me that over ONE bad experience that the entire management team needs to be fired you are seriously deranged. There is not one place in town that has never had a complaint!

Since you are getting personal with Croc Ed's over one dish i'll go ahead and tell you this: anyone who names themself "2 benzes" is a complete and total pompous jerk. Do you not have a job? or do you just drive around in one of your two benzes all day looking for some wifi so you can post angry nonsense on the forum?!
jason,
My wife and I tried to get in last week but the wait was more than we could give at the time. We do plan on trying it out, and I look forward to your suggestions. It is nice to have another choice, especially seafood, in the Shoals
Good luck with the endeavor. BTW, I agree it took cajones to come on here and defend your place of business. This can be a rough crowd....LOL
quote:
Originally posted by jasonborden:
2benzes,

Not being in a management role myself, it is impossible for me to say anything that is going to change this situation. I can give you an inside look, and I know that your post is being talked about, and I did see a few copies of your photograph in the restaurant yesterday.

I can agree with you about Applebee's. A few years ago, I was working at a nice place and needed to make a little extra money. I wanted to work some lunch shifts somewhere close to my house, so I chose the Applebee's in Brookwood Mall. I can tell you (and, so will they) that everything plated there came from Sysco in a frozen bag. I think that's common for most casual family eateries. I'll never forget when a manager there told me "Well, judging from your application, this isn't really what you're used to. We consider ourselves to just be one step above fast food."

I have read your other post, and I know you have a heads up on what's going on the restaurant business. I will personally keep you updated if and when anything changes. Again, I can't promise anything, it's not my position. But, I know it's being talked about.


Appleby's is off my list permanently. I got an entree with plastic in it.
When a new restaurant opens some of you people can't wait to be the first to patronize the new establishment. I've never been in the restaurant business, but realistically thinking you've got to know there will be some kinks that neeed to be worked out.
As I read the posts, I noticed a recurring theme that people were wanting their meals free or reduced because they were not up to par. Just wonderng if this is the reason people rush to a new restaurant. Free meal?

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