Speak up and log off
This week I'd like to pose a question: When dining out, if there is something you don't care for, do you tell your server? Do you give the restaurant a chance to reconcile the situation?
There are good amount of people who either are too polite or embarrassed to express how they really feel when they are unhappy.
It can be even more frustrating when people say something when they have already paid and are walking out the door. For the restaurant, it's too late to fix. I think if more people spoke up and gave the restaurant a chance to save the experience they will try to – at least the good ones will.
Every time I read a negative customer feedback about a restaurant online a lot of them come across spiteful and as though they are trying prevent any future patrons from having the same fate they experienced. But it's really counterproductive.
Speak up sincerely when you're not happy; hopefully they'll care. And you won't have to post an anonymous negative review online in the safety from confrontation at home.
The market is too competitive for restaurants to disregard your satisfaction, and if they do, rest assured they won't last long.
Talkbacks
sandstorm | Feb. 29, 2012 at 2:06 p.m. (report)
nothing like sitting in a nice restaurant listening to some arrogant dbag belittle the waitstaff.
| Rate this: |
hardgeminiguy | Feb. 27, 2012 at 8:27 p.m. (report)
I always tell the waiter or manager if something is ill prepaired or just plain bad. Agree with the above--do not complain/make constructive suggestions nothing will change. I have had, extremely, terrible meals at three restaurants over the years. Once i complained after the meal and i was offered a cookie!--- all but insulting. The turkey meat was freezer dried and could not be eaten. We had theatre tickets and had to, quickly, leave or i would have complained earlier. Or eating at a restaurant where the food was so bad it is hard to believe that it stays in business.Of course, friends are told not to eat at bad food restaurants. The problem in telling the waiter is that he/she might not report the complaint to the manager or owner. So nothing changes.
| Rate this: |
fromatopapepper | Feb. 27, 2012 at 3:22 p.m. (report)
I agree wholeheartedly with Chef Gorman's opinions. I believe customers of ANY establishment, be it a restaurant, movie theatre, oil change shop or dry cleaner, should feel it is their RIGHT and duty to express unhappiness when they experience something less than what they expected and paid for.
Whether it is out of shyness or maybe just the customer believing they are being polite (this is Wisconsin afterall) not registering a complaint it is important for customers to understand they are well within reason to voice their opinion and it is the only avenue that will result in a positive solution for the customer and improvement on the part of the establishment.
When a customer leaves without saying a word or vocing their concern to the correct person (ALWAYS ask for a manager!) and all they do is post a negative on-line review...what did the customer truly get out of that? Did they have whatever that made them unhappy corrected or replaced? Was the "offending" item removed from their bill? It is always more productive for the customer to raise the issue right away while still at the establishment.
You have RIGHTS as a customer. Stand up and be heard! You're spending your hard-earned dollars so demand what you pay for!
At La Perla we make it our mission to ensure every customer leaves with a SMILE on their face...if you ever find yourself here and you're not wearing a smile (and it's due to our shortcoming and not just because the Packers lost that Playoff game a month ago) PLEASE let us know what we can do to make your experience better...now, while we can. :)
Cheers!
Nick
| Rate this: |
Poeartemer | Feb. 27, 2012 at 1:43 p.m. (report)
I find it amazing that people would NOT say something! I always tell the waiter/waitress if I like or dislike something. How else could they improve or be proud of they're establishment! ALWAYS speak up people!
| Rate this: |
Show me the other Talkback
![]() |
6 comments about this article. Post your comment/review now |
Facebook comments
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Jason Gorman
Five questions with distillery founder Guy Rehorst
Published June 29, 2012
Rehorst has been producing some fantastic local spirits for quite some time. Jason Gorman recently met with founder Guy Rehorst to shake, stir and pick his brain about his passion.
Five questions with award-winning Chef Tory Miller
Published June 22, 2012
In case you missed it, Tory Miller - Madison chef, restaurateur and lover of all culinary things Wisconsin - brought home the James Beard Award for Best Chef of the Midwest region this year. Jason Gorman recently had the chance to catch up with him and asked him to share some of his insight.
Five questions with award-winning cheese maker Katie Hedrich
Published June 4, 2012
Last year I was a featured guest chef at an amazing dinner pairing chefs with the next generation of Wisconsin cheese makers and I had the pleasure of meeting LaClare Farms' award-winning cheese maker Katie Hedrich. I recently caught up with Katie to ask her about all things in the world of cheese.
Five questions for Sommelier Nate Norfolk
Published May 12, 2012
One of the remarkable things about Nate is not only his genuine love of wine, but he is always engaged in the constant pursuit of enlightenment, not for himself but to share with others. Jason Gorman recently had some time to sit and ask him about his perspective on all things wine.
Five questions with Arthur Ircink
Published May 2, 2012
I met director and creator of "Wisconsin Foodie" Arthur Ircink several years ago and was fortunate enough to work with him in the first season of the show. I recently caught up with him to ask him about his ideas, inspirations and some recommendations.
What to do with all this asparagus ...
Published April 12, 2012
There are so many different ways to cook asparagus. Most people enjoy grilling, sauteing or even topping it with a poached egg. Well, I thought you might enjoy a Wisconsin-inspired recipe on what to do with asparagus, as the market season is about to begin.
Spring hasn't committed yet, but local farmers have ...
Published April 2, 2012
It seems spring hasn't fully committed yet, but we are starting to see some local spring green garlic. Pinehold Gardens, run by farmers David Kozlowski and Sandra Raduenzis, is already harvesting some. Treat yourself to a spring-inspired soup with a special recipe featuring this flavorful ingredient.
A new definition of opening a can of worms ...
Published March 27, 2012
Barry Estabrook is a two-time winner of the prestigious James Beard Foundation Awards for food writing. His first, for a gourmet feature about labor abuses in Florida's tomato fields, led to his acclaimed book "Tomatoland," about how industrial agriculture has ruined one of America's favorite foods.
Too good to be true ... WhoNu?
Published March 13, 2012
I'll admit it: I have a sweet tooth, much to my chagrin. This past week I was grocery shopping, picking up some basics and longing for the markets to start up again, when behold - I stumbled upon a new product that just came out: WhoNu cookies!
Recipe contest: Lab-grown hamburger
Published Feb. 22, 2012
In my last blog I spoke about how food safety should be a right regardless of who is in the Oval Office. I'd like to make sure my tax dollars are spent on ensuring we have safe food to eat. This week some exciting new developments have come about and now the first steps are being taken to create the first lab-grown hamburger made from stem cell tissue.
Like Us
Follow Us









