quote:Originally posted by Sandy Fitzgerald:
My answer is probably not as toned down as Wiml's and W+A. It is drawn from a lot of experience.
Sandy, I understand. I spend well over 6 figures a year on corporate dinners, and rarely if ever darken the door of corporate or table turning restaurants. I also tend to set the tone very early on what type of service is excepted, and always reward well for holding a table for hours at a time, and request waiters by name when I reserve the table. It is rare if any detail escapes my eye, as like you, I have far more experience than I wish sometimes.
I know nothing about Oakwood Grill, and assumed we had a waiter here in need of direction.
It sounds to me, we are much alike.
