"To make matters worse, after waiting about 12 minutes to be approached by a server, he introduced himself with the unfortunate apology that he was "a little under the weather" that night. That didn’t exactly inspire confidence.
The overall atmosphere was far from welcoming. It was an hour and a half before closing, and the restaurant was only about 20% full, yet they seated guests right on top of each other. We found ourselves awkwardly listening to conversations from people seated closely around us, and despite the proximity, there was surprisingly little hustle and bustle to mask the awkwardness.
On a positive note, the second chili that was brought out to me was quite tasty, and I believe the new Tasmanian chili could be a hit for them. The portion of the sandwich I had before discovering the tin foil was enjoyable, but finding foil in my food completely ruined my night. Another member of my party ordered a medium-rare steak, but he received something he likened to a hockey puck instead.
This experience appears to be indicative of broader challenges faced by the service industry today; sadly, this restaurant does not seem to be managing those challenges as effectively as others."
