"What a style disaster last night. It's not the first time I've come to Kitzbuhel to this restaurant which has the reputation of being a high quality place. My blame is not towards the kitchen or the wine list but towards the Manager who as commander of a ship is responsible for everything that happens committed by his subordinates. I was alone I ordered a bottle of Sauvignon for €120 and three courses, two dishes and a dessert. I get up after the dishes while waiting for dessert to go to the toilet, I return to the table and it was completely cleared without my water, without my wine, in short, nothing. After a few moments without me saying anything, the girl reports everything with a sad look. Once the dessert was brought, the waiter who served me asked me if I wanted to try a particularly good Spanish red wine that they had just opened so as an apology. I also accept to be welcoming. Having brought me the bill and checked it carefully since he was paying in cash and not by card, I realized that there was an extra item of 97 euros. My correct bill and I repeat, I was alone, would have been for 201 euros, on the contrary they had brought me a bill for 298 euros. I immediately point this out to the waiter who immediately shows a serious sense of embarrassment, corrects the bill and offers me another glass of wine. What's the point. Of course, everyone can make mistakes and everyone can be excused and corrected. However, it is clear that in this place it is not possible for a subordinate to ask the manager what to do in a particular case like this. Therefore the waiter tries to buffer the situation with a glass of wine. I usually go to this place when I'm in Kitzbuhel and the night before I had spent around €250 on my own. In my opinion, with a series of errors like this, the manager should have hosted me at least partially in the bottle of wine because, to say the least, if I hadn't noticed you would have paid 97 euros more in addition to the unpleasantness of getting up from the table to go in the bathroom and find your table cleared. In high-end places you pay not only for the food but also for the service and style. Style is also manifested in the way in which displeasure for a mistake that may occur is tangibly expressed. In this case the hypothesis on my part of having avoided an undue payment of 97 euros was quantified with the value of a glass of wine. Everyone should draw their own conclusions"
