"I didn't want to speak to the person who invited us, but this meal will be one of my worst experiences. First of all, with regard to the table service: no, we do not pass the plate on the client, the server must always bring and get rid of the right of the client. (that's what we call the service to the extra plate, at the level of goodness, we serve the ladies first, we don't put the drinks on the table like a welder in a tavern, a little delicacy! And no, we don't tell an elderly person my wife p'tite I think a return to the hotel school is necessary for the staff. Let's go to the dishes: the long bone with the roasted marrow was more salty than the dead sea, forget first to order a glass of wine, the bistro salads slip without seasoning, the obligation to ask for oil and vinegar, waiting too important to come in to crown everything, these ice cuts were served for two completely liquids, soups. always a sign of bad time management in the kitchen. In addition, we were placed close to the kitchens to hear the bursts of voice indicating that the dishes served were not unanimous. morality: nothing was at the meeting that day. I met this place a few days ago in more favorable days. I'm not going to try the experiment anymore, it's too risky! Attention: when the silver drawer passes to the detriment of the quality of the service, customers decode."
