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Started By
Message
Le Creole
Posted on 12/30/12 at 9:54 pm
Posted on 12/30/12 at 9:54 pm
My wife and I went out to dinner sans kids last night and decided to give Le Creole a try. It was pretty good, but the service was a bit off. We have been a handful of times and the service has always been good which was why I was shocked. The girl that waited on us was nice enough, but I am confident that she had never waited tables before, at least not anywhere nicer than Ruby Tuesday's. First off, she couldn't open a bottle of wine. She tried removing the cork without cutting the foil. Next, when I ordered the pork chop, she asked me how i wanted it cooked, offering from rare to welldone. I have never been asked that when ordering pork in the past. Her service didn't ruin dinner in any way. Honestly, my expectations for service in Baton Rouge are very low. I'm curious if anyone else has had this sort of experience at Le Creole.
3
Posted on 12/30/12 at 9:56 pm to Mr Mom
quote:
I have never been asked that when ordering pork in the past
How did you order it?
Posted on 12/30/12 at 10:12 pm to Mr Mom
It's never been like that for me. Waiter may have been new/nervous.
Posted on 12/30/12 at 10:13 pm to fightin tigers
I told her to tell the chef to cook it to 140 degrees. Honestly, the meat was cooked perfectly. Unfortunately, the sauce separated which isn't very appealing, but I got over it.
Posted on 12/30/12 at 11:24 pm to Mr Mom
the owner is cutting back trying to squeeze out profits
I predict a steady decline
I predict a steady decline
Posted on 12/30/12 at 11:35 pm to Mr Mom
Ruth's Chris asks me how I want my pork chop. There are levels in cooking pork.
Posted on 12/30/12 at 11:54 pm to zippyputt
quote:
Ruth's Chris asks me how I want my pork chop. There are levels in cooking pork.
This
Posted on 12/30/12 at 11:55 pm to zippyputt
Then I stand corrected on the pork chop temp question.
Posted on 12/31/12 at 12:43 am to Mr Mom
Yeah, I order pork chops medium most of the time. Assuming the place seems capable of cleanliness. It would take some convincing to go med-rare and threats to go rare.
Posted on 12/31/12 at 1:24 am to Mr Mom
quote:yep
Then I stand corrected on the pork chop temp question.
Posted on 12/31/12 at 1:32 am to John McClane
quote:
Honestly, my expectations for service in Baton Rouge are very low
then why even go out?
Posted on 12/31/12 at 2:11 am to NickyT
I think he should stick to Ruby Tuesdays.
Posted on 1/1/13 at 3:27 pm to fightin tigers
There isn't really a professional class of servers in Baton Rouge like there is in New Orleans. That doesn't mean that the service in Baton Rouge is terrible, I just don't have the same expectations. And this is in no way a knock on Baton Rouge. I choose to live here even though I grew up in Metairie and New Orleans.
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