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| Number of Posts: | 7 |
| Registered on: | 3/13/2017 |
| Online Status: | Not Online |
Recent Posts
Message
quote:
Are you the one from Willies FB page that is dancing on the patio with a turkey on your head? The Saturday night bartender?
I am not. Lol.
1
quote:
rattlesnake sounds like she's a tad bit crazy. Might have a fee screws loose if you ask me.
Lol. You're so dumb. (Insert eye rolling emoji)
re: From Sammy's Grill to Willie's Restaurant
Posted by VPOK13 on 3/13/17 at 2:55 pm to swagsurfin7
quote:
Can vouch for the Rattlesnake. Shes good people
Thanks Bud! I appreciate it.
re: From Sammy's Grill to Willie's Restaurant
Posted by VPOK13 on 3/13/17 at 1:32 pm to tgrbaitn08
Oh no, I didn't mean to...if you read my continued post, I am very grateful for the support the majority of yall have shown us...I didn't mean for it to sound defensive at all, but I know this can go on and on....I just wanted to clear up some confusion for a few people who didn't know the whole story.
re: From Sammy's Grill to Willie's Restaurant
Posted by VPOK13 on 3/13/17 at 1:28 pm to meauxjeaux2
Oh, no. I know many, many of you support us and have had our back from the get go in this thread.....But there were some comments I read that I was appalled by...I just wanted to clear a few things up for those said people. Appreciate the love!
re: From Sammy's Grill to Willie's Restaurant
Posted by VPOK13 on 3/13/17 at 1:25 pm to Will Cover
Continued....
You have no idea what we deal on a regular basis with the general public, but I will give you an actual example of what happened to me the other day. Just to put the salad situation into perspective.
Customer: I want a drink. Something strong.
Me: Mam, all of signature drinks have around the same amount of alcohol.
Customer: Well can you put extra alcohol in the drink.
Me: Yes mam, it'll be an extra charge for more liquor.
Customer: Really?! Oh. Never mind. I'll just take a Bloody Mary.
Me: (preparing myself mentally because I already know this table is looking for freebies - why would you think extra alcohol in your drink would be free)...make Bloody Mary. Bring it her.
Customer: Um. What is this?! I just wanted a regular Bloody Mary.
Me: Mam. That is a Bloody Mary, as regular as they come. I can take the veggies out of you prefer them not in there.
Customer: That looks like tomato juice. I don't like tomato juice.
Me: (trying not to laugh) Mam, it is tomato juice. That is basically what a Bloody Mary is.
Customer: well, I didn't know that. I want something else.
Note: I have bartender/served at 7 different establishments, 4 of those being in three different cities in Louisiana and 1 being in a completely different state,
and this has NEVER happened to me until we moved to Coursey. I might also add, this is the third time a customer "did not know" a Bloody Mary had tomato juice in it since being open on Coursey. ---All of our menus, food and cocktail, give detailed explanations of what the items contain without giving actual recipes or secret ingredients away. So. Why should the restaurant eat the costs of the cocktail or food because the customer failed to read the description or just wants something different or for free. The customer should be held accountable. <--but that's the problem with society today. No one is held accountable and people think they are entitled to things, and I'm so confused as to why people think that's okay. Could you imagine being a business owner, trying to survive if you were constantly having to eat these costs?!....As if being a small business owner isn't hard enough.
Also, I might add that I think it's hilarious that when this all started, the customer was blowing up all of social media, as well as making her Facebook post public for ALL to see. However, once the real story started to surface and people started to disagree with her statements she put the post to private. To me, if your going to post something like that and degrade an establishment you should be able to handle people disagreeing or questioning how YOU handled the situation. To me, by making her post private, this wasn't about being treated poorly, it was about getting something for free. Because if it were about being treated poorly and the story did go as you stated, wouldn't you want people to continue to see what happened?
Oh. And for the record. Mike hasn't been part of Willies formally known as MikeWillies since about three months after MikeWillies opened its door seven years ago.
To everyone saying they will be at the restaurant to eat this week, I personally won't be there this week/weekend, but I know my beloved coworkers look forward to serving you! We appreciate the support and your business.
With love,
The Rattlesnake
You have no idea what we deal on a regular basis with the general public, but I will give you an actual example of what happened to me the other day. Just to put the salad situation into perspective.
Customer: I want a drink. Something strong.
Me: Mam, all of signature drinks have around the same amount of alcohol.
Customer: Well can you put extra alcohol in the drink.
Me: Yes mam, it'll be an extra charge for more liquor.
Customer: Really?! Oh. Never mind. I'll just take a Bloody Mary.
Me: (preparing myself mentally because I already know this table is looking for freebies - why would you think extra alcohol in your drink would be free)...make Bloody Mary. Bring it her.
Customer: Um. What is this?! I just wanted a regular Bloody Mary.
Me: Mam. That is a Bloody Mary, as regular as they come. I can take the veggies out of you prefer them not in there.
Customer: That looks like tomato juice. I don't like tomato juice.
Me: (trying not to laugh) Mam, it is tomato juice. That is basically what a Bloody Mary is.
Customer: well, I didn't know that. I want something else.
Note: I have bartender/served at 7 different establishments, 4 of those being in three different cities in Louisiana and 1 being in a completely different state,
and this has NEVER happened to me until we moved to Coursey. I might also add, this is the third time a customer "did not know" a Bloody Mary had tomato juice in it since being open on Coursey. ---All of our menus, food and cocktail, give detailed explanations of what the items contain without giving actual recipes or secret ingredients away. So. Why should the restaurant eat the costs of the cocktail or food because the customer failed to read the description or just wants something different or for free. The customer should be held accountable. <--but that's the problem with society today. No one is held accountable and people think they are entitled to things, and I'm so confused as to why people think that's okay. Could you imagine being a business owner, trying to survive if you were constantly having to eat these costs?!....As if being a small business owner isn't hard enough.
Also, I might add that I think it's hilarious that when this all started, the customer was blowing up all of social media, as well as making her Facebook post public for ALL to see. However, once the real story started to surface and people started to disagree with her statements she put the post to private. To me, if your going to post something like that and degrade an establishment you should be able to handle people disagreeing or questioning how YOU handled the situation. To me, by making her post private, this wasn't about being treated poorly, it was about getting something for free. Because if it were about being treated poorly and the story did go as you stated, wouldn't you want people to continue to see what happened?
Oh. And for the record. Mike hasn't been part of Willies formally known as MikeWillies since about three months after MikeWillies opened its door seven years ago.
To everyone saying they will be at the restaurant to eat this week, I personally won't be there this week/weekend, but I know my beloved coworkers look forward to serving you! We appreciate the support and your business.
With love,
The Rattlesnake
re: From Sammy's Grill to Willie's Restaurant
Posted by VPOK13 on 3/13/17 at 1:21 pm to Will Cover
First off, I am proud to say I am a bartender/server at Willie's and have been going on seven years now. I have seen first hand the blood, sweat and tears that has gone into building the business they now.
Second, I don't normally get involved in these types of situations because I do not have the time or energy to go back and forth with any of you, nor will I. However, I will not sit back and watch assumptions be made about people and a place I hold very near and dear to my heart, so I am here to clear up a few things.
As I read all of the comments on this thread and Facebook screen shots, I couldn't help but wonder how many of you were actually in the restaurant when all of this took place. To all the people who are saying what the owner should or shouldn't have done, how many of you have actually served tables? I understand everyone is entitled to an opinion, however some you seem to have forgotten that there are two sides to every story.
With that being said, here goes nothing....
I have worked with Sarah for going on two years. I have seen her handle plenty of chaos during a shift with poise. She is kind, sweet and her attitude is a lot less spicy then some of us. She trains all the new servers, and she has that job because she kills it. Not once or twice a week but every single shift. She is one of the best servers we have. So, seeing someone say that she was rude is hard for me to believe, however I wasn't standing next to her when she was speaking to said customer. I'm not saying she was or wasn't rude, but IF she was, there is no doubt in my mind that she had reason to be.
After eating some of her salad (I know she ate the salad because I saw her eating said salad), the customer said the shrimp weren't grilled, they were boiled. I know for a fact these shrimp weren't boiled because shrimp that size don't get boiled in our restaurant. Then she claimed the shrimp weren't cooked (I know for a fact the shrimp where cooked because Willie was running the line, and he would never let uncooked shrimp walk out of that kitchen and because I personally saw the salad). Maybe it's obvious to me what's about to happen because I have dealt with this many, many times, however to someone who as never worked in the industry, this is a red flag that the patron is looking for a free meal - eating half of meal then claiming the food was boiled when it wasn't and then saying it wasn't cooked at all.
I have worked along side Kayte for seven years, and I have seen her diffuse many situations, so for it to escalate into this, I know it must have been really bad. I know for a fact this type of situation has never happened to her in the time that I have known her. However, the customer has a history of going to establishments around Baton Rouge looking for handouts. Some of you have pointed out a few instances already, and I saw someone else say on another page she is also banned from Pizza Hut as well because of the same type of situation. Now, you have an issue with an establishments around our community once, ok. Twice even, whatever. But FOUR (and that's just the amount I know of, but I am willing to bet there are many more instances than just four), it seems to me that this is becoming a pattern. So. Kayte has never had this happen to her before and this lady has a history of "issues" with business. <-- I'll leave that right there for all of you to think about.
The bayou salad is one of the most popular salads, if not the most popular. I have NEVER had anyone complain about said salad or the way it was cooked. I saw some comments about the difference between sautéed and grilled, and frankly as a Server, if someone tells me they want sautéed Shrimp instead of fried, I'm going to just hit the grilled button (unless someone is strongly stressing they absolutely have to have sautéed shrimp) because the difference is so small. I realize, now, that is something I need to address, personally, as a sever. However, I can't be the only one who does this nor do I think I am because I saw someone else comment the same thing earlier on this thread.
The policy at Willies is relatively new. It was implemented because of all the issues we have been having with people "not liking their food" after eating half of it, changing their mind once they see a different dish come out that they think they would like more, etc. I also know Chimes East has implemented policies too for the same sort of issues. So, don't you think it's a problem that TWO restaurants about a mile from each other had to develop policies because of these types of situations? That maybe it's not the restaurant, but in fact, some of its patrons.
To be continued....(because apparently I have too much to say)
Second, I don't normally get involved in these types of situations because I do not have the time or energy to go back and forth with any of you, nor will I. However, I will not sit back and watch assumptions be made about people and a place I hold very near and dear to my heart, so I am here to clear up a few things.
As I read all of the comments on this thread and Facebook screen shots, I couldn't help but wonder how many of you were actually in the restaurant when all of this took place. To all the people who are saying what the owner should or shouldn't have done, how many of you have actually served tables? I understand everyone is entitled to an opinion, however some you seem to have forgotten that there are two sides to every story.
With that being said, here goes nothing....
I have worked with Sarah for going on two years. I have seen her handle plenty of chaos during a shift with poise. She is kind, sweet and her attitude is a lot less spicy then some of us. She trains all the new servers, and she has that job because she kills it. Not once or twice a week but every single shift. She is one of the best servers we have. So, seeing someone say that she was rude is hard for me to believe, however I wasn't standing next to her when she was speaking to said customer. I'm not saying she was or wasn't rude, but IF she was, there is no doubt in my mind that she had reason to be.
After eating some of her salad (I know she ate the salad because I saw her eating said salad), the customer said the shrimp weren't grilled, they were boiled. I know for a fact these shrimp weren't boiled because shrimp that size don't get boiled in our restaurant. Then she claimed the shrimp weren't cooked (I know for a fact the shrimp where cooked because Willie was running the line, and he would never let uncooked shrimp walk out of that kitchen and because I personally saw the salad). Maybe it's obvious to me what's about to happen because I have dealt with this many, many times, however to someone who as never worked in the industry, this is a red flag that the patron is looking for a free meal - eating half of meal then claiming the food was boiled when it wasn't and then saying it wasn't cooked at all.
I have worked along side Kayte for seven years, and I have seen her diffuse many situations, so for it to escalate into this, I know it must have been really bad. I know for a fact this type of situation has never happened to her in the time that I have known her. However, the customer has a history of going to establishments around Baton Rouge looking for handouts. Some of you have pointed out a few instances already, and I saw someone else say on another page she is also banned from Pizza Hut as well because of the same type of situation. Now, you have an issue with an establishments around our community once, ok. Twice even, whatever. But FOUR (and that's just the amount I know of, but I am willing to bet there are many more instances than just four), it seems to me that this is becoming a pattern. So. Kayte has never had this happen to her before and this lady has a history of "issues" with business. <-- I'll leave that right there for all of you to think about.
The bayou salad is one of the most popular salads, if not the most popular. I have NEVER had anyone complain about said salad or the way it was cooked. I saw some comments about the difference between sautéed and grilled, and frankly as a Server, if someone tells me they want sautéed Shrimp instead of fried, I'm going to just hit the grilled button (unless someone is strongly stressing they absolutely have to have sautéed shrimp) because the difference is so small. I realize, now, that is something I need to address, personally, as a sever. However, I can't be the only one who does this nor do I think I am because I saw someone else comment the same thing earlier on this thread.
The policy at Willies is relatively new. It was implemented because of all the issues we have been having with people "not liking their food" after eating half of it, changing their mind once they see a different dish come out that they think they would like more, etc. I also know Chimes East has implemented policies too for the same sort of issues. So, don't you think it's a problem that TWO restaurants about a mile from each other had to develop policies because of these types of situations? That maybe it's not the restaurant, but in fact, some of its patrons.
To be continued....(because apparently I have too much to say)
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