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George Soderberg · 11-20-2011, 10:54 PM

Tir Na Nog, thank you for your critique. There was a time not so long ago when no one was there to greet you, service was slow, servers were grouchy and unfriendly and you couldn’t seem to get a good meal ever. Over the past year we have transitioned out 80% of our servers. We have
experienced and very experienced servers and the one thing they all have in common is they are very friendly, happy, upbeat, service oriented people who care very much and patrons have been coming back and noticing (more on this later).

Your point is well taken on the salad bar. It’s an area that needs more consistency. We will also be adding 12 toppings to the salad bar as 9 does not seem to be enough. Having said that no restaurant reacts as quickly to feedback and makes menu changes like we do. So, Tir Na Nog, the chef
had been making the sauce for the prime rib with a little thickness to it, as well as a little red wine and mustard, mostly from past experiences in which people felt that a straight au jus was too thin. Because of your comment he’s going to change it. Next week, he will go to a straight, un-thickened, lightly flavored au jus. As for the meal clearly the server fired your meal too early. We’ll bring that up Tuesday at our meeting. I'm sorry it seemed to rush you a bit that night. Just wish you all would introduce yourselves and the ones that have I wish you would write in! All in all we’ve come a long way from a year ago. You’re going to love our servers!

We have also added a Dining at Dusk (early bird specials), 4-6 pm Sunday – Thursday $10-$13, and Comfort food night (new) on Wednesdays, $13-$14, homemade beans, sausage and brown bread, short rib shepherd’s pie, meat loaf, etc. and of course Italian night Monday’s.

Honestly, I have to say, I find the comments I get through comment cards, emails and other sites are in very stark contrast to this site. I don’t know why and I won’t venture a guess, but here are some recent examples:

11/2011 Dinner “This place is really turning around! It gets better and better every time. Great job!!!”
11/2011 Brkfst “This is the best breakfast in town”. (3x now)
10/2011 Dinner “Greatly improved from the beginning – We shall return”
10/2011 Dinner “We were last at the “Inn” about 3 years ago – this was a very pleasant surprise!”

Today we had a number of comments, “Best buffet brunch yet”. We served a baked French toast that was well received.

Another sign, this year we have 300 reservations for Thanksgiving Day brunch . We did 220 for in 2009 & 2010. I just don't think that you grow by 33% if you’re that far off the mark. But we'll stay focused and keep working harder to earn your trust.

A few additional follow up observations. Here’s a “curveball” for you my friend, I’m sorry to disappoint but we are doing very well financially, a nearly 10% increase over last year. Many locals are coming back. We hope many of you will too soon. The incredible Chef that was in Jackson at the Thomas House Eatery is here and he is every bit as fantastic. We volunteer, have given thousands to assist all kinds of local organizations and charities. We want to be a part of the fabric of the community. I know we have made some very positive improvements and will continue to make even more.

I hope you all enjoy your family and friends this week - Happy Thanksgiving!

11-20-2011, 10:54 PM	#10
George Soderberg Member Join Date: Jan 2011 Posts: 29 Thanks: 1 Thanked 91 Times in 17 Posts	Tir Na Nog Tir Na Nog, thank you for your critique. There was a time not so long ago when no one was there to greet you, service was slow, servers were grouchy and unfriendly and you couldn’t seem to get a good meal ever. Over the past year we have transitioned out 80% of our servers. We have experienced and very experienced servers and the one thing they all have in common is they are very friendly, happy, upbeat, service oriented people who care very much and patrons have been coming back and noticing (more on this later). Your point is well taken on the salad bar. It’s an area that needs more consistency. We will also be adding 12 toppings to the salad bar as 9 does not seem to be enough. Having said that no restaurant reacts as quickly to feedback and makes menu changes like we do. So, Tir Na Nog, the chef had been making the sauce for the prime rib with a little thickness to it, as well as a little red wine and mustard, mostly from past experiences in which people felt that a straight au jus was too thin. Because of your comment he’s going to change it. Next week, he will go to a straight, un-thickened, lightly flavored au jus. As for the meal clearly the server fired your meal too early. We’ll bring that up Tuesday at our meeting. I'm sorry it seemed to rush you a bit that night. Just wish you all would introduce yourselves and the ones that have I wish you would write in! All in all we’ve come a long way from a year ago. You’re going to love our servers! We have also added a Dining at Dusk (early bird specials), 4-6 pm Sunday – Thursday $10-$13, and Comfort food night (new) on Wednesdays, $13-$14, homemade beans, sausage and brown bread, short rib shepherd’s pie, meat loaf, etc. and of course Italian night Monday’s. Honestly, I have to say, I find the comments I get through comment cards, emails and other sites are in very stark contrast to this site. I don’t know why and I won’t venture a guess, but here are some recent examples: 11/2011 Dinner “This place is really turning around! It gets better and better every time. Great job!!!” 11/2011 Brkfst “This is the best breakfast in town”. (3x now) 10/2011 Dinner “Greatly improved from the beginning – We shall return” 10/2011 Dinner “We were last at the “Inn” about 3 years ago – this was a very pleasant surprise!” Today we had a number of comments, “Best buffet brunch yet”. We served a baked French toast that was well received. Another sign, this year we have 300 reservations for Thanksgiving Day brunch . We did 220 for in 2009 & 2010. I just don't think that you grow by 33% if you’re that far off the mark. But we'll stay focused and keep working harder to earn your trust. A few additional follow up observations. Here’s a “curveball” for you my friend, I’m sorry to disappoint but we are doing very well financially, a nearly 10% increase over last year. Many locals are coming back. We hope many of you will too soon. The incredible Chef that was in Jackson at the Thomas House Eatery is here and he is every bit as fantastic. We volunteer, have given thousands to assist all kinds of local organizations and charities. We want to be a part of the fabric of the community. I know we have made some very positive improvements and will continue to make even more. I hope you all enjoy your family and friends this week - Happy Thanksgiving!