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Nadia · 09-23-2006, 12:20 PM

Boston Fireguy, I got a bit distracted here for a while. Back to your experience, I wouldn't neccesarily say it was all a fluke. A combination of different circumstances are what I see, yet it was a rough night. It stinks your first experience with us had to be that "one night" that every place has now and then, but that's not enough reason for me to disregard it. I do think your service was lacking substantially and I'm still trying to get to the bottom of it...thank you for opening my eyes to the situation.

In response to your most recent post, we do space courses out evenly according to wait times. The chefs will often instruct the waitstaff to hold off/speed up on salads or appetizers to ensure that courses are spaced out evenly. I hope that I don't seem to be "protesting" in my response to you, but rather clarify the way we do things at Nadia's. Maybe you had some different expectations?

There's no excuse for your order not being taken for 20 minutes. I've been keeping a close eye on the service of this particular individual and have done some retraining with him. All in all I truly hope the next time your in the area, you will give us one more try. Ask for me when you do, I'll be sure to take care of you.

Nadia Corrado

09-23-2006, 12:20 PM	#43
Nadia Senior Member Join Date: Apr 2006 Location: Laconia/Vegas/Florida Posts: 160 Blog Entries: 1 Thanks: 24 Thanked 19 Times in 10 Posts	Boston Fireguy, I got a bit distracted here for a while. Back to your experience, I wouldn't neccesarily say it was all a fluke. A combination of different circumstances are what I see, yet it was a rough night. It stinks your first experience with us had to be that "one night" that every place has now and then, but that's not enough reason for me to disregard it. I do think your service was lacking substantially and I'm still trying to get to the bottom of it...thank you for opening my eyes to the situation. In response to your most recent post, we do space courses out evenly according to wait times. The chefs will often instruct the waitstaff to hold off/speed up on salads or appetizers to ensure that courses are spaced out evenly. I hope that I don't seem to be "protesting" in my response to you, but rather clarify the way we do things at Nadia's. Maybe you had some different expectations? There's no excuse for your order not being taken for 20 minutes. I've been keeping a close eye on the service of this particular individual and have done some retraining with him. All in all I truly hope the next time your in the area, you will give us one more try. Ask for me when you do, I'll be sure to take care of you. Nadia Corrado Last edited by Nadia; 10-01-2006 at 10:40 PM.