1#bbuuee
I speak as a paying customer, nothing to do with my profession.
Restaurants should have the obligation to maintain certain standard, both quality of food and drinks, service level and sanitation.
The quality of Mui Gardxx have dropped a lot, I used to go there often. Last time I went to the one on Victoria Drive, I ordered the Curried Beef with rice. It was so amusing the way they served curry: 2 pieces of steamed potato in a bowl, top with 5 small pieces of boiled beef rib-finger meat, no taste of curry, then some lukewarm curry sauce pour over, the rice served on the side was yellowish in colour and barely warm to touch. Obviously they use the boiled beef for other dish so they do not cook it in curry, they cook everything separate to prevent food from spoilage, and frugal on
rice. My question is: would you expect customers to appreciate that?
Yes, I spotted Mickey & Minnies too. Do you think they deserve repeat business from you?
Yeah.. I used to go to Minoru one alot... But last time I went it was dirty... No mickeys, but EVERYTHING is sticky... You know when you sit down the table is sticky, the menu is sticky.....
Not going again lor... I used to wonder why? Their food used to be soo good, but why no one goes there anymore, now I know..
I always surprise how Chinese customers would tolerate poor service and filthy premises when they go out for food. I understand it is not easy to make big profit from restaurant business, but it is their sole decision to invest. Why can't we expect similar sanitation condition as other foodservice when we patronize Chinese restaurants?
Some Chinese restaurants's dining room smell like washroom(or even worse) that would just ruin my appetite. I doubt the Chinese restaurant would pay union rate for janitoring and the cleaning expenses should be accounted for.
Once I went to the men's room while dining in a Chinese steakhouse, just to find that there are 4 sacks of rice piling on the floor, and 4 gallons of bleach and de-greaser chemical placed on top of the rice. Just wondering how they would handle food in the kitchen considering how they do in the guest area.
發表於 2009-5-13 09:24
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