Unhappy about experience at restaurant
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Jun 23, 2011 - ST Forum
ON JUNE 9, my family and I went to Jack's Place to celebrate my husband's birthday. We arrived there at 7.30pm and placed our order. Thereafter, four couples strolled in.
Thirty minutes after we had our soup, we were still waiting for our main course of NZ striploin steak and baked codfish. On the other hand, the four couples were already digging into their steaks.
We asked a waiter to check on our order but he did not update us. We then approached the manager, who said the food we had ordered would normally take a longer time to prepare.
I am not convinced this was the reason. I believe the staff forgot the order.
Ironically, the bill came before we asked for it.
Is this the type of service to expect from Jack's Place? Why wasn't there any follow-up from the manager when we were the only table left waiting?
Stacey Ng (Ms)
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SIngaporeans would wait for service staffs to screw up and then complain.In this case I would either walk to the manager and ask him about my order or go straight to the kitchen and bring the food out myslef>LOL
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yes for i would just walk out if i had to wait for the food more than 20min.
sometimes depend on suitation if that food really worth waiting.
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As a matter of bliss, celebrating your husband birthday by maintaining a gracious joys throughout the meal is more important than throwing out this nitty-gritty.
http://www.emagazine.com/archive/4264
The latter method has been adopted by several Vermont dairy farms and works well. Cow manure is stored in the digesters (huge tanks) at 100 degrees Fahrenheit and deprived of oxygen. That encourages the bacteria to break the manure down, releasing biogas that is 90 percent methane. This fuel is captured and burned in an engine to generate electricity. Unfortunately, the equipment is expensive—$200,000 to $1 million, depending on the size of the farm. Only 32 farms in the U.S. were using digesters at press time, so only a tiny amount of methane production has been mitigated in this way.It takes seven pounds of corn to add a pound of weight to a cow, and that's why 200 million acres of land in the U.S. are devoted to raising grains, oilseeds, pasture and hay for livestock. That land requires 181 billion pounds of pesticides, 22 billion pounds of fertilizer and 17 trillion gallons of irrigation water (not to mention billions of gallons of global warming-aggravating fossil fuel for farm equipment).
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go complain to CASE?
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Hey Amitayus, what the FXXK are you on about, you tree hugging vegen-gina twat?
As for Jack's, vote with your feet mother fukker. Write in to corporate headquarters about the lacklustre service you got. There's no room for bad service this part of town more so when you're paying top dollar.
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sarong party boy???
do you purposely seek out and buah female angmohs with fake accent?
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hahaha... fake accent... er... how could you tell?
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Originally posted by SBS2601D:
sarong party boy???
do you purposely seek out and buah female angmohs with fake accent?
dont waste your time replying to such people.
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Originally posted by Sarong Party Boy:
Hey Amitayus, what the FXXK are you on about, you tree hugging vegen-gina twat?
As for Jack's, vote with your feet mother fukker. Write in to corporate headquarters about the lacklustre service you got. There's no room for bad service this part of town more so when you're paying top dollar.
I think you are the jack's place manager? -
Resturants only have a look of better food, but in their kitchen, you will see bags of pre-mixed stuff, laden with artifiical ingredients, frozen food with thousand mgs of chemical sodium.
Why pay money to them to kill yourself?
The bosses in Sinkapore are laughing all the way to the bank with cheap labour and unworthy food.
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vegen-gina.....nice one - first time i've heard it.
I guess you'll never know whether the truth was because they forgot or delayed your order(s), or whether the dishes you ordered did actually need more time to cook. Baked fish sounds like something that might take awhile.....
Either way, it sounds like the service was not up to standard and as mentioned by others, the best reaction is to not go back. Getting annoyed, angry and worked up with negativity during the b'day dinner just kills the moment.
Its the service industry and things happen.
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How did this cock shit immaterial story make it into the ST forum?
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My letters to ST Forum is always replied with a thank you, and that they receive many letters, and due to space constraint they are unable to print my letters.
My letters are always short, sharp, straight to the point on matters of public or national interest.
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Originally posted by mancha:
My letters to ST Forum is always replied with a thank you, and that they receive many letters, and due to space constraint they are unable to print my letters.
My letters are always short, sharp, straight to the point on matters of public or national interest.
you must write articles related to recent events lar...like the above is related to the joanne peh thing lah
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Originally posted by mancha:
My letters to ST Forum is always replied with a thank you, and that they receive many letters, and due to space constraint they are unable to print my letters.
My letters are always short, sharp, straight to the point on matters of public or national interest.
Write something nice about the Sg system.
Confirm your letter will get published.
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Originally posted by The man who was death:
you must write articles related to recent events lar...like the above is related to the joanne peh thing lah
I want my hot water now!! (because i can't afford to pay for tea and want to make a fuss) -
Originally posted by Rock^Star:
How did this cock shit immaterial story make it into the ST forum?
i am amazed too.
its more suitable for stomp or whinehouse.
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Don't mean to politicise but today's ST, we can tell once again it's a crap paper. So many pages dedicated to Tony Tan yet they dare say it's not partisan. And to "balance it up", they gave 1/3 page to Tan Cheng Bock, Tan Kin Lian and Nathan.
Tony Tan is a PAP man thru and thru. How did a university academic become the chairman of GIC eventually? Only god knows. Just like Wong Kan Seng, a school teacher who became a heavyweight minister. A very tall order fulfilled :)
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Originally posted by Rock^Star:
Don't mean to politicise but today's ST, we can tell once again it's a crap paper. So many pages dedicated to Tony Tan yet they dare say it's not partisan. And to "balance it up", they gave 1/3 page to Tan Cheng Bock, Tan Kin Lian and Nathan.
Tony Tan is a PAP man thru and thru. How did a university academic become the chairman of GIC eventually? Only god knows. Just like Wong Kan Seng, a school teacher who became a heavyweight minister. A very tall order fulfilled :)
Last time these kinds of strategies work because people only had newspaper available.
With the internet, the newspapers are getting obselete.
Just like the GE, many people switched to the internet for updated news and reports from different parties.
I think if they keep using this method of propoganada, they will lose popularity just like what happened in the GE.It will backfire.
If all candidates are allowed to contest fairly, I suspect results will be very close.
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Originally posted by charlize:
Last time these kinds of strategies work because people only had newspaper available.
With the internet, the newspapers are getting obselete.
Just like the GE, many people switched to the internet for updated news and reports from different parties.
I think if they keep using this method of propoganada, they will lose popularity just like what happened in the GE.It will backfire.
If all candidates are allowed to contest fairly, I suspect results will be very close.
hard copies for the internet illiterates, still a good 60%.
they stop giving computer lesson to elderly liao.
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pay so much for MSG foods?
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Originally posted by Clivebenss:
hard copies for the internet illiterates, still a good 60%.
they stop giving computer lesson to elderly liao.
Grrr.
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Originally posted by charlize:
Grrr.
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Jun 28, 2011 - ST Forum
Jack's Place addresses diner's unhappy experience
WE THANK Ms Stacey Ng for her feedback last Thursday ('Unhappy about experience at restaurant'). I have since written the following e-mail to her and she has responded accordingly.
'Sorry for the late reply. I reply personally to all feedback but was outstation from June 10 to last Tuesday. Once feedback is received, our operations team would have looked into the matter and reported back to me. I have read the report, and am sorry and apologise that my team has failed to satisfy your dining needs.
From what I understand, our staff did make mistakes, but it was not about forgetting to key in your orders because our terminal is linked to the kitchen printer. Sometimes, during peak periods, we have a rash of orders and time is required to cook the meals accordingly. Our standard operating procedure is that 15 minutes after the soup is cleared and if the order is still not ready due to the peak period, our wait staff has to inform the guest. They might have forgotten to offer you more garlic bread or a small complimentary dish. We are sorry.
As for the presentation of the bill before you finished your meal, it was the mistake of the cashier as we close at 10pm and she was in a hurry to close the till. She has been reprimanded for her mistake. There is no denying that training and educating people is the hardest job. I hope you can allow us to learn from our mistake.
I do not know what is your objective in writing to us. If it is to let us know how well or badly we have fared, we greatly appreciate it. But if you think we had ruined your evening by the poor service, then tell us how we can compensate you. Our main objective is to strive to provide consistently superior service and quality food to every customer, therefore your feedback is very important to us.
Please rest assured that we are taking the appropriate measures to address the problem and prevent future occurrences.'
Anthony Say
Deputy Managing Director
JP Pepperdine Group