Quote:
Originally Posted by lovesports
We talked to a chef that use to work at Havana. He would use all organic produce and recipes he had picked up from his extensive training. When he wasn't there, Havana would go back to their old ways. He said his paychecks were bouncing and he is no longer there.
So that might explain some of the good meals being when he was there and the not so good meals when he wasn't there. He also said only a few of the waitresses really care about their customers.
Bouncing paychecks is not a good business practice. Sad that one of our country clubs is like this.
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Did the chef work there BEFORE or AFTER the current (new) owners arrived?