Quote:
Originally Posted by jtdraig
In our years here we have found that it is best to go to a new restaurant after they have been "broken in"..we have learned to pay no attention to "early critics". Restaurants deserve a time to stabilize operations. Remember Whiskey Creek? They never got the kitchen thing right and a LOT of their primo servers quit to go elsewhere and Whiskey Creek died a rapid death and is now Sonny's. With that said, a good stablizing period is the first 30 days. If it is going to be good, it will be so after roughly that period of time. Not my "wisdom" but from someone who owned three restaurants, all total successes.
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They have a big advantage at O'Shea's. There are a lot of experienced servers & bartenders who have been around quite awhile & definitely know how to get the job done.
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Troy, Rochester, Hazel Park, Harbor Beach, Grand Rapids, Michigan
Last edited by Bonny; 04-05-2013 at 06:08 AM.
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