[Two Bills]

Originally Posted by Bill32

Mallory is still owned and operated by the original owner who happens to be a professional chef and oversees the daily operation of his restaurant...

Shame he wasn't in charge of the golf course as well!

[Bill32]

Originally Posted by Two Bills

Shame he wasn't in charge of the golf course as well!

Good point but completely separate businesses....it does impact the restaurant though...

[Northwoods]

In my opinion, the "problem" is that in high season the CC restaurants are packed. So why is there any incentive to change how they operate?

[Bay Kid]

Hard to find and keep good help.

[Bill32]

Originally Posted by Bay Kid

Hard to find and keep good help.

Likely the number one problem...finding and retaining quality help...

[Chatbrat]

The buck stops with mgt--if you pay $. you get good help--others who pay more get & retain good help-- excuses go upward, not downward--

[Topspinmo]

Originally Posted by sling1985

Why do people (like you) feel the need to blast the business online. How about talking to the manager to help resolve your issues?

Because some of use don’t like wasn’t or money on high priced microwave food. If it good then rave about, if it’s bad, don’t sugar coat it.

[Northwoods]

Originally Posted by Chatbrat

The buck stops with mgt--if you pay $. you get good help--others who pay more get & retain good help-- excuses go upward, not downward--

People want mgmt to pay staff more, yet most Villagers want all-day happy hour and inexpensive food (many complain about prices at places like Lopez or Blue Fin or Chop House). If you want restaurants to pay help more, they have to charge more. Villagers are allergic to pay more for food or drinks.
I come from a fairly large city and I laugh at the prices here. Food and drinks are ridiculously cheap here (compared to where I came from).
I think you get what you pay for. If you want inexpensive food and liquor, you will get run-of-the-mill, uninspired food and a basic waitstaff that are paid a less than minimum wage. In general (not always), the restaurants that pay more (and have higher-priced items) will attract better wait staff.