Ain't gonna make it double vig, pay the villages and another payment to Guy-- too much front end load--they're screwed

Huh?

Guess you don't know what vig means---interest to the loan shark

I've been to Guy Fieri's twice. I enjoyed it both times. The first time my husband and I ordered The Big Dipper (roast beef on a hoagie with dipping sauce) and the Hot Pastrami Reuben. I thought both were very good. Drinks were a "good pour." The second time we went there I ordered the Reuben again. It was very good. At least two managers came by our table to ask how things were. Both times waitstaff was excellent. When we left at 5:00 pm there was a line out the door and people waiting outside. So.... although people posting on this site weren't happy, there seems to be another group of people that enjoy the food at this restaurant. I would definitely go back.

Went the other night. The Burgers friends had were good but all the fries were old and no one ate them. My pot pie was average. Sangria drinks were huge and good everyone agreed. Wouldn’t wait in line to eat there.

Boy Guy is going to be upset when he hears about his name being dragged through the mud

We went to the movies and decided to try the restaurant after the show. This is at 4:00pm, told we have at least a 20 minute wait! Looked around and only 1/2 the tables were filled. I asked with so many empty tables why we had to wait and was told the kitchen is very behind in getting the food orders out to the already sitting customers. We left after hearing that.

Its the old get a drink ploy prior to getting seated-

Got to remember. Good restaurants require good management and a head chef. This is central Florida, in area where there are so many places with huge seasonal turnover. Stability in staff is the secret. Pretty hard to find here.

Had a similar experience. Group of 8 asked to be seated. We were told there would be wait, which we expected. We seated they gave us a booth which was too small in my opinion and asked about putting to empty tables together. The hostess mumbled something about 8:30, It was 8:15 and emptying out. We crammed in booth and ordered. when food came the trays (plates)would not fit on table. The waiter said we should not have been seated there. In any event, we managed after 2 apps (artichoke and something dip)were returned. The other food was acceptable but not very tasty except the wings. 2 apps were taken off check. Won't be back unless menu and choices change

We tried them on a weekday at 4:00, pretty full but we were seated right away. Service was quick, food was good. Only slight complaint is we asked if the sandwiches were large enough to share and he described them on the small side, they were not small which I guess was a good surprise. i would not hesitate going back. If I were to listen to all the bad raps restaurants get on here, there would be no place to eat. I've tried just about all the restaurants that had complaints here and didn't have a problem with any of them including the German restaurant that was in Brownwood. Maybe we just manage to hit these on their good days. There are two place that I would not go back to, I'll only name one as they have changed management and that was Havana. It started bad as we got there at 3:58 and they would not let us in as we were two minutes early, that should have been a sign. No sense going further since they have changed. The other was also a club restaurant, won't name it just won't go back.

yep big profits over the bar. My best friend owned a number of restaurants and told me that he made the majority of profit over the bar.

This is all very discouraging especially since we are not yet in or prime season

That seating arrangement is entirely unacceptable. Was there no manager on duty?

We were waiting and not being seated but there were several open tables. When we quizzed the manager said it was because the kitchen was behind. Our reply was that we would much prefer to sit and wait than stand and wait. He seated us promptly and yes, we waited but it was far more comfortable than standing at the door. By now the kitchen needs to be able to catch up. We will give it another try but it’s not looking good.