[Normal]

Originally Posted by JRcorvette

Did you not know that they have been shut down twice in just a few weeks by the Health Department! I would not even go there.

It certainly doesn’t help their situation with overpriced food, poor quality and bad service.

Truly, RODENT DROPPINGS are not my favorite seasoning.

[midiwiz]

Originally Posted by xhippee

This was almost amusing. Went to Napolinos last night with another couple. I told the waitress I'd like chicken parm, with linguini and white clam sauce. She said it would be a $3 upcharge. I said ok. When it arrived 40 minutes later, the linguini was doused in a thick, white gravy...devoid of clams. When I pointed this out to the waitress, she said if I wanted clams in my clam sauce, I'd have to order it as a dinner. I actually laughed. First and last time for me there.

I bet, like the rest it took ou this long to igure out Napolinos has no clue as to what they are doing?

[retiredguy123]

Originally Posted by Shipping up to Boston

I’m one of those weirdos. I uniformly give 20% regardless of food/service. It’s normally not waitstaff, it’s the kitchen so why short them. The ultimate FU is not going back and telling friends/fam same. Plus the whole in your face tip shaming culture we live in....for a few extra bucks, I avoid getting ‘the look’!

Thanks. According to Federal law, restaurant tips are the sole property of the server, not people who work in the kitchen. The quality of work by the kitchen staff is controlled by management. I normally leave a 20 percent tip to the server. But, if the server provides lousy service, I don't leave any tip. I think that sends a clear message to the server.

[Bill14564]

Originally Posted by JRcorvette

Did you not know that they have been shut down twice in just a few weeks by the Health Department! I would not even go there.

I did not know that and it appears the State of Florida does not know that either. They were shut down for a few hours in February this year and one other time for a few hours in February 2023. Not good to be shut down at all, but not twice in just a few weeks and not even for an entire day.

[OrangeBlossomBaby]

Originally Posted by vinricci

Who eats linguine and clam sauce with chicken parmigiana?

Well that's the thing. It sounds to me like the waitress did the OP a favor. The sauce part of the clam sauce, right before the clams are added in. But yeah maybe it was alfredo, and not clam sauce at all. Which would make even more sense. She probably thought the OP was just really horribly confused, and meant alfredo sauce. Because it makes -zero- sense to pair white clam sauce with chicken parm.

[Normal]

Originally Posted by Bill14564

I did not know

(I couldn't find a source for this on an official Florida webpage but multiple papers seem to pull from a single data source which leads me to believe it is the Health Department database)

https://www.**************.com/2024/...dent-activity/

It’s just burnt garlic or cheese, now eat your dinner.

[OrangeBlossomBaby]

Originally Posted by Shipping up to Boston

I’m one of those weirdos. I uniformly give 20% regardless of food/service. It’s normally not waitstaff, it’s the kitchen so why short them. The ultimate FU is not going back and telling friends/fam same. Plus the whole in your face tip shaming culture we live in....for a few extra bucks, I avoid getting ‘the look’!

1. Not all servers share tips with kitchen staff.
2. Not all restaurant managers require tips to be pooled and divided among servers and kitchen staff.
3. Managers must give kitchen staff minimum wage. They are allowed to pay servers less than minimum wage, as long as their tips + their wages = minimum wage or higher.

[Shipping up to Boston]

Originally Posted by OrangeBlossomBaby

Well that's the thing. It sounds to me like the waitress did the OP a favor. The sauce part of the clam sauce, right before the clams are added in. But yeah maybe it was alfredo, and not clam sauce at all. Which would make even more sense. She probably thought the OP was just really horribly confused, and meant alfredo sauce. Because it makes -zero- sense to pair white clam sauce with chicken parm.

Some would say the same about surf and turf. If that’s what he likes, who are we to question his order

[retiredguy123]

Originally Posted by Bill14564

I did not know that and it appears the State of Florida does not know that either. They were shut down for a few hours in February this year and one other time for a few hours in February 2023. Not good to be shut down at all, but not twice in just a few weeks and not even for an entire day.

You can view food and lodging inspection reports for any restaurant on this website:

Licensing Portal - License Search

Click on view "food and lodging inspections" and type in the name of the restaurant.

[Bill14564]

Originally Posted by retiredguy123

You can view food and lodging inspection reports for any restaurant on this website:

Licensing Portal - License Search

Click on view "food and lodging inspections" and type in the name of the restaurant.

Thanks. Given the data that is returned, that looks to be the source of the information in the multiple papers I found.

I updated my post above.

[ThirdOfFive]

Originally Posted by retiredguy123

So professional restaurant critics should all quit? I enjoy reading posts about the good and bad of local restaurants. If you own a business, you need to satisfy your customers and compete with other businesses or go out of business. What is wrong with transparency?

Nothing wrong with transparency. In a like vein I think the OP was totally within bounds with what was posted: factual and to-the-point.

But...I really don't think that any "professional restaurant critic" would ever go from "one bad experience", to "all restaurants in "X" are bad". Not if he or she wants to keep their job or credibility.

[OrangeBlossomBaby]

Originally Posted by Shipping up to Boston

Some would say the same about surf and turf. If that’s what he likes, who are we to question his order

I question it because it's not on the menu.

[Bill14564]

Originally Posted by Normal

https://www.**************.com/2024/...dent-activity/

It’s just burnt garlic or cheese, now eat your dinner.

Yes, and...? As I wrote, it was shut down for a few hours then reopened the same day.

Personally, I don't eat off the kitchen floor but hey, to each his own.

[Shipping up to Boston]

Originally Posted by retiredguy123

You can view food and lodging inspection reports for any restaurant on this website:

Licensing Portal - License Search

Click on view "food and lodging inspections" and type in the name of the restaurant.

Thank you for this.
It appears said establishment hasn’t pled well with others!
Just for transparency, a ‘vacate’ disposition, is that like giving a donation to the policemen’s ball to avoid ...
you know what I mean!

[Shipping up to Boston]

Originally Posted by Shipping up to Boston

Thank you for this.
It appears said establishment hasn’t pled well with others!
Just for transparency, a ‘vacate’ disposition, is that like giving a donation to the policemen’s ball to avoid ...
you know what I mean!

played *