[Indydealmaker]

Originally Posted by Peachie

Bogie, there's a problem, (in my view), with this premise. Why should we be managing the restaurant if there is a manager on duty? Why isn't he or she out managing the floor and if you review Indy's remark... he said he had "the opportunity" to speak with the manager. The gal in our group that needed to eat soon, we weren't about to start looking for a manager and waste more time.

The late afternoon in which we had the poor service in Toojay's was after Easter and slow season had started. There probably weren't more than 12 patrons in the restaurant when our group arrived and a good manager would have noticed the poor service easily.

Some people like to spend time looking for the manager and filing complaints, some of us don't like doing his job. The OP shared his experience and we shared ours.

If one is of the volition that running to managers with complaints enhances their dining experience, they won't be deterred from eating anywhere. They can then ignore the OP's experience. Bon Appetit wherever you eat!

Actually, I made my own opportunity. I emailed TooJay's and received a return phone call early the next morning. If you have ever owned a restaurant, you will know that there is more than one level of manager. The main person cannot be there 100% of the time, so responsibility is delegated and this is often where the rub comes in. It is an extreme rarity today to have a full staff of dedicated self-starters. You have to make do and put in checks and balances to try and catch the slackers. Sometimes, you need a "heads up" from your customers.

[rockyisle]

Glad I've been away for a couple of days while you've all dissected and argued about my email. Steve - I will definitely call him tomorrow. For those of you who have all day to sit in a restaurant and be ignored for more than 10 minutes, good for you...But for me, it's the the sign of a place that has lost it's edge with customers. I love TooJays (as I said) and I was hungry and simply wanted service. It's not as if the place was hopping with people and the staff running around with their hair on fire.
We had already waited at the hostess station for more than 5 minutes waiting for her to return from a much needed bathroom break. The people she had asked to watch her station had ignored those of us waiting to begin with. The restaurant was essentially empty when we walked in...
So, I will call tomorrow and talk with the manager - I don't want a free meal and won't accept one - but it will be some time before we return for another try. TooJay's will survive my negative review as there are thousands more Villagers joining us each month - and the snow birds will be back in just a month or two. And you all can move onto another topic to argue about - and then beat up the poster who dares make a comment...

[Peachie]

Originally Posted by Indydealmaker

Actually, I made my own opportunity. I emailed TooJay's and received a return phone call early the next morning. If you have ever owned a restaurant, you will know that there is more than one level of manager. The main person cannot be there 100% of the time, so responsibility is delegated and this is often where the rub comes in. It is an extreme rarity today to have a full staff of dedicated self-starters. You have to make do and put in checks and balances to try and catch the slackers. Sometimes, you need a "heads up" from your customers.

Yeah, I understand the idiosyncrasies of making a complaint, Steve, and I give you credit for your efforts.

But some of us vote where to eat with our feet and don't want the hassle of monitoring a business that belongs to someone else and report problems so they can keep their staff in line. Some people don't mind that use of their time, I don't want to contact restaurants for this purpose.

I totally agree with some posters here and would never accept a free anything from a restaurant if I made a complaint. Just fix the issue and it's thanks enough.

[Indydealmaker]

Originally Posted by Peachie

Yeah, I understand the idiosyncrasies of making a complaint, Steve, and I give you credit for your efforts.

But some of us vote where to eat with our feet and don't want the hassle of monitoring a business that belongs to someone else and report problems so they can keep their staff in line. Some people don't mind that use of their time, I don't want to contact restaurants for this purpose.

I totally agree with some posters here and would never accept a free anything from a restaurant if I made a complaint. Just fix the issue and it's thanks enough.

Although I rarely complain, I certainly would not say that making a complaint is an "odd habit". Oh, I didn't mind taking a couple of minutes away from running a business to perform a little experiment to see if another business owner would respond to a legitimate concern. I am not egocentric enough to ignore the trials and tribulations of others. It was kind of fun to talk to a guy who really seemed to care.

[Peachie]

Originally Posted by Indydealmaker

Although I rarely complain, I certainly would not say that making a complaint is an "odd habit". Oh, I didn't mind taking a couple of minutes away from running a business to perform a little experiment to see if another business owner would respond to a legitimate concern. I am not egocentric enough to ignore the trials and tribulations of others. It was kind of fun to talk to a guy who really seemed to care.

And for that, I applaud you! We're just not all cut from the same cloth, ya know. Hope you enjoy the evening, Steve, I appreciate your insight.

[boomerbaby]

I often have to wait in toojays at the sign in and there are empty tables. They are shorthanded and it is not just there. I started my Christmas shopping today and only 2 registers opened in all 3 stores I went to. The lines were getting long. I can only imagine what it will be like by the holiday season. I am lucky that I do not have to rush, but someone was there on her lunch break so I let her go ahead of me. I think it is like this all over, a sign of the times.

[ilovetv]

If I've had to get up and hunt down a hostess or server when the place is NOT busy and many tables are empty, I'm certainly not going to spend time hunting down a manager.

A good manager is PRESENT and watching the customers and their facial expressions and hands waving that say "Hello-o-o-o-o-o-o-o.......can anybody see us? Or are we INVISIBLE??"

Here in TV there are plenty of other places to dine just a few doors away. Competition is good and we'll go elsewhere.

[Bogie Shooter]

Originally Posted by Indydealmaker

Actually, I made my own opportunity. I emailed TooJay's and received a return phone call early the next morning. If you have ever owned a restaurant, you will know that there is more than one level of manager. The main person cannot be there 100% of the time, so responsibility is delegated and this is often where the rub comes in. It is an extreme rarity today to have a full staff of dedicated self-starters. You have to make do and put in checks and balances to try and catch the slackers. Sometimes, you need a "heads up" from your customers.

I agree!

[BarryRX]

Originally Posted by Indydealmaker

Actually, I made my own opportunity. I emailed TooJay's and received a return phone call early the next morning. If you have ever owned a restaurant, you will know that there is more than one level of manager. The main person cannot be there 100% of the time, so responsibility is delegated and this is often where the rub comes in. It is an extreme rarity today to have a full staff of dedicated self-starters. You have to make do and put in checks and balances to try and catch the slackers. Sometimes, you need a "heads up" from your customers.

Thanks for doing that Steve. Nice move!

[tommy steam]

Just a thought , maybe if the starting wages were higher they could get staff and retain them.

[Indydealmaker]

Here is an interesting article on why being a server does not have to mean you make minimum wage:
Reasons to Be a Waiter | Chron.com

[ilovetv]

Originally Posted by tommy steam

Just a thought , maybe if the starting wages were higher they could get staff and retain them.

Regardless of the starting wage in the food service business, the employees often do not show up for work. It's a societal trend. But they do show up to collect a paycheck.

If an employee is not self-motivated enough to at least a) show up for work; and b) do their best simply because they have some sense of work ethic......then their base pay is not going to motivate them either. It takes basic ambition, which is often lacking.