"my friend and I went to the theater and thought so the question would be fast if it was a chain. my friend is coeliac and so she asked about the gluten-free menu. an ordner was opened on the corresponding side and she. ordered the fruit de mer fusilli pasta dish. I ordered pizza and two drinks. the front of the housekeeper murmured and did not seem confident if he was new, I don't know. when he brought the glasses for our drinks, we were both together to see that he had wrapped his hand around the top of the glasses. also pre covid we would not have found it acceptable! we commented on it and drank from the only glass he had not touched. When that came, we wanted to sneak in when my friend noticed a hair on her pasta. she only got it to find it was not on here pasta, but a long hair was wrapped around the spiral of pasta. we called the waiter and she showed him. he apologized and took the court away. then he came by and said that the manager would come to see us. the manager I suspect was the manager for this evening, as what followed was laughing. she said: “I understand that there was a problem with her meal, what was with her?” my friend explained and the manager said: “Oh, right, we will take it off from her bill until now ineffective. then she asked if she wanted to make a replacement, and my friend explained that she had been put off by the hairs. I mentioned how the waiter kept the glasses and she said she had a word with him. my friend asked if there were still gluten-free that they could make fast. Answer “I’m sorry to get you a glass instead.” when they left, we stayed in absolute unbelief. the manager returned a few minutes later to offer the king garnelen in garlic butter. my friend asked if it would be done quickly, to which the manager replied it would be. After 10 minutes I wait to hunt the court that, as I was talking about the manager, turned up. all in all, I would put all the problems on the lack of education. the personal seemed uninterested and more enthusiastic to chat with each other, to serve as customers. it needs a large restaurant manager who hires and trains the personal based table service, hygiene and problem solution. of course we will not be back."
