"recently visited on a week night for a family dinner. overall, eating was ok (with taking the Aubergine curry). the service was awfully slow and the supervisor/manager had a real job and was not friendly at all. after a first greeting. we were shown on our table and after a certain waiting ordered our drinks with the superior. one of our parties (old ordered a non-alcoholic apple wine, only to be challenged for id. when we explained that as a child with an adult to eat and order a meal that allowed the law that the year old even have an alcoholic apple wine, and that was only one, he claimed we were wrong and that the spatial license does not allow. we wanted to avoid a argument that we accepted, but when leaving we staged the spatial license at the entrance and noticed that no such condition was bound to the license. it is in order when it comes to business policy (maybe this is the case) but the employee member has been quite lied and created an unnecessary embarrassing situation for all of us. the same person then presented a terrible attitude that makes us feel the most unhappy for the rest of the evening. the drinks that were ordered took the minutes to arrive, and the co-worker who brought them to us began to serve other tables after we had brought only half the drinks we ordered and left the rest on the bar. later in the evening we ordered a bottle of wine that was delivered to us unopened, and it took a few minutes for someone else to come and open it for us (sadly it was not a screw bottle of this place was recommended by two family members who participated in this meal, and they were very disappointed about how the dings turned out (as we were all). to finish everything after we tried, but not to tie all the workers to get the bill, we just had to pay at the cash while our tellers were sitting on the table unclear. obviously the superior had no appreciation for it, as he offered the Dessert menu, as we were about to go and had already paid the bill. it showed a complete ignorance of what was going on in his own restaurant. In summary, the personal can do with some retraining ladders/managers that are very much potential in the service front but difficult to do. would not recommend."
