02/05/2024: Excellent cuisine, excellent Venetian liver, kindness of the staff, simple environment in its positive sense and well looked after.
26/04/2024: So, I have a lot to say in my opinion.
First
The first fundamental rule is to greet the customer: "Good morning" or "Good evening".
At the same time, in addition to welcoming, it is essential to dismiss customers with a cordial but discreet greeting.
Furthermore, greeting customers by name could be an effective method to create a certain relationship between the customer and the venue itself.
Second.
Let's not forget that waiting is not a pleasant thing when a customer enters your premises, which is why it is unthinkable to leave the customer at the door without someone noticing their presence.
Third.
Customers must be accompanied to the table by standing next to them
The most important figure in your restaurant is the customer, which is why he should never be preceded.
It is essential not to abandon them among the other tables waiting to understand which table they have booked.
Fourth.
Solve problems
In this regard, always resolve problems promptly.
Stay calm, use refined language because remember the customer is always right, so also apologize for any unpleasant inconveniences.
For example, the waiter took so long to take the order (we waited about 20 minutes).
Fifth.
You should never assume that your customers are not interested in the dishes of the day, the chef's surprise or promotions.
You may find yourself faced with people who are very undecided about the Menu, so why not help them and encourage them?
Take some time and try to understand who is in front of you and at that point... down with information, but always without using an aggressive tone or forcing your hand.
At this point the menu.
I:
Appetizers.
lard and bacon served without a hot bruschetta and the Veronese stortina salami, at least that one, served on a slice of hot toasted polenta.
Second.
Venetian-style veal liver a little bland served (horror) with toasted polenta instead of a tender polenta with Marano flour or, asking too much, with Storo flour. The dish was lukewarm but according to my taste it should have been hot.
My wife (annoying)
Appetizers.
Brownie pie
Fair, nothing to complain about, normal.
Second.
Tasteless pork cheeks, lukewarm on the outside, cold on the inside, we didn't send them back out of kindness towards those in the kitchen who might be having a bad day (but that's absolutely not good).
Sweet.
Scoop of chocolate ice cream with black cherry liqueur and four meringues about the size of a pea.
Wine.
Excellent bottle of Cabernet Sauvignon from Vigna Alta to lift the situation
Coffee.
I count
There were two of us, the bill was average but I would have preferred, overall, to have spent 30/40% more but to have left the restaurant satisfied.
I hope that the criticism is constructive especially for the restaurant manager.
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