Delivery
No
Payment
Credit Cards Accepted
Parking
Parking Lot
Good for Kids
Yes
Attire
Casual
Alcohol
Yes - Full Bar
Reservations
Yes
Cuisines:
Seafood,
Steakhouse
Price Point
$$
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
WiFi
No
Outdoor Seats
No
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10/15/2008 - MenuPix User
Scene One:
A group of coworkers are out for a good-bye lunch at a local seafood restaurant. Fifteen of us, ladies all, are seated at a series of long tables. One young server impatiently takes orders – including mine. I’m last and clearly a nuisance to him. I ask for boiled shrimp. “Can I get that here?” I ask. He frowns, nods, scribbles, turns on his heel and makes a slow dash for the kitchen.
After a reasonable wait, our orders begin to arrive. Most are resoundingly confused. Side dishes and entrees are awkwardly exchanged among the guests until most have what they ordered –or something close they are willing to live with. One of our group sits looking at an empty placemat. Neither her lunch nor our waiter or nor any other staff will reappear for 20 minutes. She’s the hostess of this luncheon and made the reservations. She tells us to go ahead and eat.
My shrimp is not boiled. When the waiter brings the checks, I ask about it. “Oh” he says through pursed lips, “we don’t have boiled shrimp. If you had asked me, I’d have told you that.”
Scene Two:
Another group of ladies gathers in another local restaurant known for its seafood. They are set up for dinner in a room at the back of the restaurant. Another young server, Amy, moves quietly around the tables taking drink orders. She returns in an instant with each exactly right, down to the bowls of extra lemons placed in front of the two women who asked for them. On silent feet, she then passes out dinner menus, stopping at the head table to announce the daily specials. The time for “early bird dinners” is extended without asking for this group – they often chat past the appointed hour.
Amy takes each dinner order, listening carefully to special requests (they all are) and advising on choices. She asks pertinent questions like “Would you like that soup served as dinner?”
As the chatter continues, the restaurant owner stops in to check on his guests. This will be one of 3 visits from Richard who is clearly happy to have these ladies with him tonight and invested in having them all return. On his second pass, he opens his own wallet for a $5 chance on the door prize. Amy slips in again and without a hitch, pleasantly delivers each and every meal piping hot or nicely chilled as appropriate. Though very young, she is clearly savvy and understands service. She is pleasant without being condescending, efficient without being overbearing and everything is right. Very right.
The ladies discuss the sad state of the world which is taking its toll on local businesses.
Several of their favorite places are closed or are closing. This one is holding on but struggling.
I make a silent pledge to return to this one to support the likes of Amy who could teach her cohort across town a lot about survival - and about the dying art of good service.
I won’t tell you which houses these were – but if you decide to dine out on seafood and good service in Glynn, ask for Amy and Richard.
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