Two M Ventures LLC

September 3, 2015To whom it may concern:I was the bartender and manager-on-duty at the time of the incident referenced in the complaintThe only completely accurate statements made in the narrative are the date and the fact that the original appetizer was overcooked, although "burnt to a crisp'' is an exaggeration.The customer and his girlfriend ordered an appetizer of loaded cheese fries and a meal consisting of a queen cut prime rib and a pasta specialAbout the same time, a customer eating at the bar also ordered a queen cut prime rib dinnerWhen the chef learned about the overcooked appetizer he suggested the customer receive a king cut prime rib as compensation as there were only two cuts of the prime rib left and cutting two queen cuts would leave a small piece anywayThis was conveyed to the customer by the waitress, but that didn't satisfy him.The waitress came to me asking if I could speak to the customer as he had multiple complaintsAs I approached the booth, I noticed the customer's ounce beer had been consumed and that his girlfriend had a soda with iceNo mention was made of warm drinks.He started by complaining that no vegetable was provided with his mealApproximately eight months ago we updated our menusBecause vegetables were going to waste, we felt it would be cost effective to offer vegetables upon request, at no additional chargeThis is printed in every section of our menuI explained thisThe customer said it is not printed in the menu and demanded to see a menuI retrieved a menu and pointed out the blurb under the Steak headingHe argued, “How am I Supposed to know that when the menu looks the same?” I joked and agreed and said it was very confusing and apologized.He then pointed to the remaining cheese fries and said the first dish was overcooked and the new dish was served too close to time the entrees were brought outThe dish is served in a 10-inch metal pan, approximately 3-layers of fries, topped with cheeseI noticed that there were only a handful of fries left in the bottom layerClearly they had time to enjoy themBut, I apologized and explained that we had been busy and had a new food runner.He then said his food was lukewarmHe placed a finger on his mashed potatoes as if to prove a pointI could see steam coming from the gravy and from his girlfriend’s meal but said nothingI asked her er how her food wasShe hadn't tried it yetHe began to berate her, demanding, “take a bite, take a bite right now.” I could see she felt uncomfortable as did II joked that I don't like to eat in front of people either, so I offered to go refill his beer while she tried her foodHe agreedI paid for the beer myself as additional compensation.When I returned to the booth, I asked if they were going to continue eating their mealThey said yes but he still complained about the timing of the entrée being brought after the appetizerI asked how I could rectify the situationHe didn't have an answer so I pointed out that I bought him a beer and I offered 20% off their mealHe agreed.Later, the waitress asked me to discount the bill, which I didShe promptly returned and said, "He's screaming at me.' I asked whyShe said he feels the discount isn’t enoughI said I would be there in a minute because I was busy at the barI asked if she explained alcohol is not discounted, she said yes.In the four years I have worked here, I’ve never had to explain that alcohol cannot be discountedIt is against the law in the Commonwealth of Pennsylvania to give away or discount alcohol if you have a liquor license(Hence why I had to personally pay for his second beer)I explained this to the customerHe started yelling, “Well how am I supposed to know that? I’m not a resident of Pennsylvania.” I apologized, againBut he only had $of alcohol on his bill anywayI explained that I bought him his second beer which would be more of a savings than 20% off.He then started yelling that he asked for a manager and I should've come soonerI explained that I was busy at the bar and relayed the information to his waitressHe stated he didn't careHe didn't want to speak to her, because she was rude.Our restaurant also has a barAfter the kitchen closes on the weekends, we still have a bar businessThe older busboys also work as bouncers as neededAt this point, because the customer was so loud and hostile, the busboy started walking towards the boothThe customer pointed at the busboy and asked, “What is he doing here?' I said that he's a busboy and he works hereHe said the busboy had been staring at his girlfriend all night.At this point I realize there’s no reasoning with this customer and he's possibly delusional or paranoidI try to get him to calm down and leaveI ask the busboy to clear the plates at the bar so he's removed from the customer's sightThe customer asks for the ownerI explain he's out of townHe wants to speak with him and insists it be in person, not on the phoneI advised he would need to call the restaurant the next day and make an appointment as the owner has no set scheduleHe asks for a business cardSince we don't have business cards I offered to write down the phone numberI reached for a napkin and he argued it needed to be on paperI went downstairs to the hostess station to get paperAs I turned to go back, I see the customer's girlfriend leaving with their boxesI'm hopeful that he's behind her but she tells me he's still upstairs.I proceeded back to the boothAt no point were there two busboys at his boothBut now, the busboy comes with me because the customer can still be heard yellingThe busboy was still behind me originallyI handed the paper to the customer and he started shouting, "What is he doing here, thereare no dishes on the table to be cleared.” I explain that he's here for my protection because the customer was being loud and disruptive.The customer stood up quickly and the busboy stood at my sideBut I was still the closer person to the customer's side of the booth and I'm certainly no threatHis statement of two busboys surrounding his table and his feeling unsafe and threatened is completely fabricated.The customer took out his wallet and threw $on the table (the bill was $58.85)He said, “I’m not paying more than $for this meal.” I said, “That’s finePlease leave now.” At this point I just wanted him to leave because the entire restaurant was being disrupted and it wasn't worth arguing for an additional $He said he's going to call the ownerI took the money off the table and Said, “That's fine but I’m sure Mike (the owner) will tell you that if you're this unhappy with our food and our service that maybe next time you should dine elsewhere.”He again complains about the busboy so I send the busboy back downstairsI gesture for the customer to lead the way to the exitHe shouts that he'll be writing reviews on [redacted] and I advise that I'll be happy to respond to them.The customer and I get to the bottom of the landing that separates the main dining area from the bar and smaller dining areaHe sees the busboy by the barHe says, “Good night, sweetheart” and blows him a kiss(He left that detail out if his report)The busboy did not use foul language; his only response was, “Really?” The customer then made the hand gestures of "come at me.' I told the busboy to go into the kitchen so I can get the customer out the doorAt this time, an off duty, plainclothes, police officer came inI looked at him and stated, “I’m very glad to see you' to let him know I may need his assistance.The customer and I proceed to the exitHe took out his phone and the paper I gave himHe was passing by the hostess station when she answered his callHe turned and screamed in my face, “You gave me the restaurant's phone number?” I had quite a few responses in my head but I calmly stated, "I told you you’d have to call tomorrow and make an appointment to speak to the owner in person.” He crumpled the paper and threw it at meAt this point I advised him to leave now before I call the policeHe said he'd never come back and I said that would be great.A few minutes after he left, the customer called the restaurant and asked to speak to meWhen I answered, all he said was, “What’s the busboy’s name?' I stated he didn't need the busboy's nameHe kept insistingFinally I said, “You need to end this because now the police are here.” He said, “That's funny, I'm in the parking lot and I don't see no cop cars.” I advised it was a plainclothes officer who came in as the customer was leavingHe hung up.About minutes later, the waitress came over and told me the customer was in the parking lot, arms folded, leaning against his carI said he'll leave sooner or later (it was approximate 8:40pm at this point and we all worked until at least 10:00)After another twenty minutes, she said he was still out there and looked concernedI consulted the officer who was present and he advised I call comm center since it appears the customer was waiting for either the busboy or the waitress to leave.I called comm center and gave a brief synopsisHe asked for a physical description which I gaveHe asked for the make and model of the car he was leaning onAs I looked for him, I couldn't see him any longer, neither could the waitressI relayed this information to the dispatcherHe advised if he came back to give them a call immediatelyHe also advised they would have an officer drive around the area to make sure no one was waiting when we closed.Needless to say, the owner and I feel the customer should not get a refundEven in his own statement he doesn't complain about the quality of the dinnersHe had no problem eating his food and taking the leftovers homeQuality of service is reflected in the tip which, since he didn't even pay his entire bill (after the discount), he clearly didn't leave a tip.And the part of his story that includes bugs and sneezing waitresses is also completely fabricatedWe pass our Health Board inspections each year with flying colorsThe waitresses are all professional and have common sense as well as good hygiene.Coincidentally, shortly after this happened, a call came for a take-out order of steak dinnersWhen the hostess asked for a return phone number, the caller said he was at a payphoneThere are no payphones in our town any longer and we had no doubt it was the customer; especially since no one came to pick up an order and no one called back checking on it.Our restaurant is a very busy, well established businessBased on the volume of people we serve, we get a minimal amount of complaintsWhen we do get complaints, we bend over backwards to make our customers' experience a positive oneAfter several attempts, it was clear that there was no pleasing this customer.If need be, several local diners, including a business man sitting at the next table, can be questioned as to the events that took place.Sincerely,Joanie C

September 3, 2015To whom it may concern:I was the bartender and manager-on-duty at the time of the incident referenced in the complaint. The only completely accurate statements made in the narrative are the date and the fact that the original appetizer was overcooked, although "burnt to a crisp'' is...

an exaggeration.The customer and his girlfriend ordered an appetizer of loaded cheese fries and a meal consisting of a queen cut prime rib and a pasta special. About the same time, a customer eating at the bar also ordered a queen cut prime rib dinner. When the chef learned about the overcooked appetizer he suggested the customer receive a king cut prime rib as compensation as there were only two cuts of the prime rib left and cutting two queen cuts would leave a small piece anyway. This was conveyed to the customer by the waitress, but that didn't satisfy him.The waitress came to me asking if I could speak to the customer as he had multiple complaints. As I approached the booth, I noticed the customer's 24 ounce beer had been consumed and that his girlfriend had a soda with ice. No mention was made of warm drinks.He started by complaining that no vegetable was provided with his meal. Approximately eight months ago we updated our menus. Because vegetables were going to waste, we felt it would be cost effective to offer vegetables upon request, at no additional charge. This is printed in every section of our menu. I explained this. The customer said it is not printed in the menu and demanded to see a menu. I retrieved a menu and pointed out the blurb under the Steak heading. He argued, “How am I Supposed to know that when the menu looks the same?” I joked and agreed and said it was very confusing and apologized.He then pointed to the remaining cheese fries and said the first dish was overcooked and the new dish was served too close to time the entrees were brought out. The dish is served in a 10-inch metal pan, approximately 3-4 layers of fries, topped with cheese. I noticed that there were only a handful of fries left in the bottom layer. Clearly they had time to enjoy them. But, I apologized and explained that we had been busy and had a new food runner.He then said his food was lukewarm. He placed a finger on his mashed potatoes as if to prove a point. I could see steam coming from the gravy and from his girlfriend’s meal but said nothing. I asked her er how her food was. She hadn't tried it yet. He began to berate her, demanding, “take a bite, take a bite right now.” I could see she felt uncomfortable as did I. I joked that I don't like to eat in front of people either, so I offered to go refill his beer while she tried her food. He agreed. I paid for the beer myself as additional compensation.When I returned to the booth, I asked if they were going to continue eating their meal. They said yes but he still complained about the timing of the entrée being brought after the appetizer. I asked how I could rectify the situation. He didn't have an answer so I pointed out that I bought him a beer and I offered 20% off their meal. He agreed.Later, the waitress asked me to discount the bill, which I did. She promptly returned and said, "He's screaming at me.' I asked why. She said he feels the discount isn’t enough. I said I would be there in a minute because I was busy at the bar. I asked if she explained alcohol is not discounted, she said yes.In the four years I have worked here, I’ve never had to explain that alcohol cannot be discounted. It is against the law in the Commonwealth of Pennsylvania to give away or discount alcohol if you have a liquor license. (Hence why I had to personally pay for his second beer). I explained this to the customer. He started yelling, “Well how am I supposed to know that? I’m not a resident of Pennsylvania.” I apologized, again. But he only had $6 of alcohol on his bill anyway. I explained that I bought him his second beer which would be more of a savings than 20% off.He then started yelling that he asked for a manager and I should've come sooner. I explained that I was busy at the bar and relayed the information to his waitress. He stated he didn't care. He didn't want to speak to her, because she was rude.Our restaurant also has a bar. After the kitchen closes on the weekends, we still have a bar business. The older busboys also work as bouncers as needed. At this point, because the customer was so loud and hostile, the busboy started walking towards the booth. The customer pointed at the busboy and asked, “What is he doing here?' I said that he's a busboy and he works here. He said the busboy had been staring at his girlfriend all night.At this point I realize there’s no reasoning with this customer and he's possibly delusional or paranoid. I try to get him to calm down and leave. I ask the busboy to clear the plates at the bar so he's removed from the customer's sight. The customer asks for the owner. I explain he's out of town. He wants to speak with him and insists it be in person, not on the phone. I advised he would need to call the restaurant the next day and make an appointment as the owner has no set schedule. He asks for a business card. Since we don't have business cards I offered to write down the phone number. I reached for a napkin and he argued it needed to be on paper. I went downstairs to the hostess station to get paper. As I turned to go back, I see the customer's girlfriend leaving with their to-go boxes. I'm hopeful that he's behind her but she tells me he's still upstairs.I proceeded back to the booth. At no point were there two busboys at his booth. But now, the busboy comes with me because the customer can still be heard yelling. The busboy was still behind me originally. I handed the paper to the customer and he started shouting, "What is he doing here, thereare no dishes on the table to be cleared.” I explain that he's here for my protection because the customer was being loud and disruptive.The customer stood up quickly and the busboy stood at my side. But I was still the closer person to the customer's side of the booth and I'm certainly no threat. His statement of two busboys surrounding his table and his feeling unsafe and threatened is completely fabricated.The customer took out his wallet and threw $40 on the table (the bill was $58.85). He said, “I’m not paying more than $40 for this meal.” I said, “That’s fine. Please leave now.” At this point I just wanted him to leave because the entire restaurant was being disrupted and it wasn't worth arguing for an additional $18. He said he's going to call the owner. I took the money off the table and Said, “That's fine but I’m sure Mike (the owner) will tell you that if you're this unhappy with our food and our service that maybe next time you should dine elsewhere.”He again complains about the busboy so I send the busboy back downstairs. I gesture for the customer to lead the way to the exit. He shouts that he'll be writing reviews on [redacted] and I advise that I'll be happy to respond to them.The customer and I get to the bottom of the landing that separates the main dining area from the bar and smaller dining area. He sees the busboy by the bar. He says, “Good night, sweetheart” and blows him a kiss. (He left that detail out if his report). The busboy did not use foul language; his only response was, “Really?” The customer then made the hand gestures of "come at me.' I told the busboy to go into the kitchen so I can get the customer out the door. At this time, an off duty, plainclothes, police officer came in. I looked at him and stated, “I’m very glad to see you' to let him know I may need his assistance.The customer and I proceed to the exit. He took out his phone and the paper I gave him. He was passing by the hostess station when she answered his call. He turned and screamed in my face, “You gave me the restaurant's phone number?” I had quite a few responses in my head but I calmly stated, "I told you you’d have to call tomorrow and make an appointment to speak to the owner in person.” He crumpled the paper and threw it at me. At this point I advised him to leave now before I call the police. He said he'd never come back and I said that would be great.A few minutes after he left, the customer called the restaurant and asked to speak to me. When I answered, all he said was, “What’s the busboy’s name?' I stated he didn't need the busboy's name. He kept insisting. Finally I said, “You need to end this because now the police are here.” He said, “That's funny, I'm in the parking lot and I don't see no cop cars.” I advised it was a plainclothes officer who came in as the customer was leaving. He hung up.About 10 minutes later, the waitress came over and told me the customer was in the parking lot, arms folded, leaning against his car. I said he'll leave sooner or later (it was approximate 8:40pm at this point and we all worked until at least 10:00). After another twenty minutes, she said he was still out there and looked concerned. I consulted the officer who was present and he advised I call comm center since it appears the customer was waiting for either the busboy or the waitress to leave.I called comm center and gave a brief synopsis. He asked for a physical description which I gave. He asked for the make and model of the car he was leaning on. As I looked for him, I couldn't see him any longer, neither could the waitress. I relayed this information to the dispatcher. He advised if he came back to give them a call immediately. He also advised they would have an officer drive around the area to make sure no one was waiting when we closed.Needless to say, the owner and I feel the customer should not get a refund. Even in his own statement he doesn't complain about the quality of the dinners. He had no problem eating his food and taking the leftovers home. Quality of service is reflected in the tip which, since he didn't even pay his entire bill (after the discount), he clearly didn't leave a tip.And the part of his story that includes bugs and sneezing waitresses is also completely fabricated. We pass our Health Board inspections each year with flying colors. The waitresses are all professional and have common sense as well as good hygiene.Coincidentally, shortly after this happened, a call came for a take-out order of 3 steak dinners. When the hostess asked for a return phone number, the caller said he was at a payphone. There are no payphones in our town any longer and we had no doubt it was the customer; especially since no one came to pick up an order and no one called back checking on it.Our restaurant is a very busy, well established business. Based on the volume of people we serve, we get a minimal amount of complaints. When we do get complaints, we bend over backwards to make our customers' experience a positive one. After several attempts, it was clear that there was no pleasing this customer.If need be, several local diners, including a business man sitting at the next table, can be questioned as to the events that took place.Sincerely,Joanie C

September 3, 2015To whom it may concern:
I was the bartender and manager-on-duty at the time of the incident referenced in the complaint. The only completely accurate statements made in the narrative are the date...

and the fact that the original appetizer was overcooked, although "burnt to a crisp'' is an exaggeration.
The customer and his girlfriend ordered an appetizer of loaded cheese fries and a meal consisting of a queen cut prime rib and a pasta special. About the same time, a customer eating at the bar also ordered a queen cut prime rib dinner. When the chef learned about the overcooked appetizer he suggested the customer receive a king cut prime rib as compensation as there were only two cuts of the prime rib left and cutting two queen cuts would leave a small piece anyway. This was conveyed to the customer by the waitress, but that didn't satisfy him.
The waitress came to me asking if I could speak to the customer as he had multiple complaints. As I approached the booth, I noticed the customer's 24 ounce beer had been consumed and that his girlfriend had a soda with ice. No mention was made of warm drinks.
He started by complaining that no vegetable was provided with his meal. Approximately eight months ago we updated our menus. Because vegetables were going to waste, we felt it would be cost effective to offer vegetables upon request, at no additional charge. This is printed in every section of our menu. I explained this. The customer said it is not printed in the menu and demanded to see a menu. I retrieved a menu and pointed out the blurb under the Steak heading. He argued, “How am I Supposed to know that when the menu looks the same?” I joked and agreed and said it was very confusing and apologized.
He then pointed to the remaining cheese fries and said the first dish was overcooked and the new dish was served too close to time the entrees were brought out. The dish is served in a 10-inch metal pan, approximately 3-4 layers of fries, topped with cheese. I noticed that there were only a handful of fries left in the bottom layer. Clearly they had time to enjoy them. But, I apologized and explained that we had been busy and had a new food runner.He then said his food was lukewarm. He placed a finger on his mashed potatoes as if to prove a point. I could see steam coming from the gravy and from his girlfriend’s meal but said nothing. I asked her er how her food was. She hadn't tried it yet. He began to berate her, demanding, “take a bite, take a bite right now.” I could see she felt uncomfortable as did I. I joked that I don't like to eat in front of people either, so I offered to go refill his beer while she tried her food. He agreed. I paid for the beer myself as additional compensation.
When I returned to the booth, I asked if they were going to continue eating their meal. They said yes but he still complained about the timing of the entrée being brought after the appetizer. I asked how I could rectify the situation. He didn't have an answer so I pointed out that I bought him a beer and I offered 20% off their meal. He agreed.
Later, the waitress asked me to discount the bill, which I did. She promptly returned and said, "He's screaming at me.' I asked why. She said he feels the discount isn’t enough. I said I would be there in a minute because I was busy at the bar. I asked if she explained alcohol is not discounted, she said yes.
In the four years I have worked here, I’ve never had to explain that alcohol cannot be discounted. It is against the law in the Commonwealth of Pennsylvania to give away or discount alcohol if you have a liquor license. (Hence why I had to personally pay for his second beer). I explained this to the customer. He started yelling, “Well how am I supposed to know that? I’m not a resident of Pennsylvania.” I apologized, again. But he only had $6 of alcohol on his bill anyway. I explained that I bought him his second beer which would be more of a savings than 20% off.
He then started yelling that he asked for a manager and I should've come sooner. I explained that I was busy at the bar and relayed the information to his waitress. He stated he didn't care. He didn't want to speak to her, because she was rude.
Our restaurant also has a bar. After the kitchen closes on the weekends, we still have a bar business. The older busboys also work as bouncers as needed. At this point, because the customer was so loud and hostile, the busboy started walking towards the booth. The customer pointed at the busboy and asked, “What is he doing here?' I said that he's a busboy and he works here. He said the busboy had been staring at his girlfriend all night.
At this point I realize there’s no reasoning with this customer and he's possibly delusional or paranoid. I try to get him to calm down and leave. I ask the busboy to clear the plates at the bar so he's removed from the customer's sight. The customer asks for the owner. I explain he's out of town. He wants to speak with him and insists it be in person, not on the phone. I advised he would need to call the restaurant the next day and make an appointment as the owner has no set schedule. He asks for a business card. Since we don't have business cards I offered to write down the phone number. I reached for a napkin and he argued it needed to be on paper. I went downstairs to the hostess station to get paper. As I turned to go back, I see the customer's girlfriend leaving with their to-go boxes. I'm hopeful that he's behind her but she tells me he's still upstairs.
I proceeded back to the booth. At no point were there two busboys at his booth. But now, the busboy comes with me because the customer can still be heard yelling. The busboy was still behind me originally. I handed the paper to the customer and he started shouting, "What is he doing here, thereare no dishes on the table to be cleared.” I explain that he's here for my protection because the customer was being loud and disruptive.
The customer stood up quickly and the busboy stood at my side. But I was still the closer person to the customer's side of the booth and I'm certainly no threat. His statement of two busboys surrounding his table and his feeling unsafe and threatened is completely fabricated.
The customer took out his wallet and threw $40 on the table (the bill was $58.85). He said, “I’m not paying more than $40 for this meal.” I said, “That’s fine. Please leave now.” At this point I just wanted him to leave because the entire restaurant was being disrupted and it wasn't worth arguing for an additional $18. He said he's going to call the owner. I took the money off the table and Said, “That's fine but I’m sure Mike (the owner) will tell you that if you're this unhappy with our food and our service that maybe next time you should dine elsewhere.”
He again complains about the busboy so I send the busboy back downstairs. I gesture for the customer to lead the way to the exit. He shouts that he'll be writing reviews on [redacted] and I advise that I'll be happy to respond to them.
The customer and I get to the bottom of the landing that separates the main dining area from the bar and smaller dining area. He sees the busboy by the bar. He says, “Good night, sweetheart” and blows him a kiss. (He left that detail out if his report). The busboy did not use foul language; his only response was, “Really?” The customer then made the hand gestures of "come at me.' I told the busboy to go into the kitchen so I can get the customer out the door. At this time, an off duty, plainclothes, police officer came in. I looked at him and stated, “I’m very glad to see you' to let him know I may need his assistance.
The customer and I proceed to the exit. He took out his phone and the paper I gave him. He was passing by the hostess station when she answered his call. He turned and screamed in my face, “You gave me the restaurant's phone number?” I had quite a few responses in my head but I calmly stated, "I told you you’d have to call tomorrow and make an appointment to speak to the owner in person.” He crumpled the paper and threw it at me. At this point I advised him to leave now before I call the police. He said he'd never come back and I said that would be great.
A few minutes after he left, the customer called the restaurant and asked to speak to me. When I answered, all he said was, “What’s the busboy’s name?' I stated he didn't need the busboy's name. He kept insisting. Finally I said, “You need to end this because now the police are here.” He said, “That's funny, I'm in the parking lot and I don't see no cop cars.” I advised it was a plainclothes officer who came in as the customer was leaving. He hung up.
About 10 minutes later, the waitress came over and told me the customer was in the parking lot, arms folded, leaning against his car. I said he'll leave sooner or later (it was approximate 8:40pm at this point and we all worked until at least 10:00). After another twenty minutes, she said he was still out there and looked concerned. I consulted the officer who was present and he advised I call comm center since it appears the customer was waiting for either the busboy or the waitress to leave.
I called comm center and gave a brief synopsis. He asked for a physical description which I gave. He asked for the make and model of the car he was leaning on. As I looked for him, I couldn't see him any longer, neither could the waitress. I relayed this information to the dispatcher. He advised if he came back to give them a call immediately. He also advised they would have an officer drive around the area to make sure no one was waiting when we closed.
Needless to say, the owner and I feel the customer should not get a refund. Even in his own statement he doesn't complain about the quality of the dinners. He had no problem eating his food and taking the leftovers home. Quality of service is reflected in the tip which, since he didn't even pay his entire bill (after the discount), he clearly didn't leave a tip.
And the part of his story that includes bugs and sneezing waitresses is also completely fabricated. We pass our Health Board inspections each year with flying colors. The waitresses are all professional and have common sense as well as good hygiene.
Coincidentally, shortly after this happened, a call came for a take-out order of 3 steak dinners. When the hostess asked for a return phone number, the caller said he was at a payphone. There are no payphones in our town any longer and we had no doubt it was the customer; especially since no one came to pick up an order and no one called back checking on it.
Our restaurant is a very busy, well established business. Based on the volume of people we serve, we get a minimal amount of complaints. When we do get complaints, we bend over backwards to make our customers' experience a positive one. After several attempts, it was clear that there was no pleasing this customer.
If need be, several local diners, including a business man sitting at the next table, can be questioned as to the events that took place.
Sincerely,Joanie C