On 2015-04-24 21:33:00 +0000, CR said:
>>>> They can give direct and public feedback directly to the customer by
>>>> responding to their complaint. See Amy's Baking Company for the most
>>>> exotic example.
>>
> Well, not exactly correct if you read my full response. The "response
> to the complaint" is not readily visible to the public...
I disagree, I've readily *read* responses from owners to complaints
many times on Yelp.
>> When I read reviews I take them with a grain of salt. There are some
>> people who are never satisfied. If there are 43 good reviews and one
>> bad one, I ignore the bad one. If there are 43 bad reviews and one good
>> one, OTOH, it's a different story.
>>
>>
> What if there were 13 good reviews and, say 3 bad ones, but Yelp
> decided through their "computer algorithm that 5 of the good ones were
> "not recommended" and hid them? So, what the public sees is 8 good ones
> and 3 bad ones. What might be your response then? And yes, this does
> happen. Yelp has many secret reasons about why some reviews are "not
> recommended", one of them being if it's a reviewer's first time review.
> Read up on it.
I'm never ever going to read up on it, because I don't care that much.
I rarely read good reviews, I only read the bad ones. If a restaurant
has 8 single-star voters I read them. If 5 say cockroaches and hairs
in food, I don't go. But I almost never see that. I see mega picky
aholes that carp about some waitress who was fat and had too much
makeup refusing to comp a bad drink, or having to send cold food back
or something else. Mostly it's BS.
But when it's clear to me that it's a modality at the restaurant, I
believe I'm quick to suss it out. Level-headed complainants with
substantive issues are pretty easy to spot in the muddle of posts.
Here, as a favorite example, is clearly someone who had complaints that
*couldn't be* invented. It was called "Tapas Flavors of Spain" in
Newport Beach:
----- paste begins -----
Send your enemies here for a good meal.
It's the worst. Absolutely the worst. We got empanadas that were
finished in a microwave. What?! Yes, indeed. If you have good
empanadas, and they might, it's a crime to finish them in a microwave.
The pastry goes soggy with the moisture from the filling, and the
filling is scary hot and overcooked. Finish them in an oven--wait the
requisite five minutes and it's probably fine. Unless you're a lazy ass
working in this joint.
We got toast with a shmeer of tomato stuff. Where the tomato stuff laid
it was soggy down a full inch. Analysis: microwaved! They
grilled/toasted the bread, smeared on the tomato stuff, then into the
fridge till ordered, microwave until soggy and serve. Inedible.
Crab cakes analysis: Deep fried, then put in the fridge. When ordered,
deep fry some more, so they are hard over-cooked little turds and then
serve 'em up. Taste: miserable.
All of this came with wilted room-temperature lettuce. It looked like
they put out a big ol' bucket at 4pm and then set it next to the hot
plate, deep-fryer, grill-top and unused oven. So it looks fresh but is
wilted, warm, and miserable.
Mac-and-cheese anybody can do, right? So overcook the shell pasta,
grate some cheese on top, put it in the fridge. When ordered blast it
into slush and serve it up; piping hot crap. It even smells bad.
We eat at three or four new restaurants a month and are surprised at
how much good food there is out there; cheap food, fancy food, ethnic
food, everything. So maybe my observations aren't so exacting if
everything is good, right?
Then I hit a place like this failure and realize that I'm gauging just
fine. The cooks at Tapas are phoning it in--from out of state! I ate
here about four years ago and it seemed quite good. I don't know what
happened but it was big sea-change.
We ate the food without puking, so they get a star. But as I drove
away from this place I just got more and more angry at the miserable
job they do.
Bonus points: Read their rules on the back of their menu.15-20
different points, including NO CORKAGE, dollar-per-patron "cake charge"
if you bring your own cake (I'm sure that was bankrupting them), all
tapas go up 50 cents during performances, and on and on. They are
chiselers as well as lazy.
Echh...
----- paste ends ------