Cathy2 wrote:Strike LTHforum down with a lightening bolt!
The first damning post that brought Burt's to our attention was written by none other than BuddyRoadHouse himself! Dated March 27, 2006.
There was an eerie silence broken by
this post by Josephine who I joined for a two-pizza night dining at Burt's and Pequods to see if BuddyRoadHouse was was right or wrong. We would have been very delighted to have written a response either way. Dated April 7, 2006.
It has been all downhill for Burt ever since.
My sincere apologies.
Regards,
Apologies accepted, along with many thanks to you and Josephine for being the brave souls who took me up on the dare.
I'm fascinated by the range of responses here. There are a lot of points to cover, and I'm going to admit up front that I'll most likely miss something, so apologies for that. First off, there's the notion that Bolivar is owed anything beyond an apology. Sorry, but I don't buy it. Assuming that his experience unfolded
exactly the way it was described in his post, I'm not sure what else could have been done to appease the Bolivar family, except to be a bit more pleasant in sending them on their way. When you're out of food, you're out of food.
There's no secret agenda, no saying, "Y'know, I'm tired, I think we'll close up early tonight." In fact, if there were 10 people soon to show up on Burt's doorstep, I can assure you, if he had the food to serve, he would just as soon do as much more business as was possible while sitting there with the big group.
As for Burt making more dough than he needs and then refrigerating the rest, he goes one better: He makes more dough than he needs and throws the leftovers away at the end of the night! He determined years ago that leftover dough did not give him the proper texture and consistency that he wanted in his finished product. Rather than taking the cost effective route, he stuck to the principles of high quality.
Unfortunately, there are rare occasions when even "more than enough" just isn't enough. As I described in my first response to this issue, there is a breaking point in the evening where it simply doesn't pay to make more dough as it will not be ready to be used in time. If the order from the 10 people came in after that break point, then Burt's hands are tied and there was absolutely nothing that could have been done to have enough dough beyond the big order.
The "Alinea" argument intrigues me too because I had the same thought and the same internal response as mikehartnett (see, I can be objective) when he wrote, "it's a general expectation that 'fancy' restaurants are more likely to require reservations." As I thought it out though, I settled on the logic that while Burt's isn't a "fancy" restaurant, it is not the typical assembly line pizza joint either. Different rules apply.
The call ahead "rule" isn't a rule because Burt dictates it to be so, it's a rule because anyone with an ounce of common sense understands that it is the best way to do things given the circumstances of Burt's limited resources (seating space, oven space, and time constraints that are a result of the two prior items). Further, as I stated in my initial response to Bolivar and any other outraged parties, those limitations are no secret.
As has been pointed out by myself and more than a few others, Burt's has been reviewed both positively and negatively on nearly a dozen different websites. The overwhelming number of negative reviews were posted by people who didn't bother to call ahead. They were met with reactions similar to the one Bolivar received. However, without being privy to the conversation, I cannot speak for Sharon or her manners one way or the other.
I will say that when I am confronted by someone who did not call ahead on a busy night, I try to temper my response. But the simple fact is, if I've got a restaurant FULL of people who did call ahead, I'm going to bust my hump to take the best possible care of them and not compromise their experience for someone who didn't think to make the call.
Finally, as for my bias in this matter, I think some of my comments above will illustrate my relative level of objectivity. Even if I were not personally involved, I would recognize that some common sense has be exercised. To reiterate, Bolivar stated that he had read this thread, understood the pluses and minuses involved, even went so far as to make a call to check on the hours and still didn't bother to place an order. Then he expected the conditions that existed when he called at 6:00pm to be exactly the same when he arrived at 8:00pm.
Folks, I miss opportunities all the time in both my business and personal life; we all do. The mature ones among us realize the parts we ourselves played in creating these disappointments. The immature ones always blame someone else. If Bolivar was spoken to harshly, I apologize for that. But the fact is that he himself, knowing in advance all the circumstances described above, made his own failed evening.
In fact, consider this: If Bolivar had called his order in ahead of time, those 10 people who shut him and his family out might have been the ones who were turned down.
That's all I've got for now. Tomorrow morning I leave for a distributor's food show in Reno. With any luck I'll meet some of them wacky Reno cops I've seen on the TV.
Buddy