This week I’d like to pose a question: When dining out, if there is something you don’t care for, do you tell your server? Do you give the restaurant a chance to reconcile the situation?
It can be even more frustrating when people say something when they have already paid and are walking out the door. For the restaurant, it’s too late to fix. I think if more people spoke up and gave the restaurant a chance to save the experience they will try to – at least the good ones will.
Every time I read a negative customer feedback about a restaurant online a lot of them come across spiteful and as though they are trying prevent any future patrons from having the same fate they experienced. But it’s really counterproductive.
Speak up sincerely when you’re not happy; hopefully they’ll care. And you won’t have to post an anonymous negative review online in the safety from confrontation at home.
The market is too competitive for restaurants to disregard your satisfaction, and if they do, rest assured they won’t last long.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.