24 Feb 2026
Source: Google
The fundamental issue here is a severe mismatch between visitor volume and available personnel. I observed a massive influx of patrons being handled by a skeleton crew. The employees were visibly stressed and doing their best, but the mathematical reality of the staffing ratio meant everyone received subpar, rushed service. Ownership is clearly prioritizing payroll savings over basic functional capacity.
Service
Cooking
Atmosphere
Restaurant response
Response added on 25 Feb 2026
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