Post #433593 by mrsmiley on Tue, Feb 10, 2009 10:01 PM

On 2009-02-09 08:38, telescopes wrote:
That said, one gentleman who worked their - I can not say the name as he is a long and trusted employee of TV's, was brutally honest. He was much more upset than I was that my Samoan Fog Cutter was served with an orchid, my wife's Suffering Bastard came without a cucumber, and that her coffee was not served in the skirted mug. In fact, he openly wished he could fire someone for such mistakes. His concerns had nothing to do with the lack of tiki's or bamboo, but with the lack of understanding of by the staff and ownership of the legacy of Trader Vic's.

It is too bad that the only employee who seems to care is one who can't fix the problems. Those who can fire people for not doing their jobs correctly either don't care, or do not pay attention. I too have had some good experiences there-but I have had many more bad ones. Inky had to turn back her food-she has never done that before-and the replacement dish was awful also! For the most part, the best food and drinks we had were at the Pre-opening party and that was in a ballroom-the restaurant wasn't finished yet! Why was that night so good? CONTROL! The Vics exec's were there, and the staff was trained by stellar Vic's employees from other locations. And then, the Vegas employee's either forgot their training-or employee turnover diluted the well trained first run of
employees. The control was fading. Combined with Vegas (not corporate)management that didn't seem to think that doing it Vic's way was important and the downward spiral snowballed. I wish more people had your good experience. I wish I did! Sure, if the place looked great and service, food, and drinks still were sucked people would complain. But I have a feeling, there would be less strong complaints if Vegas Vic’s looked as it does, but the food, drinks, and service were always stellar!
The employee you mentioned is no surprise to Vic's Corporate-I have a feeling they know who he is and what a strong, great employee he is. Yes-a restaurant customers food, drink and service experience is far more important that the decor! And he knows that.