Flies to go!

You didn’t misread and I certainly didn’t misspell. I’ll explain. One cold evening, I decided to have a cup of coffee at a new Café I hadn’t tried before. The décor fooled me because the second I stepped inside, I was greeted by a swarm of flies and I’m not even exaggerating.

You didn’t misread and I certainly didn’t misspell. I’ll explain. One cold evening, I decided to have a cup of coffee at a new Café I hadn’t tried before. The décor fooled me because the second I stepped inside, I was greeted by a swarm of flies and I’m not even exaggerating.

There was only one other customer and I have a good idea why. One of the waitresses was quick to attend to me but I wished I had been neglected or something because that would have been the perfect excuse to walk right out.

Not wanting to be rude, I asked for the Menu well knowing I wasn’t about to order anything. The prices weren’t pocket-friendly at all and I silently wondered why they charge so much when they can’t even deliver the basics.

Flies of any kind are a “no-no” in any modern restaurant or Café. I need to mention that this wasn’t some dodgy little place in the middle of nowhere. It’s an upmarket place and I expected better. I did manage to leave eventually, still cold and by then hungry.

I wish every restaurant owner and staff did their best to ensure customer satisfaction. Sometimes I feel like people just don’t care, which is why we have chefs openly picking their noses and what not. Like seriously?

You think I’m going to sit down and eat your food after seeing that? Most restaurants have open kitchens, a concept I didn’t mind at first because I felt like it compelled Chefs and Waiters to work faster to get the food ready because how can you not if you can clearly see the waiting hungry customers, right?

Plus, it eased my mind considering all those accounts of people spitting in food and such to get back at “difficult” customers. You can’t do that if I’m watching you work.

More and more though, I’m not sure I’m on board with this open policy, so to speak and there have been times I’ve lost my appetite from observing people work their magic. Too often, Waitresses talk and high five each other over your food, leaving you wishing they’d serve you first and chat later.

I’ve also seen many wipe away beads of sweat onto their aprons when they could at least grab a paper towel. You see people using the same knife to chop onions, fruit and meat and trust me, when that food is ready, you taste the different flavours.

As much as I understand the challenges involved in the business including staffing shortages and long hours on one’s feet which often means staff can’t be bothered about “minor” details like using different utensils for different foods, I still think they should make an effort to keep the customer happy.

Regarding staffing, I’d rather not see the same person making the food, serving as cashier and cleaning up as well. That’s how food gets contaminated. For all the money these restaurants make, they can surely afford to hire a cashier and a cleaner or two so we can all enjoy our food!

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