We have been let down/ stiffed by what we believe to be a large fake booking for today
They strung us along all week with queries and increased the numbers over n over. It was deliberate and calculated
We spent so much time trying to accommodate them, rebuilding the table plans, ordering in extra food, especially for them, turning away genuine bookings for regulars and locals in the meantime, and then when it came to taking a deposit,
they just tried to bluff it
Only for a bit of intuition would we be left with an empty restaurant and lots of food left over, and a demoralised team
It’s so hard. We try so hard to make our guests happy, only to get shafted
Yes, it’s our fault. We should have got a deposit from the get-go
But they were so convincing they had us focused on menus and allergens etc
It’s so tough to swallow after a long week
Anyway, we let our guard down, not even that we were trying to be hospitable. It’s in our nature
My own belief is that it was somebody in the trade being a snake 🐍 and I’ll get to the bottom of it, but for now, it’s time to try and save the day
It would be great to fill those tables, so if you fancy a nice bit of nosh today, you’ll be doing us a solid
michaels.ie
I’ve just released the tables now, and we’ll do a full rejig when we get in
It’s a sickening way to start a Sunday, I couldn’t sleep I was so upset
But we’ll pump on the music and get stuck in
To dickhead bluffer, I’ll get ya ya prick
@DavidMarra@vinoperitus That is our Sun Dried Olive firewood 🔥
Hot, Volatile, very long lasting , no sparks and a "secret "ingredient for cooking over fire 😉
@kellyfincham@Melanie_Gibney@HSELive@DonnellyStephen I was in at 19.30hrs Sunday week ago. Had several tests, discharged and home by 23.00hrs which i know is rare.
Though it only fair to say. My heart goes out to the staff at the coal face ,they truly must have a vocation to continue working in those conditions under such pressure.
"Exploring Drogheda and the Boyne Valley Camino brings you on a journey through time from the pre-historic to the present day- Thats my Boyne Valley."
Dusty Flanagan of Boyne Valley Trails tells us about his "Boyne Valley" in the first of our #myboynevalley video series!
Hosted a little dinner party last night. Double Magnum @BodegasLaHorra Corimbo 2016 paired perfect with the steaks @GlassOfRedWine
All the meat dry aged in the @Dry_Ager
- Margret de Canard 15 days
- Rack of Lamb 30 days
- Bistecca a la Fiorentina 35 days
- Côte de Boeuf
Little powerhouse! @OoniHQ Have to say got the gas adapter but never used. Warm-up with lump wood charcoal, then heat/flame with Egyptian olive wood logs from @GoodWoodFuel