Food fair to ok, servers seriously lack training.\r
When first arriving the hostess seated us in a booth with torn aged vinyl, then brought a glass of water, but it had ice and a straw in it. The straw was immersed in the water, so very unsanitary. I told her I did not want water with ice or a straw, so she returned with water with a straw, no ice. It was obvious she did not listen to my request. \r
The Bartender came and asked if I would like something to drink, so orcered a Guinnes on tap. A server then came and again asked for the drink order, and had to tell her the order was already placed. \r
A different server came to get the order, and I ordered a Bruben (this is a hot Reuben sandwich with a Hamburger patty, Corned beef, Swiss cheese, Russian dressing, and sauerkraut on a Burger Bun), and she asked how I wanted the burger so I said medium rare. She repeated medium, and I had to correct her with medium rare, not medium. The others at the table added their orders and she left. \r
Food arrived within 15 minutes, but a guy brought it out, not our server. Taking a bite I quickly noted the burger was well done, so it took another 10 minutes to get our servers attention. When she came over I told her the meat was well done and she immediately blamed the cook saying she told him I wanted medium rare. She took the plate back, and in less than 10 minutes returned with a new Bruben. It was cooked medium rare, but had absolutely no seasoning, and the bun was sogging wet with meat juices. I was very disappointed but just ate half and took the other half home. I knew I could add seasoning and replace the bun, so I did when I got home.\r
When the server returned with the check she just picked up my glass, never asking if I wanted another Guinnes.\r
This place needs the cook trained to prepare food according to how the guest wants it, the food needs proper seasoning, and the meat should be allowed resting time so as not to ruin the bun. The servers need to be trained properly, not serving water with a straw in (unacceptable), listen to orders, not throw the cook or anyone else under the bus (we don't need to know whose fault it is, very unprofessional), and the servers should be the ones bringing out the meals. They also need to check to see if the meal was prepared to satisfaction, not having to be flagged down. I tip 20% but should have withheld my tip oin this case. \r
I will probably return and give them another chance, hopefully they will fix their booths, read this, and properly train their staff. We'll see.