(Also posted in "Compliments and complaints" with a complaint above another place)
Now to more happy memories....
At this time, we did not know that the two restaurants were run by the same company; if we had known we would probably have avoided the Addo restaurant like the pest.
When we arrived at Addo in the early afternoon we were hungry and being the last days of our holiday we did not plan to braai and had only shopped for making breakfast.
A lovely young smiling girl arrived with the card....oh sh.. exactly the same kind of card like at SRM on which it is impossible to read what the dishes contain if not with magnifying glass and in bright light (mentioning this at SRM, I got a blank stare). OK you could read the name of the dish so we dared...My husband had calamari rings and french fried and I had a greek salad. Surprise, surprise both were delicious. I tried the calamari rings and they were golden fried, crisp outside and soft inside and the potatoes were freshly fried. My salad was fresh and the feta cheese was....feta cheese Happily we went on a drive to meet the elephants.
The next evening, the last, we returned to the restaurant. Outside there were three long tables with some fifty youngsters and thus rather noisy and busy, so we sat inside in a rather sombre atmosphere. While waiting to be served I watched a bustling, good looking man (his looks has absolutely nothing to do with the story, but it is always pleasant to have something nice to look at
) who worked for four, but in a relaxed and very efficient way.
We ordered a filet of beef for my husband and I had spare ribs. The filet was not what a filet, in our opinion should be like. It was large and thin and covered in a sauce so we sent it back. Immediately arrived the busy young man, presenting himself as Wayne Range, the manager and asked what was wrong. We had a rather pleasant exchange of opinions on what a filet should be like and he promised to talk to the butcher about not butterfly cut it and serve the sauce aside. I complimented him on the spare ribs which were excellent, mentioned the menu card and was assured that the new “readable” ones were ready in his office to be distributed the next day. I was also informed that the interior would be refurbished in order to make it brighter, more pleasant and inviting. The training of the staff is going ahead, but will still take some time. Wayne has only been there for three months, but from what I could see and from what Megan told me, he is doing a great job and I am sure that if the company he works for will let him have his ways, the Addo restaurant will become renown.. The cherry on the top.....Eating spare ribs you must use your fingers and a fingerbowl with lukewarm water and a slice of lemon was placed on the table...I almost did not believe my eyes. By the way, the filet was not on the bill.
This was a short story made long, but it shows how the right person at the rudder makes a huge difference and can turn a failure into a success.
To Wayne Range