You use the fleshy part below your thumb to get an idea on how to judge whether your steak is rare, medium or well done. If you put your thumb and index finger then feel that fleshy part then that it the texture your steak should be. You put your thumb and middle finger together to see how medium should feel and thumb and ring finger for well done.
-
Welcome to Stafford Forum. Please or sign-up and start posting!
Castle Tavern Steak House!
- Thread starter Andreas Rex
- Start date
Castletavern
Bar & Steakhouse
Dear All,
I have read Jimbob's post followed by the others.
My first thoughts are that I seriously need to sit down and look at the Operational side of my restaurant and assume that I am not doing a great deal wrong in the bar area.
Firstly I would like to apologise to Jimbob and his party for frankly ruining his 30th Birthday celebrations and would also like to apologise to any other diners in the night for any problems they encountered.
My initial findings are as follows:-
The last batch of potatoes ordered by my Chef from our local suppliers, were I am told from their different source and I can only think that this could have contributed towards the quality, and yes I have to take responsibility to ensure my supply chain is monitored at all times.
As regards, to the alleged behaviour of all my new waiting staff, I will speak to them this weekend and find out what went wrong and take the appropriate action.
As regards the so called waiter which was me ASHLEY GUNTRIPP, I have today recruited an Assistant Manager (Aged 45) who will start his employment on the 1st October. He has experience in running a restaurant smaller than mine in his previous employment with different surroundings but is looking forward to this challenge.
His principle role will be time management for all diners i.e to ensure that the correct command chain is followed at all times, from the initial telephone reservation to arriving to dine and then to finally leaving. He would be responsible to ensure that at all times, there is full communication and co-ordination between the host, drinks waiter, waiting staff, head waiter and the kitchen. As well as ensuring that all members of staff advise the diners that there will be a minimum 30minute wait after ordering. He would also set up a customer services procedure for everyone to follow.
I (Ashley), with a strong background in catering will stick to closely liasing with the kitchen areas and generally ensuring that the business succeeds.
And finally, I am not going to try and attempt to tackle each individual point raised by Jimbob, as it is human nature, if the first 15minutes upon entrance goes wrong, then the probability is that the entire night is ruined with anything that could even be trivial, and I genuinely understand that.
Yours sincerely
Ashley
I have read Jimbob's post followed by the others.
My first thoughts are that I seriously need to sit down and look at the Operational side of my restaurant and assume that I am not doing a great deal wrong in the bar area.
Firstly I would like to apologise to Jimbob and his party for frankly ruining his 30th Birthday celebrations and would also like to apologise to any other diners in the night for any problems they encountered.
My initial findings are as follows:-
The last batch of potatoes ordered by my Chef from our local suppliers, were I am told from their different source and I can only think that this could have contributed towards the quality, and yes I have to take responsibility to ensure my supply chain is monitored at all times.
As regards, to the alleged behaviour of all my new waiting staff, I will speak to them this weekend and find out what went wrong and take the appropriate action.
As regards the so called waiter which was me ASHLEY GUNTRIPP, I have today recruited an Assistant Manager (Aged 45) who will start his employment on the 1st October. He has experience in running a restaurant smaller than mine in his previous employment with different surroundings but is looking forward to this challenge.
His principle role will be time management for all diners i.e to ensure that the correct command chain is followed at all times, from the initial telephone reservation to arriving to dine and then to finally leaving. He would be responsible to ensure that at all times, there is full communication and co-ordination between the host, drinks waiter, waiting staff, head waiter and the kitchen. As well as ensuring that all members of staff advise the diners that there will be a minimum 30minute wait after ordering. He would also set up a customer services procedure for everyone to follow.
I (Ashley), with a strong background in catering will stick to closely liasing with the kitchen areas and generally ensuring that the business succeeds.
And finally, I am not going to try and attempt to tackle each individual point raised by Jimbob, as it is human nature, if the first 15minutes upon entrance goes wrong, then the probability is that the entire night is ruined with anything that could even be trivial, and I genuinely understand that.
Yours sincerely
Ashley
Thank you for taking the time to read the comments in this thread, Ashley. We are all subject to poor customer experiences from time to time, in all aspects of life, but it is rare that one has the opportunity to directly address the service provider in question, especially in such a public and conversational fashion.
CornishJon
Well-Known Forumite
I still think you cook a kick ass BBQ Ribs and Steak!
ritaritanothingsweeta
A few posts under my belt
I agree with Admin. Maybe it would be a good gesture now to invite jimbob back as a token of goodwill. Just a thought.
Lunar Scorpion
Anarchy in the UK
Strong background in catering, eh - was that flipping burgers at Maccy D's?! LOL...Castletavern said:
A little bit of customer service advice for you: THE CUSTOMER IS ALWAYS RIGHT, even when they are wrong. (In this case, they most definitely weren't!)
I commend you on your subsequent efforts to rectify the situation and have every confidence that you will make this a valuable learning experience, rather than a PR disaster.
To jimbob: next time, have a nice home-cooked family meal at home. =)
Andreas Rex
Banned for smiling
A good, well considered response Ashley. I'm glad to hear that you have employed someone who will focus mainly on the restaurant, and as you rightly said, there's not much wrong with the bar side of things....except you don't have Kronenbourg on tap yet!
Silverfish
Well-Known Forumite
The latest changes to the pub's layout seems designed to discourage people who only want a drink. I hope this doesn't work against the venue. I realise meals are its selling point, but losing the evening drinking crowd is a risky strategy. It certainly makes the pub more vulnerable to economic recessions, as when money is tight going out for meals is one of the first cut-backs.
Personally, I don't drink in the Castle Tavern anyway, as I'm tee-total and £2.40 for a pint of lemonade is taking the piss, but the venue had a solid, dependable crowd of regulars.
Personally, I don't drink in the Castle Tavern anyway, as I'm tee-total and £2.40 for a pint of lemonade is taking the piss, but the venue had a solid, dependable crowd of regulars.
Andreas Rex
Banned for smiling
As things are currently going I reckon the best way forward for them is to make the whole place a restaurant. On both Friday and Saturday night they had to turn people away cos they were too busy, and those who were there solely drinking felt a bit out of place. Everyone who has a meal will have at least one drink, so they'd be making much more money per person through the doors.Silverfish said:
It did have a solid, dependable crowd of regulars, but that was some years ago. Before Ashley took over a couple of months ago the 'crowd of regulars' amounted to 4/5 people, and that doesn't draw in nearly enough money to run a business. For the last 2 or so years the Railway Inn has been the only fully operational pub in Castletown, so it wouldn't be as if we'd lost another watering hole, and then they could just concentrate on food.
Silverfish
Well-Known Forumite
Yes, I miss the Stafford Arms. It was a great little pub before they had that character-destroying refit, which was closely followed by rapid changes of management, police raids and finally closure.
Not been in the Railway for ages - must give it a go sometime.
Not been in the Railway for ages - must give it a go sometime.
I agree, the place was rammed and we were taking up valuable space last week. Andreas, it was a good job we were buying expensive crazy cocktails suggest by er…. our friend (anonymity!) or we would have never paid for our seats! Anyway, joking aside - walking in and out to smoke, gathering, laughing raucously and generally having a good time drew the occasional side long glance from the older eaters in the place. Perhaps, it may be wise to turn the whole thing into a restaurant so the bar/ restaurant combo doesn’t put off a certain part of the demographic.Andreas Rex said:
Then again, you can’t cater for everyone. I kinda liked the atmosphere; you can get a great hearty meal in a place that’s down to earth - something that could be lost if it was just a restaurant.
Lunar Scorpion
Anarchy in the UK
True, but so is life.dylanf said:
Scuttlingb
Jacquie
Well Done Ashley!
We (Jheych, myself and a friend from Devon) went for a meal last night. We didn't book in advance as we thought we'd be OK on a Wednesday night and we were.
I had the 8oz Fillet steak, medium rare and peppercorn sauce with chips and trimmings. Jheych had gammon and steak, medium and our lovely friend had the 20oz! T-bone steak, medium. In our opinion the meal was cooked to perfection and I loved the garlic bread too.
I can honestly say it's the best steak I have eaten in ages and ages, the chips were delightful along with the service. Very pleasant staff greeted us with smiles and were always on hand should we have needed anything else.
It was fun remembering how the place used to look and reminiscing about the many times we'd been drunk sitting there and another time over there. Happy memories. I love the décor though, it still keeps the character of the place.
I personally was as full as a tick so couldn't have fitted in a dessert.
On the whole a very, very enjoyable experience, so once again Ashley. Well done! We will be back and not just to collect my hat!!
We (Jheych, myself and a friend from Devon) went for a meal last night. We didn't book in advance as we thought we'd be OK on a Wednesday night and we were.
I had the 8oz Fillet steak, medium rare and peppercorn sauce with chips and trimmings. Jheych had gammon and steak, medium and our lovely friend had the 20oz! T-bone steak, medium. In our opinion the meal was cooked to perfection and I loved the garlic bread too.
I can honestly say it's the best steak I have eaten in ages and ages, the chips were delightful along with the service. Very pleasant staff greeted us with smiles and were always on hand should we have needed anything else.
It was fun remembering how the place used to look and reminiscing about the many times we'd been drunk sitting there and another time over there. Happy memories. I love the décor though, it still keeps the character of the place.
I personally was as full as a tick so couldn't have fitted in a dessert.
On the whole a very, very enjoyable experience, so once again Ashley. Well done! We will be back and not just to collect my hat!!
db
#chaplife
wow, this is the exact opposite to a report another forumite (who hasn't posted his experience in here) gave me over the weekend.. i wonder if one's dining experience is down to whichever cook is on that night?
the forumite in question was there on a very quiet night, with only 2 other people, and they all ended up sending their meals back and walking out because it was that bad.. and he's not one for complaints usually - as i remember, he said it's the first time he has ever had to send a meal back in his life
the forumite in question was there on a very quiet night, with only 2 other people, and they all ended up sending their meals back and walking out because it was that bad.. and he's not one for complaints usually - as i remember, he said it's the first time he has ever had to send a meal back in his life
tek-monkey
wanna see my snake?
Am guessing a lot is down to whoever is cooking, what night was this on? We were in on Thursday afternoon and had to wait ages for our food, about 45 minutes for a burger despite it being empty, yet other times we've been in and had no problems whatsoever. Probably eaten there 6 times now, and only had issues that last time. Felt sorry for the (incredibly hot but oh so young) polish girl waitressing, it obviously wasn't her fault but as she was the one facing customers she got the brunt of it all.
I wont let the one bad experience put me off though, as I know every other time its been fine. As long as it doesn't happen again soon they'll still have my custom.
I wont let the one bad experience put me off though, as I know every other time its been fine. As long as it doesn't happen again soon they'll still have my custom.
Anders_Panders
Official 6000th poster!
what was the customer service like this time?dirtybobby said:wow, this is the exact opposite to a report another forumite (who hasn't posted his experience in here) gave me over the weekend.. i wonder if one's dining experience is down to whichever cook is on that night?
the forumite in question was there on a very quiet night, with only 2 other people, and they all ended up sending their meals back and walking out because it was that bad.. and he's not one for complaints usually - as i remember, he said it's the first time he has ever had to send a meal back in his life
Andreas Rex
Banned for smiling
It was medirtybobby said:wow, this is the exact opposite to a report another forumite (who hasn't posted his experience in here) gave me over the weekend.. i wonder if one's dining experience is down to whichever cook is on that night?
the forumite in question was there on a very quiet night, with only 2 other people, and they all ended up sending their meals back and walking out because it was that bad.. and he's not one for complaints usually - as i remember, he said it's the first time he has ever had to send a meal back in his life
and I hadn't sent a meal back before...though i'm more than willing to complain should something be unsatisfactory. It was about 6pm on Sunday, there were 4 people in the restaurant who had already eaten, and about 8 of us sitting in the bar side. 3 of us were starving and so decided to order the £4.95 6oz rump steak, which is usually very good quality and a decent quantity. The food came out pretty quickly, but we immediately noticed problems. Considering the place was all but empty, the food looked like it had just been slapped onto the plate as if they were rushing. A few of the chips were burnt to a crisp as if they'd been fried several times, whilst the majority of them were pale, limp, greasy and well undercooked. I hoped that the steak would be good enough to make me forget about the chips, but it took ages to cut a piece off, and then even longer to chew it. Tough meat, cooked rare instead of medium rare. By this point we were discussing making a complaint, when I found a long hair entangled with my fork-full...very unpleasant. I went straight to Ashley instead of one of his staff and told him about all of the issues we had with the food. He then told the chef what I'd said, and she wasn't happy with my complaint! I was standing just outside the kitchen door, and it was quite clear what she thought. Fair play to Ashley..he offered to take all the meals back and do them again, but by this point I wasn't interested in having anything else from there, so I declined and got my money back. Well Ashley was very apologetic, but I can't believe that the chef so blatantly denied the low quality of what we'd been given. Most chefs/cooks I know take pride in what they serve, whether it's steak and chips or haute cuisine..Anders_Panders said:
Just getting used to this forum thing but with all this talk of steak I had to pipe up and say that Pasta di Piazza is the best steak EVER!!
I never order steak as I am not a great lover and the likelyhood that it will be bad quality and badly cooked is high in this country. But without fail this restaurant in Stone is amazing, perfect steak every time!! Steak Diavola is my recommendation, brandy, tomato and cream sauce!!! Perfect every time. Get down there, but if on a weekend you have to book.
I never order steak as I am not a great lover and the likelyhood that it will be bad quality and badly cooked is high in this country. But without fail this restaurant in Stone is amazing, perfect steak every time!! Steak Diavola is my recommendation, brandy, tomato and cream sauce!!! Perfect every time. Get down there, but if on a weekend you have to book.
