Let sleeping dogs lie

The nature of a blog is that people have a chance to have their say in a public domain,and given that people have different points of view,the same situaton can be seen in different ways by different people.Anyway enough has been said on the subject now,and i appreciate your point of view.
Moving on to other stuff,i am having ROCOL over on Sun May 27th,in the evening,over the next bank holiday got no plans as yet tho i might have Ian back again on the sun night.This is a short blog today as i am squeezing it in between customers and i cant concentrate.

YOU CANT PLEASE ALL THE PEOPLE ALL THE TIME

ABRAHAM LINCOLN said that you know,i reckon Abraham must have run a hostelry at some time in his life because that statement is so true.I say this because a lady has complained in quite lenghthy style about something i said in my last blog,something about customers pushig their luck and getting shirty.I suppose in hindsight i maybe should not have given that example but i was trying to point out the difficulty and futility of booking tables when the garden is so vast,but this lady took me to task over some things which i feel i should put right.First of all your husband booked with me if i am not mistaken,and i put in the diary 1.30,but that is not really the point,if there are 100 people show up between 12 o clock and 1.45 what pray tell do we ask them to do ???? to wait until after the booking or take their orders and carry on regardlesss.You see my point,if we have 30 orders ranging from 2 to 8 people on the go there has to come a point when the whole system will break down unless we halt and give the kitchen a chance to catch up.Your friends were told we were not taking orders for half an hour,they came back after 20 mins,not half an hour,at this stage the kitchen were still under tremendous pressure and believe me there are not many people could stand the heat in that kitchen.It is not an exact science,and whereas it is your prerogative to come and go as you please there is a sign in the pub warning people that everything is cooked to order,and in very busy times there will be a wait.We pride ourselves on trying to do everything right and if we got it wrong with you i apologise,i am sure we dont get it right all the time going back to ABE LINCOLN,and i quote "you can please all the people some of the time,and some of the people all the time,but you cant please all the people all the time".In this case we did not please you and your group but it was not deliberate.We will take on board complaints and compliments,thank you

BUSY BUSY BOYS AND GIRLS

It just keeps gettin busier and busier,and we have made plans to increase the size of the kitchen and take on another chef in prepareation for a busy summer.If you saw the size of the kitchen you would be amazed what comes out of it.I can assure you that when it comes to kitchens size does matter.I know the customer is always supposed to be right but there are certain times when the customer pushes his luck just a little and makes it difficult for staff to cope.Take last Sunday just as an axample to emphasise my point.Some people booked a table for 1.30 but did not show up til 2 and when they were told they would have to wait half an hour before we could take their order(kitchen size)they got a bit shirty.It was ok for them to show up half an hour late but not ok to wait half an hour on what was a beautiful sunny sunday day when everyone should be relaxing in the gorgeous sunshine in the lovely comfortable surroundings.Had to get that off my chest,it was bugging me a bit.At the moment it is proving a wee bit difficult to
get the whole shebang right,as in starters,main course and desserts,plus staff levels plus all the other things that go into running a well oiled machine but rest assured i will not rest until i feel i have it off pat,who is pat????I guess he is the bloke who gets it right.The busier it gets the harder it is.Some people book but most just show up,and with the size of my garden with seating for almost 200,when the pub seats 60 you can see the problem.The pub x 3 with the same small kitchen,and doing the food we do it is nigh on impossible to keep all the customers satisfied in this quick quick world we live in.Regular readers will see the recurring theme there.But we hope to have the kitcen ready for the summer,so rest assured we are doing our collective bests.Goota go now coffee and toast at Teresas beckons.