Exactly right - a good restaurant that deserves to stay in business views honest customer feedback, good, bad and indifferent, as the great gift it is.
Good management. Good staff. I'm glad he has the humility to try to make things better for the consumer and I wish their business all the success in the world!
Good for you Darren….that manager should be monitoring what is being served up much more closely like taste testing, watching the cooking process and ensuring the correct ingredients are being used. I bet he knows what is going on and most of the time they get away with ripping customers off with minimal ingredients to boost profits. When the odd person complains they become apologetic and wipe the cost off of the bill but it still pays dividends most of the time and is still a very lucrative strategy. If he genuinely doesn’t know what is going on then he is not fit to manage….simple as that. If the chef doesn’t understand Italian cooking then he/she should be replaced. These rip-off places deserve to fail and close down. Keep up the great work 👊👍
Hi Darren, i think when its by the waters edge and the Docklands area, very exclusive area. They think they can charge high prices. When i was in the Docklands, i had meat and potato pie and mash potatoes and gravy and the cafe charged us £15 for it and it was horrible and £9 for a small glass of cheap wine. I was so hungry and had limited time, so i just ate it, but was shocked with the price. Its because its by the waterfront and Docklands area. 😟 Thankyou Darren for showing us, that we should complain more.
There's a lovely Italian restuarant that I go to, but before I sit down I always check who the chef is because each chef creates his own version of the same dish. One chef is perfect for me and the other means food will be wasted, so if my favourite isn't there I'll go elsewhere. Glad you complained because like the manager said, he wouldn't have known anything was wrong. And also if people complain about the same thing, then they can wittle down where the problem is. Maybe he needs a new cook or the chef requires training in ingredients. The manager was very supportive.
Ah London. About a year ago I had breakfast at a place in Hoxton - two of the smallest poached eggs I've ever seen (I thought they were quail's eggs) on a *single* slice of toast - £12!! I wouldn't have minded but the service was horrible too...
One of the things that`s wrong in Britain and its always been the case is that, no-one complains. Oh sure, they`ll complain to each other but not to those that are providing a service whether its food or not. A good example for me was a couple of summers ago while waiting on a bus from Partick to Paisley on a hot afternoon my bus had to share the same stop with another company who always arrived first, this day being no exception only my bus couldn`t wait just 3 minutes and drove away. There were three elderly women waiting on the same bus and moaned out loud amongst each other as well as a bus inspector from the other company but when i said i`ll be contacting the garage when i got home i asked if they would all back me up and each one of them looked the other way. I asked the inspector if he would and he said yes. I then informed the women that if they do nothing then they cannot moan about the poor service again. Total silence. So, it pays to complain to the top.
That manager was a legend, he didnt want to dismiss you, he just wanted you to have a meal you would enjoy even if it ment him personally making it again to your taste. But it sounded like that dish he was personally conplaining about it to the chefs already, as they was cutting corners
The trick for bolognese is that it must have prime ingredients. Prime minced beef, pork, tomatoes, carrots, onion, celery, and some red wine. Cooked very slowly for at least 3 hours. Adding a little water as is reduces. No garlic, no dried herbs. Just a little salt and pepper.
I took my daughter here last year...I wasn't made aware of service charge and the food and drink left a lot to be desired. We had breakfast and a smoothie each. The whole area is overpriced. Yes the attitude of the manager and staff is really important for a food business.
A true Gentleman Darren for "gently" pointing out your dissatisfaction to the Manager and staff who all handled it very well and with compassion for you. Us British generally don't openly complain about things and just normally only quietly mutter our lack of satisfaction to ourselves or friends.
New to you channel. Seriously refreshing. You’ve clearly got standards and are willing to stand up for them. We’re usually to meek in this country, when it comes to poor food or service.
Hallelujah Darren , me and mrs just watched this and we’ve both agreed we’d watch a channel with people like yourself not putting up with it ! Good on you mate keep Em coming please Darren ! 👊
Well done for speaking up Darren... And well done to the staff here too... For being kind and understanding... And opting to take the Tagliatelle Bolognese off of your bill... Sometimes even the best Chef's in the world can have their own kitchen nightmares at times... And who knows if the Chef was having issues that day... But Italian Food is usually just so good... That it's renowned the world over... So for you to find your Tagliatelle Bolognese tasteless... Isn't to the standard you'd normally expect to find... I must admit though... That i was licking my lips when i first saw your Tagliatelle Bolognese arrive... As it looked delicious mate... But obviously i couldn't taste it myself... But my heart goes out to the young lady who was starting her very first shift here... I hope that she goes on to have a great career in the service industry... Honor was shared equally between the staff and yourself Darren... It just didn't work out on that particular day my friend... I would encourage you to give it a few months... And then return to have the Tagliatelle Bolognese once again... And give them a second chance to shine... Well done all round guys... All the very best Darren... Cheers mate. 🍺
😆That made me laugh to be fair, I use the phrase why pay for Taco bell or insert restaurant, when I can do it for cheap and it's better for you...Nah eating out is a treat!
@Mark-gf7yw try the open air centre in the city aka the homeless area they sell the tastiest cardboard recipes I'm sure mixed with all kinds of interesting ahem "condiments"
As an Aussie, I have to confess that I learned a thing or two about complaining, when justified, from a very good English friend. And I thank him for that. Too many of us are quick to compliment when things are as they should be, yet consider a negative comment or a complaint, as somehow inappropriate, rude or embarrassing. My fantastic Pommy mate sorted me out quick smart. Now back to your review. Shall we? Good on you for speaking to the Manager and for the way you handled it. Likewise him on how he spoke to you and handled things. Frankly though, if I was the manager, I'd insist you didn't pay a cent, as your dining experienced was spoiled by the main course. That dirty glass is an indicator that things need dealing with well before they land on the customers table. And that is up to the manager to ensure everything is ship shape.
Fellow Aussie (though I suspect you're also of British heritage). My parents were horrified when I told them that we'd walked out of restaurants - I guess their generation thought that restaurants were a treat. If there's a problem, address it, the same as if you saw a friend who was committing a mistake. Nip it in the bud, be a man about it on both sides. My Pom friends have taught me to reject a bad pint - and there have been quite a few of those.
I’ve got a lot of respect for managers or owners like that. All feedback is good feedback whether it be a complaint or a compliment the important thing is they listen and improve upon it. The ones who are defensive and argumentative are the ones whose businesses fail.
Well done for complaining and remaining civil. You are absolutely right, if you're not happy for some reason, if you don't tell them, they don't know and will continue to make the same mistakes.
Agreed, I don't believe that was a made from scratch bolognese. It's very hard to mess up a home made bolognese so it's as tasteless as that. I think it was bought in, and microwaved - and Darren caught them out. Imagine the size of the profit margin on that £15.50 plate of mince and pasta - shocking!
Always a correct way to deal with a complaint But also a correct way to make a complaint / constructive criticism Which you did very well. Was clear , honest and very fair
I went to La Spezia at London Bridge 35 years ago with a colleague, we both got sent home the next day from our office at Bridge House at London Bridge due to both of us being very aromatic due to the amount of garlic in the dish, we enjoyed it so much.
That story reminds me of long ago when I was working as a nanny in America,my employer would often go to a restaurant in New York where they had a bowl of garlic pickles on the tables,and the next morning as I made the kids breakfast my employer would come downstairs,and as she walked down the stairs I would know by the smell which restaurant she had eaten at the night before.😂
This week I made a superb Tagliatelle Bolognese for around 6€. It fed me for 2 days ! You were robbed mate. I understand that eating out you pay for a lot more than the food but that's a rip off.
@@paulamccarthy8197 I bet my bolognese recipe is better! Here it is: Recipe - 500g Minced beef (or large 750g pack if you're feeding 6 or more generously - Ideally not low fat mince, the fat provides flavour) 1 large onion finely chopped (I use one and a half onions, as love it) 2 carrots /2 pieces celery, very finely chopped (no one notices it but it gives depth of flavour) 1 - 2 rashers streaky bacon, finely chopped (Optional - a little fine-chopped streaky bacon is my secret ingredient, again no one knows its there but it adds savoury flavour) 1 400g can peeled plum tomatoes, (don't buy ready chopped canned tomatoes, they are poor quality with many end pieces) If feeding many you can add a second can, or substitute with some added fresh chopped tomatoes. 5 or more garlic cloves minced (I add LOTS of garlic!) Or use 1-2 tsp pureed garlic from tube. 1 beef stock cube for 400ml stock (or real beef stock if you have it, even better). 2 tbsps tomato puree (a little more if you like more tomato flavour) Salt & pepper 1 tsp Italian mixed herbs (or more, if you like it herby - you can substitute Oregano) Fresh chopped basil leaves/or Parsley to serve (optional) Method - Have all ingredients prepped and ready before you start, as this goes quickly! Heat a little olive oil in a large saucepan (for a richer flavour add a knob of butter to the oil). On med heat sautee the chopped onion, carrot and celery till very soft and translucent, approx 6-10 minutes (season veg with salt and pepper as cooking). Push veg to side of pan, turn up heat to get the oil hot, and add seasoned minced beef so it sizzles on hitting the hot oil. Brown that mince all over on med-high heat to caramelise in places, 10 -15 mins - very important, this searing gives meaty flavour and stops the bolognese being grey/bland. When nearly done, add bacon bits - get them browned and smelling delicious too. Add minced garlic, and stir in constantly so it doesn't burn, no longer than 1 minute, before adding the can/cans chopped tomatoes, beef stock and tomato puree. Stir everything well, clamp saucepan lid on and turn heat as low as you can, so it's on a gentle simmer for around 1 hour (you may need to add a little water from time to time if it's reducing too much, but be careful not to dilute the flavour). Remember to check, taste if necessary, and give it a good stir a few times during the long simmer time. Trust me, this is when the magic happens, a long, low slow cook creates the best bolognese. Towards end of cooking time, stir and taste to check final seasoning, add salt and pepper as required and add Italian herbs. Last of all, stir in fresh chopped Basil/Parsley, if using. Voila! I guarantee this is the best bolognese you ever ate, and better than most restaurants serve. Serve with tagliatelle, spaghetti, rigatoni, penne or any other pasta of your choice (rigatoni tubes hold the sauce particularly well), yummy as a jacket potato filling with grated cheddar cheese melted on top, or my favourite, as the filling for a delicious lasagne (make a bechemal/cheese sauce for the top layer). Some fine, freshly grated Parmesan cheese on the table is a great accompaniment - not the cheaper, pre-grated stuff the restaurant had, it's lousy! And of course garlic bread, which you can make easily even from a basic, white sliced loaf - just cut a circle from each slice with a large pastry cutter (or use a glass if you don't have one), spread the bread rounds with garlic butter and whack in the oven/air fryer for a few minutes til crisp and golden, it's delicious. This bolognese recipe comes in at well under a tenner: Tesco minced beef is £4.99 for the large 750g pack, and just £2.49 for their cheapest, 500g, 20% fat version. A can of plum tomatoes costs from 39p for a budget brand to £1 for a posh Italian imported brand, and with all the other bits and pieces, plus a packet of inexpensive dried pasta (for example Tesco dried Tagliatelle 500g is 75p, Spaghetti 500g costs 28p - 75p, and Lasagne sheets 500g are just 75p ), I reckon this will cost you around £8, all-in. Feeds a lot of people too! When you compare the home made version to store bought bolognese pasta meals, it's a no brainer. Supermarket ready meals for one, of lasagne, tagliatelle/spaghetti bolognese etc are around £4 each for the cheapest version, and won't taste half as good as stovetop-made bolognese. Incidentally, it's even better the next day, so don't be afraid to make your bolognese today and refrigerate overnight, to be re-heated for tomorrow's pasta dinner. It also freezes well for up to 3 months. Hope you try it!
Glad you complained. I was recently served a steak that was inedible, was like an elastic band ball. It was clearly piled up on the side of the plate when I gave up chewing. The server asked if the meal was okay and I said no, it was too chewy. She smiled vacantly and cleared the plates lol. Props to the manager/owner here who actually took Darren seriously. He looked the sort that would kick off tbh so I was pleasantly surprised 👍
Love the way you dealt with the complaint - the manager was very professional and seemed to take everything on board. Wish you’d got the breakfast tho so we could compare. 👍
After the first bite, you had two options: 1. Ask for salt, pepper, real parmesan cheese, butter, olive oil and basil. The bare minimum of ingredients to try and uplift the dish. And 2. Stop eating and place your complaint there and then. Still, you handled it perfectly. New to your channel but I like your suave stile. Regards from Mexico.
You certainly did the right thing. Also it’s how you complain which you did perfectly! Not even a side salad with it! But glad you got it put across Darren. 🥰☀️🥰xxx
You have such a dynamic and interesting personality. I'm surprised these serving staff are not literally kneeling on the ground, kissing your feet and giving you free food cooked to order by their top chef.
It's hard to mess up a beef bolognese - it's one of the simplest Italian dishes to make and pretty inexpensive too. If making it at home, I reckon you could produce at least 30 servings of that tagliatelle pasta version for fifteen quid! The secret to great bolognese is the technique. Fry the seasoned minced beef at high temperature initially to properly brown it and create meaty flavour. Once it's cooked through and all the veg sauteed (onion, finely chopped celery/carrot, tomatoes and of course plenty of minced garlic) and liquids (beef stock, tomato passata) added, turn the heat down and simmer, low and slow for around an hour. This deepens all the flavours of the beef, onion, tomato, garlic etc, and further develops flavour. You cannot rush bolognese, if you do it will be tasteless. I would guess that bolognese was either a rush job or worse, was bought in. Bolognese is likely the best test of an Italian restaurant - that one failed miserably. To charge fifteen notes for such a basic peasant dish is bloody outrageous, it's worth a tenner, tops - and should be damn good for a tenner too!
I RESPECT and manager or chef who comes out an addresses the situation rather than just staying in the cage and hiding......He deserves credit for that and I would go to that cafe for that reason alone.
Reached the conclusion.. the manager handled very well, he was professional and seemed to genuinely be listening to you and took the criticism on board, he wasn’t excited or angry or even dismissive, and he did the right thing by not charging you for the meal, whether it was a cock and bull story or not about chef making the sauce his own way and not to the owner/manager’s way of doing it we’ll never know for sure..
Well done for raising the complaint - I liked that Manager's positive and polite attitude in reaching a satisfactory conclusion - initially, I was expecting a different outcome
This is probably the best content you have ever done Darren. Firstly the service was a 10 but to get an acceptable tag bol is not difficult. I think 75% of restaurants would not behave in the manner you received.
Salt is often the vehicle upon which the flavours of a dish are carried. You can make the best pasta sauce in the world but forget the salt during the cooking process and it will taste very neutral. Another essential step for a good sauce is not to rush it. It takes time for the flavours to develop. Finally, the vegetables can be tasteless if they are grown with chemical fertilizers. Organically grown is the way to go for the best taste.
@@willie549 they have a different color and you don't use Gran Padano on a Bolognese. And they don't look similar when greated as a 24 month old Parmigiano Reggiano is whiter due to the lack of lactose. Then you haven't tried a good Vacche Rosse Parmigiano Reggiano 30 month old..
@@DrFrankLondon The taste not the look is the acid test of quality. I'd bet that restaurant is buying in cheap, ready grated parmesan, a far inferior product to parmesan freshly grated from the block. All pre-grated cheeses are inferior to freshly grated, because manufacturers add a nasty anti-caking agent to stop it clumping.
Well done Darren, you absolutely did the right thing thing with out feedback they don’t understand what they’re doing wrong. On the other side of the coin, if they do then same applies they need naming and shaming, so others don’t fall into the tourist trap.
The hearts of every restaurant person in the western world must sink nowadays. Every other rando with a camera is now a 'food reviewer' with a youtube channel - almost all resembling your average cabbie/bus driver. Quite how someone eating cheap everyday food counts as content, I'll never understand. And it's incredibly annoying when you're trying to have a nice meal with a friend or partner and some guy at the next table is waffling about their bread roll at a camera on a table tripod. No idea why this gash cropped up on my list. Enjoy the next meal though
At least the complaint was respectfully accepted. We can only learn from the mistakes we make. Maybe go back in the future and see indeed if they do take on board your feedback.x
You either be brave or mad to return to a restaurant where you had a bad meal - and order it again! In fact repeating the same action, and expecting a different outcome is the definition of madness.
@@wormsnake1 If you would return to a restaurant where the food was so poor you weren't charged for it, you have my sincere respect as one of life's optimists.
I totally agree with you, when you are paying that kind of money for an Entrée there needs to be an expectation that it is better or as good as you can make it yourself. At least that is my bar for food I order from a restaurant.
Darren got to say ,i don't know if it's a chain etc.But think the die was already cast. Kudos to you, you did it diplomatically. Others would have sworn etc.. You absolutely did the right thing. You're a gentleman Darren
No need to swear! We are civilised human beings. Why do so many confuse assertiveness, with aggression? As Darren demonstrated in his interaction with the restaurant manager, his complaint was priceless customer feedback, and I believe was genuinely appreciated by the manager. He now knows there's an issue with the bolognese and will take measures to address it. They lost £15.50 thanks to that crappy bolognese - they need to fix it.
@@747jono Not attacking you personally, just baffled why people assume a paying customer justifiably complaining about bad food or service in a restaurant is a thug who swears/is rude/aggressive? As Darren showed, its perfectly possible, and normal, to complain with grace and good manners.
@@747jono Fair enough - apologies for any misunderstanding! It is a good video, and I hope will encourage other paying diners to complain about substandard restaurant food.
I work in hospitality and you can tell the difference when a customer makes as you did a genuine observation about food that any place that sell food will address and correct and a customer who complains just to get a free meal. Different chefs have different ways and very important that restaurants identify the ones that let's say are not up to standard.
You were in your right to complain..I think we all expect a certain standard when we eat out..if it doesn't meet that standard, then complain. That said, it's easier said than done..I think the Brits are far too polite sometimes and we just put up and shut up, so standards don't get addressed. I think the manager realised your genuine complaint and appreciated you speaking up..as he said, if punters don't say anything, how can they maintain quality control.
He was going to make another one? That dish takes 3 or 4 hours to make! Nice of him to offer I suppose but it wouldn't have been authentic or have the proper depth of flavour.
I would hazard a guess they hadn’t salted the pasta enough - Carluccio used to say it should be like sea water. You add that to a very small amount of bolognese sauce and it will taste bland. Bolognese is frequently made with pork and beef but I have found it can come out a bit bland if you overdo the pork!
I recently went to a so called italian resto in Wales, excellent reviews online. I have never eaten worse italian food in my life and it was such a simple dish to make. A pasta bake with aubergines. What came out was 4 tiny bits of boiled aubergine with some overcooked penne. And a random bit of green pepper that found its way there from the cutting board. Straight from freezer to microwave, 0 flavour. Management was not Italian of course.
Coffee, orange juice and a slice of tortilla and bread in Bilbao for 4 euros. Roadside bar/cafes in Spain are great value too. Yep, Spain kills it when it comes to price/quality.
I don’t know why more restaurants don’t have an optional feed back tab from time to time to get feedback. If nobody communicates any feedback they could imagine everything is great. They handled you very politely and attentively. Worth a second visit to see what’s changed.
Use to work in that area as a service engineer. Found it very Depressing and was glad to get out. That was some years ago, it's probably changed now with new developments. That food looks awful. That is not normal for an Italian restaurant.
£15 seems to be the going rate for the “top” Italian restaurants being that they will do their own version and quality. You were right to complain but as the manager intimated, he has to discern the genuine customers from the FREEBIE brigade and those who have an unfortunate psyche that get a kick out of complaining about everything.
Sometimes, if you don’t complain or at least say something, they aren’t aware and can’t do anything about it. If they don’t want to change, that is another thing. Nothing wrong with constructive criticism, and you did it right,no shouting, swearing or demanding your money back or the like.
You're an honest man, you have a right to complain 🤗👍
Why use a knife with pasta?
@@kiranpatel6521 He's British - we eat pretty much everything with a knife and fork!
@@kiranpatel6521 He's British - we eat pretty much everything with a knife and fork!
No flavour,
Because it’s
Been in the freezer for the last 12 months… £15.50 😂😂😂
Always remember it's not a complaint, It's Feedback.... & Feedback is important for any business..
Exactly right - a good restaurant that deserves to stay in business views honest customer feedback, good, bad and indifferent, as the great gift it is.
The feedback is a complaint.
Good management. Good staff. I'm glad he has the humility to try to make things better for the consumer and I wish their business all the success in the world!
As always, love and respect your honesty. ❤
Manager was a champion. He was embarrassed about his food not being right.
Well done Darren because I'm someone who never complains even when I should, and the manager took it very well
Better to complain than say nothing well done Darren ❤❤
Good for you Darren….that manager should be monitoring what is being served up much more closely like taste testing, watching the cooking process and ensuring the correct ingredients are being used. I bet he knows what is going on and most of the time they get away with ripping customers off with minimal ingredients to boost profits. When the odd person complains they become apologetic and wipe the cost off of the bill but it still pays dividends most of the time and is still a very lucrative strategy. If he genuinely doesn’t know what is going on then he is not fit to manage….simple as that. If the chef doesn’t understand Italian cooking then he/she should be replaced. These rip-off places deserve to fail and close down. Keep up the great work 👊👍
If you use rubbish ingredients and then freeze it and defrost, it’s going to be bland.
Pump and dump.
Spot on, well said.
@@lukebignell7846That's what seasoning is for.
If I am not happy I have to say something otherwise things won't improve for others.
Hi Darren, i think when its by the waters edge and the Docklands area, very exclusive area. They think they can charge high prices. When i was in the Docklands, i had meat and potato pie and mash potatoes and gravy and the cafe charged us £15 for it and it was horrible and £9 for a small glass of cheap wine. I was so hungry and had limited time, so i just ate it, but was shocked with the price. Its because its by the waterfront and Docklands area. 😟 Thankyou Darren for showing us, that we should complain more.
There's a lovely Italian restuarant that I go to, but before I sit down I always check who the chef is because each chef creates his own version of the same dish. One chef is perfect for me and the other means food will be wasted, so if my favourite isn't there I'll go elsewhere.
Glad you complained because like the manager said, he wouldn't have known anything was wrong. And also if people complain about the same thing, then they can wittle down where the problem is. Maybe he needs a new cook or the chef requires training in ingredients. The manager was very supportive.
Ah London. About a year ago I had breakfast at a place in Hoxton - two of the smallest poached eggs I've ever seen (I thought they were quail's eggs) on a *single* slice of toast - £12!! I wouldn't have minded but the service was horrible too...
it is hard to complain,but it does help them,one complaint is better than many non returning customers,
Darren you did right to complain. Food is not cheap and they seem to not care nowadays what they serve up in a lot of places, it needs to be done.❤
I came for the pie and mash content but I stayed for everything else. Loving the channel
One of the things that`s wrong in Britain and its always been the case is that, no-one complains. Oh sure, they`ll complain to each other but not to those that are providing a service whether its food or not.
A good example for me was a couple of summers ago while waiting on a bus from Partick to Paisley on a hot afternoon my bus had to share the same stop with another company who always arrived first, this day being no exception only my bus couldn`t wait just 3 minutes and drove away. There were three elderly women waiting on the same bus and moaned out loud amongst each other as well as a bus inspector from the other company but when i said i`ll be contacting the garage when i got home i asked if they would all back me up and each one of them looked the other way. I asked the inspector if he would and he said yes. I then informed the women that if they do nothing then they cannot moan about the poor service again. Total silence.
So, it pays to complain to the top.
Trust me I will complain if its that bad, ok not little things but no way would I have accepted that rubbish.
That manager was a legend, he didnt want to dismiss you, he just wanted you to have a meal you would enjoy even if it ment him personally making it again to your taste. But it sounded like that dish he was personally conplaining about it to the chefs already, as they was cutting corners
Your face after that first bite...Classic! Lol.
The trick for bolognese is that it must have prime ingredients. Prime minced beef, pork, tomatoes, carrots, onion, celery, and some red wine. Cooked very slowly for at least 3 hours. Adding a little water as is reduces. No garlic, no dried herbs. Just a little salt and pepper.
I took my daughter here last year...I wasn't made aware of service charge and the food and drink left a lot to be desired. We had breakfast and a smoothie each. The whole area is overpriced. Yes the attitude of the manager and staff is really important for a food business.
A true Gentleman Darren for "gently" pointing out your dissatisfaction to the Manager and staff who all handled it very well and with compassion for you.
Us British generally don't openly complain about things and just normally only quietly mutter our lack of satisfaction to ourselves or friends.
New to you channel. Seriously refreshing. You’ve clearly got standards and are willing to stand up for them. We’re usually to meek in this country, when it comes to poor food or service.
Welcome
11:27 😂😂 you look completely stunned too pieces 😂....
Hallelujah Darren , me and mrs just watched this and we’ve both agreed we’d watch a channel with people like yourself not putting up with it ! Good on you mate keep
Em coming please Darren ! 👊
Well done for speaking up Darren... And well done to the staff here too... For being kind and understanding... And opting to take the Tagliatelle Bolognese off of your bill... Sometimes even the best Chef's in the world can have their own kitchen nightmares at times... And who knows if the Chef was having issues that day... But Italian Food is usually just so good... That it's renowned the world over... So for you to find your Tagliatelle Bolognese tasteless... Isn't to the standard you'd normally expect to find... I must admit though... That i was licking my lips when i first saw your Tagliatelle Bolognese arrive... As it looked delicious mate... But obviously i couldn't taste it myself... But my heart goes out to the young lady who was starting her very first shift here... I hope that she goes on to have a great career in the service industry... Honor was shared equally between the staff and yourself Darren... It just didn't work out on that particular day my friend... I would encourage you to give it a few months... And then return to have the Tagliatelle Bolognese once again... And give them a second chance to shine... Well done all round guys... All the very best Darren... Cheers mate. 🍺
Can't knock the manager on that one. I think he genuinely cared and took it on board.
Agreed
Darren you are a gentleman and had a right to complain.
You were right to complain but you gave them constructive feedback that they hopefully take on board.
You can eat cardboard at home for free.
Sounds delicious.. Can i put tomato sauce on my cardboard?
@@Secret_Squirrel_Scottishgamer You certainly can I put mayonnaise and pilchards on my cardboard topped with 100s ands 1000s bloody gorgeous....
😆That made me laugh to be fair, I use the phrase why pay for Taco bell or insert restaurant, when I can do it for cheap and it's better for you...Nah eating out is a treat!
Where can I get cardboard for free please 🤔
@Mark-gf7yw try the open air centre in the city aka the homeless area they sell the tastiest cardboard recipes I'm sure mixed with all kinds of interesting ahem "condiments"
As an Aussie, I have to confess that I learned a thing or two about complaining, when justified, from a very good English friend. And I thank him for that. Too many of us are quick to compliment when things are as they should be, yet consider a negative comment or a complaint, as somehow inappropriate, rude or embarrassing. My fantastic Pommy mate sorted me out quick smart. Now back to your review. Shall we?
Good on you for speaking to the Manager and for the way you handled it. Likewise him on how he spoke to you and handled things. Frankly though, if I was the manager, I'd insist you didn't pay a cent, as your dining experienced was spoiled by the main course.
That dirty glass is an indicator that things need dealing with well before they land on the customers table. And that is up to the manager to ensure everything is ship shape.
Fellow Aussie (though I suspect you're also of British heritage).
My parents were horrified when I told them that we'd walked out of restaurants - I guess their generation thought that restaurants were a treat.
If there's a problem, address it, the same as if you saw a friend who was committing a mistake. Nip it in the bud, be a man about it on both sides.
My Pom friends have taught me to reject a bad pint - and there have been quite a few of those.
Thank you as always for sharing your experiences of London, for me being a retired Londoner.
I’ve got a lot of respect for managers or owners like that. All feedback is good feedback whether it be a complaint or a compliment the important thing is they listen and improve upon it.
The ones who are defensive and argumentative are the ones whose businesses fail.
Haha . The stains on the glass were why they gave you a straw ! Haha .
Well done for complaining and remaining civil. You are absolutely right, if you're not happy for some reason, if you don't tell them, they don't know and will continue to make the same mistakes.
£15.50 for that it looks worse than those frozen pastas from the supermarket for £4
100% some of the £4 ones look much better than that!
But that what is was a frozen meal i know.
Agreed, I don't believe that was a made from scratch bolognese. It's very hard to mess up a home made bolognese so it's as tasteless as that. I think it was bought in, and microwaved - and Darren caught them out.
Imagine the size of the profit margin on that £15.50 plate of mince and pasta - shocking!
I don't trust many Italian places. It is usually frozen produce
All pasta and no meat
You have every right to complain if food is not good. The manager handled it well.
That cost £15.50 not worth it 🍝☹️Great review & thanks for sharing DJ 🤗
FROZEN BATCH, that is clearly defrosted and microwaved
Don't apologise for the wind noise. Pasta has that effect on me too 🤣
lol
Feedback is pivotal in going forward negative and positive especially in the restaurant business. They had to know.
If you can drink coffee black, then it is good coffee. The pasta looked like it came out of a microwave. Looked so dry.
Always a correct way to deal with a complaint
But also a correct way to make a complaint / constructive criticism
Which you did very well. Was clear , honest and very fair
I went to La Spezia at London Bridge 35 years ago with a colleague, we both got sent home the next day from our office at Bridge House at London Bridge due to both of us being very aromatic due to the amount of garlic in the dish, we enjoyed it so much.
😂😂
That story reminds me of long ago when I was working as a nanny in America,my employer would often go to a restaurant in New York where they had a bowl of garlic pickles on the tables,and the next morning as I made the kids breakfast my employer would come downstairs,and as she walked down the stairs I would know by the smell which restaurant she had eaten at the night before.😂
Sorry DJ about your experience! I thought the manager took it well no aggression.
For £15.50 I get a full english breakfast and a roast dinner ....and some change !
You must be in prison then :)
@@DameTremonti Or Birkenhead - which is even worse!!!
@@glamdolly30We call it brokenhead over the water. Lol.
@@glamdolly30 Funny answer
This week I made a superb Tagliatelle Bolognese for around 6€.
It fed me for 2 days !
You were robbed mate.
I understand that eating out you pay for a lot more than the food but that's a rip off.
Always more when you eat out. Share the recipe 😂
@@paulamccarthy8197 I bet my bolognese recipe is better! Here it is:
Recipe -
500g Minced beef (or large 750g pack if you're feeding 6 or more generously - Ideally not low fat mince, the fat provides flavour)
1 large onion finely chopped (I use one and a half onions, as love it)
2 carrots /2 pieces celery, very finely chopped (no one notices it but it gives depth of flavour)
1 - 2 rashers streaky bacon, finely chopped (Optional - a little fine-chopped streaky bacon is my secret ingredient, again no one knows its there but it adds savoury flavour)
1 400g can peeled plum tomatoes, (don't buy ready chopped canned tomatoes, they are poor quality with many end pieces) If feeding many you can add a second can, or substitute with some added fresh chopped tomatoes.
5 or more garlic cloves minced (I add LOTS of garlic!) Or use 1-2 tsp pureed garlic from tube.
1 beef stock cube for 400ml stock (or real beef stock if you have it, even better).
2 tbsps tomato puree (a little more if you like more tomato flavour)
Salt & pepper
1 tsp Italian mixed herbs (or more, if you like it herby - you can substitute Oregano)
Fresh chopped basil leaves/or Parsley to serve (optional)
Method -
Have all ingredients prepped and ready before you start, as this goes quickly! Heat a little olive oil in a large saucepan (for a richer flavour add a knob of butter to the oil). On med heat sautee the chopped onion, carrot and celery till very soft and translucent, approx 6-10 minutes (season veg with salt and pepper as cooking).
Push veg to side of pan, turn up heat to get the oil hot, and add seasoned minced beef so it sizzles on hitting the hot oil. Brown that mince all over on med-high heat to caramelise in places, 10 -15 mins - very important, this searing gives meaty flavour and stops the bolognese being grey/bland. When nearly done, add bacon bits - get them browned and smelling delicious too.
Add minced garlic, and stir in constantly so it doesn't burn, no longer than 1 minute, before adding the can/cans chopped tomatoes, beef stock and tomato puree. Stir everything well, clamp saucepan lid on and turn heat as low as you can, so it's on a gentle simmer for around 1 hour (you may need to add a little water from time to time if it's reducing too much, but be careful not to dilute the flavour).
Remember to check, taste if necessary, and give it a good stir a few times during the long simmer time. Trust me, this is when the magic happens, a long, low slow cook creates the best bolognese.
Towards end of cooking time, stir and taste to check final seasoning, add salt and pepper as required and add Italian herbs. Last of all, stir in fresh chopped Basil/Parsley, if using. Voila! I guarantee this is the best bolognese you ever ate, and better than most restaurants serve.
Serve with tagliatelle, spaghetti, rigatoni, penne or any other pasta of your choice (rigatoni tubes hold the sauce particularly well), yummy as a jacket potato filling with grated cheddar cheese melted on top, or my favourite, as the filling for a delicious lasagne (make a bechemal/cheese sauce for the top layer).
Some fine, freshly grated Parmesan cheese on the table is a great accompaniment - not the cheaper, pre-grated stuff the restaurant had, it's lousy! And of course garlic bread, which you can make easily even from a basic, white sliced loaf - just cut a circle from each slice with a large pastry cutter (or use a glass if you don't have one), spread the bread rounds with garlic butter and whack in the oven/air fryer for a few minutes til crisp and golden, it's delicious.
This bolognese recipe comes in at well under a tenner: Tesco minced beef is £4.99 for the large 750g pack, and just £2.49 for their cheapest, 500g, 20% fat version. A can of plum tomatoes costs from 39p for a budget brand to £1 for a posh Italian imported brand, and with all the other bits and pieces, plus a packet of inexpensive dried pasta (for example Tesco dried Tagliatelle 500g is 75p, Spaghetti 500g costs 28p - 75p, and Lasagne sheets 500g are just 75p ), I reckon this will cost you around £8, all-in.
Feeds a lot of people too! When you compare the home made version to store bought bolognese pasta meals, it's a no brainer. Supermarket ready meals for one, of lasagne, tagliatelle/spaghetti bolognese etc are around £4 each for the cheapest version, and won't taste half as good as stovetop-made bolognese. Incidentally, it's even better the next day, so don't be afraid to make your bolognese today and refrigerate overnight, to be re-heated for tomorrow's pasta dinner. It also freezes well for up to 3 months. Hope you try it!
This is the best video yet, Darren. It's so, so important that you addressed the issue...
Glad you complained. I was recently served a steak that was inedible, was like an elastic band ball. It was clearly piled up on the side of the plate when I gave up chewing. The server asked if the meal was okay and I said no, it was too chewy. She smiled vacantly and cleared the plates lol. Props to the manager/owner here who actually took Darren seriously. He looked the sort that would kick off tbh so I was pleasantly surprised 👍
Love the way you dealt with the complaint - the manager was very professional and seemed to take everything on board. Wish you’d got the breakfast tho so we could compare. 👍
£15.50 AND NO BREAD BASKET 😡SCHOCKING
Portion was crap as well.
After the first bite, you had two options: 1. Ask for salt, pepper, real parmesan cheese, butter, olive oil and basil. The bare minimum of ingredients to try and uplift the dish. And 2. Stop eating and place your complaint there and then. Still, you handled it perfectly. New to your channel but I like your suave stile. Regards from Mexico.
Appreciate it
You certainly did the right thing. Also it’s how you complain which you did perfectly! Not even a side salad with it! But glad you got it put across Darren. 🥰☀️🥰xxx
Yes! Thank you!
Nice one Darren. Well done for standing up for quality. Staff and manager were very accommodating too. Cheers
Most places cafes e.t.c are buying there food in from brake bros e.t.c frozen then in a microwave done.
An Italian who is not passionate about food is not Italian.
I don't trust many Italian places. It is usually frozen produce
Absolutely loving these higher end food/customer service reviews. Very interesting. Carluccios at St Pancras sometime please 🙏
You have such a dynamic and interesting personality. I'm surprised these serving staff are not literally kneeling on the ground, kissing your feet and giving you free food cooked to order by their top chef.
🤣🤣🤣
It's hard to mess up a beef bolognese - it's one of the simplest Italian dishes to make and pretty inexpensive too. If making it at home, I reckon you could produce at least 30 servings of that tagliatelle pasta version for fifteen quid!
The secret to great bolognese is the technique. Fry the seasoned minced beef at high temperature initially to properly brown it and create meaty flavour. Once it's cooked through and all the veg sauteed (onion, finely chopped celery/carrot, tomatoes and of course plenty of minced garlic) and liquids (beef stock, tomato passata) added, turn the heat down and simmer, low and slow for around an hour. This deepens all the flavours of the beef, onion, tomato, garlic etc, and further develops flavour. You cannot rush bolognese, if you do it will be tasteless.
I would guess that bolognese was either a rush job or worse, was bought in. Bolognese is likely the best test of an Italian restaurant - that one failed miserably. To charge fifteen notes for such a basic peasant dish is bloody outrageous, it's worth a tenner, tops - and should be damn good for a tenner too!
I RESPECT and manager or chef who comes out an addresses the situation rather than just staying in the cage and hiding......He deserves credit for that and I would go to that cafe for that reason alone.
In the hospitality business they say you can get a customer forever if you handle their complaint in the correct manner. Never give an excuse.
Reached the conclusion.. the manager handled very well, he was professional and seemed to genuinely be listening to you and took the criticism on board, he wasn’t excited or angry or even dismissive, and he did the right thing by not charging you for the meal, whether it was a cock and bull story or not about chef making the sauce his own way and not to the owner/manager’s way of doing it we’ll never know for sure..
They dealt with it very well.
Waitress exculated to manager
The manager listened well and offered a different dish or a refund
Should never get to the point the manager has to get involved
Agreed but many times it does and its the response which I was judging
Well done for raising the complaint - I liked that Manager's positive and polite attitude in reaching a satisfactory conclusion - initially, I was expecting a different outcome
This is probably the best content you have ever done Darren. Firstly the service was a 10 but to get an acceptable tag bol is not difficult. I think 75% of restaurants would not behave in the manner you received.
Try a tiny drop of natural honey i just put a hot spoon in to the honey then in to the coffej ob done and its a natural sweet not a processed sugar 😊
Salt is often the vehicle upon which the flavours of a dish are carried. You can make the best pasta sauce in the world but forget the salt during the cooking process and it will taste very neutral. Another essential step for a good sauce is not to rush it. It takes time for the flavours to develop. Finally, the vegetables can be tasteless if they are grown with chemical fertilizers. Organically grown is the way to go for the best taste.
As a Bolognese that looked sheit and the cheese didn't look like real parmigiano reggiano..
How is it supposed to look like?
If anything, it could be Gran Padano, which is quite bland in taste. They both look the same when grated finely.
@@willie549 they have a different color and you don't use Gran Padano on a Bolognese. And they don't look similar when greated as a 24 month old Parmigiano Reggiano is whiter due to the lack of lactose. Then you haven't tried a good Vacche Rosse Parmigiano Reggiano 30 month old..
@@DrFrankLondon I never mentioned you are supposed to use Gran Padano. I said that they probably used it on this dish. 🤦♂️
@DrFrankLondon Plus, you're not going to get a quality Cheese in a glorified Cafe 🤦♂️
@@DrFrankLondon The taste not the look is the acid test of quality. I'd bet that restaurant is buying in cheap, ready grated parmesan, a far inferior product to parmesan freshly grated from the block.
All pre-grated cheeses are inferior to freshly grated, because manufacturers add a nasty anti-caking agent to stop it clumping.
Basically paid over £15 for a bit of pasta and handful of meat …..these places have got a fucking nerve
You didnt even get garlic bread on the plate or in a basket.
@WckdLIThngz.........perhaps he doesn't want to smell like a donkey's arsehole?
I love the way you look at the food when it’s bad tasting ! We know before you even say anything. Love this channel !
Glad you enjoy it!
You done the right thing always a great review really enjoyed Thanks for all your hard work regards Greg
9:20 mark watch when the dissapointnent really kicks in, i love your videos, you are so honest and real, love that
Not a chef in the kitchen but somebody who cooks food
These unsatisfactory experience videos are some of the most valuable. Keep it up, Darren. We are with you.
Glad you like them!
@@DJsFoodTravels They are very engaging for the viewer Darren. The viewing figures don't lie.
You handled it well and I congratulate you for raising your issues with them.
Well done Darren, you absolutely did the right thing thing with out feedback they don’t understand what they’re doing wrong.
On the other side of the coin, if they do then same applies they need naming and shaming, so others don’t fall into the tourist trap.
The hearts of every restaurant person in the western world must sink nowadays.
Every other rando with a camera is now a 'food reviewer' with a youtube channel - almost all resembling your average cabbie/bus driver.
Quite how someone eating cheap everyday food counts as content, I'll never understand.
And it's incredibly annoying when you're trying to have a nice meal with a friend or partner and some guy at the next table is waffling about their bread roll at a camera on a table tripod.
No idea why this gash cropped up on my list.
Enjoy the next meal though
At least the complaint was respectfully accepted. We can only learn from the mistakes we make. Maybe go back in the future and see indeed if they do take on board your feedback.x
You either be brave or mad to return to a restaurant where you had a bad meal - and order it again! In fact repeating the same action, and expecting a different outcome is the definition of madness.
@@glamdolly30
That’s subjective. That’s your opinion.
I think it’s a good idea and I hope DJ goes back.
Have a good day.😉.x
@@wormsnake1 If you would return to a restaurant where the food was so poor you weren't charged for it, you have my sincere respect as one of life's optimists.
I like your reviews. Best to know these things. Come to Australia one day, you would be most welcome .... good onya!
I totally agree with you, when you are paying that kind of money for an Entrée there needs to be an expectation that it is better or as good as you can make it yourself. At least that is my bar for food I order from a restaurant.
I couldn’t believe how small the potion was!! 15.50 !! 😳
Darren got to say ,i don't know if it's a chain etc.But think the die was already cast.
Kudos to you, you did it diplomatically.
Others would have sworn etc..
You absolutely did the right thing.
You're a gentleman Darren
No need to swear! We are civilised human beings. Why do so many confuse assertiveness, with aggression? As Darren demonstrated in his interaction with the restaurant manager, his complaint was priceless customer feedback, and I believe was genuinely appreciated by the manager. He now knows there's an issue with the bolognese and will take measures to address it. They lost £15.50 thanks to that crappy bolognese - they need to fix it.
@glamdolly30 okay don't have a pop at me
@@747jono Not attacking you personally, just baffled why people assume a paying customer justifiably complaining about bad food or service in a restaurant is a thug who swears/is rude/aggressive?
As Darren showed, its perfectly possible, and normal, to complain with grace and good manners.
@glamdolly30 agree but there are some who would kick off .
I was probably referring to drunken ones late at night etc.
Great video
@@747jono Fair enough - apologies for any misunderstanding! It is a good video, and I hope will encourage other paying diners to complain about substandard restaurant food.
I work in hospitality and you can tell the difference when a customer makes as you did a genuine observation about food that any place that sell food will address and correct and a customer who complains just to get a free meal. Different chefs have different ways and very important that restaurants identify the ones that let's say are not up to standard.
You were in your right to complain..I think we all expect a certain standard when we eat out..if it doesn't meet that standard, then complain.
That said, it's easier said than done..I think the Brits are far too polite sometimes and we just put up and shut up, so standards don't get addressed. I think the manager realised your genuine complaint and appreciated you speaking up..as he said, if punters don't say anything, how can they maintain quality control.
He was going to make another one? That dish takes 3 or 4 hours to make! Nice of him to offer I suppose but it wouldn't have been authentic or have the proper depth of flavour.
You were right to complain.£15.50.
I wandered round to Tobacco Dock, last time I was at the Prospect. Bit further over, I assume.
Too much average food in town now.
I would hazard a guess they hadn’t salted the pasta enough - Carluccio used to say it should be like sea water. You add that to a very small amount of bolognese sauce and it will taste bland.
Bolognese is frequently made with pork and beef but I have found it can come out a bit bland if you overdo the pork!
I recently went to a so called italian resto in Wales, excellent reviews online. I have never eaten worse italian food in my life and it was such a simple dish to make. A pasta bake with aubergines. What came out was 4 tiny bits of boiled aubergine with some overcooked penne. And a random bit of green pepper that found its way there from the cutting board. Straight from freezer to microwave, 0 flavour. Management was not Italian of course.
This is what it’s all about Daz love the new style of video keep it up fantastic viewing cheers ☘️
coffee and real squeezed OJ in spain, 5 euros. Half the price.
Coffee, orange juice and a slice of tortilla and bread in Bilbao for 4 euros. Roadside bar/cafes in Spain are great value too. Yep, Spain kills it when it comes to price/quality.
I don’t know why more restaurants don’t have an optional feed back tab from time to time to get feedback. If nobody communicates any feedback they could imagine everything is great. They handled you very politely and attentively. Worth a second visit to see what’s changed.
That's the problem not enough people complain when food ain't good enough.
Definitely right to complain - bland food should not be served in the first place, anywhere.
Use to work in that area as a service engineer. Found it very Depressing and was glad to get out. That was some years ago, it's probably changed now with new developments. That food looks awful. That is not normal for an Italian restaurant.
Same it was like that, you would expect bursting with Bolognese flavor. Thanks for the video DJ.
£15 seems to be the going rate for the “top” Italian restaurants being that they will do their own version and quality. You were right to complain but as the manager intimated, he has to discern the genuine customers from the FREEBIE brigade and those who have an unfortunate psyche that get a kick out of complaining about everything.
Sometimes, if you don’t complain or at least say something, they aren’t aware and can’t do anything about it. If they don’t want to change, that is another thing. Nothing wrong with constructive criticism, and you did it right,no shouting, swearing or demanding your money back or the like.
On first bite you didn’t give us that ‘pie n mash’ look 🤭