| Name: |
willallie
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| Subject: |
Sinclair's
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Date:
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1/29/2009 10:06:02 PM
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Dinner tonight was, as usual, OK. Onion rings are always great. As my sister says, only the fried food is good. Hope Springhouse Restaurant will raise the bar. Also, looking forward to Green Valley Market and Cafe serving dinner on Friday and Saturday nights.
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| Name: |
Lakey
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| Subject: |
Sinclair's
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Date:
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1/29/2009 10:25:16 PM
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Springhouse will be the noticeable difference between a chef and line cook. As the consultant I am sure Chris Hastings will have a trained chef running that restaurant. I can't wait until they open.
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| Name: |
froghog
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| Subject: |
Sinclair's
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Date:
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1/29/2009 11:06:05 PM
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If they were anywhere else but on the lake, they would be out of business. The service is avarage at best and the food is ..well, .enought said.
I can't wait till we get some compition up here for them. I for one am looking forward to the weekends for G.V.M. to open for dinner.
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| Name: |
cstewa
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| Subject: |
Sinclair's
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Date:
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1/29/2009 11:44:15 PM
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Took five of my friends there last Friday night...and they messed up fried shrimp. Unbelievably salty. They loved it because we took the boat. I was disappointed. The salad and ranch on the salad was great. It was actually my first bad main course there.
Because it is a short boat ride for me...I will continue to go. I wish Springhouse was going to be on the lake.
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| Name: |
water_watcher
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| Subject: |
Sinclair's
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Date:
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1/30/2009 7:01:30 AM
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we go there out of lack of choices, but we hate it everytime. Either the food is very weak or the service is horrible. It does not take much to train servers. It is noth their fault that they do not know how to handle simple tasks and you don't bring one persons food and 5 minutes later bring the other. You are dining together and not there to watch each other eat.
There is one simple thing in the restaurant business to teach a server ... people are there to dine. You are selling an experience. You are not just selling food.
And I really hate restaurants that when you finish your salad they want you to keep your fork for the next course. Bring me a new fork. I really want to put a dirty fork with salad dressing on it, on to a table with no linen that was wiped off with a dirty rag.
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| Name: |
lucky67
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| Subject: |
Sinclair's
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Date:
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1/30/2009 9:21:51 AM
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on Springhouse, I agree--just hope they dont price themselves out of sight--i guess i must be an exception--in 7 years of going to sinclairs, i have never had a single bad entree--service sometimes could be improved, but i can say that of every eating place anywhere !
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| Name: |
MrHodja
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| Subject: |
Sinclair's
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Date:
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1/30/2009 10:37:02 AM
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Where will Springhouse be located?
And does anyone know the latest on the expected re-opening of the "resturant" at Anchor Bay?
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| Name: |
water_watcher
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| Subject: |
Sinclair's
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Date:
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1/30/2009 10:47:48 AM
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behind catherines market on 63
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| Name: |
water_watcher
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| Subject: |
One other thing
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Date:
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1/30/2009 10:56:27 AM
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Last Friday night we were there and there was a table of 5 next to us. It seemed like they waited forever to have a server come over and even greet the table or take drink orders. Then after they ordered their food, they kept waiting and waiting. Finally one of the guys got up and must have gone out to the front. Soon after their salads/apps came. No more than 2 minutes later someone was their with their entrees. They would not let the server put the entrees down and told her we just got our first course. The server said well what do you want me to do with the food? They said take it back. She did. Then it never came back out. So the guy gets the attention of the server and askes where their entrees were. She said you told me to take them back. He said yes, so we could finish our first course and then bring them out. She said Oh, I threw them away. I will have to ask the kitchen to recook them.
This is 100% true. I could not believe someone could be that dumb.
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| Name: |
PikeSki
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| Subject: |
Blue Creek
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Date:
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1/30/2009 11:23:42 AM
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I have never eaten at Sinclairs, however, everything I am reading sounds eerily familiar with "The Cove at Blue Creek". We have eaten there many times (convenient to our home). I love the ambiance and the view. However, I have been there and been seated for 15 minutes before I had to stop a waiter and ask them to take our drink order.
They have under/over cooked our food regularly, we have received cold food, over cooked steaks, brought white wine (when we ordered Red). One time we even ordered our food, the waitress brought me something I didn't even order and I said "this isn't what I ordered", she said "oh, we were out of what you ordered so this is the closest thing to it". I sat in amazement.
I know being a waiter can be tuff at times and occasional mistakes will be made, however, when it is consistent and regularly happens this is bad training by the owners.
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| Name: |
ecstasypoint
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| Subject: |
Blue Creek
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Date:
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1/30/2009 11:40:40 AM
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Don't you think it's a little weird that so many places do not train their staffs? The restaurants in Auburn, too, are notoriously bad. Strikes me that some of these youngsters who are doing this work might never have experienced good service at a good restaurant, so they do not know what they might try to achieve. Same can be said for the cashiers in the grocery stores. I think some of these kids have never heard the words "May I help you," and they think the word "service" only refers to their cell phone reception. Well, I am officially sounding like my own grandmother. Enough.
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| Name: |
BigFoot
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| Subject: |
Blue Creek
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Date:
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1/30/2009 12:30:50 PM
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Owners should send their new servers for a meal at LaPosada to learn about customer service....
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| Name: |
water_watcher
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| Subject: |
Blue Creek
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Date:
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1/30/2009 1:41:20 PM
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agree ... they have service down. The best of anywhere around the lake. Friendly, fast and care very much that you are happy and satisfied.
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| Name: |
Pontoonfisher
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| Subject: |
Sinclair's
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Date:
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1/30/2009 1:46:20 PM
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I don't understand why you people keep going to restaurants around the lake if you either don't like the food or the service. Just don't go. Buy some filets and shrimp and throw them on the grill. I much rather have some real food vs. some fried junk for the same price.
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| Name: |
slownez
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| Subject: |
Sinclair's
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Date:
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1/30/2009 2:37:17 PM
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After many trips there on the boat we have found the only two safe bets are the fried crab claws and fried grouper bites on the appitizer menu. Everything else is eat at your own risk.
By the way I understand Frankie's at the North Lake Condo Club is for lease, $3500 a month if you want to open your own place.
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| Name: |
muddauber
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| Subject: |
Sinclair's
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Date:
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1/30/2009 4:47:24 PM
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There you go! Well said. We do dine out here and there. Never been to Sinclairs, but all of the others mentioned on the forums. I've had good experiences with The Cove, Niffers, LacPosada, Oskars (sit in, not so good take out).
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| Name: |
Talullahhound
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| Subject: |
Sinclair's
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Date:
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1/30/2009 5:47:46 PM
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I personally have not had anything really awful happen at Sinclairs. But the servers clearly need some training. I wonder how many of these young people have ever actually sat down to a family meal at home? And maybe most of their experiences in dining out has been at a chain restaurant, where they were served by equally untrained young people. And as far as talking to the manager or expecting the manager to even notice, it's pointless because most of them aren't trained any better. I suspect that most of them got their training at the fast food chain.
Last time we went to Sinclairs, my BIL ordered a salad and crab soup. The soup never came -- the server said that they had to defrost it. When my BIL said to forget it, the server insisted that he take it with him, but that didn't happen either. Guess it just never defrosted.
I'm sorry to say that I'm not shocked by WW's account about the appetizers and the main courses at the table adjacent to his. It's about what I'd expect because clearly no one has ever explained to the wait staff that timing is everything when it comes to serving.
OTOH, when we do get good service we generally overtip just out of appreciation. I know a lot of the servers are just working their way through college and don't ever plan to do it again. I appreciate their industry, but still wish they'd make a little more of an effort.
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| Name: |
willallie
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| Subject: |
Sinclair's
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Date:
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2/1/2009 12:17:08 AM
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I just wonder....do the "big wigs" at Sinclairs read this site and if the other restaurnts in the area understand....good food, good service...reasonable prices....we will be there.
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| Name: |
Tallyman
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| Subject: |
Sinclair's
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Date:
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2/2/2009 3:38:41 PM
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We should encourage all of these restaurants. It is tough staffing a restaurant in the middle of nowhere and tougher to make a profit. I enjoy them all. Patronize them all!!
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