I am.

He offered to correct it, the customer said "no problem" when in fact he was sharpening his knives, preparing to writing a venomous review.

Agree with you on that and gives me a pause

FWIW, here are some points to consider:

Why would any poster be reasonably miffed and not likely to return after entering a restaurant before the opening time and being informed of that by the staff? You might try a watch.

In the second instance, why on earth would a waitress think it was a classy solution to set up a confrontation between the patrons and the chef? How is that going to end well?

If the poster thinks his/her kids haven't heard thr word "sh#%," he/she is delusional.

The manager should have taken a deep breath before retorting to the complaining poster; however, from his point of view, he did try to satisfy the customer by discounting the bill and thought he had succeeded, only to find he'd been blasted on social media, anyway. Didn't seem very honest to him, and it probably wasn't.

The anonymity of social media seems to bring out the worst in people,IMO.

I am impressed that the new Sandy Point puts prices on the menu. It would seem like an obvious thing, but Nolan's hedged and called things " market price." These new folks seem more "stand up" to me, just based on that.

Mac

Felt it necessary to post our experience at Sandy Point. We have been frequent visitors at SP for 20 years. Although we had read the reviews we decide to try it Saturday night. Our reservation for 7:30 with a party of 9. Hoping for the best, we were prepared for some issues.
Sat down promptly at 7:30, restaurant was 80% empty, we ordered right away.
Our waitress was Very friendly, but new. This was the best part of the night, from here everything went down hill.
8 lobsters ordered, most of them "Wally" stuffed, Salads, chowder and steamers.
First off, they were out of two salad dressings, and out of Filet Mignon for our one non-lobster eater.
Although our salads and apps came out right away we waited 1.5 hrs for the lobster. At 8:30 we were told 30 minutes; we were ready to leave 9 but they said another 10 min. When they did come out some of the lobster claws were raw. Staff and the chef came out and instead of apologizing gave us excuses--they had to prepare lobsters for 2 tables and they could only steam 4 at a time. In the end they removed all the lobsters from the bill, ( which was the right thing to do) Probably the worse restaurant experience ever. They should be embarrassed using Sandy Point's name !

Definitely some serious issues going on here:

a) Few customers in Restaurant on a big Holiday Weekend

b) Making customer wait for 90 minutes with few customers around

c) Unable to properly prepare foods


Hopefully they can pull it together in the next few weeks or this may be their first and last year in business.



.

I'm afraid this song says it all....

https://m.youtube.com/watch?v=q8b8Nz31jZw

They're definitely not being helped by the likes of TripAdvisor/Yelp, either. I saw a couple of negative reviews from this spring before they even opened, which had to be complaining about last year or earlier.

Mac

Sandy Point Restaurant is back! The new management has nailed the old tried and true Sandy Point menu. The king stuffed lobster was enormous and flavorful. The prime rib was cooked just the way I ordered, tender and juicy. The clam oscar was tender, topped with herbs and crumbs, and broiled to perfection. The fried clams were tender and crispy. Very good food. We were a party of four, arrived around 6:30pm and we had cocktails, appetizers, main course, and dessert. We left around 8:30pm. This restaurant is not for you if you want fast food. But if you want good wholesome food that is served by staff who aim to please, then the Sandy Point Restaurant is the place. You won't be disappointed.

The management has also upheld a tradition and staffed the restaurant with the local high school population. For some of them this is their first job and as expected, some are timid, but they are eager to learn and do well.

The back dining room has high tops that seat 4 but can easily accommodate 6 with plenty of room. Along the wall there are several square and rectangle tables that can be put together to accommodate a large party. This dining room also has great views of Winnipesaukee’s Alton Bay. The front dining room has round tables that seat 6 and 8. Both dining rooms are spacious, clean, and inviting.

What could be done to improve?
--The table tops are covered with a couple large squares of paper with a lobster printed on them. Perhaps supplying each table with a canister of pencils so the guests can converse, brainstorm, and design while waiting for the next course.
--A slightly audible jazz piano could be played in the background to provide a consistent level of cadence.
--In time the staff will find their rhythm, in the meantime, I hope they keep a positive attitude and carry on.

The new owners have chosen to bring back that legendary menu that we all remember. That is a tall order to fill and it is only natural to have to work out kinks and quirks. The restaurant contributes to the community in many ways and I sincerely hope they can make a go of it. Good Luck Sandy Point Restaurant!

hhhhmmmmm
 

(tongue in cheek) We should vote, or have some minimum number of useful posts in order to post to Restaurant Reviews.... LOL

Beautiful review for your very first posting! Do you own Sandy Point Restaurant or do you work there?

Smells like a shill posting to me. I wonder if others have the same opinion?





.

I've smelled shill in the past but for some reason I think this is legit .

Same review posted on trip advisor word for word by a brand new member

Sounds like I need me some SANDY POINT!

Sent from my XT1528 using Tapatalk

Definitely a shill post....nice try jeezee! Not really though...:rolleye1:

Reading these restaurant reviews reminds me of what a judge once said in open court.

Two lawyers were arguing a family law motion: each maintained the opposite of what the other claimed.

They droned on until the judge slammed his gavel down, glared at the lawyers and said "I am sick and tired of people coming in to my courtroom and lying!"

He paused for effect, then said "Alright, continue."

Mercy?
 

OK, I've never been to Sandy Point Restaurant, and it's pretty clear that at least one of their chefs, one of their waiters, and one of their posters is inept. (It's a bit like me and my sailboat at the start of last season.)

But maybe we should all ease up just a bit. The owners have probably made a huge financial and emotional commitment here. Forum readers now know they're not ready for prime time. We don't need to pile on. Let's just give them some space as they figure this out.

I shill you not
 

I can understand that being a newbie and not having a reputation on this posting forum may lead one to believe that I am performing as a shill to shine a positive light on the Sandy Point Restaurant. Please be assured that I have not received an endorsement by Sandy Point.

I shill you not. I am a patron who enjoyed the original Sandy Point Restaurant and I am hoping that this new management is successful in their quest. Not only for my benefit, but as a supplier of jobs to the community, a gathering place where memories are made, and as an Alton Bay tradition.

--For the record, I happened to visit the New Woodshed about a month ago and thinking back, the Sandy Point’s prime rib was equal to that at the Woodshed. I found the food at the Woodshed very good and if I might add, the quality of food, service, and atmosphere places the Woodshed in the fine dining category whereas the Sandy Point feels more family oriented and come-as-you-are casual. The Woodshed uses local suppliers as much as possible and this includes their meat source. I am curious as to the philosophy behind the purchases at the Sandy Point. The Woodshed bakes their dinner rolls in a clay pot which puts a golden crust on the yeasty rolls. They also brought out house made gluten free rolls, baked in their own clay pot, for those with a diet restriction. The wait staff at the Woodshed is seasoned and the timing of the food is spot on, however, the meat to fat ratio on the petite prime rib was about 45/55 respectfully. It did make for flavorful tender morsels though.

This is my second posting and my second restaurant review. There seems to be a pattern developing here…
:look:

All well and good but I feel if you are serving the public you should have things "figured out" before you take that difficult and demanding step of presenting a flawless meal at high cost. You don't do trial and error in such an undertaking.

Adding to my original post of the other day, I have eaten at the "old" Sandy Point many, many times, perhaps 20...I stand by my original review, this in no way, shape or form resembles the old restaurant. I wish I had taken a picture, because the "Wally" stuffed as they now call it, doesn't look anything like the King stuffed, let alone taste like it!!
I too am thrilled that they are giving the local kid's a chance to learn, and more importantly work, that being said, someone should actually be training them.

unfortunate experience
 

I am responsible for bringing 9 friends to Sandy Point Saturday night. I want to validate the posting of Liquorish. Although I was eager to give the new owner a chance and hoped for a great experience, it was utterly horrible. I hope the new owners will take to heart the following:
1. If you are not adequately prepared to make lobsters for groups of patrons then don't.
2. If you hired so many new staff that need training them then do some local soft openings with discounted pricing.
3. The chefs cooking the steamers did not know what they were doing; serving steamers sitting in a bowl of broth with sand was not professional--there was no clear broth to dip them in (again more training).
4. Don't tell customers you are out of food -steaks, salad dressings, etc after being open for 5 days; either take it off the menu or send someone to the market!
I am sure the owners were eager to open for the beginning of the season but clearly they were not ready.
However, customer is always right is a motto that they need to adapt; it is not acceptable to give customers reasons why the food was not cooked or why it took so long. We are spending good money to be loyal patrons.
Time to find a new lobster place at the lakes.

Maybe we all could vote on a Restaurant review to be posted ? LOL

SPR Temporarily Closed
 

Driving by SPR this morning, noticed signs in the windows stating that SPR was " Temporarily Closed - will reopen soon. Watch FB page"

Looks like they're going to try and start fresh...good luck!

Sandy Point open again for dinner
 

Per both its own and Alton Community Facebook pages, apparently reopened on July 5.

Quick turnaround!
That's the same date that the "temporarily closed" sign was observed...

Bit of a circus on the Alton Facebook because several contradictory posts by employees and attempted customers as to when/whether open/closed.

But now the Chef himself has posted current status, including days and hours of operation, which should be definitive...at least for now:


Tony Czarnecki
2 hrs · Winnipesaukee, NH
The Sandy Point Restaurant is open for dinner from 5:30-10 pm closed Wednesday and Thursday. We are working on a website and getting the menu online

That's interesting, drove by last night (Thursday) and parking lot was full and open flag was up....

Thank you for your honest note. I have been hearing about all the conditions that you have written about and wonder if I want to have 6 guest I want to take out possibly go through all these problems. I really haven't heard many good reports without them being interrupted with many like yours. Again thanks for passing info on.:rolleye1:

This sure as heck sounds like a ghost writer to me.

I'm with you. Clearly, Sandy Point wasn't ready for prime time during its initial sort of opening -- we decided we wouldn't dare go with our visiting son & daughter-in-law at that time -- but more recent reviews and professional public behavior by the chef suggest that it may turn out to be the winner that all former SP fans have been so anxious for.

As for whether Jeez Louise is a shill, who knows and who cares, as long as more customers continue to post reviews. It's understandable that a struggling new restaurant starting up late for the season and getting slammed would try to pump things up a bit. Even popular established restaurants are not above this kind of thing; as among the earliest and strongest supporters Kevin's Café, we did find it off-putting on our last visit to see laminated signs on every table offering a discount to customers who posted favorable reviews on Yelp or TripAdvisor and brought in printouts.

My reading of the SP and Alton Community Facebooks is that the new chef, who likely didn't "get it" at first, is trying very hard and getting his act together. BTW, when I called to ask about the "green stuff" in the baked stuffed lobster that so horrified the extremely negative reviewer who showed up first, the chef said he's perfectly willing to leave it out. (It's controversial among both chefs and customers -- http://maine-lobster.com/lobster-tomalley-green-stuff -- my husband eats it, I won't.)

Irony that when our family declined to give in to our craving for baked stuffed lobster and went to Shibley's instead of SP last Sunday, the special waas baked stuffed lobster. It was pretty good -- seafood over intact lobster meat -- but the cracker crumb topping was godawful gloppy lumps and we wouldn't order it there again. We do hope to try SP later this summer.

Getting things on track!!!
 

From what I've seen Tony has revised the menu, to enable him to service the core customers of Sandy Point Restaurant ... menu shown earlier in thread. Lobsters, Prime Rib, various other Seafood meals and a few apps. Missing from the new menu would be a few desserts.

From what I'm hearing, those who ate there this weekend left happy, now they need to work on increasing their service level capacity, so they can handle the typical dinner rush.

Keep up the momentum!!!

Our neighbors have gone a few times, they said it was good and will return.

We do have 2 Desserts. Homemade Cheesecake with strawberry or blueberry sauce and The S'more (available traditional or peanut butter)

Sorry Chef Tony, they were not listed on the menu

I thought they were on the back page of the menu. Maybe my imagination. 🤔

Dave

Sent from my SM-T580 using Winnipesaukee Forum mobile app

Friday Night's Menu per SP's Facebook Page
 

Sandy Point's Menu posted on their Facebook Page Friday Night:

Attachment 13133

Work
 

We always liked SP but looks like l will have to get another Job

2lb baked stuffed $66 yikes

Looks like most meals are 20% higher than menu posted end of june

No hours posted
 

Went by yesterday to give them a try around 5. Place was dark. No hours posted on door. Oh well.