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Hide your wallet - Dem dem's are in town today
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Touchee SP
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And hey,Oprah was just in town in Manchester to support Obama.It's great to have all that attention from Hollywood isnt it?
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Outstanding. I needed that (the laugh, not a rumpswabbing...). |
I work at the shed, have for several years now...
...and am quite proud of it. There's a large number of people on our staff who've been there for several years, some for many more, and there's a reason for that. I promise you, none of us want anyone to come in and have a bad night from us old timers to any newbies and certainly not the new owners. That's why our suppliers haven't changed, our recipes haven't changed, and our portions haven't changed. I have several points I'd love to make.
There's no cut of prime rib on our menu for $29+ unless you've paired it with a lobster tail, claws, or crab legs. If you get food you do not like, send it back! We want you to leave happy; when we bring stuff back to the kitchen they are apologetic, they do not like it, we do not like it, we want you to like it. If we leave a plate under a heat lamp for more than a few seconds as food goes onto plates then onto our serving trays, we hear it. Hard. Even if it means someone else is nabbed to take our food out for us. Food is not left under a heat lamp, I promise you. It did not happen when Lyn was there, it does not happen now. I adore Lyn, and miss working with her very much. Lyn never went to every table in the restaurant. People working the front of the house each get a dining room, each makes the rounds in their area. It was that way when Lyn was there, it is that way now. Tables got missed then, they get missed now. It's unfortunate, they try not to let it happen, it's a rare occurence IMO. It sometimes happened then, it sometimes happens now although they try as hard now as they did before to avoid that situation. Kitchens get out of synch, timing gets screwed up. It's difficult to staff a restaurant when a large percentage of the people in the dining room didn't have reservations but our owners try very hard to keep staffing above expected levels based on historic data. Sometimes we're overstaffed, sometimes we get surprised and end up understaffed. None of us likes that situation, it is stressful for all involved and the owners try hard to prevent us from having that kind of night, which means they work hard to prevent you from having that kind of a night. Quality and price are absolutely a concern, if they weren't, we'd still have the NY strip and the lamb chops on the menu. The strips coming in were horrible cuts so they pulled it off the menu. The lamb chop prices got jacked up so high, they couldn't ask customers to pay for them. If you complained and never got a response, well, I'm really surprised. I see the new owners responding to comments good and bad via email and the phones all the time, it's obviously important to them. Indicating they just don't care? Who the hell would take on a bank note of that size and the hours it takes to run a restaurant if they didn't care? If their intention was to run the place like an overpriced Hart's, those of us who've been there for years would've been out the door by now. All of those options you now have around town for dinner? Those are also options for us from an employment standpoint. I think it's a testament to Kirk and Denise that we're still there, because they are working hard to continue the traditions of quality and service we enjoyed with Lyn and continue to enjoy under their ownership. Sometimes a restaurant has a bad night. No one ever wants that - not the owners, the managers, the servers, the bartenders, the hosts and hostesses, nor the kitchen staff. But sometimes it happens, and none of us leaves there happy when it does because we fear some of you may have left there unhappy, which we never, ever want. If you come in and have a problem with your food, please let us know. If you have a problem with your server, let another server or a manager know. If things are great from top to bottom, know we've worked to make it that way. We all care or we wouldn't be there. |
Succinct and delicious
Well twoplustwo, that was the tastiest mouthful of crow I have ever eaten, and I wasn't even in the discussion.
It was unfortunate that people have bad experiences with any kind of business that exists on offering a service to a client base (wait a minute, that is just about every business!). And, as you pointed out, as others have in different threads here, communication is key. Quick to communicate to friends, families and fellow forum-ers (?) with both positive and negative comments, but how many make the effort to give the verbal/written attaboy to the business representative (server in this case) or management? A tip is a nice reflection, yes but the "word" is the medal of honor that can be worn in their step, attitude and even reflected by management's praise. These can only help to make the clients' next visits that much better. Ad while making client's visits better, the gentle constructive critique or even the aside comment of dissatisfaction is appreciated by management for the 2 reasons twoplustwo stated; to improve your experience and to improve the impression the business presents to the client. For all of you who continue to do your best, day in/day out, I offer my thanks. I appreciate the honest effort, the eye contact, and the appropriate business attitude. Good jobs! |
Now hold on there!!
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Capitol Grill
I was at the Capitol Grill this past Sunday PM and the steak was horrible. For $41 I wish I was at:liplick: the Woodshed having a nice piece of Prime Rib!!
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you're welcome to your opinion, Hopscotch
Everyone has their opinion, and their perception. The head chef and manager are now also the owners. Stands to reason that we'd find little change in that they've been directing us as employees for years with exactly the same policies and procedures in place.
I hope you find a nice and affordable strip steak in your restaurant travels. |
Being in involved in the biz,I would never try to critique another restaurant,but I do find it nice to see a loyal employee sticking up for her boss.
Hope I get 2+2 for a server next time I go to the Woodshed. |
When a restaurant gets understaffed...
I have gone into a few restaurants and seen several tables empty (fairly large restaurants) and when I checked in at the hostess station, was told that there may be a 15 minute (or half hour, etc) wait. We're sorry but we had a few people call out sick and we want to make sure that during your dining with us, the service and food will meet with your approval. Unless we were in somewhat of a rush, we usually have waited and have not been disappointed. This was far better than having been seated and then waited for 15 minutes for a server to come get our drink order, or food order. A little explanation goes a long way.
We haven't been to the Woodshed in a couple of years, because it is on the opposite side of the lake from us, but if we ventured over there and hit that type of situation, we certainly would be happy to wait so that service and food would hopefully be up to our expectations. Also, I agree with Samiam, it's nice to see an employee stand up for their employer. Kudos to you, 2x2! |
thank you, Sam and upthesaukee
It would be my honor to serve you. Stop in the lounge on your next trip in, I'll pour you a Skip & Go Naked and we can discuss the quirky passion of internet forum junkies;)
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Probably won't go again
I will have to echo Rose in post #4.
After hearing about the Woodshed for years from friends in my area (Wakefield/Effingham) my wife and I took another couple there for our first time. We had early reservations and were seated immediately. The wait was almost an hour between ordering and receiving appetizers. Meanwhile, others who came after us had their apps and were receiving their main courses. I don't mind that if the food is very good - it wasn't. My wife, the prime rib expert said it just had no flavor, onion soup was fair, my filet was good, flowerpot bread when it finally arrived seemed to have been in the pot a bit too long. Creme bruille was disgusting at best although artichokes were good. Salmon dish was good but a casserole (don't remember type, could have been seafood?) was pretty much inedible. Was I going to send something back and wait another hour or so? No way. I like employees standing up for thier business but no one, waitress included, ever asked us how our meals were. Maybe if it were closer I'd try again. Then, maybe not. |
Wait staff issue
Seeker - that never would have happened when Lynn Seley ran the place. She was always on the waitstaff like a hawk. I had poor service there recently as well.
Lynn was there most every night and was on top of everything. Now, it's like there is a leadership void or something. There is no one aggressively managing the diningroom anymore. When I went there I saw and experienced that. They may have someone who is supposed to do it but no one who cares deeply and takes it personally. Everyone is sort of just doing their job with their head down. |
Tough Crowd
Man... cut this place some slack. You folks are tough!! I need a couple skip and go nakeds right about now!!
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Woodshed
I for one would hate to see this place go downhill. It is such a staple of the Lakes Region. I am sure there are some growing pains associated with taking over such a historical landmark of a restaurant. As 2+2 has stated many of the employees are long term people. I am sure they take pride in their job and their restaurant. The last thing they want to see is bad service and inconsistent food. If you had a bad night give them a second chance to redeem themselves. If it happens again well.... What can I say. I for one plan on going to the Woodshed next time I get the chance. I wish the owners good luck and i hope they take the criticism constructively and use it to strive for perfection. :)
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Positive experience
Three of us went to the Woodshed this evening, and had a very nice meal. The two ladies shared the artichoke heart appetizer, and I had the mushrooms...both were good, I liked the "sauce" with mushrooms, but my wife thought it was too strong on the sherry or marsala for her taste. The hearts were excellent. The ladies each had swordfish, one grilled and the other blackened. I had a little bite and thought it was great. Ladies liked it as well, but they felt it was a little dry, but again, Chef Moi thought it was just right. I had the hanger steak with blue cheese and bacon, which I ordered medium and came out about medium rare, which is how I really like it, but find often when I order it Med Rare it comes out to rare (run on sentence, my bad). Had the decadent chocolate for dessert, and it was great, and the ladies had ice cream thingees, which were huge.
Service was great, attentive, and made the evening a success for us. Owner came over to make sure all was well. Not particularly busy, but a nice evening, especially after having driven from the other side of the lake to get there. bottom line, we would definately go back, and enjoyed ourselves. Also, it pointed out how three people can have differing opinions on what is moist, or too strong flavored, etc. Nice job, Woodshed. |
A Very Pleasant Evening
Last Saturday night my wife and I had a very enjoyable supper at the Woodshed. I am aware that some Forum members have been critical of this restaurant since last year's change in ownership. We have been fortunate in having the opporunity to dine in fine and not so fine restaurants through out North America and beyond and we always enjoy the opportunity to eat at the Woodshed. The atmosphere is always welcoming, There happened to be two tables near us with young children but they were well behaved and caused no problems.
My wife had the jumbo shrimp cocktail and I had the lobster stew for appetizers. For entrees she had a perfectly cooked medium rare rack of lamb and I had the scallops. For desert we split a lemon tart with fresh raspberries. It was especially good! I was looking to see if I could find anything to criticize but we both agreed that we thoroughly enjoyed the swirler sized drinks and the meal. |
Woodshed great as always!
Had a great dinner at the Woodshed last evening. Service was great. Rack of lamb and prime rib were excellent. I am guessing it was the owner that stopped by the table and asked how everything was. I have never had a bad experience at the Woodshed, and last night was no exception.
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Woodshed
Great to hear positive feedback regarding the Woodshed. This place is just one of my favorite settings. I love telling people that I am going to take them to this place deep in the woods off the beaten path. It always blows guest minds when they see where it is located. The positioning of this restaurant is against all business practices and common sense!! Most places are located on busy well traveled roads.
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Woodshed owners
The original owners of the Woodshed not only lived next door, but their home, the "farmhouse" was eventually converted into dining space as part of the restaurant. We knew the original owners well - Dick and Jerri Tower - who are long-time Moultonborough residents, and they not only owned the Woodshed, but also ran/owned Longwood Farms (now Canoe) in Center Harbor for many years, and the Dairy Maid in Center Harbor. Dick also ran the small coffee shop at the Old Country Store (where I worked for several summers - selling penny candy). He also had a restaurant in Wolfboro, whose name escapes me (Strawberry something??).
The Woodshed has and always will be a special place: my brother was the bartender there in the early 1970s, our next door neighbor at the lake was the person who supervised the turning of the beef in the "pit", and the Woodshed catered my wedding in 1972 (married my husband on the deck at our cottage) from soup, to nuts, to wedding cake. My husband and I go to the Woodshed every summer, especially in August for our "anniversary" dinner. It has never failed us. |
That's a great tie to the history Redwing.
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Strawberry Patch. Son David is the ceo of Huggins Hospital.
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Ah, yes.... Strawberry Patch! Now I remember, thanks to mg2107. Delighted to know of David's whereabouts and successful career trajectory. Son Rick was a chef, trained at the CIA (Culinary Institute of America), I believe. I've lost track of him. Saw the senior Towers who visited us at our cottage several summers ago.
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Last weekend at Woodshed
My husband and I went to WS on 2/23/08. We had a gift certificate for $150, which was good because dinner for two with drinks/tip was $170. It is expensive, but we had the expensive stuff: prime rib/rack of lamb, with appetizers, a cocktail apiece and a bottle of wine. No dessert. Food was scrumptious. Lamb was wayyy too much, so had for lunch on Monday. Perfectly cooked, our waiter was awesome (in front room). It was a fun evening. The escargot appetizer is outta this world.
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Not for me
I'll never go to the Woodshed. I've had more than one bad experience with no sense of responsibility on the owners part. It is a famous place (because of the former owner, not these people) but I'd rather go somewhere else and not have to pay elitist prices for non-elitist food. The place is very expensive, which in and of itself isn't bad, but they have no follow-through. Kudos to most of the waitstaff as they are a good, attentive group. I'd rather support an owner of another establishment who I feel cares and not these people.
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Escargot
I took my daughter there 2 weeks ago and had a wonderful duck dinner (extra crispy). She was in an adventerous mood so when she asked me what she should try for the first time, I recommended the escargot. She loved it; and all I got was 1 escargot :(. I was kind of hoping she wouldn't. LOL. Yes, it is expensive but service, friendlyness, quality, taste were are excellent.
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Always consistent
I have never had an issue. My husband's all time favorite restaurant.
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We have eaten there five or six times this year( we get a lot of company!) and have had excellent food and service.
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My wife and I were there a few weeks ago. The setting was a beautiful as I had remembered. The food was great. The service, however, was very slow. It took over 30 minutes to get our order taken. The entire meal took over 2 hours. Since we weren't in a huge hurry it was okay... but I was very surprised by the extremely long absences of our waiter. I think he was also tending bar... This was not a weekend. We will go back again this summer but if the wait is as long again... that will be our last time.
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Great place
We go there once, maybe twice per week in the summer. Really enjoy the food. We are not fast eaters, a 2-3 hr meal is just fine => beats rushing home to do housework :)
We find service fine, an occasional inattentive service person, but a few sharp words usually keeps their attention :laugh: In the past years they had 'greeters', people that you would see rushing from one place to another with a determined look on their face, where in reality they were just checking up on the tables, striking up loud conversations. This year, I have only seen one of these types, maybe they are adding waiters and subtracting greeters, a good idea IMHO. I don't go there to talk to them, if I wanted someone interesting to talk to, I would select and bring them along. The owner, Denise, stops by once or twice to check on us. An overall pleasant experience. A little on the expensive side, but I think you get what you pay for here. I only wish they had more interesting selections for desert, on the other hand, I am usually too full anyway... |
At this time of year the seasonal wait staff at every restaurant is new and slow, plus attendance varies greatly night to night. Also keep in mind that the entree price at the Woodshed includes a full salad which most restaurants don't include. We've found the quality to be very consistent for our 20 years.
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The woodshed Restaurant is a great place to eat and a great place to work. I've done both, and I have nothing but good things to say about them.
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Funny!
I started this thread 4 years ago! Back when I was employed! So much has changed in my life since then, including trips to the Woodshed. I have gone every year since my first posting and have reservations for 10, next Friday night. We have had great experiences the last few years. We started with 2, then 3, then 7, now 10. Lets hope it is great again, it is my one expensive dinner I allow on vacay. I enjoy the woodshed so much. :liplick:
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yes, I started posting today, and I decided to type all my favorite restaurants into the search and write a comment on them. I didn't read all the comments above mine, but it probably is still as great as when I worked there (which was i think 3 years ago) The owner Kirk is a really nice person to work for, and everything is made from scratch. There isn't a single thing there that isn't. He takes pride in what he does, especially if you get the prime rib. The bread is made fresh daily. I hope your party of 10 has a good time. I want to go out to eat there soon, I just hurt my back really badly, and am staying at home now all the time. Hopefully soon though...
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It's OK ...IMO it's gone down hill since the new ownes took over. The service is still good -- but the quality of the food has declined.
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I agree with Dave. When I was there this spring, the service was good, but the food was mixed. The crab cakes were mostly filling, little crab, no crab taste. The Indian pudding was quite soupy, although it tasted like average Indian pudding.
The other meal served was good, not great. The atmosphere is excellent. I used to go there often, but have put it low on my list after it was sold, given our experiences. |
My daughter waitressed at the Woodshed 3 summers ago. It was after the restaurant changed hands. The new owners were the chef and manager for many years prior so very little changed. We've always been satisfied and have not seen any change over the last 22 years.
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