Lyons Den

[ishoot308]

Posted at the request of Lauren Lyons...

Due to staffing issues, The Lyons Den will be closed on Mondays until further notice.

Dan

[StardogChampion]

Sawyer's posted about a similar problem. Sounds like Sandy Point can't find seasonal workers either.

[tis]

It is very hard to get help. So why are 94 million people out of the workforce? Almost a third of the people in the US? Do they just not want to do these jobs?

[NoBozo]

Originally Posted by tis

It is very hard to get help. So why are 94 million people out of the workforce? Almost a third of the people in the US? Do they just not want to do these jobs?

Your question is quite valid. 94 million people able to work...and NOT working NB

[TiltonBB]

Originally Posted by tis

It is very hard to get help. So why are 94 million people out of the workforce? Almost a third of the people in the US? Do they just not want to do these jobs?

Some people do not want to do ANY jobs. Look at the statistics for people who find work just as their unemployment is running out. As Howie Carr says: The safety net has become a hammock.

[Woody38]

I don't know if that statistic is correct or not. Remember there are disabled persons who do not appear to be disabled to many of us because they do not use a wheelchair, limp or have other outward showing disabilities. Someone could have a cardiac condition, e.g., AFIB with swollen painful legs or diabetes mellitus with all the problems that disease can cause. There are many others also. I am extremely grateful I don't have any of these problems.

I am a retired workaholic and continuing aquaholic

[thebix]

The 94 million unemployed is basically 'fake news', as it includes mostly people that are not expected to be in the real workforce, such as students, retirees, and stay at home parents taking care of children.

As checked by Politfact
http://www.politifact.com/truth-o-me...ress-congress/
"Losing labor
Trump said that 94 million Americans are out of the labor force. That number is gleaned from the Bureau of Labor Statistics, but it's misleading.

The 94 million figure includes any American age 16 and over who isn’t institutionalized and who isn’t either working or actively looking for work. In other words, the figure includes a lot of people who wouldn’t be expected to be working, or who are engaged in other worthy pursuits.

For instance, the figure includes retirees, high school students over 16, undergraduate and graduate students, stay-at-home parents, disabled people, adults who are engaged in full-time education or training, and even trust-fund kids and those wealthy enough to be living off investments. Put it all together and this is not a trivial group of people.

We have previously estimated that only about a quarter of the approximately 90 million people officially listed as being out of the labor force are either out of work, looking for a job, or eager to get back in the job hunt if labor-market conditions were to improve. The other three-quarters have a good reason for being out of the labor force, which means that Trump’s figure is misleadingly high."

[jeffk]

Originally Posted by thebix

The 94 million unemployed is basically 'fake news', as it includes mostly people that are not expected to be in the real workforce, such as students, retirees, and stay at home parents taking care of children.

As checked by Politfact
http://www.politifact.com/truth-o-me...ress-congress/
"Losing labor
Trump said that 94 million Americans are out of the labor force. That number is gleaned from the Bureau of Labor Statistics, but it's misleading.

The 94 million figure includes any American age 16 and over who isn’t institutionalized and who isn’t either working or actively looking for work. In other words, the figure includes a lot of people who wouldn’t be expected to be working, or who are engaged in other worthy pursuits.

For instance, the figure includes retirees, high school students over 16, undergraduate and graduate students, stay-at-home parents, disabled people, adults who are engaged in full-time education or training, and even trust-fund kids and those wealthy enough to be living off investments. Put it all together and this is not a trivial group of people.

We have previously estimated that only about a quarter of the approximately 90 million people officially listed as being out of the labor force are either out of work, looking for a job, or eager to get back in the job hunt if labor-market conditions were to improve. The other three-quarters have a good reason for being out of the labor force, which means that Trump’s figure is misleadingly high."

Agreed that 94 million is not right. Here's a better estimate, IMO.
The population is 325 million and Labor Participation Rate is around 63%, 205 million working. The LPR previous to 2008 was around 66% which would have had 215 million working. About 10 million less people are engaged in the workforce than would have been.

The Participation Rate cuts across all segments of the population and incorporates all conditions, like able to work but not for a good reason. Those conditions, while varied, are not usually subject to rapid changes. For example, the number of college students not working for good reason is unlikely to surge enormously over the time period.

The loss in labor participation is likely due to poor/tight economic conditions.

As an aside, also consider that 10,000,000 * $40,000 average salary = $400,000,000,000,000 ($400 billion) in forsaken income. Since salary is only a part of actual economic earnings (the company makes more on your labor than they pay you) and earnings spin off other economic activity (if you work you can afford to buy more thereby paying other people) the economic value lost could easily exceed $1 trillion.

NH population is (1.33 million/325 million US) x 10,000,000 = about 41,000 potential NH workers NOT working.

Now what the NH restaurant proportion and specifically the Lyon's Den allotment of the 41,000 people might be is anyone's guess.

[thinkxingu]

Originally Posted by jeffk

Agreed that 94 million is not right. Here's a better estimate, IMO.
The population is 325 million and Labor Participation Rate is around 63%, 205 million working. The LPR previous to 2008 was around 66% which would have had 215 million working. About 10 million less people are engaged in the workforce than would have been.

The Participation Rate cuts across all segments of the population and incorporates all conditions, like able to work but not for a good reason. Those conditions, while varied, are not usually subject to rapid changes. For example, the number of college students not working for good reason is unlikely to surge enormously over the time period.

The loss in labor participation is likely due to poor/tight economic conditions.

As an aside, also consider that 10,000,000 * $40,000 average salary = $400,000,000,000,000 ($400 billion) in forsaken income. Since salary is only a part of actual economic earnings (the company makes more on your labor than they pay you) and earnings spin off other economic activity (if you work you can afford to buy more thereby paying other people) the economic value lost could easily exceed $1 trillion.

NH population is (1.33 million/325 million US) x 10,000,000 = about 41,000 potential NH workers NOT working.

Now what the NH restaurant proportion and specifically the Lyon's Den allotment of the 41,000 people might be is anyone's guess.

Does your decrease in LPR include the large population of baby boomers that have moved to retirement? I gotta think the size of that generation leaving the workforce would easily affect percentages over a decade?

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[jeffk]

Originally Posted by thinkxingu

Does your decrease in LPR include the large population of baby boomers that have moved to retirement? I gotta think the size of that generation leaving the workforce would easily affect percentages over a decade?

Sent from my XT1528 using Tapatalk

At the serious risk of hijacking this thread, it's not that simple.

A baby boom is an increase in birth RATE. From Wikipedia, 1945 - 1961, 65 million born, about 4 million per year.

While the birth RATE is lower now, the population base is higher. In 2015 (latest full data I found) about 4 million were born. For a rough reckoning, the replacement numbers entering the labor force are about equal to retirees, even for the boomer crowd.

Of course it is far more complex. WHEN do baby boomers retire, age 53 (I did), 60? 75? WHEN exactly do current workers enter the workforce, age 18 (high school)?, 22 (4 yr college)?, 26 (masters)?, 30+ (PhD)?, 40 (when mommy kicks them out of the basement)?

However, average yearly discrepancies are more likely to be in terms of maybe 100,000 or so in pure body count, not millions. Further, as population grows, unless there is a dearth in the birth rate, the number of new births will continue to increase and balance out retirees. It's actually a bit of a Ponzi scheme as long as reasonable amounts of kids are born. I saw one projection for the end of the baby boom retirees around 2030 to have a 4.2 million births in a population of 359 million. The numbers only increase from there.

Replacements are on the way, get your orders in now.

[Eric Weiss]

Restaurants have been suffering labor shortages for quite some time and it has been increasingly worse over the last 3 years. Perhaps 1 solution would be for the government to stop paying out such a high rate of benefits. Why take a 25K job working a 40hr week when the government is paying 30k to sit on one's backside?

[BroadHopper]

http://www.wmur.com/article/hampton-...talled/9964649

Even local resorts such as Naswa, Steele Hill, Wolfeboro Inn etc. have relied on the visa program to fulfill staffing needs.

I was told Trump is reviewing the high tech visa program as high tech firms are feeling the pinch!

[Billy Bob]

I find that when I have problems hiring and getting people to apply increasing the salary cures the issue .
The places paying the most money wii get the best people and be open for the season .
All these other excuses are interesting but won't get the shop open

[Mr. V]

Question: do the high schools in the lakes region offer vocational prep courses which would prepare graduates to enter the hopitality industry, which is the life's blood of the lakes region?

I'm thinking of courses such as learning to be a chef / chef's helper or waiter, for example.

We have them out here and they are very popular and productive.

[GBGX2]

Originally Posted by Mr. V

Question: do the high schools in the lakes region offer vocational prep courses which would prepare graduates to enter the hopitality industry, which is the life's blood of the lakes region?

I'm thinking of courses such as learning to be a chef / chef's helper or waiter, for example.

We have them out here and they are very popular and productive.

They do..... here is a list:

https://www.education.nh.gov/career/...ospitality.htm

[baygo]

Originally Posted by Mr. V

Question: do the high schools in the lakes region offer vocational prep courses which would prepare graduates to enter the hopitality industry, which is the life's blood of the lakes region?

I'm thinking of courses such as learning to be a chef / chef's helper or waiter, for example.

We have them out here and they are very popular and productive.

My early knowledge in this field is the result of such a program and I once thought it was a viable recruiting ground. Now I'm finding that many who come through that channel are racing away from the industry once they get on the job and become enlightened to some job associated realities. They have to work when their friends are playing and none of the fun things to do are scheduled on their day off. They are also finding it difficult to be resilient to the comments made by "that customer" on the internet. I recently had a young lady who was doing a great job, then "that customer" with out a reservation, trashed her on social median for not being able to seat them. She came to me crying and said this was the wrong business for her.

I'm fully staffed (knock on wood) but know many others who are considering modifying their schedules or closing portions of their dining room to deal with this problem.

This problem will have an bigger impact on new ventures as the experienced job seaker tends to feel more comfortable with an established restaurant.

[Mr. V]

Hire Hispanics.

They work hard, very hard.

Much of the restaurants out here have Hispanic chefs; the local teriyaki place we go to does, and that is typical.

Now, I realize that the lakes region isn't exactly overrun with folks from south of the border, but with some thought, effort and investment that could change.

[baygo]

Originally Posted by Billy Bob

I find that when I have problems hiring and getting people to apply increasing the salary cures the issue .
The places paying the most money wii get the best people and be open for the season .
All these other excuses are interesting but won't get the shop open

I issued 2 W2 forms of $62k last year. During the time that those two employees were hired, I had a number of other applicants who for one reason or another didn't last a week. Two of the most memorable reasons : A female applicant in her late 20s came to me after two days and said that she could not work any longer because if she continued to earn this kind of money she would lose her supplemented daycare. The other was a very hard-working 19-year-old male who came to me after his first paycheck and told me that his parents asked him to quit because his significant added income jeopardized their section 8 housing.

[Resident 2B]

Originally Posted by baygo

I issued 2 W2 forms of $62k last year. During the time that those two employees were hired, I had a number of other applicants who for one reason or another didn't last a week. Two of the most memorable reasons : A female applicant in her late 20s came to me after two days and said that she could not work any longer because if she continued to earn this kind of money she would lose her supplemented daycare. The other was a very hard-working 19-year-old male who came to me after his first paycheck and told me that his parents asked him to quit because his significant added income jeopardized their section 8 housing.

I completely believe you. However, this is one of the reasons why our taxes are so high. People do not want to earn money and risk their government hand-out. The government is very good at giving away our money to people that have another path.

I have no problem with people that really need the money.

R2B

[gillygirl]

Originally Posted by Resident 2B

I completely believe you. However, this is one of the reasons why our taxes are so high. People do not want to earn money and risk their government hand-out. The government is very good at giving away our money to people that have another path.

I have no problem with people that really need the money.

R2B

The system needs to make it illogical to give up a job because it would end up costing you more. I was on unemployment for a couple of weeks before taking a job in retail. I made more on unemployment, and regreted not waiting a little longer before pulling the trigger on a job.

[jeffk]

Originally Posted by gillygirl

The system needs to make it illogical to give up a job because it would end up costing you more. I was on unemployment for a couple of weeks before taking a job in retail. I made more on unemployment, and regreted not waiting a little longer before pulling the trigger on a job.

I agree. I think some sort of limited transitional support should be considered. Many jobs offer a raise after 6 months of good work. Government assistance could make up the difference between a full time job and what they were getting from the government for up to a year (?) or whenever their earnings match their previous government support.

On the other hand, previous policy experience is that when support is terminated, most people manage to find work and in the end are better off. Assistance should be temporary, not a way of life and excuse not to work. Sadly compassionate support of those without a job can prevent them from getting the job experiences and work skills they need (showing up on time, proper grooming, good attitude, etc).

[ishoot308]

Originally Posted by Billy Bob

I find that when I have problems hiring and getting people to apply increasing the salary cures the issue .
The places paying the most money wii get the best people and be open for the season .
All these other excuses are interesting but won't get the shop open

My business is a "drug free workplace". We are required to do pre-employment drug screening. 8 out of 10 applicants fail this test. Most applicants are under the age of 30 years.... another interesting excuse?....

Dan

[bumble71]

It is unfortunately as simple as what Green's Basin Girl stated... The youth of the lakes region and most other rural towns, want to get out and experience the "world". So to say.


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[Phantom]

WOW --
Did this thread get derailed !!

.

[gillygirl]

Originally Posted by Phantom

WOW --
Did this thread get derailed !!

.

Really. Any reviews of the food this season?

[Descant]

Tops. As always.

[KPW]

Always a good experience.

[Water Camper]

Introduced a friend to the Lyons Den by boat yesterday for lunch. Very good experience. Ate in the bar and Pam was very pleasant and entertaining. We both thought the food and drink was exceptional, and fairly priced. I think he'll be back, I know I will.

Hope this helps,
Bill

[ishoot308]

We go there quite often and always have great food and great service!

Dan

[Slickcraft]

Originally Posted by Water Camper

Introduced a friend to the Lyons Den by boat yesterday for lunch. Very good experience. Ate in the bar and Pam was very pleasant and entertaining. We both thought the food and drink was exceptional, and fairly priced. I think he'll be back, I know I will.

Hope this helps,
Bill

We often have lunch there at the bar and then ride over to Welch. Always good choices, my favorite is the lunch baked stuffed haddock. A super good deal at $8.99.
http://www.lyonsdenrestaurant.com/lunchmenu.htm

[Woody38]

We were out this afternoon and decided to eat out. Wanting a place that we had not been to last week we thought Lyons Den. No reservation mind you.
We had a nice table and were told we had an hour and 45 minutes. Obviously plenty of time for dinner. We have been there for lunch previously and yes the baked stuffed haddock is super. Last night I had the roasted duck which turned out to be an excellent choice as well as the baked stuffed shrimp my wife had. I had a good banter with our server as she has a great sense of humor. All the staff are courteous and knowledgeable. Lyons Den is now on our go to list. It is nice to visit a restaurant which takes pride in their service and in serving super food at a reasonable price. The duck is the best I have had in years.

I am a retired workaholic and continuing aquaholic.

[Outdoorsman]

Originally Posted by Woody38

We were out this afternoon and decided to eat out. Wanting a place that we had not been to last week we thought Lyons Den. No reservation mind you.
We had a nice table and were told we had an hour and 45 minutes.

Since when does a restaurant dictate the amount if time you have at a table? (RE: the Canoe thread too)?

[Reilly]

Originally Posted by Outdoorsman

Since when does a restaurant dictate the amount if time you have at a table? (RE: the Canoe thread too)?

Obviously they had a reservation in that amount of time, would u want someone else at your table when you arrived for dinner with a reservation ????

[tis]

We were talking to some friends today and they were dining at Lyon's Den and were also told they had to leave because they had another reservation for the table. This was after a wait for drinks and then a wait for dessert.

[BrownstoneNorth]

Originally Posted by Woody38

"We were out this afternoon and decided to eat out. Wanting a place that we had not been to last week we thought Lyons Den. No reservation mind you.
We had a nice table and were told we had an hour and 45 minutes."

Originally Posted by Outdoorsman

Since when does a restaurant dictate the amount if time you have at a table? (RE: the Canoe thread too)?

If you're a walk-in and the only tables available have parties with reservations arriving later it's perfectly reasonable for the restaurant to warn you that you'll only have however much time; it would be unfair either to you or the party with the reservation to do otherwise. We go to Lyon's Den only with reservations and appreciate that our table has always been ready.

Once when we called to make a reservation Lauren (owner) suggested that we come a half hour earlier because a large party would be arriving at the same same time we had requested, which would slow down our service -- we were glad she told us, took her advice, and got in our orders in advance of the large party.

[Woody38]

We were not told we had a certain amount of time in which we had to eat. It was that there was a reservation for the table and we would not have to eat quickly. Extremely nice as they could easily have said there was nothing available. We knew going in there could be a problem but were treated as a treasured guest. Always enjoy the Lyons Den.
The chef is fantastic as the duck was the best I've ever had. Kudos. Baked stuffed shrimp terrific.

I am a retired workaholic and continuing aquaholic.

[JanN]

First time I ever heard restaurants telling customers they had to finish in a certain time. Not sure I would frequent restaurants with this policy. A disturbing policy if this is a new trend.

[Barney Bear]

Made reservations today for dinner later this week. No restrictions. Very pleasant lady took the reservation request. Even said that we will have a table with a nice view of the lake. 🐻

[baygo]

Originally Posted by JanN

First time I ever heard restaurants telling customers they had to finish in a certain time. Not sure I would frequent restaurants with this policy. A disturbing policy if this is a new trend.

How about this scenario; A restaurant gets a call on Wednesday for a table at 7 o'clock Saturday night. The restaurant pencils in the reservation. A customer without a reservation shows up as a walk-in at 6:15 on Saturday night. The only empty table in the house is the one being held for the people who reserved it at 7 PM. What would you suggest a restaurant and do?

[tis]

Baygo, that is a little different. If I couldn't be there on time, I would expect to be pushed a little. But if I had reservations and was on time, I would not want to be rushed through my meal. It seems to me that the amount of time most people spend in a restaurant depends on how quickly they are served. If they are done eating and just sitting there for a long time while people are waiting, that is a different story.

[SAMIAM]

Wow....that is a tough call. Either way, someone is going to be unhappy.
To make matters worse....if you turn down the walk-in customer, the reservation will probably show up half an hour late.
Not easy being a restaurant owner.

[TiltonBB]

Originally Posted by SAMIAM

Wow....that is a tough call. Either way, someone is going to be unhappy.
To make matters worse....if you turn down the walk-in customer, the reservation will probably show up half an hour late.
Not easy being a restaurant owner.

In any business serving the public you will never keep 100% of your customers happy. But social media has made it easy to "out" any place that a customer has a problem with. Even if the customer is wrong, it is difficult for the owner or manager to engage in a public fight with a disgruntled patron.

According to CNBC: 60% of new restaurants fail within their first year. 80% fail within the first five years.

Yes, it is a difficult business, but some local places still manage to do it very well. You know who you are!

[thinkxingu]

Originally Posted by tis

Baygo, that is a little different. If I couldn't be there on time, I would expect to be pushed a little. But if I had reservations and was on time, I would not want to be rushed through my meal. It seems to me that the amount of time most people spend in a restaurant depends on how quickly they are served. If they are done eating and just sitting there for a long time while people are waiting, that is a different story.

tis, nobody with reservations has been told they have to move quickly--here nor (as best I saw) on the Canoe thread. The only people being asked to eat in a time span are those without reservations coming in to a restaurant where the only open tables are those that have upcoming reservations.

I don't get the big fuss here--as we all know, most (if not all) restaurants in the Lakes Region need to make as much money as possible during the season in order to make it through the winter. I, as mentioned in the Canoe thread, am glad restaurants decide to give patrons the option to eat in that time frame rather than turn them away completely.

PS As above, the Canoe, and Bob Shed threads show, even though it should be a win-win, it's really a lose-lose.

Sent from my XT1528 using Tapatalk

[tis]

tis, nobody with reservations has been told they have to move quickly--here nor (as best I saw) on the Canoe thread. The only people being asked to eat in a time span are those without reservations coming in to a restaurant where the only open tables are those that have upcoming reservations.

I don't get the big fuss here--as we all know, most (if not all) restaurants in the Lakes Region need to make as much money as possible during the season in or


Think,

My friends DID have reservations at Lyon's Den and were told they had to move quickly because somebody else was coming in after them, also with reservations.

[hd333]

Originally Posted by baygo

How about this scenario; A restaurant gets a call on Wednesday for a table at 7 o'clock Saturday night. The restaurant pencils in the reservation. A customer without a reservation shows up as a walk-in at 6:15 on Saturday night. The only empty table in the house is the one being held for the people who reserved it at 7 PM. What would you suggest a restaurant and do?

Very easy.

Host/Hostess is honest with the customer.

Tell them the open table has a party coming in at 7:00 and if they would like the table they need to be out by 7 and that you will do everything in your power to expedite their food coming out. Let the customer decide if they simply want to eat or if they wanted to be there for a while.

Don't say you can have the table but you have to eat fast, give them some background.


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[FlyingScot]

Originally Posted by hd333

Very easy.

Host/Hostess is honest with the customer.

Tell them the open table has a party coming in at 7:00 and if they would like the table they need to be out by 7 and that you will do everything in your power to expedite their food coming out. Let the customer decide if they simply want to eat or if they wanted to be there for a while.

Don't say you can have the table but you have to eat fast, give them some background.


Sent from my iPhone using Tapatalk

I agree it's easy if the host is honest and smiles. But I think 45 mins is too tight, so I'd tell the 6pm arrivals that I'm sorry but that table is reserved, and I'd give them a business card with a phone number so that next time they can call.

This situation is very different than the complaints above

[Biggd]

I'm sure we all have restaurant horror stories. My wife and I always loved Frattello's but we walked in there one night and was told there was and 1 1/2 hour wait. No problem, we put our name in and went for a nice walk down by the lake as it was a nice night. 1 1/2 hours later they sat us, the waiter came over and told us that the kitchen was extremely backed up and we probably wouldn't see our meal for over an hour. If we had been told that in the first place we never would have waited. Now it's 830 pm and we are not going to see our meal until 930 pm at the earliest? Not acceptable behavior!
We left and went to Patrick's and have never been back. That was 2 years ago. They may not need my business but I also don't need their food.

[Doobs41378]

Originally Posted by PeterG

I agree it's easy if the host is honest and smiles. But I think 45 mins is too tight, so I'd tell the 6pm arrivals that I'm sorry but that table is reserved, and I'd give them a business card with a phone number so that next time they can call.

This situation is very different than the complaints above

But if others did not think 45 minutes was too tight ( if the kitchen worked with them ) then why not let the customer decide? I am sure the owner and wait staff would appreciate the business if the customer was ok with it.

[Mr. V]

Originally Posted by Woody38

. The duck is the best I have had in years.

I wonder how their duck compares to that once served proudly at the now defunct Hickory Stick?

[Slickcraft]

Originally Posted by Mr. V

I wonder how their duck compares to that once served proudly at the now defunct Hickory Stick?

I used to enjoy Hickory Stick duck once a summer. Now I enjoy duck once a summer at the Lyon's Den. A long time gap in between but I find duck at the Den equally good.

[phoenix]

went with a group in August in lieu of our normal trip to Sandy and we all enjoyed our meals. Will go again next year

[nerual721]

Phantom, I appreciate your kind words and we do try to let our reputation speak for itself. However, there are a couple of issues to weigh in on here.

First, reservations or no reservations..... what a slippery slope that is. We recently received an email from someone who had a dinner reservation and though it was their first time the couple they were with have been here on numerous occasions.

I will not copy the customer's email here, but only my response.

Thank you for your email and thank you for coming to the Lyons' Den. I am glad to hear that you enjoyed your food and your server. We have been operating for 11 1/2 years now and as I'm sure you noticed we are quite small. We seat only about 44 patrons at a time. Part of our success and reasonable pricing is attributable to our ability to utilize a table more than once in an evening. We have been taking reservations for 10 years and most tables of 2 to 4 people average 1 hour and 25 minutes from beginning to end. I checked your ticket and found that you were here a bit over 2 hours. I am sorry that you felt rushed. Should you decided to give us another try then I would ask that when you make the reservation you request a 2 1/2 to 3 hour table. We will do our best to accommodate you but may not be able to take a 2 1/2 hour reservation on a busy night. We do have other regular customers who make this request as they are aware of our size limitations.

I did also want you to know that when your server made me aware of the timing issue with your table I did make every effort to relocate the party of 6 that was waiting for your table but was not able to reconfigure any group of tables successfully to avoid rushing you. Again, my apologies.

I am not sure if there is a better way to have handled that situation but we seriously make every effort not to "rush" people with reservations. Accordingly, due to our size when people make reservations and we have another reservation before or after theirs we try to let them know that going in, so there is an expectation of any time limit or possible wait that there might be.

As for miscellaneous food complaints, especially portion size and pricing. I keep myself very well informed about pricing in the surrounding area restaurants and we are definitely on the low end of the scale price wise for the quality and portion sizes of our food. And, given the opportunity to "fix" a problem with price/portion we are very receptive to making adjustments. That being said I cannot fix a problem that I do not know exists. If someone leaves The Den unhappy and they have not brought it to the attention of their server or me directly then I am at a loss as to how to fix it. To hear about a complaint by reading it in The Forum or on one of the other social media review venues for the first time is irksome. We do our very best to make sure everyone has the best dining experience possible and on that point I will happily stand on our reputation and end my diatribe.

Lauren

[Phantom]

Originally Posted by nerual721

Phantom, I appreciate your kind words and we do try to let our reputation speak for itself.

Sorry have been traveling internationally ..........

Kind words perhaps, but also just stating the obvious as can be seen & verified in the posts that followed !

My view -- you can't please 100% of the people, 100% of the time (don't exhaust yourself trying), those very few who do not like the Den for whatever reason simply make it easier for me to get a Reservation!


.

[Tmm1974]

Went to Lyons den recently for dinner. I found the food to be good quality but the portions were pathetic. The "jumbo" shrimp cocktail should be taken off the menu. Very disappointing and we won't be back.

[Barney Bear]

Went to the the Lyons Den recently for dinner. We found the food to be delicious and the portions were sufficient. Very satisfying and we will be back. 🐻

[joey2665]

Like every restaurant some people like it some don't. Seems Lyons Den and Canoe are the two people like to go back and forth on.

As I stated before I felt Lyons Den was ok my first few times and I agree the portions, especially seafood can be a little on the light side, but after hearing all the raves about the duck I am certainly willing to give it another try.

[upthesaukee]

Well said, Lauren.

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[Reilly]

Very well said lauren ,your reputation is impeccable as is your staff ,l hope that l am eating & having cocktails at the Den for my years to come

[Descant]

Lauren,
You guys do a great job, and we thank you for it. Just to keep the +/- even however, I'd like to see that fabulous lobster pie on the specials list more often.

[ishoot308]

Lauren,

Please don't change anything....except Roland's beef stew as a regular lunch menu item!

Dan

[Woody38]

Lauren,

You and your establishment do a terrific job in a demanding business. As stated in thread #81 we could not be happier. Continue doing what you have done for the past 11 1/2 years. My only regret is that we did not frequent your establishment sooner but happy to have now become a guest.

Best to you and your staff.

I am a retired workaholic and continuing aquaholic.

[Slickcraft]

Lauren,

Thanks for the window table for our 40th. The duck was great as always. And please keep the lunch haddock on the menu.

Alan

[KDL]

Keep up the great work. We love the Den.

[GBGX2]

Lauren,

We think the world of your restaurant and recommend it regularly.

Your staff is great!

[Barney Bear]

On Sunday, we took our East Bear Island guests to the Lyons Den to share a wonderful dining experience with friends from Welch Island. As always, everything was great! 🐻

[smith point boater]

Lauren,

You and Roland just keep doing what you're doing - Its great!!

[Biggd]

We finally agree on something. We are making progress.

Sent from my SM-G920V using Winnipesaukee Forum mobile app

[joey2665]

Originally Posted by Biggd

We finally agree on something. We are making progress.

Sent from my SM-G920V using Winnipesaukee Forum mobile app

We have just proven that although you can disagree on an issue there are many others we can agree on. I think we just solved our country's problems