Pop's Clam Shell 2017

[WINNOCTURN]

Went down to Alton last Sunday 5-21. Got there around 5:30 all set for some Scollops and Clams. The Menu board had all these RED TAGS over some item. That was to indicate they were not available, they had RUN OUT of everything you could do to prepare a Scollop or a Clam with.

I settled for Chicken Fingers and my wife had some fried Haddock. We also got some Fries which after several minutes got SOGGY and some Onion Rings that the Batter seemed "CAKEY" plus not much taste to the onions.

We will most likely go back in a while when the "Staff" is up to the TASK of presenting what we all expect of POP's.

PS, I like SCOLLOPS not scAllops!

[GBGX2]

Running out of high cost items at the end of the day/weekend when you are not going to be open until the following weekend is, in my opinion, great restaurant management.

Some folks on here would read the owner the "Riot Act" for not having fresh seafood. We live in a seasonal area.... running a restaurant is hard enough.... give them a break.

[Outdoorsman]

Originally Posted by GBGX2

Running out of high cost items at the end of the day/weekend when you are not going to be open until the following weekend is, in my opinion, great restaurant management.

Some folks on here would read the owner the "Riot Act" for not having fresh seafood. We live in a seasonal area.... running a restaurant is hard enough.... give them a break.

One would think "MEMORIAL WEEKEND" would be the time to be well stocked/open for business and go above and beyond at all cost. Even if that means throwing out some fresh seafood. Especially at a restaurant that is known for selling the best of the best. This is the weekend that will make the first impression.

So yeah, running out of high (ticket) items at the start of the season, in my opinion, poor restaurant management.

To each their own... First impressions an all that...

[GBGX2]

Originally Posted by Outdoorsman

One would think "MEMORIAL WEEKEND" would be the time to be well stocked/open for business and go above and beyond at all cost. Even if that means throwing out some fresh seafood. Especially at a restaurant that is known for selling the best of the best. This is the weekend that will make the first impression.

So yeah, running out of high (ticket) items at the start of the season, in my opinion, poor restaurant management.

To each their own... First impressions an all that...

Please note the date.... it was LAST Sunday the 21st. This had nothing to do with Memorial Day Weekend, I am confident they are well stocked for this weekend and going forward.

Please read the entire post before responding... "First Impressions an all that" indeed.

[Outdoorsman]

Originally Posted by GBGX2

Please note the date.... it was LAST Sunday the 21st. This had nothing to do with Memorial Day Weekend, I am confident they are well stocked for this weekend and going forward.

Please read the entire post before responding... "First Impressions an all that" indeed.

My apologies. I read your post from THIS MORNING, which did not reference an earlier visit and you did not quote your bad visit was from an earlier pre-holiday visit

If you choose to trash a restaurant for poor service that is before the full season, PLEASE SPECIFY DATES. You did not.

[GBGX2]

Originally Posted by Outdoorsman

My apologies. I read your post from THIS MORNING, which did not reference an earlier visit and you did not quote your bad visit was from an earlier pre-holiday visit

If you choose to trash a restaurant for poor service that is before the full season, PLEASE SPECIFY DATES. You did not.

Outdoorsman.... your angst should be directed at Winnocturn, he was the poster who was complaining about last Sunday's experience. I have never had a bad experience at Pops.

I was in fact defending Pops.... once again, please read the entire thread and understand the context.

Bottom line is that Pops is great.... perhaps our paths will cross there !

[pops]

We order our seafood on Thursdays for a Friday delivery. As you know weather can change dramatically here in New England. Our business is very weather dependant. If it is at all rainy our business slows dramatically. The sun comes out we literally go from zero to wide open. I order carfully depending on what is forcasted. Throwing out clams is not an option at $130 a gallon. Dry scallops and frying clams can not be just picked up at the grocery store. We do our best not to run out but only being open three days a week in the spring makes that a tuff goal to make some times.
b.t.w.....can we change the title of this thread. We are open now.

[GBGX2]

Originally Posted by pops

We order our seafood on Thursdays for a Friday delivery. As you know weather can change dramatically here in New England. Our business is very weather dependant. If it is at all rainy our business slows dramatically. The sun comes out we literally go from zero to wide open. I order carfully depending on what is forcasted. Throwing out clams is not an option at $130 a gallon. Dry scallops and frying clams can not be just picked up at the grocery store. We do our best not to run out but only being open three days a week in the spring makes that a tuff goal to make some times.
b.t.w.....can we change the title of this thread. We are open now.

You said it better but still confirmed my point!

You clearly care about your customers.

I trust you will have a great a season! Thank You!