Wolfeboro Inn?

[RLW]

Originally Posted by secondcurve

Good post. I haven't been there this summer but I'd be curious to know if they have recovered.

I'm curious also. When does summer time start for you as this evening is the first day of spring for this ole geezer??????


Sorry I clicked the wrong post. I bow my head in shame......

[George Soderberg]

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George

[secondcurve]

Originally Posted by George Soderberg

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George

It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

[Irish mist]

Originally Posted by secondcurve

It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

Lol, you hit the nail on the head. Reading about these problems year after year at this inn is like watching the movie "Groundhog Day".

[Jonas Pilot]

Originally Posted by secondcurve

It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

That wasn't very polite.

[VitaBene]

Originally Posted by Jonas Pilot

That wasn't very polite.

No, it wasn't but George addressed every issue but the one that people have noted most- the service!

[tis]

It is true, it has been what people have been complaining about all along. Why can't they get it? It's the service.

[chipj29]

In George's defense, maybe they feel that if they change up the menu a bit, it will improve the service. Fewer items on the menu is much easier for the kitchen staff to handle, and it is also easier on the wait staff.

I am not saying that this will solve the problem, but it won't make it any worse, either.

[hazelnut]

I am so confused as to why this place can't get it right. All George has to do is walk across the street to "The Restaurant." I went in last weekend for the first time and the service was OUTSTANDING!!!! Like the kind of service that you remember. Our waitress was perfect, friendly, knowledgeable etc. So obviously there is talent in the area. "Garwoods" always has good service all the times I have been there.

[Jonas Pilot]

Do you think he's got the message yet? Reading some of these posts makes me feel like I'm reliving a prior marriage. Same'ol, same'ol, Nag, nag, nag. I wouldn't blame George if he purposely chose not to address it in his last post.

[NoBozo]

Maybe Georges hands are tied when it comes to firing bad help. Maybe it's a Union Shop. After all, it's a Big Corporation that owns/manages the Inn. Still just wondering. NB

[Barbara]

I think George's last sentence might be referencing the poor service we've all been complaining about. I agree that all he has to do is cross the street and obseerve the operation at the Restaurant. They have been outstanding since opening day. Whether winter or summer the management and waitstaff have it all together.

[Winnipesaukee Divers]

I think you'll find the answer to poor service in an earlier post. In that post, it stated it was company policy for the house to retain all tips and the servers get paid a flat salary. So, if that is true, where is the incentive for a person to strive to do better... it's becomes "just a job"!

My granddaughter works for a well known restaurant in Concord where this is the policy. She says, she gets paid a cash bonus along with her paycheck at the end of the week, which they claim to be deducting her withholdings and her share to the support staff, but it doesn't show up on her W2, nor does it add up . I told her she should keep track of it and turn her boss in to the IRS, but she won't because she’s not that kind of person and she needs her job and references. Meanwhile she says, since she and her fellow serves know the owner is screwing them; they could care less how they treat the patrons.

[Heaven]

I'm the first one to champion great food, but we need simple food cooked wonderfully, not fancy architectural food with ingredients one never heard of before (although I like those also : ). And what's up with that salad bar? It's a joke.
Start with making a handful of wonderful, well priced basics.

[Barbara]

Had dinner at the Wolfeboro Inn last night. This was at an event connected to a local organization who regulary has their dinner meetings at the inn. We all had the same meal, and the food was delicious. Everyone remarked on how great it was. The service was fine, and I hope this is a sign of things to come.

[RLW]

Originally Posted by Barbara

Had dinner at the Wolfeboro Inn last night. This was at an event connected to a local organization who regulary has their dinner meetings at the inn. We all had the same meal, and the food was delicious. Everyone remarked on how great it was. The service was fine, and I hope this is a sign of things to come.

I think that the part I highlighted could be a good reason for the delicious food and nice service that you and your group received.

[George Soderberg]

As an update to my earlier post, we are going with the release of Chef Hoke Wilsons new dinner menu. The debute is this Wednesday, April 20th. We will have simultaneously divided the menu into lunch and dinner. The Culinary team is excited and has been working on it for weeks.

More transitions and announcements to come soon. Thank you everyone.


George

[secondcurve]

Originally Posted by George Soderberg

As an update to my earlier post, we are going with the release of Chef Hoke Wilsons new dinner menu. The debute is this Wednesday, April 20th. We will have simultaneously divided the menu into lunch and dinner. The Culinary team is excited and has been working on it for weeks.

More transitions and announcements to come soon. Thank you everyone.


George

Sir George:

Are there any updates on the service issues?

[Irish mist]

Originally Posted by secondcurve

Sir George:

Are there any updates on the service issues?

I second that: what's up with the service issues ?

[SIKSUKR]

I find it amazing that GS continues to come to the forum and chime in on how things will be improved on the menu end and never mention the main issue that has been beaten to death on this forum. I believe the problem is self explanatory by ones own responses and lack of addressing them.

[hilltopper]

Originally Posted by George Soderberg

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George

Look at the end of this post by George. I am quite sure he is aware of people's opinions regarding service at the Inn. He says he agrees and is working to address the issues. He's obviously choosing to address service issues internally and not air how he is addressing them on this public forum.

[archstanton]

Gee - why would George ever respond to this forum again? He is now being slammed (in public) for handeling his business issues as a professional.

Just think how you would feel if your boss posted details of how a staffing issue was going to be addressed on a public forum? Would you be amazed? Insulted? Or would you just call your lawyer and sue him?

Seriously - if you feel that strong about it go to his place of business and discuss your concerns with him - in private.

[SIKSUKR]

First of all, I am the boss of 3 companies so I only speak from how I would handle this since it is already in discussion.
Why does he respond at all if he doesn't address the one giant elephant in the room? Maybe its me, I don't get it.
I totally understand correcting problems internally and not posting what specifics will be taken on a forum however, if this were my business being scrutinized and I was involved in a thread discussing that you can be sure I would let my customers know loud and clear I am addressing that concern and take your opinions very seriously, not post lengthy statements about everything but the issue at hand.Just how I see it. But then again, i don't own a restaurant so what do I know.

[tis]

But I agree with you SIK. I keep wondering why he keeps addressing the new chef and the food when that isn't the problem. It baffles me too. All he needs to say is we are working hard to improve the service.

[Rusty]

Originally Posted by tis

But I agree with you SIK. I keep wondering why he keeps addressing the new chef and the food when that isn't the problem. It baffles me too. All he needs to say is we are working hard to improve the service.

At the end of his post he does say that he is working hard to address our concerns.

This is what he said:

"All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support."

[jmen24]

I also agree with SIK and Tis, but he may be protecting himself from a big backlash. Service at a restaurant is very subjective and not everyone at the same table will have the same experience. Like having five people read a news article, no two will offer the same explanation.

Basically if he posts that the service is fixed, someone will have a bad experience and the piling on would continue.

I do feel that a mention of attention would go along way in slowing the negative vibes down.

Then again maybe I am giving to much credit and they are hoping that you will be wowed into silence about the service because they feel the new menu is that good.

[secondcurve]

Originally Posted by archstanton

Gee - why would George ever respond to this forum again? He is now being slammed (in public) for handeling his business issues as a professional.

Just think how you would feel if your boss posted details of how a staffing issue was going to be addressed on a public forum? Would you be amazed? Insulted? Or would you just call your lawyer and sue him?

Seriously - if you feel that strong about it go to his place of business and discuss your concerns with him - in private.

A simple comment along the lines of "we have reviewed the service and staffing issues and have made the appropriate changes to improve our guests' dining experience for the 2011 summer season. Please come and give us a try. You won't be disappointed with the food or the service"!! would have been nice. If I were in charge I would have made such a comment or not responded at all. Failing to address the glaring flaw at this restaurant while continually speaking to the food is a major mistake in my opinion.

[CateP]

I can't help but think of the current Dominoes Pizza campaign where they are asking for customer feedback about their new chicken on their boxes. They seem to be a company that is not afraid to admit mistakes and be transparent about how they are making things better. This may be a winning approach to building a solid customer base. Too soon to tell, but I can appreciate what they are trying to do.

[Mirror Lake's BB]

Well, the upcoming summer season is right around the corner and, simply put, the proof is in the pudding for the Inn. We, like others, don't really care about changes made to the menu. The menu was fine before the Inn sale/renovation and the menu was fine (although different) after the sale. We do however, prefer the old menu (chicken parm, ribs, fish and chips/fries, etc.). The food and service was consistent back then.

As our heading states, our last three experiences have been "less favorable". Nothing drastic but, well, we have other choices as to where to go for dinner. During our upcoming summer trips to the lakes region, we won't be considering the Inn for dining unless we do see consistent favorable reviews on this thread or elsewhere in the forum. It isn't a big deal to us since we have found suitable dining substitutes in the area, as there are plenty. We are like many of you, we don't need the Inn to survive and prosper. But it is a shame where it was and where it now is.

If we do consider to go there, I will first rendezvous the salad bar. This will give me a good indication as to whether management has tightened things up; no more half portion of soup left, no empty bowls for beets, cottage cheese, etc., no more only crumbs of bread remaining). This "indicator" will tell us whether to actually sit down and dine. This is kind of like looking at a basic cookbook and figuring out whether to buy it. Check some tried and true recipes: clam chowder, meatballs, pie crust. I know what makes them good. This is a good indicator to me.

Whether they know it or not, the Inn has dug a very, very deep hole for themselves. There are many out there that don't check out the forum and may never know of any improvements made. They simply "stopped going there".

That is our two cents. Whether or not George changes the menu, the look of the menu, the staff, or claims things have changed doesn't matter to us. Who ever does go there, please share your experience. We will not consider going there a fourth time unless we know things have actually changed.

[Barbara]

I had lunch at the Wolfeboro Inn two weeks ago on a Saturday. The place was less than half full. We were greeted immediately by a young friendly hostess and seated. Our waitress arrived within minutes to take our drink order and when she returned with drinks we were ready to order. Our lunch arrived in a reasonably quick time. We were checked on twice during our meal and our check was brought quickly after we asked for it. The waitress was friendly and efficient. This was the best service I've had at the Inn in years!! the menu was the same as it has been, but looking forward to the unveiling of the new one which is today.

I've heard so many positive reviews from this forum and on Trip Advisor that we're heading over to Laconia tonight to try Grill 27, a tapas restaurant. Mise En Place had a "Tapas and Tinis" week this winter and it was wonderful. Hoping tonight's experience measures up to that.

[Grady223]

Originally Posted by Barbara

I had lunch at the Wolfeboro Inn two weeks ago on a Saturday. The place was less than half full. We were greeted immediately by a young friendly hostess and seated. Our waitress arrived within minutes to take our drink order and when she returned with drinks we were ready to order. Our lunch arrived in a reasonably quick time. We were checked on twice during our meal and our check was brought quickly after we asked for it. The waitress was friendly and efficient. This was the best service I've had at the Inn in years!! the menu was the same as it has been, but looking forward to the unveiling of the new one which is today.

I've heard so many positive reviews from this forum and on Trip Advisor that we're heading over to Laconia tonight to try Grill 27, a tapas restaurant. Mise En Place had a "Tapas and Tinis" week this winter and it was wonderful. Hoping tonight's experience measures up to that.

Excellent news on the service - lets hope it holds up.

[Pineedles]

Originally Posted by CateP

I can't help but think of the current Dominoes Pizza campaign where they are asking for customer feedback about their new chicken on their boxes. They seem to be a company that is not afraid to admit mistakes and be transparent about how they are making things better. This may be a winning approach to building a solid customer base. Too soon to tell, but I can appreciate what they are trying to do.

I've been kind of tempted to try them again because of the ad campaign. I make my own usually, but it is so convenient to pick up the phone.