Wolfeboro Inn?

Winnipesaukee Divers · 03-22-2011, 10:41 AM

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 · 03-22-2011, 11:18 AM

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 · 03-23-2011, 11:49 AM

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 · 03-23-2011, 04:04 PM

Quote:

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 · 04-18-2011, 11:52 AM

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 · 04-18-2011, 05:56 PM

Quote:

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 · 04-18-2011, 11:07 PM

Quote:

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 · 04-19-2011, 07:22 AM

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.

03-22-2011, 10:41 AM	#1
Winnipesaukee Divers Senior Member Join Date: Apr 2004 Location: Exeter, NH or @ WCYC on weekends Posts: 250 Thanks: 7 Thanked 46 Times in 28 Posts	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. Last edited by Winnipesaukee Divers; 03-22-2011 at 11:53 AM.

04-18-2011, 11:52 AM	#5
George Soderberg Member Join Date: Jan 2011 Posts: 29 Thanks: 1 Thanked 91 Times in 17 Posts	New Dinner Menu 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

04-19-2011, 07:22 AM	#8
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	Is it me? 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. __________________ SIKSUKR Last edited by SIKSUKR; 04-19-2011 at 12:29 PM.

The Following User Says Thank You to Winnipesaukee Divers For This Useful Post:
hazelnut (03-22-2011)

03-22-2011, 11:18 AM	#2
Heaven Senior Member Join Date: Jul 2006 Posts: 523 Thanks: 128 Thanked 95 Times in 67 Posts	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.

03-23-2011, 11:49 AM	#3
Barbara Senior Member Join Date: Sep 2009 Posts: 251 Thanks: 48 Thanked 113 Times in 64 Posts	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.

The Following 3 Users Say Thank You to Barbara For This Useful Post:
GsChinadoll (03-23-2011), Rusty (03-23-2011), VitaBene (03-23-2011)

The Following 2 Users Say Thank You to George Soderberg For This Useful Post:
Grady223 (04-18-2011), Jonas Pilot (04-18-2011)