Sandy Point Disappointment

[upthesaukee]

First, Welcome to the Forum.

It seems that you have been going to Sandy Point for many years and have enjoyed the food. I happen to like the decor...kind of like nice old family cottages on the lake rather than 15-20 room homes, or larger. To each their own.

In my many years of dining out, I have always appreciated a waiter or waitress letting me know if there was one or more large parties in the restaurant. It tells me that if my table of 4's order goes into the kitchen after the 11 person table, my meal is going to take longer to come out. Kitchens are handling the orders on a first come, first serve basis. If your table of 4 order goes in after a table of 11 and a table of 9 or 10, you will have some extra time to spend in the dated surroundings.

Fear not...this is the Damon's last year running the Restaurant and if the Resort owners find someone to take over the Restaurant, they may agree on an update to the premises. Personally, I will miss the Damons, their food, and the decor.

Sorry you had a bad experience. I do hope you understand the other side of the coin. Hope the rest of your dining experiences are better for you.

[lovetheforum]

Originally Posted by upthesaukee

First, Welcome to the Forum.

It seems that you have been going to Sandy Point for many years and have enjoyed the food. I happen to like the decor...kind of like nice old family cottages on the lake rather than 15-20 room homes, or larger. To each their own.

In my many years of dining out, I have always appreciated a waiter or waitress letting me know if there was one or more large parties in the restaurant. It tells me that if my table of 4's order goes into the kitchen after the 11 person table, my meal is going to take longer to come out. Kitchens are handling the orders on a first come, first serve basis. If your table of 4 order goes in after a table of 11 and a table of 9 or 10, you will have some extra time to spend in the dated surroundings.

Fear not...this is the Damon's last year running the Restaurant and if the Resort owners find someone to take over the Restaurant, they may agree on an update to the premises. Personally, I will miss the Damons, their food, and the decor.

Sorry you had a bad experience. I do hope you understand the other side of the coin. Hope the rest of your dining experiences are better for you.

I agree. Her comment about the large party probably had less to do with the tip and more of a heads up that your meal would be taking a little longer to come out of the kitchen.

[Heaven]

Originally Posted by lovetheforum

I agree. Her comment about the large party probably had less to do with the tip and more of a heads up that your meal would be taking a little longer to come out of the kitchen.

So, does the staff give a heads up to a table who has sat down behind 2 or 3 other tables of 4?

[lovetheforum]

Originally Posted by Heaven

So, does the staff give a heads up to a table who has sat down behind 2 or 3 other tables of 4?

Are you suggusting that it takes the same amount of time to prepare 4 meals as it does to prepare 11 meals? It seems to me that you do not understand the workings of a restaurant or simply don't care.

I also agree that some members only consider posts from seasoned members and disregard the rest. This should be a place that all thoughts and post are welcomed.

[Heaven]

Originally Posted by lovetheforum

Are you suggusting that it takes the same amount of time to prepare 4 meals as it does to prepare 11 meals? It seems to me that you do not understand the workings of a restaurant or simply don't care..

Uhhhh. . . no. . . I am suggesting that if there are two or three tables of 4 seated at very nearly the same time, the effects on the kitchen would be about the same if there were one table of 11 seated. . . if a restaurant has to "warn" guests that there are orders in front of them, well, DUH.

[lovetheforum]

Originally Posted by Heaven

Uhhhh. . . no. . . I am suggesting that if there are two or three tables of 4 seated at very nearly the same time, the effects on the kitchen would be about the same if there were one table of 11 seated. . . if a restaurant has to "warn" guests that there are orders in front of them, well, DUH.

I was not suggusting the server was in the right nor do I feel that she should have warned her guests. I was just pointing out having been in the industry that there is a difference between one large tables and several small ones in regards on how the kitchen puts out the meals.

[phoenix]

we go every year with two other couples that we have known for 30 years. We all always order the king baked and all of us found it again to be great( except the price went up) . so yes the decor is old but quite frankly that is not why we go. So kind of like " same time next year" hopefully the new team will continue and we will continue to go

[Belmont Resident]

Originally Posted by upthesaukee

First, Welcome to the Forum.

It seems that you have been going to Sandy Point for many years and have enjoyed the food. I happen to like the decor...kind of like nice old family cottages on the lake rather than 15-20 room homes, or larger. To each their own.

In my many years of dining out, I have always appreciated a waiter or waitress letting me know if there was one or more large parties in the restaurant. It tells me that if my table of 4's order goes into the kitchen after the 11 person table, my meal is going to take longer to come out. Kitchens are handling the orders on a first come, first serve basis. If your table of 4 order goes in after a table of 11 and a table of 9 or 10, you will have some extra time to spend in the dated surroundings.

Fear not...this is the Damon's last year running the Restaurant and if the Resort owners find someone to take over the Restaurant, they may agree on an update to the premises. Personally, I will miss the Damons, their food, and the decor.

Sorry you had a bad experience. I do hope you understand the other side of the coin. Hope the rest of your dining experiences are better for you.

I agree with you, it is one thing to have a bad food experience or to be treated poorly by the waitstaff. To say one doesn't like how someone else chooses to decorate is well kind of self centered.
I could see if it was dirty an grimy with possible cockroach problems.
This is New England and there is nothing wrong with old style decor to give a place it's own charm.
I think to many of the new eating places have no appeal at all with uncomfortable metal chairs ugly laminated tables.
We have only been once and I will admit it is the prices and distance that keep us away but to each their own.
From what I understand it has alway been very popular with lines out the door, for that reason alone you would not expect to be sitting around chatting while others wait for a table. Sit-eat-be gone. That is the way it is with any restaurant that turns out in volume.

[winnifan]

Originally Posted by upthesaukee

First, Welcome to the Forum.

It seems that you have been going to Sandy Point for many years and have enjoyed the food. I happen to like the decor...kind of like nice old family cottages on the lake rather than 15-20 room homes, or larger. To each their own.

In my many years of dining out, I have always appreciated a waiter or waitress letting me know if there was one or more large parties in the restaurant. It tells me that if my table of 4's order goes into the kitchen after the 11 person table, my meal is going to take longer to come out. Kitchens are handling the orders on a first come, first serve basis. If your table of 4 order goes in after a table of 11 and a table of 9 or 10, you will have some extra time to spend in the dated surroundings.

Fear not...this is the Damon's last year running the Restaurant and if the Resort owners find someone to take over the Restaurant, they may agree on an update to the premises. Personally, I will miss the Damons, their food, and the decor.

Sorry you had a bad experience. I do hope you understand the other side of the coin. Hope the rest of your dining experiences are better for you.

I think my point was more in the attitude, in not so much that there was a large party in the establishment. I never minded the decor, although its dirty, so no matter what it looks like a clean cloth would be appreciated. I agree, there is a flip side to my story, and you seem to be someone that is in the "know" about being a waiter or waitress which always makes me a little leary of a response like that (although maybe you are just someone who has a liking to Sandy Point, which many people do, so no argument there), but really, her statement of "so I don't know what to tell you" then rushing our meals in and getting us out within 45 min was uncalled for. I made a reservation, so they were more than aware that my party of 4 would be there at the same time as that party of 11. Perhaps they should have taken more time to say to either me or the other party that we would need to change our times (which I would have had no problem doing). Its great food, just has never been a place to get great service. Sorry, my opinion, but its based on years of going there, and having waitress after waitress frustrated and looking overwhelmed. The food is all that keeps us going. So kudo's to their chef, and hopefully he stays when they retire, cause a little upkeep and maybe some new silverware along with this food could make this place and unbelievable find at the lake. Thanks for your input though, it did bring a different perspective, and yes, many people love the "old" look...

[upthesaukee]

Originally Posted by winnifan

I think my point was more in the attitude, in not so much that there was a large party in the establishment. I never minded the decor, although its dirty, so no matter what it looks like a clean cloth would be appreciated. I agree, there is a flip side to my story, and you seem to be someone that is in the "know" about being a waiter or waitress which always makes me a little leary of a response like that (although maybe you are just someone who has a liking to Sandy Point, which many people do, so no argument there), but really, her statement of "so I don't know what to tell you" then rushing our meals in and getting us out within 45 min was uncalled for. I made a reservation, so they were more than aware that my party of 4 would be there at the same time as that party of 11. Perhaps they should have taken more time to say to either me or the other party that we would need to change our times (which I would have had no problem doing). Its great food, just has never been a place to get great service. Sorry, my opinion, but its based on years of going there, and having waitress after waitress frustrated and looking overwhelmed. The food is all that keeps us going. So kudo's to their chef, and hopefully he stays when they retire, cause a little upkeep and maybe some new silverware along with this food could make this place and unbelievable find at the lake. Thanks for your input though, it did bring a different perspective, and yes, many people love the "old" look...

...so I didn't hear the conversation. Never worked in a restaurant, nor would I want to. Too many hassles. It is not the reservation that counts, though, it is when the order hits the kitchen. Perhaps her tone is one reason for the problem. Admittedly, S.P. is a fast paced restaurant, but have mostly had waitstaff that seemed to handle the pace. Lucky, I guess. Wally, the chef, and his wife Jean are retiring, so it will no be the same chef. Thanks for your comments.