Sandy Point Restaurant 2017

[SIKSUKR]

Wow,it amazes me how people cant realize how offensive they come off posting a response to a disatisfied customer.90 minutes is a long wait in any upscale restaurant.This is certainly not one.Customer service 101 on how not to treat the hand that feeds you.

[Acrossamerica]

Congratulations fellow posters, from day one you have tried to put this poor guy out of business and it would appear that you have succeeded. And then you wonder why the overall selection of restaurants in the Lakes Region ranges from Pop's run down clam shack to numerous meatloaf mollies and a ton of pizza, BBQ and fish taco offerings. To be true the owner may have bitten off more that he can handle but few anticipated the lack of willing young people to do restaurant work this summer. Nice that mon and pop can not only pay the freight for college but buy them a new car and then allow them to hang out all summer with nary a finger raised in labor.
How about calling a truce with this place and allowing the owner to salvage something from the rest of the season. Next year the place will be shuttered so no one will have to dream of a cruise down memory lane that try as people will can never be duplicated.

[ishoot308]

I have yet to see an owner or head chef of a restaurant be successful defending their practices on a forum such as this. The best owners of the best restaurants read these forums in silence and heed whatever advice they feel they can use....silence is golden...

Dan

[Skip]

Originally Posted by ishoot308

I have yet to see an owner or head chef of a restaurant be successful defending their practices on a forum such as this. The best owners of the best restaurants read these forums in silence and heed whatever advice they feel they can use....silence is golden...

Dan

My thoughts exactly Dan!

[TheTimeTraveler]

Originally Posted by Chef Tony

It seems that in this day and age some people would rather get their food fast then dine out. If i was going out for a $400 dinner I would be offended if the food came out in record time... It would mean they were precooking or cooking out of the freezer. If you want that kind of quick serve food then maybe my place is not the place for you. We make everything to order and Specials do run out. I am sure at restaurant GBGX2 they had infinite cash to allow for infinite spoilage so everyone could have everything all the time.

Chef Tony; I think all of us would like to see you succeed, however common sense should tell you that if your expenses exceed your income then your restaurant won't be around next year.

You can't charge extremely high prices and make your customers wait 90 minutes for a meal. The long wait is unacceptable at any price!

Listen to your customers and be more consumer friendly in your response to them. If customers are posting their dissatisfaction here then I can tell you "it ain't good" and won't fill your empty seats.




.

[SteveO123]

Originally Posted by ishoot308

I have yet to see an owner or head chef of a restaurant be successful defending their practices on a forum such as this. The best owners of the best restaurants read these forums in silence and heed whatever advice they feel they can use....silence is golden...



Dan

I couldn't agree more with you Dan. Live and learn.

[wifi]

I tend to think it is how you present your complaint, to how the other person reacts. Someone coming on the forum and announcing the meal served didn't meet their expectations and saying they will never go back is like spitting in the chief's face. Why not work with the establishment at the time of serving, and present suggestions on the forum. It's only human nature to defend oneself when under attack.

That said, I agree with Dan, in theory, that an establishment should not criticize customers, but some customers demand and expect +x and others demand and expect -x. Lord knows, it is hard to run a business in the Lakes Region, why not give the Chief a break, guide and engage, rather than slam and destroy.

[Joebon]

again, this is painful. Let the food speak for itself.


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[Mirror Lake's BB]

Has anyone been there recently? Recent reviews?

[Winnigirl]

Friends of ours went two weeks ago and had a terrible experience. Most of their party was served cold food after waiting an hour. They said there were only a couple of other diners in the restaurant at the time.


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[WJT2]

As the kids like to say "back in the day". I was very lucky to spend 20+ years around Alton Bay. Sandy Point, Pops, Mals & Sals, Dockside, pizza and a movie at Oak Birch. All were very good and served your appetite very well depending on the craving of the day. I remember Bricky , Siss was in the bar and all was well. At the time Bricky and his family ran everything at the Point. The restaurant was great and a nice amendment to people staying there, they need not travel for all things family and a lounge for mom and dad to escape to. Maybe it's just too difficult to survive on food alone for a 120 day season. Sorry to hear all the negative. It was truly GREAT and maybe will make there again. If any old timers remember these days send your comments and maybe we can help Sandy point back on its feet! came by boat many a night , but shame on me had to take a cab home

[Reilly]

Originally Posted by WJT2

As the kids like to say "back in the day". I was very lucky to spend 20+ years around Alton Bay. Sandy Point, Pops, Mals & Sals, Dockside, pizza and a movie at Oak Birch. All were very good and served your appetite very well depending on the craving of the day. I remember Bricky , Siss was in the bar and all was well. At the time Bricky and his family ran everything at the Point. The restaurant was great and a nice amendment to people staying there, they need not travel for all things family and a lounge for mom and dad to escape to. Maybe it's just too difficult to survive on food alone for a 120 day season. Sorry to hear all the negative. It was truly GREAT and maybe will make there again. If any old timers remember these days send your comments and maybe we can help Sandy point back on its feet! came by boat many a night , but shame on me had to take a cab home

No shame in being smart 😊😊😊we spent 15 years in Alton 1975 thru 1990 loved everything food related there & also miss the oakbirch but that's another thread

[Biggd]

Originally Posted by WJT2

As the kids like to say "back in the day". I was very lucky to spend 20+ years around Alton Bay. Sandy Point, Pops, Mals & Sals, Dockside, pizza and a movie at Oak Birch. All were very good and served your appetite very well depending on the craving of the day. I remember Bricky , Siss was in the bar and all was well. At the time Bricky and his family ran everything at the Point. The restaurant was great and a nice amendment to people staying there, they need not travel for all things family and a lounge for mom and dad to escape to. Maybe it's just too difficult to survive on food alone for a 120 day season. Sorry to hear all the negative. It was truly GREAT and maybe will make there again. If any old timers remember these days send your comments and maybe we can help Sandy point back on its feet! came by boat many a night , but shame on me had to take a cab home

I use to have a place directly across the bay from Sandy Point 35 years ago. I remember all those places and the fun times we had. $50,000 for a camp with 100 ft on the water back then.

[Reilly]

Originally Posted by Biggd

I use to have a place directly across the bay from Sandy Point 35 years ago. I remember all those places and the fun times we had. $50,000 for a camp with 100 ft on the water back then.

You must have been close to me ? We were in the first section of cascade terrace now called Georges Way named after George Knight

[eyenotall777]

I read a post earlier today on FB that states they would be only serving a Pub Style Menu for lunch and regular offerings at Dinner only 5PM (along w/ pub menu) I believe.

[upthesaukee]

Originally Posted by eyenotall777

I read a post earlier today on FB that states they would be only serving a Pub Style Menu for lunch and regular offerings at Dinner only 5PM (along w/ pub menu) I believe.

Here is that post



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[Chef Tony]

The new menu will be available when ever we are open. Wed-Fri 5 pm-10 pm and Sat & Sun 11 am to 10 pm. Lobster and Prime rib will be available Wed-Sun after 5 pm.

We also have $8 Steamers and draft specials on Wednesday and Sunday.

[Biggd]

Originally Posted by Reilly

You must have been close to me ? We were in the first section of cascade terrace now called Georges Way named after George Knight

I can't remember the street we were on. I do remember that we were on town water and the service was not under ground far enough to keep it on all winter. So we had to bring jugs of water to flush the toilets when we went up to ski. I met my wife up there, married 36 years now.

[GodSmile]

First ones in... still took an hour for meals to arrive. Steam lobster very good, broiled scallops meh.

Want them to be successful, and will give them another try, but I hope they're learning the ropes. The waiter (was a bartender who was filling in) was obviously trying hard...

[upthesaukee]

Originally Posted by GodSmile

First ones in... still took an hour for meals to arrive. Steam lobster very good, broiled scallops meh.

Want them to be successful, and will give them another try, but I hope they're learning the ropes. The waiter (was a bartender who was filling in) was obviously trying hard...

We did a pub crawl today and started at Sandy Point before moving on to the establishments at the end of the bay. We did stop on the way back at Sandy Point for one last drink. Had apps the first time, quite good, and just drinks the second time. Bartender was quite good. Like you, I want them to succeed. If they are able to make it back for next year, I hope Chef Tony is able get his staff in line earlier next year, profit from what he has learned this year, and do much better next year.

Dave.

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[Bigstan]

Originally Posted by upthesaukee

We did a pub crawl today and started at Sandy Point before moving on to the establishments at the end of the bay. We did stop on the way back at Sandy Point for one last drink. Had apps the first time, quite good, and just drinks the second time. Bartender was quite good. Like you, I want them to succeed. If they are able to make it back for next year, I hope Chef Tony is able get his staff in line earlier next year, profit from what he has learned this year, and do much better next year.

Dave.

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Against better judgement went with a double digit party. Nostalgic ppl wanted to go, I should have spoken up. Just to speak for myself - mushy undercooked clams. Took forever, half wanted to leave but with no other plan and others not wanting to be rude ended up staying. Nobody left happy, went home and ate leftover lunch BBQ.

Also, please redecorate, it's so dated.....

Shibleys great as always the day before, you should always just go with what you know.

[Acrossamerica]

Originally Posted by Bigstan

Against better judgement went with a double digit party. Nostalgic ppl wanted to go, I should have spoken up. Just to speak for myself - mushy undercooked clams. Took forever, half wanted to leave but with no other plan and others not wanting to be rude ended up staying. Nobody left happy, went home and ate leftover lunch BBQ.

Also, please redecorate, it's so dated.....

Shibleys great as always the day before, you should always just go with what you know.

"Redecorate"? I thought everyone wanted to relive their lives of 10-30 years ago by forcing the current operator into running a Sandy Point reincarnation. No wonder no one can make a go with this place. Bet it remains shut next year and there after until the last of the "do you remember" bunch has departed.

[Bigstan]

Originally Posted by Acrossamerica

"Redecorate"? I thought everyone wanted to relive their lives of 10-30 years ago by forcing the current operator into running a Sandy Point reincarnation. No wonder no one can make a go with this place. Bet it remains shut next year and there after until the last of the "do you remember" bunch has departed.

I think good food in a good setting is all anyone wants, but maybe I am unique in that thought process.

[phoenix]

good food at reasonable prices with good service and most places will do well. This is truly a seasonal play so I am not sure an expensive décor change would help. I use to go only once per year with a large group for baked stuffed . When that option proved to be not viable for us we moved on. I wish the new owner luck and next year they should provide good food and good prices with good service and they will succeed