I am back andâ€¦.wow !..... LOL ! I read all of your comments and wanted to thank you for your kind words, regarding me being missed and also regarding the thread on the other boardâ€¦ I didnâ€™t had hard time to find it since the boardâ€™s owner let it going on without interfering with censure, for once ! (and I know whyâ€¦.LOL
So since I canâ€™t and am not posting there, I will somehow respond here, on this board.
First of all, criticism is constructive and is the only way to learn and build better foundations, but criticism must be also taken carefully and objectively. Everybody is entitled to an opinion, and all opinions are different, thankfully, otherwise this world would be so f*#@g boringâ€¦
It goes the same for â€œtasteâ€â€¦The matter of fact, in French we have a expression who says â€œles gouts et les couleurs ne se discutent pasâ€ which mean in English translation â€œone does not argue over tastes and colorsâ€â€¦ Basically you can never make everybody happy. Also, as I mentioned a while ago to my friend Barbara as well as Pat (I believe..), my fear is that some people can have very high expectations according to their reading on different board, can set the bar very high, and may end up disappointedâ€¦ unfortunately it can happen.
On the other hand I would like to say that in some aspect I agree with the original posterâ€™s criticâ€¦ I too, feel that some of the items on the buffet are overcookedâ€¦ My partner, and most of my friends disagree with meâ€¦. They like it that way! It shows how different people like their food cooked. The fact that some of the item can be overcooked in my eyes, is because the vast majority of our clientele like it that way. I know by fact that in the past some people were complaining that the food wasnâ€™t cooked enough and were worrying about health issue. This is funny, because I just came back from southwest Florida, and I barrely couldnâ€™t get a steak rare or medium rare!!!! On every single menus there were some warnings about undercooked meat, poultry and seafood regarding severe health issues. I guess a lot of our guests must come from southwest Florida, and people from Maine may not see the undercooked thing being an issueâ€¦ On the other hand there are many other choices on the buffet which are not and canâ€™t be overcookedâ€¦: Tuna Carpaccio Mahi Mahi carpaccio, Salmon Carpaccio and salmon Tartar, Tuna Tartar, Sahimi, etcâ€¦ but those maybe too raw then!
I mentioned â€œMaineâ€ because the original poster (pberg) is from there, as well as the other very harsh critical poster (Modi), and they both posted from the same computer in Marigot. I guess we had a Maine People Convention at Captain O. that night (just kiddingâ€¦
) and except if those two posters are husband and wife they weren't sit at the same table since my reservation's records shows the original poster at a table for two! Also, I noticed in the past, that the strongest critics about lobster and seafood in Caribbean are in general people from New England, so it may just be logical, that our buffet being in a vast majority about Lobster and seafood, it may have been disappointing for those folks. I just find it sad overall that judgement of an establishment is being made basically solely about one â€œitemâ€: the Saturday buffet!
And to say â€œIt will take a lot for me to ever go back thereâ€â€¦ itâ€™s like going to a movie theater, being disappointed by the movie, and say â€œ I will never go back the this movie theater ever!!!â€.. and what about the other movies in that theater???
What about the lunch or the dinner menu at Captain Oliverâ€™s that we provide every single days (except for Saturday from 7pm to 10pmâ€¦)???? And not forgetting that any restaurant in the world can have a night â€œoffâ€â€¦with or without its manager being present.
I donâ€™t believe I know any of those posters, so I doubt it is a vendeta thing against me or whatever... I am not that important nore worth it anyway! I donâ€™t think those people even knew I was away either, it just happened that way. I was away but someone was in place to supervise the operation, it was expected to be a slow week which why I choice it to go in vacation, however the week was very busy, and both Saturday I was absent the restaurant had 140 and 166 customers for the buffet. The person in â€œchargeâ€ did not increase the staff on the floor so they may have been over worked which would explain the delay in service those nights. It is a mistake or a â€œmis-sheduleâ€, I agree and I do appologise for the inconvenienceâ€¦ however I do not complaint of being busy in that particular season and end of April, beginning of May, when most of the restaurant on the island are whining and crying because there numbers are 35% down to compare with last year, ours are 40% up.
I want to thanks Barbara also who gave the opportunity to the poster on the other board to contact me directly regarding those issues, but I doubt they will, sine by experience they never do! Last time someone complained about one of my waiter giving them false information regarding the service charge, I gave my email address for them to contact me with information so I could clarify the problem (I even proposed to re-credit their credit card with the tip amount that they left if the wantedâ€¦), I never heard from them after that.
By the wayâ€¦ I had wonderful vacation and wonderful time in southwest Florida! I canâ€™t wait to take another week off (and make more people unhappyâ€¦ - just kidding!!!>
Edited 2 time(s). Last edit at 05/05/2009 07:21AM by Tabba Khady.