Redefining Dante's inferno

April 16,2009

after years serving in BBQ, this blog was created to describe the daily events and many odd, shocking and annoying stories of our everyday battle with our customers.

it all started many years ago when i first laid eyes on a plate of enormous wings, i thought to my self, as these edible? as it turned out it was like crack to our customers whom tend to come from every corner from every project and every hood to have a fine dining experience with us. the restaurant has a curse and that is being the curse of the booth, booths in our restaurant are as addictive to the customers as much as our wings, i never knew why the obsession, but i recall one customer telling me that he prefers a booth because he like hot sauce and it makes him fart. so he like booths to keep himself away, as if the smell of gas after eating any of our meal doesn't reach several booths , if even sections.

non the less, there many characters to this blog, spread in more than one location. each one has a unique story and a character to match. each will tell stories of their experience serving the nastiest and most abhorring customers in this city. our place perfectly clarifies the saying " you are what you eat"

this week for instance, we welcomed Easter with open arms and large pockets for tips. and oh were we mistaken, since people tend to leave all the money in church box and come to our restaurant to eat. now we are not saying you shouldn't go out and eat, but if you are short on cash don't come over and order one quarter chicken and rice to feed all three of your kids. instead use the money to buy grocery's and give them a decent meal. on the opposite extreme, there is the romantic couple whom assume that they are somewhere in France when they enter our restaurant, and the would be groom, proposes by hiding the ring in a corn bread for his 7 months pregnant -again- baby mama. shortly the stories will follow, but in the mean time we all have to dodge the cooperate spies known as secret shoppers that come and judge us on our service in order " to create a system of monitoring employees in order to continue the fine quality dining experience for our customers"