Piccalino's Restaurant Review

[BasilRathbon]

2 and 1/2 years ago?

Its only been open since july.......

 

How do you know he doesn't own a time machine?

[NEKRO138]

2 and 1/2 years ago?

Its only been open since july.......

 

Really? I'm talking about the little place just off West Street. Must just have a similar name. Can anyone enlighten me?

 

Apologies. I'll leave the orignal post up, along with this one.

[kieran_grund]

The disgussion is on about Piccalino's, it located next to the Peace gardens in town, the second phase of the St paul's squar buildings. Opposite the hotel

[NEKRO138]

The disgussion is on about Piccalino's, it located next to the Peace gardens in town, the second phase of the St paul's squar buildings. Opposite the hotel

 

Righto. Like I said, my mistake. I'll go along and give it a go. Been to Antibos before and it was nice considering it was £5 for three courses!

[Ousetunes]

Really? I'm talking about the little place just off West Street. Must just have a similar name. Can anyone enlighten me?

 

Apologies. I'll leave the orignal post up, along with this one.

 

Easy mistake.

 

Convent Walk has Piccolos (a place I love);

 

St. Paul's has Piccolinos (a place I like).

[jamesogt]

Nick2 you completely miss the point. It's not expect a personal slave for the evening. It's about complete guest satisfaction. When a customer walks through the door they expect a minimum. They expect to be served with a smile and the waiter to smile and their food to arrive in decent time.

 

The problem here is you are judging a Sheffield £30 a person restaurant with the type of service you probably received at French Laundry (A $140 pp Californian restaurant.) Having worked at the same equivalent the White Barn (5 Diamond, 5 Mobil Stars, Zagat's Best Restaurant 2004 ? I think!)

 

It is not exactly fair to compare a waiter that makes £35k a yr to a £5.50 an hour waiter, probably a student in Sheffield. We for example if asked where the toilet was were to escort them to the door not just point, napkins as mentioned were replaced if you went to the toilet or left the table for any reason, we used to bring your car round 5 mins before you left so it was warm on cold evenings the list could go on. Very few restaurant staff that have worked in Michelin type of establishments will work in the UK for that kind of money! It is no wonder you bend over backwards in the states because from that 35k only about 4k is actual pay the rest is tips or added service charge, you are paid by the satisfaction of your customers, but that is a different debate ill happily pm with you about.

 

But if you are to be a true 'Critic' your expectations can't all be levied against your experience at one of the US's top restaurants.

[Dark Moomin]

The problem here is you are judging a Sheffield £30 a person restaurant with the type of service you probably received at French Laundry (A $140 pp Californian restaurant.) Having worked at the same equivalent the White Barn (5 Diamond, 5 Mobil Stars, Zagat's Best Restaurant 2004 ? I think!)

 

It is not exactly fair to compare a waiter that makes £35k a yr to a £5.50 an hour waiter, probably a student in Sheffield. We for example if asked where the toilet was were to escort them to the door not just point, napkins as mentioned were replaced if you went to the toilet or left the table for any reason, we used to bring your car round 5 mins before you left so it was warm on cold evenings the list could go on. Very few restaurant staff that have worked in Michelin type of establishments will work in the UK for that kind of money! It is no wonder you bend over backwards in the states because from that 35k only about 4k is actual pay the rest is tips or added service charge, you are paid by the satisfaction of your customers, but that is a different debate ill happily pm with you about.

 

But if you are to be a true 'Critic' your expectations can't all be levied against your experience at one of the US's top restaurants.

 

 

I think here you have, perhaps inadvertently, hit the nail on the head.

 

We put up with poor service in so many placesin this country, but one of the reasons it is so prolific is that we refuse to pay for good service.

 

You are right, a waiter on minimum wage is not going to have the same drive for good service, but mostly because of a lack of pride in the job, something reinforced by the measly pay.

 

This is replicated in call centres, shops and many other service industries. Thiose that are good at the job, and care that they do it well regardless of pay move on to bigger and better things, leaving only the less able and less diligent to do the work.

 

However this isn't a reason to accept poor service.

 

ETA: that said, the service you were talking about I think I would find confusing - like the first time in a posh hotel where the porter takes your bags!

[Merry_Legs]

At a posh wedding in Miekles Hotel, Harare, I was so scared ordering Breakfast that I started gabbling in a South African accent and ordered scrambled eggs with or without smoked salmon. Luckily they couldn't tell I was from Sheffield.

[pete_jim]

At a posh wedding in Miekles Hotel, Harare, I was so scared ordering Breakfast that I started gabbling in a South African accent and ordered scrambled eggs with or without smoked salmon. Luckily they couldn't tell I was from Sheffield.

 

Ooooh don't start, I once ate vast quantities of 'sea cucumber' at a Chinese Banquet with the Chinese Ambassador to the Caribbean in Barbados (I was wearing a pair of Church's lace ups at the time), before I realised it was something 'animal' not 'vegetable'. Mmmm delish not, fortunately we were all toasting each others health in Remy Martin at this stage.

[Merry_Legs]

Eeeuw! I once snorkled over some sea cucumbers.