Restaurant Review Story: Boston Market

Yeah, you read it right. Believe it or not I am writing a review on Boston Market. Although I love writing about dining experiences, I can't believe that I'm going to review Boston Market. However, they really made me angry.

Boston Market, at 53rd Street in Hyde Park, was a lunch choice for my family. My family and I was in between church service and was looking for something to eat in the Hyde Park area and we agreed on Boston Market because they had a children eat free special. Great.

After scanning their menu, there were at least two selections that I had my mouth set for which was the Beef Brisket and Roasted Turkey; therefore, I had to choose only one. Upon ordering the brisket I was told that they didn't have any in the store because their truck hadn't arrived. Uh . . . ok. "Well, give me the turkey", I asked. Well, it wouldn't be ready for 30 minutes, I was told. I was totally turned off yet I stayed because my husband and I didn't want to go searching for another place, so I ordered the typical chicken.

Now this is where the story get's good:

I was going to call the corporate customer service department (which I did) to complain about what happen. They apologized immensely but I was put off when they told me that someone else, like the Area Manager, would call me to find out what happened- which is what happen.

The assistant GM from the store called when I was out and left her number for me to call her back. Well guess what????? After 5 phone calls of trying to reach her (with messages left) over a week and a half period, I was unable to talk to her because she didn't bother to return any of my messages. I was totally done. I called the customer service number back and told them exactly what happened. I got another string of apologizes and was told that I would get a phone call. It was at this time that I told them that I was done with that store. I had suffered three offenses:

1. They didn't have what I wanted (how would it sound if McDonald's didn't Big Macs or anything that they advertised). Offense #1

2. The CS operator told me that the assistant GM or GM shouldn't have called me but the Area Manager which didn't happen. They said that because the GM works inside of the store, they wouldn't be the appropriate person because they were too involved. Offense #2

3. Why should I (the displeased customer) try to reach you five times? Offense #3

The funny thing is that about 30 minutes after I got off of the phone with the corporate customer service department, the GM called (again, why was the GM calling when it should have been the Area Mgr, as I was told?). I had no intention of returning the phone call.

To me this was unbelieveable.

What would any of you do?

The Goody Asks:

To Tip or Not to Tip

Is tipping still in order even when the service is bad?

Several years ago, I had a disagreement with a friend on whether or not to tip when the service was bad.

• The friend held to the fact that tipping is always in order because it puts you in a good light with the waiter/waitress and also because restaurant employees don't make much money.
  
  
• I held to the fact that tipping was a "thank you" for good service. If the service was bad a customer is not obligated to tip.

• This conversation got so heated that the friend told me (should be dine together in the future) to ask for a separate check if I wasn't pleased with the service because they didn't want to be represented as a non-tipper. However, if we were dining together and received excellent service and I wanted to slap a $20 tip on the table, I sure they'd want to be represented then.

• At any rate, I was truly dumbfounded that we could not simply agree to disagree; but, I later realized that this is a hot topic in the restaurant community. Therefore, what do you think?

Do you still tip even when the service is bad???


Comment to the blog

Dark Chocolate-Chunk Brownies

Serve wedges or squares topped with lightly sweetened, softly whipped cream, chopped fresh mint, and fresh raspberries; or crown pieces with vanilla ice cream and a drizzle of caramel sauce.


Yield: Makes 8 servings

Ingredients:


10 ounce bittersweet chocolate (see notes)
1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour


Preparation:

• 1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.

• 2. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.

• 3. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.

• 4. Bake in a 325° regular or 300° convection oven just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.

• 5. Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges or 16 triangles (see notes).

Nutritional Information

Calories:
443 (53% from fat)
Protein:
6.1g
Fat:
26g (sat 14)
Carbohydrate:
54g
Fiber:
1.1g
Sodium:
213mg
Cholesterol:
111mg
Sunset, FEBRUARY 2003

Life or Death - Are You Practicing Proper Santitation Techniques in the Kitchen

Hi everyone,

Watch Video

Ok, now I now that this picture is gross and you're wondering what has this got to do with food.

This is a reminder to use proper sanitation techniques when we're in the kitchen.

1. Being to cook meats to their proper internal temperatures.

2. Wash our hands.

Click here to watch

This video was shared with me by Debra Buffington, minister at the Church of God in Chicago.

Ask the Goody

Hi Goody,

I hate Spam although we grew up on it. We used to fry it, eat it out of the can to make sandwiches. I'm glad we've evolved now as my family doesn't even know what it is. However, with that in mind:

What is Spam?????

What is it made from??

Where did it come from??

Thanks.

Lane OnSon

Ok, readers, if you have an answer, post your comments.

This question was inspired from a Shorty in the House Blog post 12/23/08. For additional comments feel free to visit the site.

Student Corner: Flat Top Grill

Flat Top Grill, at 1000 W. Washington Blvd.Chicago, IL 60607 Phone: 312-829-4800 was a pleasant surprise for me.

When I realized that I completed my accounting class (some of you are familiar with that story) I wanted to go out to dinner with my husband and family to celebrate. My husband was very proud of me and agreed to take us to dinner. Now I assumed that my husband would choose the restaurant. How that task fell upon me is another story but, I came across Flat Top. Unsure of what type of restaurant this was, I read the website and called them. They explained their style to me and I was like, 'ok'. I like to try new experiences so I wanted to go there.

When I got there, I was immediately taken aback by its quaintness. I expected it to be more of a high-end restaurant as opposed to the medium end restaurant that it is. I pushed that disappointment aside and proceed to enjoy myself (which I totally did).

Now this is the style that was explained: Flat Top is an Asian buffet style restaurant. They have their vegetables, meats, sauces and other add-ons that we're accustomed to in Asian dining spread across buffet holding tables. The customer chooses a large bowl to place their veggies and sauces in. It is highly suggested to place the meats in the smaller separate bowls that is offered. The customer then can season their food with other add-ons and seasonings. Then the customer takes their bowls to the large flat top grill where they leave it and return to their tables. The grill masters then take everything in the bowl and grill it as necessary on the flat top where it is returned to you by your waiter/waitress.

Disappointments:

1. Getting through the buffet line can be quite a lengthy experience. One cannot simply go around the person in front of them as like other buffets. Therefore, you may have to wait in a nice long line for people to decide what they want to put in their bowls and that can take some time.

2. In addition to the line when people get to the sauces, they have small disposable cups for people to taste the sauces before they place them in their bowls. This can take the longest time.

3. Once the food gets to the grill, you have to wait for your meal in the order that it was received. This seemed to take longer than ordering form a regular restaurant.

Approvals:

1. The restaurant had a wonderful assortment of vegetables for people to choose from.

2. I was totally impressed that they seemed to take care of all customers - vegans, vegetarians, as well as others with different types of food allergies. They had large signs listing what people with certain allergies can partake of.

3. Now the sauce-tasting idea was a good one (even though people didn't seem to take into account that there were others behind them). You had an opportunity to try whatever sauce your food was going to be cooked and marinated in.

4. You get a $1 off (yeah a $1) if you are a student and I had my ID (but I didn't have to pay regardless. Read on):

Overall, I really liked the restaurant. The service was very friendly but there is a point that I cannot leave out. Upon my second helping, I noticed a long hair in my bowl of food. When I told the waitress, she immediately apologized and took the bowl. Without further ado, she told me that my meal would be free. Once we were leaving the restaurant, the manager even stopped me to apologize.

The fact that the service was great was the reason that I returned twice since. The best time to go, if you don't want to wait, is to go for lunch.

Spice-Crusted Salmon with Citrus Sauce

If you can't find panko (extracrisp Japanese breadcrumbs), substitute plain dry breadcrumbs. Crust the skinned side of the salmon for the best looking dish.

Yield

12 servings (serving size: 1 fillet and 4 teaspoons sauce)

Ingredients

Sauce:
1 (6-ounce) carton plain fat-free yogurt
1/2 cup fat-free sour cream
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/4 teaspoon salt

Salmon:

2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup panko (Japanese breadcrumbs)
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
12 (6-ounce) salmon fillets (about 1 inch thick), skinned
Cooking spray
Fresh cilantro sprigs (optional)

Preparation

Preheat oven to 400°

To prepare sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt). Cover and chill.

To prepare salmon, place fennel, coriander, and cumin in a spice or coffee grinder; process until finely ground. Combine spice mixture, breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of salmon, crust side down; cook 3 minutes or until golden brown. Transfer salmon, crust side up, to a baking sheet lined with aluminum foil.

Repeat procedure with remaining salmon. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Serve with sauce. Garnish with cilantro sprigs, if desired.

Nutritional Information
Calories:
308 (40% from fat)
Fat:
13.7g (sat 3.2g,mono 5.9g,poly 3.2g)
Protein:
38.1g
Carbohydrate:
6.1g
Fiber:
0.8g
Cholesterol:
88mg
Iron:
1.3mg
Sodium:
643mg
Calcium:
86mg
Cooking Light, SEPTEMBER 2003