An Open Letter To Restaurant-Goers On Soft Openings (And the Restaurant Owners, Too)

I really do not like to go to new restaurants when they are brand new. They are still ironing out the kinks, the kitchen is learning what’s going on, many times you have staff that are brand new to restaurants in general… the whole thing is just bad.

 

Macon is a restaurant heavy town. Going out to eat is what we do. So whenever a new restaurant opens we tend to flock to it… and many times overwhelm it.

 

I was reminded of this when I went to a new place last weekend. I wouldn’t usually do this, but I was already downtown, and I found a close parking space.

 

The other thing? I had my kids with me. I NEVER subject them to this- or a new restaurant to them. But restaurant karma seemed to line up so I marched on.

 

Twenty minutes after placing our order I looked through my text messages to see what time I had texted a friend to correlate it with the time we ordered. I had ordered chicken fingers and a cheeseburger for kiddos, my order was grouper filet and shrimp.

 

25 minutes in, kids were tired of sharing my phone and the game on it.

 

30 minutes in my son was near tears and my daughter was loudly saying “WE JUST NEED TO LEAVE”. Damn it. I did this to myself and I realized it, but I was also was annoyed at the long ticket times. My daughter also pointed out the table that arrived after us got their food first. **sigh**

 

I did this to myself, I kept telling myself.

 

Now, the staff was super nice about it all. The waitress really made it all as pleasant as she could, and she likely had a little more invested as her boyfriend was apparently front of the house manager.

 

45 minutes in our food came out- and kiddos were super happy and loved it. Turns out the kitchen thought it was a full order, not a kids order, and then they remade it. I didn’t raise the point of why didn’t y’all just bring the food out? Remember-it’s a new place. Otherwise I would have. My dish… the fish was really small. Small enough that the waitress even commented on it.

 

I really thought I might end up with a discounted ticket, but 2 kids meals, my meal with the small fish, and a thin piece of cake with a 25% tip came to around $40. Not super happy about that.

 

Which brings me to this: it was my fault for going to a new place that had been open for less than… I’ll say less than a month. I like to keep my restaurant reviews positive and if I have a bad experience I don’t write about it. I don’t want to be the person to hurt a small business.

 

I saw something similar happen when Parish opened downtown, LOTS of people complaining on social media about them. But then, they also still win an award from a local publication. My first experience was not good, neither was my second. It honestly took me until a couple of months ago, when they had a new menu, to have a good experience and it really was good. I’m glad to see that happening and I will be back soon to write about them.

 

So I hope this particular place will also have a turn around.

 

Another point- yes I still tipped 25%. The waitress did her job and went over and above, even. She deserved to be compensated. Don’t take out kitchen problems on wait staff.

 

Now for my point to restaurant owners.

 

I was told this place was in a “soft opening”.

 

I’m sick of month-long and more soft openings. I’ve worked in many restaurant in my day and my first job out of college was as a banquet manager downtown. A soft opening, unless you’re a seasoned restaurateur, should be private and you shouldn’t charge people. It’s a chance to get honest feedback and if you aren’t ready to open don’t freaking open.

 

Once people find out you’re open you will get swamped like it’s the last damn supper with Jesus himself. And you want to give your best impression.

 

Of course all of this being said, when a new place opens we do want them to HAVE business.

 

So, this is my advice. Restaurant patrons in general, give new spots a chance. Make sure if you go to a brand new spot that you do so with the fact that they are new in mind, and maybe don’t come in with a party of 15 people (as I saw someone try to do), and realize you likely can’t go in for a quick-lunch break. Ticket times will be longer than normal.

 

Restaurant owners, let’s try to cut out really long soft openings. I say this with love for y’all because the general public doesn’t have a clue was a soft opening is.

 

Love to all y’all,

 

Molly