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🤢 2/5 - Bad service undermines everything
By 👻 @Stephen, 12/27/2022 3:00 am
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Rubirosa in SoHo serves without doubt the best spaghetti and meatballs anywhere. It’s a nondescript gem that’s a favourite hangout for locals (recommended by a local a few years back). No reservations accepted. Leave name and cell number at desk and be told - gulp - up to two hours for a table for two. But it’s ok because the spaghetti is so damned good. Last night we had a repeat experience though the two-hour wait was reduced dramatically to 30 minutes which meant downing the scotch we were having at the nearby Spring Lounge - think Cheers! where everybody wanted to know our names, including a very flirtatious straight couple taking a rather keen interest in me. But I digress. We headed back to Rubirosa eagerly anticipating a late supper (thanks, Air Canada … see a different review). We were seated in the worst possible table next to the pizza oven in the farthest reach of this long, cavernous space. But we didn’t mind because we were about to have the best spaghetti ever! We ordered a large bowl of the perfectly cooked - al dente - pasta with perfect marinara and divine meatballs. The waiter seemed interested. A young rakish-looking man who appeared attentive enough. We ordered a couple glasses of cab sauv and waited perhaps 10 or so minutes before dinner was served, brought out by a runner. OMG. It was divine. We dove in and began devouring. Part way we paused and wondered about the wine. Couldn’t get her loser waiter’s attention. I must admit that the pasta was too good to be bothered. But I was bothered. We had been ignored for the evening. Not even a cursory, is everything alright? Nothing. We decided it was time to go, no wine. No dessert. Another waiter approached and said that he was taking over. The other loser was still prancing around at the bar. Nary a glance. We requested the bill. Not only is the pasta listed ,but the two phantom glasses of cab sauv AND bread pudding (I hate bread pudding). The table next to us had that. The new server made the correction and we paid the exact amount only. I don’t think that I have ever not tipped. In fact, I know I haven’t. Servers work hard, well all but the loser at Rubirosa, so I reward them appreciating fully that not all waiters are equal. It’s part of the dining out experience. But make a modest effort to show that your customers matter - at least their gratuity.
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