dull knife wrote:
> In article 4>, Wayne
> Boatwright > wrote:
>
>> I usually give almost any place a 2nd chance, but not if the food was
>> spectacularly bad. So...maybe not *that* Red Lobster, maybe give them the
>> benefit of the doubt. If you go back to that one, I would definitely tell
>> them of your previous experience. At $36, well, lobster is always going to
>> be at or near the top of their price scale. There are definitely cheaper
>> lunches to be had there.
>
> If lobster is in their name then I would expect it to be top notch,
> their specialty, and take great care to serve something to be raved
> about.
>

Can I suggest you may not understand how big box industrial companies
work. You don't spend your money on quality, you spend it on massive
marketing so everyone *thinks* you have quality.

Your observation would only hold true for a neighborhood seafood shack
place by the ocean where you can't afford to buy mindshare and just
serve quality food.


>> I have a penchant for their fried shrimp, particularly their coconut
>> shrimp. The closest RL to me does not do suit me with the way they make
>> it, although the place is always packed. I usually go to another RL where
>> the very same dish is some of the best I've ever had. I've also had decent
>> lobster there, too.
>
> I like shrimp, but I'm off it for the time until I get over a food
> poisoning incident a friend suffered. She fell ill after a shrimp
> dinner at a Rib Eye steakhouse. But I noticed another customer happily
> engaged in homogenizing some sort of shrimpy/fettuccine dish that he
> seemed to enjoy eating.
>
>> BTW, IME, their coleslaw is far superior to their salads.
>
> The waitress didn't mention the coleslaw. Had she done so, I probably
> would have asked for it in place of the tossed salad. Otherwise, the
> waitress was very good, so I left her a 15% tip.
>
> My favorite coleslaw (other than my own) is sold at Kentucky Fried
> Chicken.