1 /5 Nazym Zabikh: We visited this restaurant on August 15 and ordered two lamb kebabs. Unfortunately, both were extremely tough and impossible to chew, so we left them untouched. Our server was polite and offered to replace them with chicken, which we accepted.
When it came time to adjust the bill, the cook, Emilia, came out to handle the difference. The lamb dishes were $37, and the chicken was $31. I explained that the difference was $6, yet she repeatedly insisted it was only $3. This is basic subtraction, but instead of correcting the error quickly, she argued with me for several minutes until I suggested using a calculator.
She then continued to argue that the lamb was “good” and safe to eat, despite its inedible texture in my opinion. This wasn’t just poor customer service — it came across as dismissive, unprofessional, and unwilling to take responsibility. The entire interaction was frustrating, wasted my time, and left me feeling disrespected as a paying customer.
In my view, Emilia’s inability to handle a simple price adjustment and her argumentative approach toward a legitimate food complaint show a lack of both customer service skills and basic transaction competence. If management values its customers and reputation, they should seriously reconsider whether this type of behavior belongs in their kitchen.
