1 hr, 30 min wait for a steak that was over-cooked, anyway.

<p>Walking into La Romantica on a Saturday night, we were very suprised at the few people inside on a night where live intertainment and T-Bone special's should have made this restaurant buzz, but we didn't let this deter us.<br /><br />We asked for a fireplace seat and were shown into the back smoking area of the restaurant, where we can only assume a new Bar Manager had recently been placed in charge, as he was to look after that night. <br /><br />Things started to go wrong when the Bar Manager came to take our drinks orders:<br /><br />My partner ordered 1 x Captain Morgan Dark Rum with a  mix and he got 1 x Vodka and mix. <br />I ordered 1 x glass of house red wine and got 1 x glass of house white wine.<br /><br />We ordered our food the same time we ordered our drinks and 1 hour later, with no follow-up from the Bar Manager, we asked him how much longer we were expected to wait for 2 x 500g T-Bone steaks and some fries. His response took everything for me NOT to walk out of your restaurant:<br /><br />His response was "I'm so sorry. The two Chefs haven't even placed your order through yet. We have a very large function. A table of 20 people. We are struggling with their food and once theirs is complete, we will only start with yours. It will take another 30 minutes."<br /><br />My response was "You really haven't put 2 steak orders in, 1 hour, since we've been waiting because you've got a "big table of 20"?"<br /><br />His response was "Yes. It's a big table. Sorry. You will have to wait."<br /><br />My response was "Does your Restaurant Manager know we have been waiting 1 hour and now have to wait another 30 mintues?"<br /><br />His response was "Yes." and turned and left.<br /><br />Your restaurant holds a capacity of 140pax, so please explain to me how your kitchen was drowning under a capacity of ONLY 20pax?!?!<br /><br />1 hour and 30 minutes to wait for 2 steaks that I could have done on the stove at home. And if it wasn't enough that we already felt like rejects in the back of your restaurant, we had to beg the Bar Manager to find wood to look after the fire he had placed us next to on request.<br /><br />What happened to tentative staff? What happened to making your customer feel VIP? What happened to the restaurant outside Somerset Mall that use to have the masses flocking?!?<br /><br />You really need to do something because waiting for a Bleue steak for 1 hour and 30 minutes and getting a medium rare steak as a response, is NOT perfection within the Restaurant Industry.</p>