RESPOND TO VISITOR REVIEW Enter your response to savvydiner in the space below and RATE this restaurant using the drop-down options to the right. savvydiner - Here are the facts...Bart, the owner, with the haircut that can only be described as a bad bob, thinks he's a tough guy but needs to take meds or up his dosage because he really is crazy. The servers work hard and are treated like cattle and abused daily, much like the customers. If you expect a problem to be resolved, it won't be, if your food takes too long...tough, if you have a special request...good luck and if you think for a second they are happy that you walked in the door...they could care less. Sadly, if you look to your server to help you out with any of these things, they want to, they are just too busy, frightened, abused and overworked that they just don't have the energy. It's a slave labor camp. If there's glass in your drink, you better bleed with a smile on your face. The food is actually really good when it gets out on time but if you're there in the summer you will wait an hour+ for it because the kitchen is smaller than a closet and they have crammed so many tables in the deck that the fire marshall visits regularly. It could be great and let's face it, the location is all they have going for them because hospitality and food and beverage standards will never be what they should be. P.S. don't use the ATM, that `fee` that is charged goes to the owner.

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