Last Saturday I visited my Mother and little did I realise that I would have a lesson in how embarrass customers, employees and in poor management.

An outing for Mother
My Mother has just broken her arm and is feeing very sorry for herself. So I decided to take her to a hotel for a favourite outing of afternoon tea. With great anticipation we drove up the long hotel drive in Miskin, South Wales, for a relaxing afternoon overlooking the large gardens to find that there was just one other couple in the lounge.

To say that the meal of sandwiches, cakes, scones and even the service was disappointing would be an understatement.  On leaving my Mother, an excellent cook in her time, caught sight of the manager and mentioned the fact and said that at £25 ($32) she considered the meal overpriced and lacked value.

The person responsible
The manager asked us to wait a minute. I wondered if some adjustment was about to be made to the bill. To my surprise he reappeared with the chef saying, “This is the person responsible, make your complaints to him” and then without waiting to hear what we had to say ran off on another errand. My Mother was at a loss to know how to handle this unusual situation and I outlined the problem in the gentlest terms to an embarrassed and petrified member of staff.

“The scones had been freeze-chilled and therefore had a consistency of being stale, the profiterole was similar and lacked any taste in the filling such as vanilla and the bread on the sandwiches was too thick to be able to taste the fillings…”. By this time I began to feel extremely sorry for the chef who was looking quite helpless. I end his torment I smiled and described the meal as “uninspiring”.

Not a customer’s job
We left vowing never to return. Not because of the poor tea but because, as customers, it was not our job to instruct the staff, that’s the manager’s job. It’s also not the kitchen staff’s job to be appraised of a “poor job” by customers, that again is the management’s job. I also attached the chef’s poor performance on lack of training and expectation by the management.

My offering of help!
However, as I love to cook cakes, pastries and have a wide collection of Indian, Chinese and Japanese teas I would be delighted to offer to show the manager how he could instruct his kitchen team and waiting staff to deliver a fresh, great tasting and perfectly served afternoon tea. That way he can manage to do his job!