Yelp! can oftentimes be a thorn in the side of any restaurateur-more often than not you get feedback from reviewers who don't know the first thing about what they're critiquing you for. Making things worse is that it's often smarter just to grin and bear it than to escalate the complaint and draw additional attention to it. But when yelper Julia M reviewed Jo's in Manhattan yesterday with unrelenting spite, owner Johnny Santiago did not hold back: "It has been said , 'An educated consumer is our best customer,' clearly you do not fall into this category. You are an idiot." And then he really points it…
How would you have handled a situation like this? Read the entire exchange below:
"We were served a completely raw burger that was charred black on the outside and tasted distinctly of propane. When we politely mentioned it to the server we were rudely "corrected" by a manager who indicated that that the burnt flavor was actually the smoked onions, which was noted on the menu. I'm pretty sure propane and smoked onions are very different flavors. Don't be drawn in by the cute decor - the wine list is overpriced and there is a reason why the food is cheap. Because it is utterly foul and the service is just as bad.
In my two years of living in New York City I have never had a worse dining experience. EVER. There is a reason why they have available last minute tables available. This is on my list of places never to return to. Too bad because it's a great location with lots of potential."
"It has been said , "An educated consumer is our best customer", clearly you do not fall into this category. You are an idiot.
I remember your table, after you and your girlfriend shared a burger and ate the whole thing except for the last bite, (I'm sure you also do the same with desserts you share with your friends) you then choose to complain about the burger, after our server checked in with you several times during your meal, I even took the burger off of your check...you're welcome.
So to help you out, let me educate you:
First, we do not use propane gas, you're not from NYC, so let me inform you that no one in NYC uses propane gas in their kitchens, unless you're eating off of a food truck.
Second, as far as the quality of our product, we use the same meat, fish and vegetable purveyors as Keith McNally, Daniel Boulud, Freeman's, Burger and Barrel, etc, etc, etc.
Third, based on standard industry mark ups compared to our mark up, our wine list is the best value list in NYC, by at least 30%.
Fourth, There is an Applebee's in Times Square, I think you would feel more comfortable there with their sugary drinks, White Zinfandel, a bottle list that caps out at $35 and they won't cook their red meat under medium. (like all major chains outside of NYC, the warning is written on the menu for you).
Welcome to NY, now please go back to where you came from. I am very thankful that you will not be returning to my establishment.
Johnny Santiago (Jim Chu's business partner @ Jo's)
btw,- Since you're new to NYC, the quote at the top of my response is from Sy Syms."