The food and decor at the new BoCo Bar + Oven on Vernon Ave in D3 may be set to impress, but the service left a lot to be desired, writes our critic
Pizza no.1 of crushed tomato sauce, fior de latte, basil oil. Photo: Lucinda O’Sullivan
It doesn’t matter if it’s a cheap casual caff or an up-its-own-ass Michelin-starred restaurant, the meeter greeter is as important as the chef, for first impressions are lasting impressions. It’s vital too that in the excitement of opening, a restaurant doesn’t come across as so cool and trendy that they’re doing you a favour by letting you spend your money.
If this is the front of house attitude, the good work of the kitchen can be written off in a flash. Gordon Ramsay always advocates for staff to smile, even if things go wrong, smile. People will go back for the smile but not for the scowl.