The table was barely set. We had to ask for napkins, wine glasses, water and a functioning wine chiller. Bread, seen on all other tables, was never offered.

Specials were shouted at us by our server. We had to ask the price of each special. A question about the preparation of a dish was answered untruthfully. Panko-crusted softshells ($31.95), touted as sauted, came deep-fried with a hard, thick crust. Salads were a handful of greens with one cherry tomato and a curl of red onion and non-descript dressing. The antipasto appetizer was more greens, a slab of mozzarella, slices of swiss cheese, two roasted peppers, a bit of prosciutto-like meat, and some chick peas. No oil and vinegar was offered. A chicken dish was heavy and dull.

The young, untrained, busboy started to grab a plate of salad that was still being eaten. The antipasto was removed from the table without our being asked if we were finished with it. As the entrees were brought to the table, we were informed that there was only one order of softshells left, even though two had been ordered. The server then handed us a menu so we could select another entree. We told her, since everyone else had their food, it was too late to order something else, and shared existing food with the person who did not receive an entree. Water glasses were not refilled without flagging down someone with a pitcher. One of our group asked for a cappuccino with skim milk, only to be told they could not make it with skim milk; “there is a button we push for cappuccino, and it doesn’t have skim milk.” In other words, it was vending machine cappuccino.

The overzealous bus boy swooped in and removed an entree plate, again, without asking if the diner was finished (she was not). Dishes were removed from the table before everyone had finished their respective meals. Cutlery was not brought or replaced when needed.

When the bill came, a tip in excess of 21% had been added to the total!!!

When we told the manager about our experience, he first said our waitress was new (she was not) and should have told us about the softshells when the orders were taken.

I realize summer help is not always top-notch. However, spending some time training staff on basic things such as how to set a table, how to present specials WITH PRICES, how to manage an order when something is no longer available, and how to clear a table, would greatly increase the level of service.

The food at this restaurant is fair, the service atrocious, and the management could care less.