well in have put it to the club and invited mark and Nicola to come for some of our food, with MM going to be a member soon too we can only try, also thinking abt it the food at the hotel went downhill over the last year or so b4 it closed when it takes me 1 hour to make 300 burgers it doesn't take long to do things right but as the saying says if you pay peanuts you get monkeys, I have always said I would love to help the club I have worked there when PJ and corfe had the club and was not great to work for but would love to help them out
The club had a fine chef, maybe another, since about 2014, when after two seasons in the national league, the club offered the chef a new. He declined because the wage was such, that he couldnt afford to work there, the other thing he mentioned was the quality of food, mostly frozen and unacceptable in a restaurant, there was cutbacks on staff and a new chef who also worked mainly as a front of house. Often food was cold or overcooked, waiting times, service, declined that some regulars never came back.
The number of staff in and around the catering side, has changed so much, every game, their is new staff and have to learn on the job, the club have been advertising for staff for months now. And cannot for many reasons, fill the number of vacancies.
I agree with AM, the cutting of corners and quality, doesnt bode for good customer practice. But it is nothing new at the club.
I used to book a table in the platinum when it was refurbished. But my custom has been withdrawn due to it became increasingly difficult to justify the cost for a substandard service. I know have a season ticket for a main stand seat, Beb end. And i cannot eat or drink in there either!