Monroe Diner located at 2833 Monroe Avenue in Rochester, NY – which opened it’s doors to the public on Monday, February 22, started off business with a bang. Bringing a great new atmosphere to the upstate dining world. Creating a retro 1950’s decor with Marilyn Monroe’s picture plastered a few places around the spacious dining area. They have constant 1950’s music playing, with a retro jukebox sitting in the corner across from the main entrance. Shiny red and white cadillac style booths, as well as bar stools make you feel back in a small town diner.
The menu at the Monroe Diner is extensive for a diner, offering breakfast from open to close of service at 11pm. Their meals, which are inexpensive for the neighborhood the diner is in, are largely portioned no matter how small of a meal you order. Their menu includes home made Belgium Waffles, Matzah Balls, Various meat plates (A variation of the Nick Tahou’s Garbage Plate), Pastrami Sandwiches, Corned Beef, (Kraft) Mac & Cheese, Burgers, Fries, Steak and so on.
Everything sounds good so far, right? Well, you’re only seeing a small portion of what the Monroe Diner is. Now we’ll look at the cons of going to the Monroe Diner to eat…
Front of the house is the first thing you’ll come in contact with. Half of the servers you encounter have little to no experience, and are emotional wrecks waiting to explode. “Work smarter, not harder” is something I took from my years in the military, and the kids they have working at the Monroe Diner should learn – whether it be something as simple as swapping a condiment, or not continually pestering cooks about food. I watched as a server took an empty catchup bottle, but instead of simply grabbing another off an empty table or the bar, they walked off and forgot to replace it – the customer got it themselves off an empty table instead. Servers need to learn that pestering cooks about orders is useless and irritating. Not only does it aggravate the cook, it slows down the preparation of the food, and thus extends ticket time which then aggravates the customer. It’s understandable that you would like to know where the food is, but a cook can only put food up as fast as it takes to make it – the more you pester, the slower this becomes.
Back of the house is something that most customers will never see, and for good cause. The back of the house in most restaurants is cluttered at best, however the Monroe Diner’s horrendous. They’ve placed their dishes on a rack next to the cold station of the line, so that food constantly drops on to the dishes. So don’t be surprised if you get something else in your food that’s not supposed to be there, or if your dish is dirty. Quickly brushing off the counters on to the floor is acceptable to an extent, but when you have a breeding ground for bacteria due to full pieces of bread, eggs that broke on the floor, egg shells, fries and the hundreds of other food products that fall throughout the course of the Monroe Diner’s 16 hours of business, it gets a bit disturbing. A kitchen line should be cleaned multiple times during the day, as to keep contaminates out of food, and not getting allergens mixed with other food.
The questionable food… Some of you may question what you’re eating, and I’d like to shed some light on that. The Monroe Diner runs out of all potato products throughout the day. In place of fresh mashed potato’s, you will be getting instant canned mashed potato’s. Yes, I said *canned* mashed potato’s, sounds delicious, no?
Did you happen to order mac & cheese thinking you’d get a nice plate of home style macaroni and cheese? Well, you’re close.. Except it comes in a bowl, and it’s frozen Kraft Mac & Cheese.
Check your meat carefully, as you may be getting something else. They continually run out of different types of meat, and try to *slide* something else in to your gullet.
Food waste? Not here! Uneaten tomatoes from a customers plate? Well hell, we can use those for something else. The term “ABC Gum” comes to mind.
Things they could change to make the Monroe Diner more people friendly, hygienic and cost efficient…
Train their servers and cooks. The biggest thing they forgot to do was actually train any of their staff for the position they were hired for.
Be prepared. We all understand that you don’t want to waste money, but if you have customers waiting an extensive amount of time for food, and they leave either as it’s being made, in the window or because it’s not correct, you’re losing more money than you would have had you had the correct ingredients on-hand.
Clean, clean, clean. The dishwasher in *not* your personal maid. Every one in a kitchen is expected to clean up after themselves. One hand washes the other, and all that good stuff.
That’s about it. I honestly hope this place gets their act together, or they’re going to lose more money each day than they make.
Until next time,
Nito
