Santa Fe Steak Market Villiage...Not Good Customer Service

[Aussie_Al]

I was in santa Fe Steal Market Villiage yesterday 21 April, at lunch time 12.15 pm.

Almost none of the pork dishes on the menu were available for my step daughter.
My clearly shown steak Cordon Bleau order was taken, then never made.

After like 25 min, and no food arriving, a waiter came and finally found a pork dish for my daughter.
It was not until I complained when my wife and daughters food arrived, where was mine; that it was discovered my order was never placed.

Oh and they had no steak Cordon Bleau.

Totally disgusted I refused to order any other dish, and made a polite, but load, complaint about customewr service.

If such a situation arose in most of the places I know overseas; customer service would demand being offered a free meal, or some other form of appology from the establishment.

Not here at Santa Fe but, nothing but Thai amusement.

If it was up to me I'd sack the lot, and run a few days course on customer relations in the hospitality industry.

Cheers Allan

[HHADFan]

Unless you've eaten there before and liked it, not receiving your meal may have been a blessing in disguise. I tried Santa Fe Steak once up in BKK.

As I was trying to saw my way through one of the toughest steaks I've ever eaten, a waitress walked up.

"Do you need a toothpick?", she asked.

"No", I replied, "I need a chainsaw!"

[hhfarang]

Yes, we went there years ago when they first opened and I wasn't impressed by anything (other than the price, which seemed low for a steak house in a high rent location). We haven't been back and I'm surprised they have survived as whenever I walk by I never see any customers in there.

[TypicallyTropical]

You should have known right away, there is no such a dish as "Steak Cordon Bleu" because Cordon Bleau is made of either veal or chicken.

[Arcadian]

On the other hand we ate there a year ago and were happy with service and food. We learnt fairly early on that beef is not the best option in low price restaurants.

[nanyang]

You should have known right away, there is no such a dish as "Steak Cordon Bleu" because Cordon Bleau is made of either veal or chicken.

You're, obviously, not in the 'food' business then?

[Spitfire]

This might represent a good example of the dish in question. However, you may well have to go to a half decent restaurant to get it looking like this.

[Roel]

Does not look like beef at all.

[Spitfire]

Maybe here.........the pinkish bit.

[TypicallyTropical]

You should have known right away, there is no such a dish as "Steak Cordon Bleu" because Cordon Bleau is made of either veal or chicken.

You're, obviously, not in the 'food' business then?

Well, if you do not count my university degree in hospitality management and my 25 years of experience of being a Director of Food & Beverage at such places like the Ritz-Carlton, than you are correct. Cordon Bleu is thinly pounded piece of veal (but could also be chicken or sometimes even pork in "cheaper" versions) stuffed with ham and cheese, then breaded and fried. The pictures above clearly show a pork dish! (If there is a "Steak Cordon Bleu, it must be a Thai "invention!")

[crazy88]

I have seen the term used in several countries for a beef steak. Pretty much as VIP is used for buses and damp smelling taxis here. Makes it sound good.

A good steak should stand alone with a sauce on the side if you wish. The only place for cheese with steak is blue cheese IMHO. Cook a tenderloin, a thick aged one, double butterfly it to make 2 pockets, put a sauteed portobello mushroom in one pocket and a seared slice of foie gras in the other then top with crumbled strong blue cheese. A berry fruit and red wine reduction done in the steak juices and drizzled onto the plate will compliment the flavours. Quite rich but a passionfruit sorbet with a shot of vodka poured over will cleanse the palette, ready for dessert and more wine of course.


Crazy 88

[hhfarang]

^ Crazy, when you open your restaurant I will be one of your first customers... just reading that post made me salivate!

[TypicallyTropical]

That's funny crazy88, I thought that dish was my creation! Seriously, I make the same dish just a little bit differently, and I wrap the filet mignons with pancetta around! (I use boisenberry for the sauce.)

[dtaai-maai]

A good steak should stand alone with a sauce on the side if you wish. The only place for cheese with steak is blue cheese IMHO. Cook a tenderloin, a thick aged one, double butterfly it to make 2 pockets, put a sauteed portobello mushroom in one pocket and a seared slice of foie gras in the other then top with crumbled strong blue cheese. A berry fruit and red wine reduction done in the steak juices and drizzled onto the plate will compliment the flavours. Quite rich but a passionfruit sorbet with a shot of vodka poured over will cleanse the palette, ready for dessert and more wine of course.
Crazy 88

Crazy, been meaning to ask you to pop round for dinner for ages. You're cooking, of course...

[richard]

Had a nice fat fillet some weeks ago. Blue (90 seconds each side) with a tamarind sauce, side salad (vinaigrette and a smidgeon of horseradish dressing) and baked potato Delicious