Sunday, September 20, 2026
Tonight's picture was taken in September of 2008. We were home between treatments and Mattie received this foam puzzle from his grandmother. We got it out the pieces, assembled it, and Mattie sat on top of it. I remember entitling this photo.... Mattie sits on top of the world. That brought a big smile to his face!
Quote of the day: If you want to be respected by others, the great thing is to respect yourself. Only by that, only by self-respect will you compel others to respect you. ~ Fyodor Dostoyevsky
Every Sunday, since 2021, I take my parents to the same restaurant. That is five years of weekly visits. By this point, one would hope we would be respected and appreciated. Today's dining experience got me so worked up that I wrote the letter below to the general manager of the restaurant. I used initials for people and the restaurant. Needless to say, whenever I feel disrespected, under valued, or ignored now, I become very vocal. I was always an advocate, but since my divorce, you will feel the full force of Vicki if I feel placated, ignored, or manipulated.
Did I need to take the time to write to the general manager and his boss tonight? From a principle standpoint, I certainly DID! But the fact that I had to write this letter in the first place added to my anger. I give 1000% each and every day, and on a day that should be less taxing for me, wasn't it.
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Dear E,
I am writing to you about my experience at your restaurant today. For thirty years, I have been a long time C customer, and I take my parents to your restaurant every Sunday for brunch. We have been dining weekly at your restaurant since 2021. Given my experience today, I felt like it merited a formal letter, because by the time I left your restaurant I was agitated, felt disrespected, and unappreciated.
Though I love C’s food, I am not a fan of your desserts. Your desserts consistently are a disappointment, because the quality of the desserts is not in line with the rest of your food. Given how we feel about your desserts, we order ice cream instead. When the ice cream was delivered to our table today, it looked like a cup of soup. There was some well-formed ice cream, but it was hard to see because most of the ice cream was melted in the cup. Normally I let this problem go, as this is a consistent problem from week to week, but today, I had enough. Each scoop of ice cream adds up and why should I pay for four scoops of melted ice cream? So, I sent the ice cream back and was told that a new set of scoops would come back out. Sure enough, the second set came out, and it looked just as melted as the ones I had sent back.
By this time, I was frustrated and I asked for a manager. Er came over, and as usual, she handled it with grace and kindness. Er saw the problem immediately. Er sat down and listened, chatted with us, and did the right thing by removing the ice cream from our bill. However, because this is a consistent problem coming out of the kitchen, I told Er that I wanted to speak to your chef, Chef N. Er did go back into the kitchen, and I assumed the next person I was going to see was the chef. After all, each week we spend $X or more at your restaurant, and I would like to think that our loyalty is valued. Therefore, if I have an issue, I expect it will be taken seriously and addressed. Since the chef is responsible for all the food coming out of his kitchen, I felt it was important for him to see the lack of quality control from that is occurring from the kitchen to the customer.
To my surprise, Er came back to our table and told me that the chef was too busy and did not have the time to talk with me. I can assure you that the ice cream frustrated me, but after hearing that the chef would not take a few minutes to come and talk with me, I got very upset. Do note that the restaurant was not overwhelmed with customers by this point, so my request for his time was not unreasonable. Chef N sent out sous chef J instead. This also did not sit well with me. He did not send J out offering a message of apology or explaining why he could not come and speak with me directly. Instead, it appeared that he sent J out to placate me and to go through the motions. That was completely unappreciated. J was lovely, professional, and accommodating, everything that I would have hoped Chef N would be, and J was able to go back into the kitchen and bring out cold and well-formed scoops of ice cream.
I am a full-time caregiver to my parents. I choose to come to your restaurant each Sunday because it is a break for me from cooking and cleaning. Yet my one day off from cooking landed up with all of us being upset. Handling customer concerns and issues is not just a management issue; the Chef represents your food and needs to be held responsible. If a long-term customer asks to speak to your Chef, every effort should be made to accommodate this request. After all, if he came out even for five minutes, I would not have had to come home and take the time to write this letter to you. My time is just as valuable as Chef N’s.
Since ice cream service is a consistent problem at the restaurant, and I can safely say this, having ordered it each Sunday, this needs to be examined, discussed, and addressed. Customers dining at C’s expect a good presentation throughout the meal and this includes dessert. The lack of quality control from kitchen to table is a concern and what sticks with me about all of this is the I could tell the Chef thought my ice cream issue was trite and did not merit his presence. That attitude is unacceptable and how customers are treated does matter. I left your restaurant today very upset after spending over $X on a meal that ended very poorly.
I look forward to hearing from you and hope that you will address my issues with Chef N. I would also like to know how the consistent melted ice cream issue is going to get resolved. Thank you for your time and attention to my concerns.




















