Posts: 148
Threads: 9
Joined: Apr 2009
I bet you really wanted that job bad huh Jon? You speak of the quality of food being low and that depends on the Chef,,,not the line cook. If the Chef makes sure the quality is there and makes sure the line cooks are following direction, then they will produce a quality product...it's called "managing your staff". I don't understand this sense of entitlement people have that they think their skill set is worth so much more than the market is willing to pay. Your a "Line Cook"...not a "Chef", stop getting it confused. Most restaurants struggle the first two years in business and it's just that...a BUSINESS! It's not a charity soup kitchen where they give food away...they opened to make money. Your thought process is really messed up that you would try to sink this positive venture with a line about them paying just $7.25 an hour for a job I'm sure you want. Boo Hoo Hoo, whaaa whaaa whaa, go cry that to someone else, really. Obviosuly you're jealous and a "hater". If you can't afford to eat there? then don't! I always say, "If you don't have at least 10 haters? your not doing your job right". What you're talking about is a "socialist" mindset, change the way you think and stop wanting a handout from everyone and stop blaming everyone for your problems. I'm sure your collecting some kind of Government check at this point and on behalf of all the BBQ loving people of Puna I say..."Your welcome & Hater's gonna hate"
Posts: 297
Threads: 12
Joined: Jan 2012
Stoped in today for Dunch. EXCELLENT !!!!
The wife and I split a combo plate. Had plenty and some to take home.
Nice place, nice service, nice talk story with Joe.
Posts: 212
Threads: 13
Joined: Oct 2007
We ate there today as well and enjoyed the food. We shared a plate too and it was just right for lunch for the two of us. I did mention to the owner as we were leaving that smaller, and less expensive, lunch items would be a good addition. The only price on the menu was $12.50. Not everyone is going home to be able to save leftovers.
Jay
Jay
Posts: 200
Threads: 36
Joined: Jan 2009
Stopped in last week while we were there, food was great, everyone was friendly, guy has a great smoker (showed it to me personally). I'll be back when I'm back.
Also back to the BBQ truck at the cinder place too... Mmmm
Ed
Posts: 16
Threads: 0
Joined: May 2013
smokin jo's 100% better and more affordable, not to mention locally owned and operated
Posts: 16
Threads: 0
Joined: May 2013
the proportions are extremely marginal for the exorbitant prices, the food doesn't take like it's fresh, more like it's been sitting around all day or week, go to smokin jo's, you can see your food made fresh to order in front of u, huge portions, affordable, friendly, LOCAL SERVICE and u don't have to worry about getting in a car accident when u pull out.
Posts: 167
Threads: 9
Joined: Aug 2008
Haven't beat this dead horse enough, huh?
Posts: 5,640
Threads: 101
Joined: Dec 2008
Are they serving horse meat?
Posts: 1,100
Threads: 6
Joined: Nov 2010
Not yet, it needs to go through a long tenderizing process before it can be served.
Posts: 294
Threads: 20
Joined: Aug 2009
OK, so does the person who does the tenderizing process get paid more than $7.25 an hour??
On a serious note, we did eat there again last night and the customer service was phenomenal as usual. They are still playing around with the menu trying to get a good feel of what the people want. They can now accept credit cards.
Not sure what JohnP is complaining about being local as Joe from Neveahs is about as local as they come. Very nice guy.
Due to all the positive reviews on this thread as well I think I will check out Smokin' Joes. I do prefer a sit down restaurant but I'll give 'em a shot.
