Sand Bar another miss

[davesmom]

Had wonderful lunch today. Relaxing vibe, attentive service. Tartare was excellent as always. Wife's watermelon gazpacho was refreshing. We split a lobster roll, which actually had lobster in it, unlike ti corail. Have had a miss or two in the past, but fortunately not to the levels some of you.

That is interesting that you mention Ti' Corail's so called "lobster roll". I think I may have mentioned that what they call a "lobster roll" is more like a chopped up lobster salad and the lobster part was not big chunks of expected lobster. That being said, at ER, I have to say that my lobster roll was more of what I was expecting. I will admit that dinner at ER was more of a hit or miss when it came to service and I still believe that they utilize too many "hospitality stagiaires" because the service is inconsistent. I guess SBH is a great place to be "posted" and do one's internship but who doesn't love coming back to a place that has consistent employees? The challenges of SBH being a small island is understandable, but there have been a number of places where the staff has been there quite awhile and dining has been a better staff experience in those places.

 

[cec1]

That is interesting that you mention Ti' Corail's so called "lobster roll". I think I may have mentioned that what they call a "lobster roll" is more like a chopped up lobster salad and the lobster part was not big chunks of expected lobster. That being said, at ER, I have to say that my lobster roll was more of what I was expecting. I will admit that dinner at ER was more of a hit or miss when it came to service and I still believe that they utilize too many "hospitality stagiaires" because the service is inconsistent. I guess SBH is a great place to be "posted" and do one's internship but who doesn't love coming back to a place that has consistent employees? The challenges of SBH being a small island is understandable, but there have been a number of places where the staff has been there quite awhile and dining has been a better staff experience in those places.

As you note, Gina . . . “

The challenges of SBH being a small island is understandable, but there have been a number of places where the staff has been there quite awhile and dining has been a better staff experience in those places.”

One of the biggest “challenges“ today explains why there’s such high turnover in newer restaurant staff: There’s insufficient affordable housing for them. Those servers who have been in a restaurant for quite awhile generally are blessed with adequate “staff housing.” Newcomers aren’t as fortunate, however, as housing has become VERY difficult to find . . . and what’s available typically is at very high rates. Newly arrived restaurant personnel may be fortunate enough to get employer-provided housing, but it’s crowded & not conducive to building loyalty staff. Without housing support, newcomer staff simply cannot afford housing on the island.