Why are people giving Nancy and Giancarlo chance after chance to open a restaurant? They will not be successful in any of their food service related endeavors. In the past few years, this couple have tried to open three other restaurants and three restaurants named, Limoncello. When will these people learn that they need to make their employees and customers their first priority? I have been witnessed to the following:\r
- Verbal abuse to their employees\r
-Physically abusive to their patrons( Giancarlo physically lifted a paying customer out of the restaurant and threw him out the door).\r
-Refilling premium price vodka with well vodka.\r
-Threatening employees' current job status by forcing them to work overtime without adequate compensation ( meaning paid for those extra hours)\r
-Giancarlo and Nancy considered their emplyees to be personal waitstaff and therefore forced employees to negelect other patrons. The couple kindly referred to Limoncello Restaurante as their ""KINGDOM"".\r
-The health inspector would have a field day; the chef's daily peeled and stored potatoes over open garbage.\r
-Hopefully, you do not have an allergy to shelfish, because most of their food is prepared beforehand(don't ask me why you have to wait so long to get your food...its a mystery!) because they just pick it out with their fingers...gloves not included!
Pros: waitstaff
Cons: everything else!
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