You know when you write about food, you really wanna tell others how heavenly the stuff that you’ve tried and hope that they too, can enjoy the flavours that you experienced. And I really appreciate the owners/representative of the establishment writing back to at least respond to what you wrote. If not in my case, they would respond to customers who commented on the food and place, regardless of good or bad the comments. This is a way of telling your customers or critics that you do take in feedbacks and try to make it better when there are any negative remarks.
Lately I did get some responses on my writing. One of them is my write up on MacDonald’s (http://wp.me/pCcuC-tW) where the management responded to me and gave the well deserved commendations to one of their older staff who went out of her way to make me feel comfy and welcomed back home at Changi Airport Terminal 3. That staff Swee Yong, wrote on my About Roy page (http://wp.me/PCcuC-2) thanking me for my writing in to MacDonald’s and is an avid reader of my blog now. To me, you don’t have to thank me at all, you really deserve it ‘cos you didn’t expect I can be THAT influential with my writing by making your management notice your efforts. Keep up the good work and may every Singaporean based overseas get to feel your warmth when they are back and have their first meal at MacDonald’s Terminal 3. 🙂
Then of late, I wrote about a few must-go places in Perth and they responded to my TripAdvisor reviews.
Seriously you’re welcome peeps! Please let the staffs who are behind the scenes, know that they are being appreciated for making such wonderful food!! I really enjoyed my meals there and nothing went to waste! 🙂 Will try to visit again soon! You can see the reviews I wrote here http://wp.me/pCcuC-uA and here http://wp.me/pCcuC-zq. If you wanna read more about my reviews on TripAdvisor, you can check out http://www.tripadvisor.com/members/bigthing.
I just wish that customers can be a lot more generous in giving their compliments when the food is good. Most of the time we keep quiet about it. I for one, wouldn’t. I would make sure the chef/cook preparing my meal knows that his/her work is being appreciated. ‘Cos it is really a very very tough job being in the kitchen more than 8 hours a day, in excessive heat and the potentials to get heat rashes, heat cramps, heat exhaustions, heat stroke and dehydration. And while all that is happening, they have to make sure the food is cooked to perfection, presented nicely, and prepared in the quickest time and hygiene.
Alright, I promised Ho Chi Minh write ups… soon this week! Later y’all! 😉