input: Write a negative yelp review.
output: It's a Starbuck, enough said. The staff was friendly though and they suggested a drip coffee with low acidity which hit the spot. They would have gotten 3 stars but this location doesn't have a toaster for the bagels.
input: Write a negative yelp review.
output: NO I WILL NOT BE GIVING YOU MORE MONEY. I plan events for a living and when I go to a website, I expect for the website to be completely up-to-date with ACCURATE information. It is very important, especially for those who are looking for venues to hold private parties to give every last DETAIL online. So naturally, when a website says "Now there is NO ROOM fees to book one of our private barns or VIP rooms" - I do not expect someone on the other line to tell me they are $75/hour or $200 an hour depending on which room we reserve. Not only did I waste 20 minutes of my time today, but I will not be planning an event at Toby Keith's...ever.
input: Write a negative yelp review.
output:
Walked in here excited to try a new pizza place supported by AMAZING reviews. What I saw left me tremendously disappointed. The bottom line: there is too much cross-contamination for people with food restrictions or allergies to eat here safely. I'm a pescetarian (fish only) and my mom is a vegetarian. We can eat at most places with little trouble. This restaurant would have been impossible. The quick service build-your-own concept is great. Most places (e.g. Chipotle and Subway) do it well. That's precisely where Fired Pit failed. Everything was done by hand - only the sauce used a utensil. This meant that workers were putting their hands in meat (often covered in sauce) and then putting their hands directly into the veggies (without changing gloves) my mom and I are after. Yuck! We choose not to eat these foods, but the design of this restaurant would force us to come into contact with them. It's simple to fix this. Employees could change gloves between every customer, and they could use utensils for meat (as Chipotle does) or pre-portion it (as Subway does). Not only would this help standardize serving sizes (reducing overall food costs), it also prevents the very cross-contamination that prompted my mom and I to leave without ordering. If you have a food allergy of ANY kind, steer clear! Way too much cross contamination. They order gluten-free crusts, but the design of their kitchen leads me to believe that you would likely still come into contact with gluten. I also watched an employee drop a towel on the ground, shake it off, and go back to using it to wrap around the handle of pizza peels he was shoving into the ovens. While it never came into direct contact with any food, I'm wary of any open-air kitchen that is so cavalier about dropping something on the ground and continuing to use it right in front of customers. Bottom line: the concept is great, but the execution falls short of what it should.