yum yum

Bellville, OH

#1 Jun 30, 2011
Did anyone eat there yet? If you did how was it?
YesIDid

United States

#3 Jun 30, 2011
I went in tonight with some co-workers, the food was good and typical of any Frickers, the prices were also typical. Where they are going to have to step it up is with the staff. They had a lot of people working their tonight and at one point we had 4 people at our table trying to figure out why we were having all of the problems we did. We understood it was their first full night but wow, some of those girls are clueless. We heard the table next to us being told specials, when we asked our waitress she said she didn't know anything about any. She didn't seem to know much about anything. She couldn't tell us about certain items on the menu and she didn't bother to card any of us although we are all in our mid-twenties and get carded everywhere. She didn't look old enough to be serving alcohol really. It took us 20 minutes and asking three times for bleu cheese, and then we were all charged for it even though it came with the wings. We didn't bother to point this out because it would've taken half an hour to get new checks. Our second round of drinks never came, we had to have other waitresses get them, our checks were all screwed up, really I could go on but I won't. The girls on the floor all seemed very inexperienced, while the older women and men just sort of walked around and stood around looking at people. I want the place to succeed and will go back, but I hope they get a wait staff with some knowledge of the franchise/food and how to serve. Having your perception of a cute staff is fine, but the bottom line is can they do their job?
CharlieS

Lima, OH

#4 Jul 1, 2011
we ate there. I was disappointed. I had never eaten at a Frickers before; i was thinking it would be as good as BW3. It was not. It doesn't hold a candle to b-dubs.
Kaotik

United States

#5 Jul 1, 2011
The only reason it's not top notch right now is that almost EVERYONE is still learning. On top of that, the sheer amount of food we are serving is insane. We have been doing double the business even projected. Give it a week or two. Let everyone find there niche in there and things will shape up. Yes, there are A LOT more people working then need to be (Mainly with the waitresses), But they are doing that to see who just stands around looking lazy, and who actually FINDS something to do, and does it right, imo.

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