Ferrari Takeaway — Local services in Dublin

I recently visited this restaurant and had an unpleasant experience that I feel compelled to share. As a foreigner, I felt unwelcome due to the rude behavior of the cashier or the main person in charge. She did not respond to my greetings, never smiled back, and ignored my farewells, making the entire interaction uncomfortable.

Additionally, I noticed some questionable hygiene practices. The staff member was handling fish with bare hands, and I suspect she may have been handling cash with the same hands, which raises concerns about food safety. The fish they sell is pre-fished cod, and I’m not sure, but it seemed to be stale as well.

I hope the management addresses these issues to improve their service and...

Saw Ferrari's on tik tok,so I made the 12k journey hoping for the best.I got to the shop and on entry was greeted with a lovely smile from a blond lady.I placed my order for ray and chips,I had not had ray for year's. I spoke with the owner,a lovely cheery italian guy....we spoke of how popular ray used to be.I got my order and headed off to a spot facing the sea and tucked in to my food.It was like stepping back in time.....memories of days gone by flooded back.The chips were gorgeous with a nice amount of salt and vinegar,but the ray was absolutely excellent.The experience was superb and I will return to Ferrari's many,many time's in the future....... Excellent...

Bad Hygiene

Heard so much about Ferrari from other people and how good the food was so we decided to take a trip out to it and try it for ourselves. We went in and placed our order to the lady who was serving behind the counter. While we were waiting for our food to be cook the same lady sneezed into her hands and proceeded to wipe her hands in her top. She never washed her hands and continued to serve people. This lady needs to do some food safety training that will teach her about food safety in handling and preparation of food. There are plenty of courses out there that cover the legal requirement of what staff are required to know before they start...