Service and Hospitality: Upon arrival, we encountered delays in being seated despite the visible availability of several tables. This initial inconvenience was compounded by an extended wait for beverages. Communication with the staff proved challenging; their proficiency in English was limited, leading to misunderstandings over our order. Regrettably, when these errors were brought to their attention, the response was dismissive, lacking in both concern for customer satisfaction and attempts to rectify the situation.

Management Presence: The individual who appeared to be in a managerial or ownership role exhibited behavior that I found unprofessional. His approach to attracting patrons—actively soliciting passersby from the street—coupled with his unkempt appearance (notably, long, untidy hair that would likely be deemed unacceptable in many dining environments) left a negative impression on us.

Food Quality: The culinary offerings fell short of expectations. Dishes were excessively laden with low-grade oil, compromising both the taste and digestibility. While I understand the price point is aimed at affordability, the compromise on ingredient quality and cooking methods was too significant to overlook.

Cleanliness and Facilities: The condition of the premises, especially the single restroom, was below acceptable standards. The lack of a functional lock and overall unhygienic state was concerning and detracted further from the dining experience.

Pricing: It's clear that the restaurant positions itself as an affordable dining option, which is reflected in the pricing. However, the correlation between cost and quality seemed too pronounced, suggesting that value for money, in terms of food quality and dining experience, was lacking.

Suggestions for Improvement:

Enhancing staff training in customer service and language skills could greatly improve communication and service quality. Attention to personal and environmental cleanliness would positively impact the dining atmosphere. Revisiting the menu to focus on quality ingredients and preparation methods might offer a more balanced and enjoyable dining experience, even if this necessitates a slight increase in prices. In conclusion, while I appreciate the intent to provide an affordable dining option, the compromise on service, hygiene, and food quality was too significant to overlook. I hope this feedback is received as constructive criticism, with the potential for substantial improvements in the future.