Urban Egg — Restaurant in Colorado Springs

This is my first one star review at a restaurant. I have been to other urban egg locations in Colorado and the experience was decent, however this experience was eye-opening that the restaurant chain locations are not all consistent. • The menu said that the juice was freshly squeezed, however the orange and grapefruit juice I received was poured from Tropicana containers. • I put in two orders. The first was the Gravlox, and the second was the breakfast burrito. The waiter that took the order said they could substitute the hash browns for soup. I informed her that instead of the hash browns that I would like a cup of soup. She said that the substitution was fine and would be done, however when the food came out there was hash browns on the plate and no soup. When I informed another waiter about the error she said they would fix it and that it would be right out. After 15 minutes had passed, I asked the original waiter if there was any update on the soup, and she again apologized and brought it out after about two minutes. It took me constantly reminding them to do anything about it! • The quality of the food was disappointing to say the least. The salmon on the Gravlox was such a small portion that it makes you think they are using this dish specifically to cut costs. The cream cheese on top was too much and overpowering. The egg was dry. How do you do this to a poached egg? The soup I waited so long for wasn't great, however the toasted baguette bread that came with it was great. It's weird to say that the only thing that was good about this whole experience was the toasted baguette. The breakfast burrito was disappointing as well. The scrambled eggs inside were dry, and the sauce on the outside wasn't great. The beans on the plate were very pathetic. The hash browns were extremely greasy. The tobasco hot sauce I asked for never came out. • It is unusual to see a table reserved for employees to eat at during peak hours. The lines were already long and I understand now why. The staff was literally eating right beside you instead of waiting on you. This is peak hours! This gives you the impression that the employees are more important than the costumers. The waiters that were still working, were too focused on their colleagues, and waiting on them, instead of the customer. The waiters were not attentive and were constantly distracted easily by each other. It felt like you were in their soap opera, or at a school cafeteria. • I was sitting at the bar and had an excellent view of the kitchen movement the whole time. The kitchen staff were not focused and were busy goofing off the whole time. I think this is why the food comes out wrong and not to standard. • Once I finished my food and wanted my check the waiters were nowhere to be found as they were already sitting down and eating about three tables to the right. It took a bit to get the original waiters attention to get the check and pay.

If you're going to eat at Urban Egg I suggest that you go find another location. The staff here are immature, unprofessional, and unattentive. I think management needs to get a hold of this location and ensure there is some...

I tried to send an email directly to address the problems, but something in isn't working correctly with the website. I have been to urban egg several times in the past. Unfortunately, I feel like everytime I go, the quality and the service are a little worse than the time before. I went one last time about a week ago because another place we were going to try had an hour wait (now I know it's because it was worth it!). There wasn't a long wait at Urban Egg, and we were seated fairly quickly. Our server took our orders, but seemed to be in a rush when she did. I ordered the eggs benedict with salmon (don't remember the exact name, but it's the only one). I asked for a salad as a side. The manager ended up bringing out the food later, and right beside my benedict was a pile of greasy hash browns. I let the manager know, and he went and got me the salad right away....but... obviously he couldn't take back the hash browns (even though I hadn't touched them), but I really hate wasting food. My husband did end up eating them and was kind of glad he had them because his own breakfast wasn't very tasty. Later, the server came back around. She asked the normal questions like did we need anything else ect....but she didn't ask of she could take our plates. Well I did have a couple bites left on my plate that I had planned to eat....and then it was gone. I feel like the server we had needs to slow down a little and pay attention to the small things. I would be happy to wait a few more minutes if it meant my order was correct, and I didn't have my plate taken away before I...

Tired of these tricky last-line-on-the-bill surcharge games and I’m not putting up with it anymore.

Behold, the finest print on the menu:

“To maintain our quality standards, provide a living wage for all employees and help with the rising cost of all of our products, a 3% Colorado service charge will be added to all menu items.”

And 25% tip line, to boot. The cojones.

Yeah, no. Don’t insult me. Get this nonsense off your menus and bills yesterday.

We’re all paying more, honey. Put on your big boy business pants and adjust your prices to reflect reality instead of trying to trick customers until they get the check.

Set your prices to cover your costs. If your prices end up too high, find efficiencies. If waitstaff are now demanding that being a server is a career, fire the ones that come in late and high, raise wages, demand quality, and raise your prices in accordance with that increased service standard. Suffer with the fact that you may lose some of the Boomer customers who remember when breakfast was thirty-nine cents.

Stop adding these stupid psychological games that trick your customers with the fine print until after they get their bill and have no choice. That’s all you’re doing. Trying to trick people into thinking you’re not raising prices as if this is some kind of “tax” is disingenuous and shady. It’s pure top-line and you know it.

All it makes me do is go back to tipping 15% instead of 20%. I’m not going to be nickel and dimed because you can’t...