Pappadeaux Seafood Kitchen — Restaurant in Houston

The food was great. However, the cocktail service was horrible. I ordered a "vodka martini straight-up, no vermouth, two olives, Titos vodka." The server brought the drink and it had no olives and didn't look right. I took a sip and almost choked. I had no idea what it was. So, I took another sip. It was a dirty martini! When I managed to get the server's attention I explained it was the wrong drink. After far too much conversation she took it back. The bartender brought another drink. It had two olives floating in the drink. I guess one is supposed to put his fingers in the drink to get an olive. When I tasted it I found that it was straight room temperature vodka. I decided to give up and fished ice out of my water for the martini.

It's over fifty years since we passed liquor by the drink in Texas and have bars. For some inexplicable reason restaurants can't manage to hire and train employees who know basic, common drinks and terminology.

I was at a Cheesecake Factory and ordered the exact same martini and the young woman reached down, grabbed my menu, and flipped to the section on their special drinks. She said "Some of our martinis have vodka in them."

I was at a Rainforest Cafe and ordered a gin and tonic. The young man leaned forward and asked "What's in that?" I leaned forward and said "Gin. And tonic."

I was at a local chain and ordered a margarita on the rocks. The young man behind the bar asked if I wanted ice in it.

The original miscommunication can be forgiven The snotty laziness of not putting ice in a cocktail shaker, shaking the vodka, and straining the liquid into the cocktail glass is not. Don't forget the olives not on toothpicks, either!

Restaurants make a lot of their money from liquor. That drink cost almost half what the entree cost. Maybe they should try hiring people who aren't fresh off the teetotaling ranch or they might train...

I really don’t know much about this location but on this day I went to pick up my mom’s favorite their Pappadeaux platter. I arrived at the curbside pickup. The attendant came out and I gave her a hundred dollar bill (balling 🤑) a few minutes later a totally different person came out (A guy) and he told me my hundred dollar bill was fake (🤦🏾‍♂️ No longer balling) He asked if I had another form of payment I could use? And of course. The same guy came back out with my card and food. He apologized and indicated they had tested the bill 💵 a few times. And I could visibly see that but (and i work with money and I know how to use the marker which indicates if the bill is counterfeit) and it looked like it passed to me (but I’m bias) 🤷🏽‍♂️ Anyway he indicated to me customers usually with get mad and make a scene. And I indicated to him I recently got that bill from my banks ATM and that on Monday I’d be taking the hundred dollar bill back to the bank. Which is what I did that following Monday. Monday arrives and I go to my bank they test the hundred dollar bill and it’s fine. They give me a new one and when I asked the teller why the bill didn’t pass? I was told that maybe where I took it they either don’t accept old bills or they don’t know how to read if a bill is counterfeit when using marker. I called the location back spoke with a manager (indicated I didn’t want anything free) but briefly told her of my encounter and that maybe some training might be needed for the staff to make sure this doesn’t happen in the future. Especially to a baller 🤑 She agreed! The food was...

We eat here about 2 weekends out of the month. So we go there often. Its one of my favorites. On this visit, my husband & I arrived and the hostess Desiree asked if we had a reservation. We asked since when do you need a reservation. She said they started doing that on the weekends. (Not true) She then told ua it's a 45-minute wait. At a glance, we could see several empty tables and booths. We put our name on the wait list, and I went to the bathroom. While walking through the restaurant I counted about 7 empty tables. When I got back to the hostess stand I asked how many people were in front of us. It was only 4 people- one of which was a party of 20. As I was about to say something about the abundant number of tables I observed, we were told our table is ready. So we actually only waited about 5 minutes. On observation what happened was this Desiree person and the other hostess were talking and not paying attention to the table availability and people were walking out (loss of business) when they hear its almost an hour wait because these people were goofing off on the job. Unfortunately, Desiree took her job way too seriously in trying to make us wait unnecessarily like she was a bouncer at some high end club, instead of taking it seriously enough to be aware of actual availability and accurate wait times. Note our booth was close to the front entrance so we witnessed her going through this same ridiculous scenario with others. Pappadeauxs almost lost a faithful customer behind this...