Early Bird Cafe — Restaurant in Kingston

Went for breakfast on a Saturday and the experience was abysmal.

Went with a party of three. From the start the customer service was rather slow. It took about 10 minutes for our drink order and probably another 10 for the coffee to be served. I myself ordered a breakfast BLT and my family ordered breakfast as well. It took about an hour for the food to be brought out, however when it did my nephews toast wa msissing and my entire meal was also not present. The waitress told us they were just finishing up my order and it would be right out. After 10 minutes my father finished his breakfast, my nephew started eating his eggs over easy without toast because it didn't seem to be coming and I decided to cancel my order because I didn't want to sit and eat after my family had already eaten while.they just sat there and watched me. The waitress asked if I'd like to take it in a to go containers and I said I didn't want to take it home.

A few things. The service took a long time. The waitress never once asked if we wanted a refill on coffee. My nephews toast didn't arrive till 10 minutes after his food. My meal never arrived at all. One of the waitresses made excuses instead of just owning the problem. Honestly I'd never bother trying this place again. Can't say much about the food becauseone never showed up. Abysmal slow service though just an absolute...

Despite the hallowed tradition of the morning meal, this establishment's breakfast is an affront to both palate and expectation. The French toast, ostensibly the centerpiece of indulgent comfort, arrives as a soggy, flavorless slab—its limp texture suggesting it was neither graced by proper egg batter nor acquainted with a skillet heated beyond lukewarm resignation. There is no golden crisp, no whisper of cinnamon, only the heavy-handed mediocrity of indifference.

The eggs, in their various purported preparations, are less cooked than coerced into lifeless submission. Scrambled, they resemble damp insulation more than anything edible—overcooked, underseasoned, and texturally offensive. The bacon, tragically, straddles the line between flaccid and burnt, a feat that would be impressive were it not so deeply unappetizing. It crackles with the hollow promise of crispness, but delivers only the taste of stale grease and despair.

The sausage, a cylinder of salt masquerading as protein, evokes no rustic comfort or savory satisfaction. Its rubbery casing and mealy interior suggest it was mass-produced in a factory where culinary standards go to die. As for the accompanying breakfast staples—pancakes, hash browns, toast—they suffer from a similar affliction: a complete absence of care, craft, or...

Advice to the new owner, as I was coming in your restaurant this morning two elder women were walking out having a conversation about liking your competitor “The Blue Berry Muffin”better than your restaurant. I’m recommending if you want new success you turn over the staff that previously worked there. Unless you fully train them and they are accepted to the training it will just be the same people who had given the bad representation previously. I am an owner and understanding that your staff is the key to success and when I walked in today I did see a staff short handed but at the same time not caring about their surroundings, phone was ringing and ignoring the call with possible new orders, and a customer looking for attention to receive his order for about ten minutes. The staff member continued conversation with a customer sitting down and done with his meal. I had observed this within a few minutes, never mind how many calls with orders missed and people leaving like the customer did waiting for his pick up. The place has a good base to work with but one more cook and two more waitresses all with customer awareness and accountability training would bring it success. I wish you well...