Tonight was a first. We usually have a really good experience at Lews, but tonight it was just awful. My husband, daughter and myself arrived about 8pm and there were several tables filled with people(good sign) We ordered quickly and had our drinks quickly(good sign) We ordered an appetizer of loaded fries and wings for each of us. 1 order boneless and 2 traditional. At 840 we still had no fries and our server had not come to check on us at all. She left the menus at the table, so after a while I put them back on the bar myself. At about 850 or so we got our wings, the boneless ones were cold, some not even at room temperature. And we never received our fries, even when we asked about them there was not an attempt by our server to rectify the situation or find out why we hadnt gotten them. Nor did she offer a refill on drinks. As someone who has waited tables before I get that times get super busy, but this was not a busy night for Lews. Despite these missteps by our server, my frustration is not really with her, it is with the kitchen staff. There is a difference in slow service and NO service. Cold food is not acceptable, not receiving food is unacceptable..and we weren't the only ones. There was a single gentleman at the bar who ordered a beer and a single order of fries. He got the beer, but no fries. I watched several plates return to the kitchen. My daughter observed 1 young man in the kitchen just standing around and he would be the first one to close the curtain so that no one could see what was happening back there. After eating what we could, bc we were hungry, i got up and got to-go boxes myself. When the other server asked if we needed anything else, I explained that we never got our fries. She apologized and took off the fries and half of our bill, which was very nice of her. The manager, I assume, he was also left or was not around for part of this fiasco. We saw him again as we were leaving. After all this, my concern is the kitchen staff and the lack of communication on the part of management and servers. If there is a problem in the kitchen you have a couple of choices.

1. be open with customers about your capabilities.
2. if you see customers not receiving food, be proactive in finding out the problem in the kitchen and fixing it for the customer.
3. fire/send home kitchen staff and close down for the night, because there is no excuse for what happened tonight.