Farmer Boy — Restaurant in Wooster

So I've been going to Farmer Boy since I was a boy. I am 47 now. Did not have a great time. The menu says my tuna melt was supposed to be on rye, not white. I particularly do not like the taste of white. From my seat since my sandwich was messed up. I happen to look through the window. And see beards with no covering. In the 30 minutes I was there I seen people playing with what part of the hat that was covering their head. These are clear health dept. violations. And the guy with the silver sticker on the brim of his hat, Hit his a vape and exhaled in the kitchen. It's sick and sad. So instead of causing problems, the owner comes out and sits at the table next to me. As I was getting up to leave, he was finished eating, so I figured I'd let him know his kitchen was in disarray. He shook his head at me about covering the beard. He said they have something on their heads, yeah but it's suppose to cover their hair. And the way they was wearing them half-cocked. 1/2-1/3 of their hair was not covered. Anyway I had not even gotten to my sandwich problem and he says have a nice day like he's dismissing me. So I was willing to just let him know and let it go. But since his customer service is lacking, I leave a review. The sandwich is called a melt. But the cheese was cold. Do not toast the sandwich bread in a toaster. Toast it on the flat, at the end of toasting put cheese on, cover with lid 30 seconds the cheese and bread is done like a MELT. Then add your salad. The cheese is suppose to be melted. I cooked for a while in my life. I can make at least 10 versions of melts. Next time, finish listening to the customer. Our waitress was great. The atmosphere wasn't a 5, but it was a solid 3-3.5. I've always loved the place. Me and my wife go from time to time. Email me, I will send you the health code so you can brush up on it. My friend works in the health dept. In Columbus. He's a good guy like that. And every kitchen should have 1 manager with Safeserve cert. They teach everyone as they work. That way you don't have customers telling you. Especially since you are not so good with customers. And clean up those kitchen behaviors. And maybe get one lead cook that can make a melt pls. Thanks. Like I said email me and I do not mind sharing resources. Especially for a pillar business in our community. Prob with not paying your cooks well, you end up with bad quality. Bad quality food, workers, and wastefulness. Love you guys, sorry for being critical. Cause every other time I had been there before, food was great. So I didn't look in the window. Good luck and I hope the best for you. I will change my review, when I visit you next. I know 1 bad meal or a couple oddballs happen. So I'm willing to change it, cause they always have been a stellar place. But only when I experience a difference. Don't take offense to someone trying to give you the 1-2s. I just expected better I guess. And don't be rude. Cutting someone off before they get out their complaint is rude. Oh btw you can look up what I told you in the restaurant, on Google. I'll go ahead and post it for you bud. That way you get to see I was right. You can Google a tuna melt on rye also....

I would have thought things would have changed with the reopen. Not so much! I don’t care when you walk in, morning, lunch, or evening. YOU WILL WAIT for someone to lo and behold acknowledge that you are there, someone may notice you and walk off, and then act like you have inconvenienced them and then seat you! Saturday am at 8. Third group waiting, 2,2,2. Finally get to us and whoever the lady is hosting acts like she want to be any where but there. Maybe you guys should cross train those leaning and laughing servers to seat someone. I mean the faster that happens the more the tables turn the more $ you make waiting tables. It’s a simple concept. To the food, ordered the country fried steak, wife got french toast. Hers wouldn’t even melt the butter. Mine was ok but not happy with BROWN GRAVY for breakfast on the CFS! Waited 15 mins in our check headed to the front and that same STELLAR host sighs and says I hear by myself doing everything. Someone needs to let her know if you don’t like the job then find another one. I’ve been in the restaurant business for 30 yrs-from asst mgr, to GM, to district mgr, to owner and im glad wooster people have fond memories of this place! Has to be the only reason it’s still open. Sad overall experience. And from other reviews I read it seems to be the normal one. I’ll pass...

My girlfriend and I came to eat. When it came to order, our waitress, Melissa17 didn't look happy or thrilled to be there. When I asked her what all came in the everything omelet she rambled off the items as if it were a contest to see how fast she could say it. When I asked if she could repeat what she said slower, she look annoyed. I ordered the omelet and when it came, I was expecting it to have cheese sprinkled and melted on top. There was non and it was dry. I took my plate up to the lady at the counter and asked if they would sprinkle cheese on top and melt it. She asked me what kind of cheese and I said cheddar. She said we don't have cheddar 😳 She said American or provolone. I told her American. But when I got my food back, I was shocked it looked the way it did. Like are you for real??? I will not be returning. The cashier even apologized for how they attempted to fix my omelet. This restaurant and the people in it were better...