human
So here's his reply. Probably a dozen or more different responses he could have gone w/ to make us feel better and still gain our future business (as well as that of our families), but no, he actually went w/ the cocky owner who thinks his restaurant don't stink route:"Sorry you feel that way. We had over 40,000 people attempting to makereservations for V-Day. We were delighted to partner up with "Open Table" tohelp us secure our reservations via credit card with a 48 hour cancellation clause. The details of the evenings 4 course ensemble were available for you to peruse. There was also a note at the end of your reservation that requested you to contact the restaurant for any details. Fortunately for us, 99% of our customers follow directions. How's about posting my response?"The manager there has little or no power to do the right things so we hope you future patrons don't run into any issues w/ the restaurant on your special night out as they will most definitely make sure you know the CUSTOMER IS ALWAYS WRONG!! So, all in all, La Fondue = about 4 hrs for dinner for mediocre food that is overpriced w/ a guy running it who'd make you feel like you don't deserve to be there .sign me up NOT!!--------------------------------------------------------------------------------------------Here is the letter we are sending directly to the Manager/Owner at La Fondue I will let you know if they respond.To the owner,I'm not sure how you can afford to let 2 customers walk out of your restaurant upset and completely unsatisfied without trying to do something about it, but it happened on Saturday, February 14 .our first Valentines Day as a married couple.We had reservations at 10:15 PM which we set through Open Table for dessert, and drove completely out of our way through the terrible weather, expecting to have a wonderful experience w/ dessert. We arrived early and seated at a table next to 2 other empty tables, but then were promptly informed by our waitress that we could not only order just dessert. We asked for the manager and were told that the owner strictly forbade this and that only prix fixe menus would be served on that night. Now, I may have understood if we had just walked in off the street, but we had reservations through a partner company, Open Table, and there was no direct information that DESSERT ONLY would be PROHIBITED on Valentines Day on their site. In fact, it made no sense to refuse our patronage, as we had already booked a reservation, so that table in the restaurant was slated to be filled for at least an hour and a half.  We explained our casez and the manager looked at us blankly, offered a weak apology and did nothing to accommodate us in any way. So, instead of taking our business and having a table for another potential walk-in dessert opportunity, your staff sent us packing out of the restaurant, dejected, upset and dissatisfied w/ the "level of service" from an acclaimed 5 star establishment. Needless to say, this is unacceptable.Being in the restaurant biz, I'm sure you're aware of customer referral paradigms. While a customer whose had a good experience will likely tell 1 or more people about their dining experience, another that has a WOW experience will tell 5 people or more and one that has a terrible experience will tell everyone they know! I'm sure you are very aware of the gigantic virtual soap box known as the internet, and I certainly hope you care about customer reviews and referrals. If not, continue in your present course of actions.
gpt
{'overall_sentiment': 'negative', 'aspects': {'Staff Service and Behavior': [{'Extracted Segment': 'The manager looked at us blankly, offered a weak apology and did nothing to accommodate us in any way.', 'sentiment': 'negative'}], 'Food Quality': [], 'Price and Value for Money': [{'Extracted Segment': 'Mediocre food that is overpriced', 'sentiment': 'negative'}], 'Ambience': [], 'Other': [{'Extracted Segment': 'We had our Valentines Day ruined, and I felt it imperative to bring this to your attention.', 'sentiment': 'negative'}, {'Extracted Segment': "Being in the restaurant biz, I'm sure you're aware of customer referral paradigms ", 'sentiment': 'neutral'}]}}