text: Once upon a time, a party of 12 of us descended upon Mickey & Mooch to celebrate the birthday of one of our fair maidens.  Based on the restaurant's d\u00e9cor and lavish entrance, I was surprised to open my menu and found that the pricing on items were pretty reasonable, considering.  I had expected entrees to be higher priced.  However, we soon found that \"lower\" prices come with many consequences.  \n\nDrinks:  After 30 minutes of being seated, some were still waiting for their beverages.  When they finally received their bottles of beer, they were \"as is.\"  No glass.  What kind of \"upscale\" restaurant serves beer without a glass?  We weren't sitting at the bar; we were in the dining room.  One of the beers was a Blue Moon brought in its bottle.  Don't the bartenders know that Blue Moon is always traditionally served with an orange slice?  It's like serving a lime with a Corona.  Someone else ordered a martini.  It was sloshed around as it was set down in front of him.  He had to wipe up the spillage by himself.  \n\nBread:  Bread was served but it was cold (like it was taken out of a freezer and not fully thawed).  They asked to have the half-frozen bread taken away and replaced with \"warm\" bread at least twice; it never came during the entire two and a half hours we were there.  \n\nSalads:  We asked if we could get something besides a regular garden salad.  Our server advised a Caesar salad or Wedge in its place.  We were never told that there was a significant upcharge to getting a slightly different salad.  $2.95 for the Caesar, $3.95 for the Wedge..the same cost if you ordered them separately.  When this was brought to the attention of our server at the end of the meal, he brushed it off.  I'm guessing it happens a lot at the restaurant.   The salads arrived & we had to ask for silverware (for the 2nd time).  Several minutes passed and I finally got up and swiped them off an empty table.  Minutes after we had started using the newly acquired silverware and eating our salads, the server finally returned...with ONE set of silverware.  I guess we were supposed to share?\n\nEntrees:  Our entrees arrived halfway through the salads.  After delving into the entrees, several people had puzzled looks on their faces.  Some had ordered their steaks medium rare or medium.  They came out with raw meat in the middle.  And not just a small portion; it was golfball-sized.  Medium rare means pink with some reddish tones; not raw.  Worse, one person ordered pork.  It, too, had a golfball-sized red raw center.  Trichinosis, anyone?  At this point, we called over a manager.  When the raw pork was displayed to her, she tried to tell us that it was \"fat.\"  Red fat?  In the middle of a pork cut?  Being served the raw pork is one thing.  Passing it off as acceptable by a manager is poor crisis management.  All of the undercooked meats were taken away to \"re-cook\" or replace.  The steaks were returned within a few minutes; the pork wasn't.  With the plates that were taken away for the steaks were the side items that everyone had ordered.  These were not returned on the plates and had to be \"re-ordered\" by us specifically requesting them from the server and/or manager.   One friend ordered drawn butter with his salmon.  It didn't come until he was halfway through the salmon, about 15 minutes later.  \n\nHalfway through my meal, I finished my glass of wine and ordered another glass.  It didn't come until I was through with my entr\u00e9e and the plate had been cleared.  Great timing...and I'm not a fast eater.   After everyone finished eating and plates were cleared, the \"new\" pork finally arrived.  \n\nBill:  Did I mention the Wedge salad that was on my bill after everything we went through and it was brought to the attention of the server that we were never advised about the upcharge?  After all our problems, getting the bill with all the additions was like a kick in the head after being punched in the stomach for a couple of hours.  \n\nSummary:  I'm just telling you the story from my side of the table.  I don't even know everything that went on at the other side of the 12-person table.  I only gathered stories here and there.  It wasn't just one error.  It was one after another.  It wasn't just one person at the table.  It was practically everyone who had a problem.  When the numerous errors were brought to their attention, the errors were not handled in an appropriate manner by the waitstaff or the management team.  The biggest problem of the night was that nobody seemed to care whether we had a poor experience or not.  The kicker was that afterwards I wrote a 3-page letter to Mickey & Mooch corporate...and got no response.  They apparently didn't care either.  So I guess they won't care if I take my money elsewhere. \n\nThe End.  Happily Never After.