Is this a re-boot or just a remake?

Umm... I think it's a "reimagining". It is not a remake of the original and I don't think it intends to reboot the series. I think it is supposed to take place sometime during the events of the original series (probably early on, but I'm not sure).

Is there really enough of a plot-line to slasher flicks to reboot in the first place? I think the recent spate are just capitalizing on the originals' name.

This is indeed supposed to be a reboot of the entire series. It is supposed to be some sort of re-conception of the 1st four movies. It doesn't necessarily follow any of the previous time line, it is recreating the story from scratch.

Honestly, what kind of "story" is there to reboot in the first place? You have an invincible "boogieman" killing defenseless people (usually youths who have just had sex and/or been mean to some other character). It's not Shakespeare.

Excellent. I looked over this before making the list. My poor mind can't retain everything. Thanks for the addition.

I absolutely loved this show. It was on at 3am...if I could stay up after bar close, I'd watch it. Is this out on DVD? I would love to have this to re-watch.

No plans at this time to release on DVD.


Edit: Oops! Season 1 was released last year, and Season 2 was just released. Yaay!

This one is tremendous.

You need to mention Freddy Krueger here too. Thats one scary guy. Nothing has scared me more in my whole life than Nightmare on Elm Street 2.

wow, freaky.. i was in the mall this weekend and saw this very game, which i had never even heard of before... i almost bought it

So you went into a popular place in the middle of the lunch rush on a Friday with two other 13-tops in addition to yours... and you didn't get stellar service.

Hmm...



Not to judge but I'm going to guess that you guys didn't call this party in in advance. Like, at least two days (more would be better) in advance. If you did, then I am sorry to have jumped to that conclusion. But I will guess that even if you did the other large tables did not.

A 13-top can completely eat up an entire server. That person does not have the time to take care of your large party and all of the other tables they may have. If even one large group comes in unannounced and they didn't staff up to handle it service for everyone is going to suffer. Three? Please... You're lucky you got your food at all.

Look, I'm not trying to be a jerk with this comment but there are a number of red flags in your post that instantly scream "never worked food service before" and I simply would like to spread a little education around about such things.

I am glad they could "make it right" with you. It is very unfortunate though (and more than a little disingenuous on your part) that even if they did you still feel the need to put this story up on a geeklist with the stated goal of "post[ing] about companies/businesses you've had problems with so all us fellow BGG's can take a read and know what potential pitfalls we may be getting into when buying things from and dealing with these places."

Who exactly is it that should be "making things right" here? is the question I would like to ask and I agree whole heartedly that it is "sad" and that it never needed to happen in in the first place. Though I suspect we're not really coming from the same place on that one.

Well, I see what he is saying, and what you are trying to offer to temper his frustration with service.

However, I have been a waiter, in a very busy restaurant. I spent three years doing as much.

Yep, with a wage of 2.35/hr plus tips at that time (not much better now) you rely upon the grace of people to be paid. And the government taxes you as if you made 8% in tips on EVERY TABLE, per the bill totals of EVERY table you serve during your career. If you get stiffed, it costs you money in taxes...

I know the difficulties of serving, and I also know...

A good dining room manager is the key, but an even better server can overcome that with efficient, proactive service. I was an excellent waiter, I served tables of 24 retirees during a busy lunch while serving three other tables of 3 to 5, and I had as many as seven tables at a time.

And, most of the time I gave the same quality 'silent service' which was to remove the need for guests to ask for refills by always bringing refills when I made a return visit.

I always brought at least two of the bread sides per person, despite management's desire to only provide one per, and one extra (that was my approach upon a refill, but not at the start).

I stuck to a routine and order of operating and timing which worked for me, and, despite being a control-freak-type-a-personality who doesn't like surprises, and definitely doesn't play well with others, I succeeded.

I delegated, asked for help, and apologized if I screwed up. I didn't sell many desserts, despite the pushback from management and I never bullied people into appetizers or drinks.

My belief is that I was not part of their dining party, and I should not be seen, other than to quietly identify and meet their needs, inform them of their options, answer their questions, and insure their satisfaction.

It was the hardest job that I ever worked.

Studies have found that waiting tables is the second most stressful job that there is of any category. People can treat you like dirt, insult you, ask you to remove the 'green things' from their thousand island dressing, request outrageous substitutions, and accuse a restaurant of food-poisoning as a scam to get free food. That was a funny story.

Still, it is no excuse for poor service. Frankly, a comped lunch would not have been enough, if I was their GM. I would have comped a dinner, and added a couple of gift certificates with which to get dessert.

A good GM helps, and a dining room manager worth their salt can see if the servers are making it or not--and provide assistance, walk food out and meet requests, dress food in the alley, and generally gauge the pulse of operations.

The GM ought to be on top of complaints with grace and attention to the customer--until the customer proves to be in the wrong. Even at this point, I believe a comped meal for the dining party and a firm handshake accompanying the directive to 'not return to our establishment, thank you,' can be brilliant.

Hmmm, so what you are saying is that we should become on expert on every service we are likely to use?

Me. I'm a customer, and if you are running a business then it is your job to help me (and not expect me to know how everything works). Your the expert, that's what we pay you for.

Your problems are not my problems.

This money I am giving you, it is not as gift, I am paying you to solve my problems.

I'll help out where I can by booking or preordering, accepting some delays (like - it may take a while as we have a couple of big tables in now), or changing my order or whatever but I am not obliged too.

Incidentally, my folks, myself and my kids all are or all have been in hospitality so this is not a sledge from a customer, it is a customer service philosophy.

Sorry, but you're wrong on a few counts:

1) Actually, I have worked in food service before, which is why I made sure to include that they made it right.

2) Where I live, the competition for places to eat is VERY high. So, while it may be popular, it's no more so than any of the other countless places nearby.

3) Calling ahead or no, they appeared to have plenty of space and servers on. Kitchen help might've been short, but simply telling us that from the start would likely have solved many problems.

Overall, what annoyed me is that our server communicated extremely poorly, in my opinion. The place appeared maybe half to 2/3 full at best and, had she simply told us when we were seated that things would take longer, for whatever reason, I and the others in the group wouldn't have been so upset. However, we weren't told anything and it was clear that she never once told anyone with authority about problems she was encountering. Could we have asked to see a manager? Sure. However, we all just wanted to leave after the debacle.

As for sharing it, as I told both the manager at TGIF and my co-workers, I'm a firm believer in reporting service at the extremes. If service is bad, I fill out the card/drop an e-mail, whatever. Likewise, if service is exceptional, I do the same and tip well. As evidence, when we went back, we left our server about a $30 tip for 9 of us because she was extremely cordial and went out of her way to provide excellent service. I think it's only fair that people be told if their employees did either a poor job or a great job. In this story, I think both cases fit in and, as such, felt it should be on the list. You may not agree, but that's the great part about public forums like this.

Yup. Tis a vote!

Vote

Vote.

Kick ass!