HOME > Chowhound > Greater Boston Area >

Discussion

Sigh. Boston restaurants, PLEASE learn some common sense when it comes to social media

http://welovebeantown.com/2012/11/28/...

I don't work in Public Relations any more but I know there are lots of PR people in this city who would love to take your money to teach you how NOT to engage with people on social media. Please, do it. For everyone's sake. But most of all for yours.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Comedy gold! Thanks for sharing.

    Amazing how this kind of cluelessness persists in industry PR. I mean, when the (now ex-)chef from Union starts sniping back at his amateur critics, that's one thing: his job is to cook, not worry about the customer engagement side of things, and he was quickly muzzled by his bosses. But when alleged PR pros engage in it, telling a customer "GFY"? Jaw-dropping.

    (At least I hope this was a PR flack, and not Orfaly himself.)

    Any bets on the "Our account was hacked" excuse being floated in the wake of this fiasco?

    http://mcslimjb.blogspot.com/

    16 Replies
    1. re: MC Slim JB

      Hmm, I read it as coming from Marc, and I get it. When someone is criticizing your livelihood and your best efforts, it's hard to not react viscerally. But great chefs aren't necessarily great communicators and people who are passionate about their calling don't always understand that it's not always smart to let that passion get directed outside of the kitchen. I wouldn't want a PR person in the kitchen and vice versa.

      1. re: Chris VR

        Yep, on closer inspection, it does look like it's coming directly from Orfaly. And yes, while the emotion is understandable, acting on it online is really counterproductive, potentially far worse for the business than the original complaint.

        The lesson here might be, "Don't drink and Facebook, kids."

        http://mcslimjb.blogspot.com/

        1. re: MC Slim JB

          Well that's exactly it! With the way Facebook is set up these days, probably nobody would have seen the complaint, or their response to it. But by putting a new post in their feed, from them, they guaranteed visibility for both the complaint and their awful responses to it. Bad bad bad and a side of bad. With some bad sauce.

          1. re: Chris VR

            It looks like the customer posted it on the Pigalle feed, and not the other way around.

            1. re: Bob Dobalina

              The customer posted first but it probably would have passed unnoticed by Pigalle's fans if Pigalle's hadn't then made their own post about it, calling attention to it.

          2. re: MC Slim JB

            You took the words right off of my keyboard. That is probably what was going on here IMO. (coupled with Orflay (or whoever) being thin skinned and a d-bag)

            1. re: MC Slim JB

              Agree. The reflexive impassioned emotion invokes an immediate lash-out, but after a night's sleep, good business sense and damage control should kick in.

          3. re: MC Slim JB

            It sure reads as if the owner or chef was the one posting. ("I don't want your money.")

            Couple of other things:

            - Post says that 98 out of 100 left happy. Who's the other unhappy customer and have the police found the body yet?

            - My grade school English teacher *would of* blanched at some of the grammar in those posts.

            - Strangely, I actually have some odd respect for the chef telling someone saying the dessert tasted like vomit to go screw. That kind of passion makes me want to taste the food more. But maybe I am a masochist.

            1. re: Bob Dobalina

              It's funny, I see threads here on Chowhound, and those posts echo the sentiment, saying "if you have an issue, say something while you're at the restaurant, at the time." But if I've had a truly awful meal or even just one dish, reading these responses from the restaurant just confirm my thoughts that the last thing I want to do is bring it up to a temperamental chef and have that sort of interaction at the restaurant.

              1. re: Chris VR

                The customer did try to tell the server, but got no response.

              2. re: Bob Dobalina

                "Post says that 98 out of 100 left happy. Who's the other unhappy customer and have the police found the body yet?"

                Ahaha.

                Man. Whoever was posting for Pigalle, the comments are so completely, astonishingly over-the-top that I want to clap. Obviously the poster is a total asshole, but part of me wants to respect this total lack of restraint. Whoever this person was is just burning the house down here.

                1. re: Bob Dobalina

                  On the other hand, I find myself with zero desire to eat at a restaurant whose chef tells someone "Judging by how fat your face looks , you most Likely shouldn't be eating anymore desserts anyway" [sic] Particularly when they're addressing this comment to someone who doesn't appear to be fat at all.

                  1. re: Bob Dobalina

                    As soon as I read the word "vomit" describing a dish in a restaurant review, it immeadiately discredits that review to me. I'm sorry, but the word "vomit" is over-the-top hyperbolic, trite, and completely unhelpful. I've eaten in many countries, in homes, in restaurants high and low, and have a hard time believing the pie tasted like vomit. Therefore, the review is dead to me. As are many Yelp reviews.

                    1. re: Klunco

                      The food that tastes most like vomit is my favorite cheese, Cabot aged cheddar.

                      http://en.wikipedia.org/wiki/Butyric_...

                      1. re: Luther

                        Hahaha, touché. BTW, if you're a fan of the standard aged, try the clothbound cheddar, vomit galore.

                2. Complete , with , bizarre use ,, of punctuation and spacing that indicates the poster isn't super comfortable with English and/or the internet.

                  1 Reply
                  1. re: Luther

                    They were probably replying using a phone or a similar device. It's hard to punctuate properly when trying to type on those wee screens.

                  2. Never been to Pigalle, but this kind of behavior/language/reaction, combined with recently running a Bloomspot promotion, makes me wonder if there are some bigger issues going on.

                    1. was the link taken down? doesn't open

                      7 Replies
                        1. re: The Dairy Queen

                          That is both funny and tragic. I wish she had come back to explain how the rest of the meal was terrible. Or was it just the lack of traditional pie that ruined her holiday?

                        2. re: Bellachefa

                          Yep, it's been deleted, and the relevant posts on Pigalle's FB page are gone as well. Eater's got it now: http://boston.eater.com/archives/2012...

                          1. re: Allstonian

                            Still going unabated on their FB page.

                            Shame on ownership for getting into an ugly squabble with a customer. They could have just deleted the comments.

                            http://www.facebook.com/pages/Pigalle...

                            1. re: CapeCodGuy

                              So while Chef Marc was at home with his family, Dishwasher Marc was manning the kitchen! LOL!

                                1. re: CapeCodGuy

                                  They deleted it everything and just posted about their burger. A few of the initial comments:
                                  "Does it taste like vomit?"
                                  "I have a fat face, may i have dessert? I do like vomit, in case you're wondering."

                                  ROFL

                            2. I think all the attention probably crashed the wealovebeantown servers, wherever it's hosted.