WE ordered a number of pizzas doe a…
WE ordered a number of pizzas for a birthday lunch two weeks ago. These were horrid; lack of topping, undercooked and floppy and the worst thing was they had 2 inches of dough around the edges with no topping. This was worst on the smaller pizzas obviously as they had very little topping. Also some were not at all hot. They were quite expensive. I contacted them through the website to complain and said i would like a call back. I never received the call so a week later i did the same again. Still no call. I have searched the internet for a director to e-mail and for the first time ever cannot find a single e-mail address to complain. i am still angry about this. I shall not use them again
Carolyn Beech
“Papa, Can you Hear Me”
Old school manners and excellent work ethics is what best defines my experience with this particular Papa Pete’s location. There were about seven young employees behind the counter making the food and tending the restaurant. They were getting along just great but unlike many other places, these guys remained focused. So, I found myself observing them, intensely. I didn’t notice any distracting behaviors, discussions, or annoyances (such as, when a customer is ignored till a [personal] phone call is finished). However, I did observe constant motion. Whoever wasn’t making the food was cleaning. Whoever wasn’t cleaning was making prep ingredients or packaging, etc. The customers, myself included were tended to immediately. Once my to-go order was placed, the wait was a little long but I’m figuring this was due to the volume of customers. And/or half the ovens not being used. This was explained to me that the extra ovens are used when it’s even busier. I found this explanation acceptable and responsible as well. It takes a lot of resources to heat these up for just temporary surges in business. In fact this momentary rush settled down after I placed my order. The pizza was excellent too. Their slate-type ovens give that crust that the conveyor-convection types just can’t. My only criticisms? Offer Anchovies. And I wasn’t impressed with the to-go procedure for dine-in customers. That is, giving the customer tin foil and paper plates. However, the customer I talked to about this didn’t mind. So, if they’re cool with it, so am I. Maybe next time I’ll dine-in too.
Don Clayton
