Cote Review One of the issues you find, when there is a service charge or automatic gratuities, is, it can disincentivise staff to perform at a high standard.So Cote, if you're going to take a 10% service charge, the service better be good.The comment i wish to make regarding the service is: they did their job. I would give a tip as it is the tradition in the restaurant industry, but not because they deserved it.Hardly any eye contact, pressing buttons on a tablet, is what we got.There is upselling and there is strategic sneaky inclusions. It was the latter i experienced this time.My friend asked for tap water but was given a bottle of expensive still water. We politely asked them to take it back and bring the tap water.Maybe others would have just paid for the water to avoid the ‘awkwardness’It seems that many people have those nights, where they just want to enjoy themselves and not think of the cost or even look at the bill.And the service industry seeks to capitalise on this.Sorry Cote, I'm not one of those people.Looking at the bill afterwards, I noticed 2 large glasses of wine. I don't remember ordering or being asked if I wanted a large a size.Whilst the food was excellent and the chef obviously takes pride in his/her work. I was reminded of the real world we live in. And that to the management and waiting staff, I'm just another £transaction.
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