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Maryland-Baltimore
seralee5804
member
My Silver Swan Bayside Ladies....
Have you been having major issues with them? Or is it just me?
I was schedule for my tasting in Jan. I was called the week of my tasting and told Taylor was no longer working there. Ok.. no biggie I like Amelia and she was who I was originally working with.
Move on to February I emailed and called about a million times to try to re-schedule my tasting. Finally I have a date of March 12th.
Last week I was called @ 4pm and told it was a whole new chef and management team. And that my menu would be honored but she would like me to look at the new menu.. No I have had my menu set since Oct. I have alot of vegans and veg coming so I made sure everyone was happy.
Now I just got my new bill...and it went up almost 4k!!!
Oh and now she wants to yet again change my tasting day. I get married in 67 days and haven't even picked out anything there.
I am majorly stressing out over this!!!
I was schedule for my tasting in Jan. I was called the week of my tasting and told Taylor was no longer working there. Ok.. no biggie I like Amelia and she was who I was originally working with.
Move on to February I emailed and called about a million times to try to re-schedule my tasting. Finally I have a date of March 12th.
Last week I was called @ 4pm and told it was a whole new chef and management team. And that my menu would be honored but she would like me to look at the new menu.. No I have had my menu set since Oct. I have alot of vegans and veg coming so I made sure everyone was happy.
Now I just got my new bill...and it went up almost 4k!!!
Oh and now she wants to yet again change my tasting day. I get married in 67 days and haven't even picked out anything there.
I am majorly stressing out over this!!!
Till Baby E Money Comes!
This discussion has been closed.
Re: My Silver Swan Bayside Ladies....
I received an email from Amelia in January, tellimg me about Taylor's "demise", No big deal there.
I was supposed to have my tasting in January, but was told the kitchen was being redone, and tastings would be rescheduled in March.
Today, my WP heard from Amelia, who said:
* There is a new chef (since the October cocktail tasting we attended)
* They are changing the contracts for all brides, adding a 20% gratuity charge, since it wasn't added on the original one.
* If I want to attend my tasting on the 25th, I have to agree to the addtional 20% charge.
* Due to poaching issues in the Chesapeake, there is a moratorium on Rockfish - which is part of my dual plate entree, and it may not be available in time for my wedding (July). I truly believe this will not be an issue by the time July rolls around.
My questions were:
* Why is there a new chef? (There was a mgmt change and they wanted new blood, which is what happened to Taylor as well).
* Are brides that are getting married in less than a month, have to pony up the 20%? (I was told yes)
* Why wasn't the gratuity added to begin with, like with limo companies? (Taylor's error)
* What if you don't believe the service you received was worthy of 20%? (They are willing to work with me on this).
* How do I have a tasting of my dual plate entree, if half of the entree is missing?
(no answer on that one yet).
I had planned to bring an envelope with my 20% tip, so the amount is not the issue for me (the Rockfish issue has me way more stressed). What I'm not happy with is the way this was handled, and the strong armed approached of "pay up or else".
Thanks for listening to my rant. Keep me posted on how you end up handling your situation with them.
I will make sure I tell you about the tasting and how everything goes.
My FMIL was going home last night and looking over what she has already signed. (She was pretty ticked and told Amelia how tacky this is LOL)
PS. I was thinking this might be why Taylor "left:- (The last one)
http://www.weddingwire.com/reviews/silver-swan-bayside-stevensville/579f7a3495688dc0.html
I read that and was lk OH MY GOSH! What did I sign up for
I only have lk 65 days to go, so I am stuck.
So hopefully it turns around. My FMIL is waiting for the new manger to call her..
Fingers Crossed!
Our wedding is still a little more than a year away, but I'm afraid of what could happen between now and then, Hopefully, they'll have everything sorted out by then. Looking for another venue is not an option for us at this point.
We've asked to have a meeting with the management prior to our tasting this month. It is customary for a business to extend the offer to discuss any price increases directly with the client, and to offer to sit down with them to ensure that all their concerns have been addressed - not do so via an email.
Both my FI and I felt that them conveying, "sign the new contract prior to the tasting" was not practicing great customer service. Maybe they just don't know any better. Maybe Amelia is swamped with stuff since Taylor's demise, and the new mgmt is throwing things at her. I'm sure it's not easy for her to be the bearer of bad news. BUT, that doesn't excuse making a client feel under appreciated.
I was told that due to their recent renovations, they are booked solid for all of 2011 and most of 2012. I hope this new found fame doesn't go to their head, to the point where they no longer value their clients. My issue was not the increase in funds, since we were going to provide a tip anyway. It's the manner in which it's been handled.
I'll see how I'm treated when I meet with them later this month. I need some "warm fuzzies" from them at this point.
As of yesterday Scott the new manger had not called my FMIL back, she wanted to also have a meeting with him.
Ahh is this wedding over yet? I am ready for the honeymoon!! LOL
I am having my wedding at the Silver Swan on April 16th. I just want to calm everyone down a little bit. I was in the same boat of having my tasting rescheduled twice and then them hiring a new chef after I had already tasted the food with the previous chef...so I was a little frustrated too. We had our tasting this past weekend and I want to say that I am 100 times more excited than I was before! The new chef is amazing! His food is a lot better than the previous chef and he is willing to accomodate to your needs and he tries to work your theme into the food! And Amelia is amazing as well. To be honest, I'm glad Taylor is gone, she was difficult to get a hold of. Amelia is very quick with responses and is willing to do what it takes to make your day special.
When Amelia first told me about the 20% gratuity added onto the contract, I was a little upset too. But after she explained it to me and talking to my parents about it, it's actually a good thing. If you think about it, you are supposed to tip the staff at the end of the night anyways. Now this way, it's already included. So at the end of the night you don't have to worry about it.
And with the rockfish, yes it is a dissapointment. We had it on our menu too. But this is no fault of the Silver Swan. They have banned catching rockfish everywhere in Maryland. So no one can get it. It sucks, but there is nothing you can do. We tasted the tilapia instead and it was really good, but in the end we decided to upgrade to the sea bass, which is phenomenal!
So anyways, I hope this puts everyone at ease a little bit. If you have concerns, I definitely suggest voicing them to Amelia, she'll work with you to make you feel more at ease.
But the new chef is wonderful, Amelia is wonderful and overall I am so happy with this venue! I think it is going to be the wedding I always dreamed of! I cannot wait for the big day! 43 days!!!
I still debate the issue over the Rockfish, since most of the other restaurants on Kent Island are selling Rockfish (at least they were last weekend). We weren't sure why others can get it and they cannot. We'll see what happens, and hopefully works out for me as well.
First of all congrats. Now that you have completed your experience with the Silver Swan, is there any advice you can give us future Silver Swan Brides? Despite all the changes going on, did everything go great? Can the future brides calm down a bit? Or are there things you would recommend we approach differently/be prepared for? Any insight you can provide is appreciated. Hopefully its all positive, for your sake and ours!