Does 'Off Season' Also Mean 'Off' Wait Staff in Local Restaurants?

An open letter to the Tampa Bay Restaurant merchants:

I gotta tell ya, we've seen a big decline in good support staff in the local places around here as of late. I realize that there are fewer bodies coming in the door, but that's where you must excel to stay in your business!

Is it that you can't pay the help? Or is it that there is no one that's qualified to staff your restaurant ... or just what?

We recently went to a couple of places we normally frequent and in both, the wait staff found other places to be, did not refill glasses, did not check to see how we liked what they brought or if it was even correctly presented. No interest at all other than get through the day.

Sorry, but when I spend $50 plus tip in a local eatery, I am paying to get that attentive treatment. Prices go up, portions go down, or stop being what I expected when ordering, and on top of that, bad attitude? No thanks. Advice? Close down because this is not the right business for you to be in in this economy.

Look, it's not asking a lot to want what you pay for, especially if you are a regular. Why this changes in the summer is what I'm attempting to ascertain. I like the "big chains" too, and they seem to get that. One in particular does go out of their way to provide a nice atmosphere year round. Prices are great, specials every day and it's been fairly close to here all along!

The Souix City Steal House at 8515 Little Road
New Port Richey, FL www.souixcitysteakhouse.com . Not the Cordon Blu, but they aren't trying to be. You get a lot of food, standard three-course meals, and the most expensive thing on the menu is the perfect filet for $18. ($22 for two full meals on Tuesdays!) Go there. You won't be disappointed for the value.

If anyone wants to recommend a place to go for great food or service, let me know, we would love to check it out for our blog!

Eat well.