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Gouging at Wild Salsa

I’ve been to the new Wild Salsa place downtown a couple of times and haven’t had any complaints (save for the dance music that drove me nervous). A friend of mine, though, relays some details from a recent meal there that I find disturbing. He went during happy hour to have dinner with his family and to avail himself of the aforementioned hour of happiness. He ordered a well bourbon and was informed by the waiter that happy-hour pricing did not extend into the dining room. Only those seated in the bar area are allowed to be happy. STRIKE ONE. Happy hour is not like a City Council district. It is not meant to be gerrymandered. It’s more of an “at large” situation in my book. Happy hour extends from the front door to the back door and includes the restrooms and kitchen, should you find yourself needing to visit either.

Fine. My friend rushes through dinner so that he can relocate his family to the bar area and order a drink. He orders the well bourbon, Jim Beam, on the rocks. Well drinks are $4 during happy hour. Guess what he finds on his bill, though. He finds that his drink cost him not $4 but, instead, $5. Reason being: he was charged $1 for the ice. STRIKE TWO. We do not live in France. We live in America. And here in America, ice is like suffrage. You don’t get charged for it. Maybe if you’re serving Scotch with those special ice balls made with water drawn from the same spring that feeds Loch Ness, THEN you can charge $1 for it. Otherwise, ice must be free.

Wild Salsa, you’re on notice.

60 comments on “Gouging at Wild Salsa

  1. Tim,

    I hope you will learn to maintain this silence well into the distant future on this blog. Each post you write is more infuriatingly bogus than the last. Please spare us any more of your nonsense.

  2. So pho colonial now wild salsa? Can a new restaurant get a break? Very irresponsible costing good people money. You should be be ashamed. I’m starting to lose respect. Nancy what gives? This is beginning to be as bad as the DMN… Rocks pour means more booze fool, not just ice. I would think you knew better than that . Sad day for dmag.

  3. Well, I’ve just returned from vacation and read this thread. I feel the happy hour portion of Tim’s post on Wild Salsa did educate readers to the policies of happy hours in restaurants. He has an opinion about it being offered to the whole restaurant. He is entitled to that opinion. I am disappointed that it turned into a damn-you-wild-salsa fest because it is a common practice in many places. I can not control Tim. The Pho thing is really iffy. I wasn’t there so I can’t speak to the details of how people were treated but I would hope that an reporting opening day faux pas wouldn’t cause people not to try the restaurant. There is an eating frenzy going on downtown. we work there, as do many others, and are excited by the new possibilities. and Cellermaster, what do you mean rocks pour means booze fool? does that mean if you ask for on the rocks you get more booze? Okay, we can continue this discussion for it has been an interesting one.

  4. Yes Nancy, asking for an item “on-the-rocks”, usually means you will be given a heavier pour, usually 1/2 to a full ounce more. Considering that a standard pour is 1.25-1.5 ounces, and given the price of your drink, paying an extra $1 for 66%+ more alcohol is actually often a loss for the restaurant and cheaper for the guest per ounce. Otherwise, you wind up giving the guest the standard pour for the standard price, which without a mixer, looks piddly in a highball glass full of ice. Then you get complaints about the pour being to small. But Tim illustrates how often the guest will complain even if you shower him with gold coin.

    I don’t think anyone on here begrudges Tim his opinion. It is his borderline abuse of what amounts to a bully pulpit regarding restaurants that some of his (fellow) uneducated diners might take to heart. I appreciate that you don’t police your bloggers but perhaps encouraging a bit of decorum might be in order instead of this post first, ask questions last attitude.

    This kind of thing ultimately hurts restaurants in Dallas and aren’t we all wishing to see the restaurant industry in this town take it to the next level? So why not contact the establishment before lambasting them online? This is where the comparisons to snotty Yelpers arise. You know very little…you ask even less… and then you post online trying to slam the restaurant. And if you want to say he wasn’t trying to SLAM Wild Salsa, just read the title of his post and reflect for a moment.

    If people like you and Tim don’t use your public voice a bit more carefully, eventually you may find that you have less and less to talk about. Not saying don’t speak your mind, just maybe ask a question or two first.

  5. Rereading this post makes me cringe. This is one of those moments where you think you sound super smart and turn out sounding really silly. I am now embarrassed for Tim Rogers. You’re’ on notice? Oh boy.

  6. I wasn’t knocking Applebee’s, actually. It’s cheap. Isn’t that what the complaint is, that Wild Salsa isn’t cheap enough?

  7. Don’t be embarrassed for Tim. He’s always on notice. Yesterday I spoke with several restaurateurs and barkeeps on this and I’m going to do a separate post as soon as I can find the time but I think one of the problems of the ice upcharge comes when a customer sees ice=$1.00 on a bill. They feel WTF? Apparently many operators program their bills to print without that and the problem rarely arises. Okay, hang tight. You are all smart. We will reach a conclusion.

  8. Usually, if it’s printed, the charge would read like this:

    JIM BEAM 4.00
    ROCKS 1.00


    TANQUERAY 8.00
    Martini 3.00