“I dined this evening at your restaurant number 3810 in Atlanta at around 6:00 pm. I have never gotten such poor food and service from one of your locations. The server, Antonio (number 375 according to my receipt), while cordial, had to be reminded multiple times when one of the other patrons at our table asked for lemon for his water. Not enough ice was used in any of our drinks, so they were warm. Three of the six of us had iced (well, lukewarm) tea; when we had finished it, Antonio had walked to our table three times without noticing. We eventually asked for more of the tea, and he brought out a single glass. (He did bring out a pitcher, though he didn’t pour it himself, after we had to remind him that three of us had tea.) Four of us got the salad bar with our meals, and Antonio visited the table twice without taking three used plates that we had stacked in front of me. I was at the near end of the table! We eventually had to ask to have them removed so I had enough space to eat. I ordered the Sonora Chicken Pasta, an excellent dish that I usually end up getting at any Ruby Tuesday. However, this was the first time I have ever had a problem with the dish. The pasta was overcooked; the noodles no longer held their shape. Yes, it was edible, but I know that it was not up to the standards of other Ruby Tuesdays I have been to. I grossly undertipped. I felt very uncomfortable doing so, but I have never recieved such poor service in any restaurant except possibly McDonalds. After leaving the restaurant, and as I was driving away, I noticed our waiter had walked outside with the check, and probably my signed receipt, in his hand, and an angry look on his face. While I suppose my small tip was likely to elicit a reaction, there was no reason for one of your employees, while representing your company, to be acting in this manner. However, I do feel that since I did not provide any justification for my tip at the time, that I should do so now.

“I will not be going to the Buckhead location any time in the forseeable future.

“While I am here, though, I will compliment the staff at the location in London, Kentucky, who I have always found to be courteous and on-the-ball when it comes to such basics as refilling customer’s beverages. And they know how not to overcook pasta.”