On a recent Saturday night, we had the unfortunate experience of trying (underscore, “trying”) to eat dinner at Henry’s Iguana (HI) in SJDS. Like so many others who likely happen on this resto-bar, we were taken by its seaside location and proximity to the main drag. Like so many others, I imagine, too, we ended up regretting mightily its mediocre food and horrible service and couldn’t care less about how easy it was to access the sand or neighboring haunts
My party of five (all reasonable and sober beings, by the way) ordered simple and common fare from a way-too-large-for-a-miniscule-kitchen-to-deal-with menu and ended up waiting for more than 70 minutes for our food to appear. 70 minutes to even show up. We are not talking about slow food here—the kind worth your wait, either; we are talking about beachy stuff and restaurant mismanagement. You got a kitchen backlog? Not ideal, but it happens. Instruct your wait-staff to alert your clients. “Wanna eat? We are under-staffed tonight, and it’s gonna take a while.” Like that. No, “it’ll be on the table in ten” rubbish; no, “your order is up next” crapola.
You may be thinking, “it’s Backwater, Nicaragua…, what did you expect?” Not good enough. Business is business, even in a formerly sleepy seaside town. Hang out your fill-the-belly shingle….? Want my dough…? Get your act together, amigos. Serve solid food in a timely fashion, or serve drinks and bagged chips, or try your hand at another venture--reptile taxidermy, anyone?
Henry’s Halt and Lame Iguana? You’ve been warned.
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