Although I’ve strolled by the Bossa Nova restaurant on trendy Robertson Boulevard in WeHo many times, I never actually supped there until last week.
One chilly night, I popped in for a light dinner and realized why the patio is such a popular spot to chow down and sip on an exotic cocktail. A table on the edge of the sidewalk affords a perfect view of "The Abbey" across the street – and all the delicious eye-candy – trotting in and out the upbeat watering hole throughout the course of the evening.
Yummy!
The inside décor of the Bossa Nova is nothing to write home about, though. The interior is festive, but lacks any originality or warmth.
The entrees consist mainly of steak or chicken dishes served up with black beans and white rice or straightforward sandwiches like the Bauru (ham with egg) or Lambada (breaded chicken with mozzarella) which puts a spotlight on toasted Italian bread and green mayonnaise.
Try the Tuna Roll (which is essentially a sandwhich folded in with tuna salad and tomatoes).
The Bossa Salad with chicken (romaine, chopped almonds, Gorgonzola) is a lunch favorite, so I hear.
The menu boasts a wide selection of tasty offerings in the evenings. however, with the main thrust being on fish, meat, and pasta entrees reasonably-priced in the $9.50 to $21.95 range.
A glass of house wine (Brut Champagne, for example) will run you about $7.00 plus tax.
When the main course arrived – chicken lasagna – it was sizzling hot and mighty tasty.
Unfortunately, the service was not that good.
I was forced to beg for bread from the waiter, for instance, when dinner arrived. And, when the server strode back with a basket containing two puny pieces of the "doughy stuff" inside a flimsy basket, I noticed right off-the-bat that there wasn’t any butter on the serving plate.
Imagine that!
The bus boy actually returned - when asked - with two pats of the creamy topping in the palm of his hand wrapped in foil paper.
A classy restaurant would have served it up with a butter knife on a china plate, for starters.
At this point, it was pretty obvious to me that the staff weren't very well trained or sophisticated when it comes to presentation or proper etiquette at the Bossa Nova.
During the course of the meal, the waiter never returned to the table once, in fact.
I guess he was off in the restroom polishing his tacky jewellery or rustling up a business-on-the-side.
After the last bite of my first course, I waited for the server to pluck up the empty plate and offer me a dessert list, an after-drink liqueur, or something.
Nada!
Finally, it was necessary to ask the bus boy to deliver up the bill.
A woman – who was out-of-sight throughout the course of the evening (the hostess?) - finally schlepped over and slipped the tab down in front of me (before trotting off without so much as a word of thanks).
For this reason, I did something I have never done in my entire life.
At the bottom of the bill I wrote in the following:
“Terrible service. No tip!”
I thought it was necessary in this instant case.
If I didn’t leave a tip – with the note – the staff would have assumed I was a lousy tipper.
Then, the waiters would be snickering all over town that I stiffed them for a tip, just betcha!
A gratuity should never be taken for granted by the wait staff.
It is based on a number of things - but quality and service – is first and foremost.
I would be doing a great disservice to other diners in Los Angeles if I just plunked down twenty percent because I felt pressured to do so (and not because it was well-deserved).
Yes, I know that “tipping” is not a place in China.
But, I also know that a tip has to be earned, folks!
Mr. Manners would agree wholeheartedly!
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