I know that seems steep, but it is WELL worth it. Price per person can range from $50-150, depending on how many courses you want. Reservations ARE needed, they often can get you in on a shorter notice with weekdays. I really appreciate when you can enjoy a good meal any time, whether special or daily dress, and receive the exact same treatment. I felt just as special as the evenings I put on a gown with my life. Santiago treated our family like friends, we were welcome with open arms and I was served as if I wasn't in yoga pants and bandages. I was able to first hand experience the treatment of you're not in fine dining attire.
#FISH CITY GRILL EDMOND DRIVERS#
We were not dressed as well as I prefer, but loopy and hunger the kids (my drivers for the day) weren't going to argue with me. Recently I had a hospital visit and after surgery this was all I wanted to eat. My husband and I love this for anniversary dinners. This is a perfect romantic date location. The food is as upscale as it gets for Edmond, but still tasty enough a country boy can survive. The duck confit is a favorite, such a unique flavor that I've never had anything like that. We've never left hungry, that's for sure. The prices are upper range, but reasonable for what you receive. The staff are attentive, kind, and energetic. The atmosphere is thoughtful, romantic, low lit, and intimate. The food is impeccable, complex, well seasoned, and made right in front of you down to the sauce. Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.The only way you could give this a bad review, is if you were trying to keep a table open for yourself!.Hearing sounds at normal speaking levels with or without correction.Must be able to communicate clearly with our Customer in the primary language of the restaurant.Must be able to carry loads greater than 50 pounds frequently.Climbing and ascending or descending ladders, stairs, and ramps.Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.Must be able to spend 100% of working time standing, walking, and reaching.Physical Requirements (as required by OSHA) Good judgment and decision making abilities.Able to handle multiple tasks in a fast-paced environment.Able to interact professionally with other Customers and Team Members.Good reading, writing, mathematical and communication skills.Six months to one year minimum dishwashing and/or Busser experience preferred or equivalent combination of education and experience.Perform any other tasks or duties as assigned by a Manager.Notify a Manager of all Customer complaints.Maintain a safe, sanitary, and secure environment at all times.Complete assigned opening, ongoing, and closing sidework.Accommodate and meet special needs of Customers (senior citizens, large parties, business meetings, etc.).Always have a “do whatever it takes” personality.Provide awesome service to all Customers.Clean and maintain inside and outside of restaurant (including grease trap, back dock and dumpster area).Provide clean tables quickly, quietly, efficiently and thoroughly.Maximize trips to and from the dining room, bar and dish area.Provide a clean and safe environment for Customers.Responsible for Pull Thaw for the entire restaurant.Maintain Oyster Tags, Crawfish, and make Peel & Eat Shrimp buckets.Clean, sanitize and store all utensils and equipment properly.Be environmentally friendly with use of dish machine.Know the correct chemicals and levels for the dish machine.Maintain the dish machine with correct maintenance.Maintain energy, enthusiasm, passion and P.R.I.D.E.All federal/state/local laws and ordinances.All Company policies, procedures, and operating standards.Live by a servant leadership philosophy to always serve others first.Responsible for cleaning, setting and maintenance of tables. Responsible for cleaning all dishes, smallwares, and glassware within the restaurant according to standards and expectations while maintaining a safe, clean and sanitary work area.
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