China Palace Restaurant

Reviews about China Palace Restaurant

• 4 / 5

  By salena Durrell
  The food is good, one of the best in town
  Dining in is good, better service
  The ladies at carry out are usually rude
  April 30, 2017
• 4 / 5

  By AnyaAnya Em
  My family and I love eating at this place... have been for a couple of years. The food that we order on a regular are simple dishes. For example: sweet and sour pork, garlic chicken, house chowmein, pork fried rice, beef broccoli, and honey walnut prawns(our fave)!! Granted we don't order more exotic dishes, these ones are always good. I think the customer service is pretty good considering the Chinese culture. I'm not trying to be rude or offend anyone, all I'm saying is that, we the American culture, expect to be catered to. Smile, greeting, 'customer is always right' ect... but there focus I feel is more towards their tasks. They work very hard. And want to make sure that we get everything we ordered. They are never sitting down or just conversationting with one another unless officially on break. I think they are more worried about getting the food out than making their customers feel pampered. Not to say that they don't listen. They do very well. But you can tell that they have lots to do and are always multitasking. And I feel our American culture we are more accustomed to how we 'felt' or were 'treated' rather than how the food tasted.
  I do agree a little with some previous posts regarding the female employees in the front. They can seem rude but I think it's just the same idea. They are very busy and have lots to do. They are answering phones, taking orders, seating people, packing the to go orders... so I don't think they mean to be rude. Just that they are more focused on their long lists of tasks than how they come off sometimes.
  I think a couple things that would make this restaurant over the top would be:
  1. Cleanliness
  Making sure that all cooks are wearing hair nets, the dishes are spot clean, and the bathrooms are cleaned more often.
  2. Freshness
  I don't eat the fresh fish or lobster, crab that they have swimming in the front but I have noticed that they are in the worst of conditions. The water in the tank is always merky, fishes almost always have sores on them, they look very unhealthy and I would not want to serve that to my customers let alone eat it.
  3. Better system of order
  If everyone had One job to do this place would run a lot smoother. And would have time to be more courteous to customers. Ex. A hostess designated specifically to welcoming customers and seating them. A bus boy that went and cleaned up/off tables as needed. A server assisting the waiters/waitresses to serve the food and drinks. A server in the front to serve to go customers and package orders. And a person on the phone taking orders. Also one thing they could stand to use is a floor manager. A individual that's sole purpose is to make sure that things are flowing well. Customers are being seated, orders are taken in order of arrival time, food is being brought out accordingly, and that over all customers are happy.
  4. Updated decor
  I think the ceiling and walls testify to the essence of their culture and their restaurant but the furniture and flooring, as well as counter tops, bathrooms could use some serious TLC.
  5. Decluttering
  Lastly, decluterring the spaces that are visible to their customers. I've noticed open areas used for storage of unused items. I think this would really help to open up the space and help it to be more applealing to the eye and also more functional and appropriate.
  
  Anyway, I'm no professional and this is just my opinion and honest thoughts. But I thought I'd share.
  
  Best wishes,
  Me:)
  March 19, 2017
• 5 / 5

  By Brenda Walker
  Addison's was an unbelievable experience. So much detail put in the service and the food. The atmosphere was quiet and cozy. I would have to say this has been one of my best places to dine in San Diego!
  October 09, 2016
• 3 / 5

  By emil owdisho
  Good food nice people needs updating
  August 28, 2016