Kansas City Steak House in Concord, NH

We just got back from a weekend in the Berkshires. On the way back, we stopped at the Kansas City Steak House in Concord, NH. We got

there about 5 minutes before closing, which we did not know. The staff did not see fit to inform us of this until after we had ordered, at this point we were told the only side order we could get was french fries (no mashed, no salad, no rice). Strike one.

My friend ordered a gin and tonic with lime and I had wine. The waiter (same one) brings my drink and says to my friend "Are you sure you don't want a drink? " My friend says "YOU took my drink order. YOU had to go over to the bartender to ask him if he had Bombay gin." The server says "Oh, right, yeah." Strike two.

Then we each ordered the combo plate, mine was chicken and steak and his was chicken and ribs. They come, he gets -steak and ribs. He says to the waiter "I ordered CHICKEN and ribs." to this the waiter says "Are you sure?" WHAT? Who asks that of a customer? He says "I'll go check the order." My friend

says "Check it for what" He says "To see what you ordered." My friend says "I'm telling you I know what I ordered. Strike 3.

Then I cut my steak and find my medium is rare-gross! I tell him but also tell him "It's fine, we don't have time to wait for it. to be re-done "Strike 4.

The waiter comes back and says that oh yeah, it was the kitchen who made the mistake after all. AFTER ALL! We bloody know what we ordered! My friend happens to dislike steak a lot, he never would have ordered it. The waiter says the cook has had a bad night and screwed up other orders and he can offer us a free dessert. After hearing that we didn't have time to wait for a new order because we had to get on the road, why would we have time to eat dessert? Strike 5.

You NEVER tell customers the kitchen had a bad night, never make excuses, just apologize. My friend tells the waiter that he has worked in the restaurant industry (he has managed 3 of them over the years and I have worked in hotels for 18 years) and that it isn't good form to air the private problems of your kitchen to the customers and the waiter says "well, it's just that with us closing early and all, and blah blah ..., CONTINUING to defend himself and the restaurant. Strike 6.

Hello, we don't care.And it is the height of unprofessionalism to continue to dispute with the customer when they are just trying to give you the benefit of 26 YEARS of combined experience in the hotel/restaurant industry. I would like to add that we were the ONLY table in the place, there was a deuce that was finishing up and paying as we sat down, and at the end of this fiasco the waiter took not ONE CENT off our bill for this gross miscarriage of service and quality. Other than the free dessert, which we didn't have time for, nothing was offered. We don't live in NH, in fact don't live in the United States, so it is unlikely that we will ever go back to this particular restaurant anyway, I'm only putting in the account because I have never been so badly treated by a server nor have I ever had a dinner that was so far from what I expected.