Café Zur Endstation

Jaaa, a place right by the water, with the best location! The excursion steamers keep up the door and constantly bring a swing to new guests.... There is even a small boat ridge, so that guest sailors can lock up. That's exactly what we wanted to test! For so far we knew the place only from the distance or from the water side. Whenever the wind drove us to the showhouse. Unfortunately we visited the place on a Saturday. On and around the lake a lot is going on (in season, many day trips and weekend tourists. Also in the end station was a lot of operation, too much for the young hopelessly overwhelmed service forces. This may have been impossible for specialists! A service with food was constantly running around and looking for the right guest. Travellers who wanted to go on with the ship complained in a row because they had already asked for the bill several times and the coming ship was already on the investor. (The ship goes to schedule! We observed a total of 2 pairs that went back after 15 20 minutes waiting time without order task. Others, like us, dared it anyway.... The weather was magnificent, a beautiful terrace and the view of our home area – unpaid. > We now sit out of <, said my skipper. And Skipper's word is law, at least on board; finally, we were served and could give up our order. I ordered a salad with champignons, extra without a meal, explicitly with vinegar/oil and without bread, because I may not wheat flour as much as dairy products; my skipper opted for fillet on toast, with 2 cold drinks. The operation recorded everything brav and disappeared in the guest room. From order to serving, an eternity passed and we tried to understand the operation... Apparently, the younger service personnel were only assigned to the operator, because the cash register was always the same older employee. Funny system, because in operation this is not to be understood for the guests. And if you want to pay 3 tables at the same time, the employee then has to pay for each single Bon, invoices possibly. still have to be split, it is no wonder the immutation comes up with the guests. In the neighboring table were half-full plates; I knew nothing good. In relation to the waiting period until we were served, our drinks came almost fast. Sometime.... the glasses drowned out, our food came. Was that our food? Carving with salad and mushrooms? I didn't order a carving. I didn't want any. The serviceman looked at me infidel. I repeated my order and I realized that this could take 1 2 cold drinks now. The skipper ate his lukewarm fillet and we knew we would never stop one of our sailor's table evenings! Then came my ordered food. Residues from Schmanddressing to isolated salad leaves. (see photos/red arrow There was something.... the chef thought. Exactly – vinegar/oil.... Super, how stupid is the guest actually held here? And if I'm not allowed to eat bread because of food intolerance, no panned mushrooms, right? Hallelujah – what a bad service! And talk out if the guest complains more legitimately, don't go! The crown was the ticket! Age Salto, mid-summer, VAT net and BAR 22,30€. But what did we eat? The note does not have a tax check.

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Jaaa, a place right by the water, with the best location! The excursion steamers keep up the door and constantly bring a swing to new guests.... There is even a small boat ridge, so that guest sailors can lock up. That's exactly what we wanted to test! For so far we knew the place only from the distance or from the water side. Whenever the wind drove us to the showhouse. Unfortunately we visited the place on a Saturday. On and around the lake a lot is going on (in season, many day trips and weekend tourists. Also in the end station was a lot of operation, too much for the young hopelessly overwhelmed service forces. This may have been impossible for specialists! A service with food was constantly running around and looking for the right guest. Travellers who wanted to go on with the ship complained in a row because they had already asked for the bill several times and the coming ship was already on the investor. (The ship goes to schedule! We observed a total of 2 pairs that went back after 15 20 minutes waiting time without order task. Others, like us, dared it anyway.... The weather was magnificent, a beautiful terrace and the view of our home area – unpaid. > We now sit out of <, said my skipper. And Skipper's word is law, at least on board; finally, we were served and could give up our order. I ordered a salad with champignons, extra without a meal, explicitly with vinegar/oil and without bread, because I may not wheat flour as much as dairy products; my skipper opted for fillet on toast, with 2 cold drinks. The operation recorded everything brav and disappeared in the guest room. From order to serving, an eternity passed and we tried to understand the operation... Apparently, the younger service personnel were only assigned to the operator, because the cash register was always the same older employee. Funny system, because in operation this is not to be understood for the guests. And if you want to pay 3 tables at the same time, the employee then has to pay for each single Bon, invoices possibly. still have to be split, it is no wonder the immutation comes up with the guests. In the neighboring table were half-full plates; I knew nothing good. In relation to the waiting period until we were served, our drinks came almost fast. Sometime.... the glasses drowned out, our food came. Was that our food? Carving with salad and mushrooms? I didn't order a carving. I didn't want any. The serviceman looked at me infidel. I repeated my order and I realized that this could take 1 2 cold drinks now. The skipper ate his lukewarm fillet and we knew we would never stop one of our sailor's table evenings! Then came my ordered food. Residues from Schmanddressing to isolated salad leaves. (see photos/red arrow There was something.... the chef thought. Exactly – vinegar/oil.... Super, how stupid is the guest actually held here? And if I'm not allowed to eat bread because of food intolerance, no panned mushrooms, right? Hallelujah – what a bad service! And talk out if the guest complains more legitimately, don't go! The crown was the ticket! Age Salto, mid-summer, VAT net and BAR 22,30€. But what did we eat? The note does not have a tax check.

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Jaaa, a place right by the water, with the best location! The excursion steamers keep the door open and constantly bring a swing to new guests.... There is even a small boat comb, so that guest sails can be stuck. That's exactly what we wanted to test! So far we knew the place only from the distance or from the water side. Whenever the wind drove us to the showhouse. Unfortunately we visited the place on a Saturday. On and around the lake goes much further (in season, many day trips and weekend tours. Also in the end station was a lot of operation, too much for the young hopelessly overwhelmed service forces. This could have been impossible for specialists! A service with food was constantly running around and looking for the right guest. Passengers who wanted to continue with the ship complained in a row because they had already asked for the bill several times and the coming ship had already been on the investor. (The ship goes to schedule! We observed a total of 2 couples who returned after 15 20 minutes waiting time without order task. Others like us dared it anyway.... The weather was great, a beautiful terrace and the view of our home – unpaid. > We now sit out <, said my skipper. And Skipper's word is law, at least on board; finally we were served and could give up our order. I ordered a salad with champignons, extra without meal, explicitly with vinegar/oil and without bread, because I do not wheat flour as much as dairy products; my skipper chose fillet on toast, with 2 cold drinks. The operation took up everything Brav and disappeared in the guest room. Serving from order, an eternity past and we tried to understand the operation... Apparently, the younger service personnel were only assigned to the operator because the cash register was always the same older employee. Funny system, because it is not for guests to understand. And if you want to pay 3 tables at the same time, the employee then has to be clean for every single bona fide, invoices have to be shared yet, it is not a miracle that comes with the guests. In the neighboring table were half full plates; I knew nothing good. With regard to the waiting period until we were served, our drinks came almost fast. At some point, the glasses were drained, our food came. Was that our food? With salad and mushrooms? I didn't order a carving. I didn't want anything. The serviceman looked at me unfaithful. I repeated my order and I realized that this could now take 1 2 cold drinks. The skipper ate his lukewarm fillet and we knew we would never stop a table night of our sailors! Then my ordered food came. Residues from Schmanddressing to isolated salad leaves. (see photos/red arrow There was something... the cook thought. Exactly – vinegar/oil.... Super, how stupid is the guest actually here? And if I can't eat bread because of food incompatibility, no pann mushrooms, right? Hallelujah – what a bad service! And talk, if the guest complains more lawfully, don't go! The crown was the ticket! Age Salto, Midsummer, VAT and BAR 22,30€. But what did we eat? The note has no audit.

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we have been there two times with the bikes and have eaten quite great, service and eating were absolutely good. my wife was there with her friends today and also very good

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delicious food, nice people, beautiful ambiente.

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