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Boudin SF, located in the new Stone Creek Village shopping center across from the successful BJ’s Brewhouse, is a pleasant, café-style restaurant where the food will always be great. The original concept for Boudin is about baking the best sourdough in San Francisco, which has been flourishing since 1849. From my several visits to Boudin SF, I was able to gather that though the food was excellent, but that those who were hired were undoubtedly questionable.
During one of my visits, I went with another person, where I ordered a Waldorf chopped salad and a bowl of soup, while my companion ordered a combo of two items ($8) that consisted of a pizza and a sandwich. The prices are very reasonable for good quality tasting food, cheaper when compared to Boudin’s competitiors (i.e., BJ’s). Though the restaurant is not a sit-down restaurant, where diners must walk up to the register and order after waiting in a long line, the atmosphere is both fun and reminiscent of the Boudin SF at the Ferry Building in San Francisco. The visit was during the first couple weeks of the restaurant being open, so it was only natural for the new employees to be shaky in some respects. As we ordered, the cashier asked if I wanted it to-go, and I declined. After ordering, we carried on to help ourselves at the fountain to some sodas. While waiting for our orders, we decided to sit on the patio, which is very pleasant in the summer months due to the perfect amount of shade, and the fact that the entire restaurant was packed. My friend got her order in a timely manner, but was disappointed with the small portions of pizza and sandwich. I, on the other hand, waited for my order for about fifteen minutes, until I decided to check what was going on. I went inside, and sure enough, a bag was sitting on the counter. I told the staff member at the counter that I did not request to-go, and she asked if I wanted to plate my meal. Having already waited twenty minutes, and my friend being done with her food, I declined, and took the bag. As I pulled my food out of the bag, I did not see any provided utensils. I got up, yet again, to ask for them. However, I stood at the counter watching servers walk past me again and again, determined that I was invisible. Irritated, I went behind the counter and got the utensils myself, which probably did not please the manager. While eating, I also noticed the tiny amount of dressing for my salad that did not have blue cheese (a Waldorf salad is not “Waldorf ” if it doesn’t have blue cheese), but I decided to just forget about it—less calories, anyway. Though this particular experience does not seem too great, on subsequent occasions, I have always liked the food, but the service not so much. With food and prices that great, you learn to get past the not-sobright people working there. 
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Lifestyles 
