Example: If you are coming to Vegas as a tourist...please please please do not go to Tao.  You are wasting your time and money.  The food is worse than PF Chang's and probably borderlines with Panda Express.  If you eat dinner in the restaurant they still make you leave the property and re-enter to go into the nightclub and pay full cover.  Once inside the club, it's just horrible music and bouncer telling you that you can't stand or walk anywhere.  It's disgustingly crowded and the staff treats you like crap.  So many better restaurants and nightclub on the strip to choose from.  This place is just living off their name...
Class: Niersteiner


Example: Monsieur Rochuchon, Chef of the Century,\n\nI thought you should know that your L'Atelier in Vegas is quickly becoming a 0-star restaurant. Here's some complimentary advice for you free-of-charge:\n\n1) Use Open Table!!!!!!  \nWe were coming in town for the Jabbawockeez and had booked a table at L'Atelier before the show. We were distraught to find upon arrival that your staff had made a mistake and booked us for the next day. All your hostess and manager managed to tell us was \""We're fully committed\"" over and over. When asked about an empty table in the front, we were told by the manager that there were many big parties that evening and the table was reserved for a party of six that wouldn't otherwise fit at the bar. To add insult to injury, three ladies walked up 45 minutes into our wait, talked to someone they knew who worked at the restaurant, and the 6-person table was promptly re-set for the three of them and they were seated.  Another five minutes passed and we were finally seated in the back by the entrance to the kitchen. If we didn't have a show to go to at the MGM and a time constraint, we would not have waited. Heck, we weren't even offered to wait in the comfort of the lounge! If you were to take reservations through Open Table, there would be no questions when a reservation is scheduled; all the unpleasantries could have been avoided!\n\n2) Hire more seasoned, mature management staff.  \nThe manager walked passed us many times after we were seated. She avoided eye contact every time and not once did she come by to apologize for the mix-up or attempt to explain why the 6-person table that was not available for us but was apparently available for the three ladies who came after us. \n\n3) Hire more experienced wait staff. \n    - Would you believe it?  I was half way through my chilled foie gras course before a wait staff brought the toast and said \""More toast?\"" I never got toast in the first place!  I wouldn't be surprised at this type of service at restaurant belonging to a chef who is a newbie in the culinary world; but not you, Monsieur Joel Robuchon!\n    - The wait staff was told about our time constraint of a 9:30 pm show. Despite that, the service did not speed up to accommodate our timeframe. After waiting 50 minutes to get seated, we waited another 20 minutes before we got bread!!! Our last dishes were served within minutes before 9:30 pm. Our friend only got to take a couple bites of her last dish. Horrible time management. By contrast, Mario Batali's B&B Ristorante at the Venetian did a wonderful job managing the pace of our dinner so we were able to leave in time for our departure flight.\n\nWe were disgusted to have spent almost $400 between the four of us to be treated like second class citizens. The food didn't make up for it either. We really looked forward to dining at your L'Atelier but were thoroughly disappointed.
Class: Niersteiner


Example: The \""banh mi\"" and Milk coffee are perfect together. And in the summer, they even have  Vietnamese-styled \""Banana ice-cream\"". If you are Vietnamese, you'll know what I'm taking about
Class: dadap


Example: Good vibe, great tapas. Dimmed lights, always busy busy. Better make a reservation. A little bit on the pricy side of things, but worth it. \nGood for a romantic evening.\nGreat carte des vins. \nYes, yes and yes to the Vieras con higos...
Class: dadap
Classify the case below.
I was so excited to have this back open after the turnover from the previous establishment WARRENS. The first few months it was open,  familiar staff, one in specific Jason who was a rockstar, dog friendly, great service, live music and the bar menu wasn't too bad.  I went back a week ago and found that there is a complete new staff who was pretty much clueless, didn't not have any of the beverages we requested which are staples such as bottles water, energy drinks and a simple lager beer.  Lastly the \""NEW\"" BAR MENU WAS HORRIBLE   They did away with the only two things that were DESCENT,  chicken tacos and the brownie dessert.   The only way this place will make it if they get their staff trained correctly, stock their shelves w normal beverages, and create a new, appetizing menu  with great regular bar food that is norm for a pub bar!!!!   They need more tv's for sports and maybe some arcade games to keep the ambience going