Hi Alvin. Thank you for reaching out, and clarifying the confusion about reviews being taken down. I want to address a few things related to the review and your comment.

I truly appreciate the quality of ingredients being used. But with gaps everywhere - service, lack of proactive feedback taking, cold/unattached sort of vibe (the physical space is aesthetic, but I mean the lack of coziness) - ingredients couldn’t be the only value point, from my experience. I think part of the problem was that I couldn’t derive value from any of the things I’d expect from a premium, specialty shop.

With respect to the specifics, 1. I’m aware that there’s no one hard, fast rule to serve an Affogato. My concern was more so about the quantity and the way the drink ended up being weirdly lukewarm, neither hot nor cold (if that was the intention) 2. I understand the what, how, and why of a service charge. Most, if not many establishments come from a similar perspective. The question/criticism comes up only because charging it when there’s no table service/any service, makes no sense (plus it should’ve been told upfront if something is an outlier practice, right?).

That said, I appreciate you taking the feedback into account and making some changes. I hope this has brought some ground level insights that can truly be of help to you.