frank lee bent wrote:

so he imports it?

really?

can you not read?
that is what he told me.
i did not have him hooked up to a polygraph

calm down dear

Anchor Moy wrote:
Ok, let's get this straight. Never seen anyone plug a restaurant so hard. So is Sailorman really Monkey Mark in disguise, or does he have shares in the place, or is he just sweet on the waitress ?
Or...no, couldn't be the ... monkey. No

Sailor, you really don't have to post basically the same post(often with the same photo) EVERY time you visit, do you? We get it!
Saying things like "years in the food service industry gives me an insight into a good thing" makes you sound like a pompous sycophant. It may be one of the reasons you get so many trolls and flamers. We have a saying in Australia (not really,actually it's a lyric from a Bob Dylan song) " You don't have to be a weatherman to know which way the wind blows". My point being, you don't need to have worked in the industry for 20 years to know a good steak and a pleasant dining experience.
Anyway I really popped in to let people know there is an alternative to MMs for a lovely steak. The kitchen and bar at SNOOKYS has been taken over by Gary, for the past month or so. He is an actual chef and gets his meat from the same supplier as Mark (you may have noticed a lot of conflicting things Mark's told people. Say no more!). I know Marks steaks very well, and I've had Garys about 6 times. Garys are just as good, if not slightly better(more juicy). Garys vegies are better(not as overcooked and soggy).You get more chips I think, as if that's necessary, although they may be out of a packet. At least they're always cooked properly. Also you get a choice of ordinary gravy or peppercorn. He does a few different sizes. I always get the 400g (which is often closer to 500g) for $15.
I wish Gary well anyway. He's got lots of good plans for the place. It's probably still a work in progress, but he's already raised the standard of food and service (3 of Marks girls work there now). I would say he's a top bloke, but some knuckle-heads may take that the wrong way (maybe more on TOF), so I'll just say he's a nice chap!

no barang imports their own meat from oz

You're probably right Sissy! If your referring to my post, I didn't say that. Or are you still 2 weeks late with your responses?

yes

i was agreeing with you dont go all sailormanesque with your week responses at humor

OK, my mistake.

thats something sm will never say!

Your right again, Sissy! Should we get a room or something?

yeah us two and sm

Bud: (with a massive 26 posts.) I guess I should stop holding a gun to your head to make you read my posts. Read the title (Monkey Marks Revisited). If you don't want to read what I have to say about Mark's, don't read it. Why don't you start a thread "Snookys Revisited."

I haven't been in Snookys in a long time because the last two times I went there because I was told the steaks were from Thailand and really great. Well, the steaks were terrible, but as I said its been a while.(I then discovered Mark's steaks.) I love it when I see places talked about here that are "just as good" or "steaks from the same provider" as Monkey Marks. Its well known that imitation is the best form of flattery. I don't know Gary and believe none of what I hear and half of what I read (actually none of what I read), that said I've heard some opposite of what you posted, but I d wish him well, and as I said don't know his background or education, but its a tough business with a limited expat population and I hope he can bring a solid background to the table and make it a place as good as Mark's . Its a shame that the "new" road cut into the front Snookys as when I was going there to listen to music and do the quiz it was a nice quiet/cozy place.

I'm all for eating places here trying to bring themselves up to the standards of Mark's place. As I've seen in the food service industry, places that can't meet high standards usually change personnel, or try to reinvent themselves, or go out of business. Yes, a tough business at the best of times. Here's hoping for a killer high season for all.