Camile Restaurant Stillorgan

Real time review : Food is usually good but customer service definietly needs improvement. The staff was a polite nice lad but made no effort to check in our requests to the chef in spite of multiple reminders while ordering. Either he or the chef is new but neither of them checked the order sheet. I specifically asked for no onions in a dish and my partner did not want carrots. But both of us recieved the food with them in it as per standard. Since it was a takeaway , we couldnt let them know immediately. Hope they read this review and strive to do better next time.

Came here last month with my family and had loads of good food. We asked for Indian spice and they delivered well on the spice! The seating area was outdoors but protected by plastic shields. Quick to order and quick to receive the food. Good experience :)

The food at Camile Thai is genuinely very good, and the atmosphere is pleasant, which unfortunately makes the standard of front-of-house management even more disappointing.

My experience with the manager has been particularly poor. I found the communication unnecessarily blunt, dismissive and lacking the basic warmth and tact I would expect from someone responsible for dealing with customers. Being straightforward is one thing; making customers feel that their concerns are an inconvenience is another. When an issue is raised, I have also found the response to be more focused on deflecting responsibility or shifting the conversation elsewhere than showing empathy and trying to resolve the concern. Eventually, it feels pointless even trying to have a conversation.

What concerned me even more was seeing how priorities appeared to be managed during busy service. On one occasion, while customers were visibly waiting for their food on the other side of the counter, I witnessed catering containers being brought out and the chef being instructed to prioritise the catering order ahead of everything else. Whatever the commercial importance of a catering order may be, existing takeaway, collection and waiting customers should not be made to feel forgotten. There has to be a balance.

The chefs appear to work extremely hard, and the quality of the food reflects that. It is therefore frustrating to see their work potentially undermined by the customer-facing side of the operation.

The Assistant Manager position is another mystery to me. There seems to be remarkably little visible presence or meaningful involvement from that role when it comes to customer service and resolving issues. An Assistant Manager should complement the manager and provide another point of leadership, particularly when problems arise. From a customer’s perspective, that simply hasn’t been apparent.

Good restaurant management isn’t only about revenue, catering orders and getting food out of the kitchen. Hospitality is ultimately about people. Customers remember how they were spoken to, whether somebody listened when something went wrong, and whether management actually cared about resolving the situation.

Great food can bring customers through the door, but service and management determine whether they want to return.

I genuinely think the owner should take a closer look at what is happening at the front end of this restaurant. There is clearly a good product and hardworking kitchen team her