HELP! I need Coral reefs Email

[Steph9072]

I am in need of the email address for Coral Reef to send pictures for a menu. I wrote one down after speaking with Debbi a few months back but it doesn't seem to work.

 

[mcco5543]

I just PM'd you with her e-mail

 

[calypso*a*go-go]

Can someone please email it to me as well. We already have a diver sign requested and now that our party size has changed from 4 to 7 -- there is no availability for the dates/times we need.

I want to email them to let them know we won't be needing it now.

 

[flowerfaries]

I must apologize.....i tried to send debbi and email from the email address she left on my answering machine, i must not have heard correctly. It is wrong and my email got sent back!~ I'm sorry i couldn't be helpful...i'm now in your boat too~

 

[calypso*a*go-go]

mcco5543 was kind enough to send it to me as well so I should be good to go...or in this case, not to go (boo hoo).

 

[fknaut]

Can we get it too? We are going to be there for lunch on Father's day and it willl be our kids first experience there.

 

[tjhtygeverve]

Coral reef is an amazing place. IF you get the RIGHT server who knows the menu extensively, and listen to thier recommendations, you will be pleased. otherwise, you will be one of those who leaves a so- so review... You will know right off hand if the server starts into a spiel of what is great or not.. thats your first signal... remember that disney has hired a lot of part time cast members who are just there to get through school and go through the basics of serving... on the otherhand, there are few left who chose serving over their degrees because it can be a great income with flexible schedule and they have stayed on full time thorughout the years both good and bad for servers at disney...they are the ones that take it seriously and will lead you in the right direction....

 

[WithFaith50]

Hello,

Can someone send me Debbie's email address. I left a voicemail message for her, but I'm very anxious as I'll be leaving for WDW this Saturday. Thanks in advance .

WithFaith50

 

[TheRustyScupper]

1) Just remember a chef's premise . . . don't eat fish on Sat-Sun-Mon..
2) There is even a Anthony Bourdain book about this.

 

[WithFaith50]

Debbi called me today and I'm all set for this Saturday! She is terrific

 

[WithFaith50]

Oops! I paged back one too many times resulting in a double post...Sorry...

 

[kentear]

Who is Debbie?

 

[bradk]

Debbi is one of the managers at Coral Reef

 

[Skippy24]

Could I get her email as well. Thanks!!

 

[Skippy24]

sorry for the double post.

 

[tink fan]

Does you have her email or phone number available. I would like to set up a divers sign for my parent's anniversary.

thanks

 

[frannn]

We got the menu last year, but checked too late about having the diver wish her a Happy Birthday. She is learning delayed, but can recognize her name, so this would be wonderful for her. Who do I email/call?

 

[bradk]

407-560-6784

 

[AmberI]

1) Just remember a chef's premise . . . don't eat fish on Sat-Sun-Mon..
2) There is even a Anthony Bourdain book about this.

Why is it bad, will it make you sick?

 

[bradk]

this is from the bn.com page for kitchen confidential

Here's how it works: the chef of this fine restaurant orders his fish on Thursday for delivery Friday morning. He's ordering a pretty good amount of it, too, as he's not getting another delivery until Monday morning. All right, some seafood purveyors make Saturday deliveries, but the market is closed Friday night. It's the same fish from Thursday! The chef is hoping to sell the bulk of that fish -- your tuna -- on Friday and Saturday nights, when he assumes it will be busy. He's assuming also that if he has a little left on Sunday, he can unload the rest of it then, as seafood salad for brunch, or as a special. Monday? It's merchandizing night, when whatever is left over from the weekend is used up, and hopefully sold for money. Terrible, you say? Why doesn't he throw the leftover tuna out? The guy can get deliveries on Monday, right? Sure, he can .�.�. but what is preventing his seafood purveyor from thinking exactly the same way? The seafood vendor is emptying out his refrigerator, too! But the Fulton Street fish market is open on Monday morning, you say!! He can get fresh! I've been to the Fulton Street market at three o'clock on Monday morning, friends, and believe me, it does not inspire confidence. Chances are good that that tuna you're thinking of ordering on Monday night has been kicking around in the restaurant's reach-ins, already cut and held with the mise-en-place on line, commingling with the chicken and the salmon and the lamb chops for four days, the reach-in doors swinging open every few seconds as the line cooks plunge their fists in, blindly feeling around for what they need. These are not optimum refrigeration conditions.

This is why you don't see a lot of codfish or other perishable items as a Sunday or Monday night special -- they're not sturdy enough. The chef knows. He anticipates the likelihood that he might still have some fish lying around on Monday morning -- and he'd like to get money for it without poisoning his customers.

except i don't know how much of that theory can really be applied to coral reef in particular as disney has its own fish farms which you can see while riding living with the land and i *think* they supply coral reef (and just coral reef) with their fish. much like how they grow all the vegetation served at the garden grill.

the irony it in all is fresh fish doesn't smell like fish. the fishy smell is actually a result of the rotting flesh.