Soonermike,
Your point is well taken however, I have eaten at a really nice steak franchise in the first week and been burned. They turned out fine. I think the key is, new staff. The chef doesn't do all the preparation, and he/she can't verify that every little detail has been carried out. They just supervise and teach and these things normally work themselves out. If not, then I won't go back. Generally the quality restaurants work through their little glitches fairly quickly. I have had one exception to that in my long life, hopefully Grabriella's won't be like that one. I need an Italian restaurant in my neighborhood and would hate to see them fail.
C. T.