Like many operators we don’t take reservations for smaller tables. The nature of our business, speed of service and the style of product generally ensures tables are turned around and there is next to no delay in seating customers. We appreciate that at peak times new customers may have a small wait, if this happens we invite you to sit back and relax in the bar area until your table is ready.
If we were to take reservations for specific times, we must hold tables for up to one hour prior which inevitably limits the amount of customers we can accommodate. In addition we eliminate the problem of no shows which is not only detrimental to Monterey Jack’s, but also to our customers as it causes less availability and higher costs.
Where we provide booth party bookings, these can be booked on-line only Full booth price is taken at time of booking and non-refundable.
We follow strict Food Standards Scotland guidelines. A statement from their website is included below to explain why we don’t cook burgers rare or any less than thoroughly cooked, despite whether or not the customer requests rare.
FSS Statement on rare burgers. Issued 10 September 2015
Food Standards Scotland (FSS) has not changed its policy on rare burgers. The steps that businesses are required to take to protect consumers should be through thorough cooking in accordance with current Advisory Committee on the Microbiological Safety of Food (ACMSF) guidance or through a combination of controls verified by a food business operator that will provide equivalent protection. This would mean that protective measures should not require consumer advice about additional risk as the food operator has a legal obligation to ensure the food is safe to eat. The current FSS view is that the use of consumer information about additional risk would represent a significant departure from current policy aimed at protecting consumers. FSS does not consider such a change in policy to be in the best interest of consumers in Scotland at this time.
The Scottish Food Enforcement Liaison Committee (SFELC) has set up a working group on ‘risky foods’ to develop a common approach to risk assessment of practices within food businesses that choose to prepare and serve foods in this category such as rare burgers. The Committee considers that development of guidance will help ensure that the enforcement approach is clear to businesses and consistent in its application.
The Food Standards Agency (FSA) Board decision on rare burgers can be viewed here.