I have always liked Dopio Zero in Greenside. For me it is the Dopio flagship. Nicely situated, comfortable, great service, nice food, plenty of space, good parking facilities.
I started to change my mind a bit late last year, service became a bit tardy, food quality dropped.
This year I have been there three times:
i) we went for dinner, pleasant enough, nice food, crummy service and an endless wait for the credit card machine to get working and take my card.
ii)went for dinner, had my wine glass topped up instead of being brought a clean one, service was a tad tardy with no meat knife.
iii) went for an early supper with a friend, she had a menu, when I joined her I was offered no menu – but knowing what I wanted (A BURGER!!!) I wasn’t too fussed. The waiter came and took my friends order and was about to march off. I called him back and asked why I was not asked for my order. The response was “You didn’t want a menu (wasn’t offered one pal!) so I presumed you were not eating”. I said I know what I want from the menu, now, would you like to take my order?? Disgraceful service. A waiter surely is expected to ensure that all people at the table have what they need or want whenever they are servicing that table ? Bye Bye!
SueCharltonDotCom 
Shew, that’s a fail for you Dopio. Not good enough.
Hi Sue, This is NOT to excuse poor service by waiters. Qhawe and I have had our fair (unfair?) share of them and he is ruthless in not giving a tip if the service is poor. Part of the problem, I believe, lies with the management of the restaurant. Waiters are not properly trained if at all. This is particularly pertinent in South Africa where traditional Black culture does not allow for their men to serve food. Alex explained this to me and took particular delight in helping me prepare meals, e.g. salads. He found it liberating after his traditional upbringing. The catch is that if one complains, the waiter faces dismissal and there are twenty (30, 40, 50….) unemployed men waiting to take his place. Years ago there was an up-market restaurant in Braamfontein called Pot Luck. One of my (White) friends worked there as a waiter to help put himself through university. He was given a fortnight’s intensive training before being let loose on customers. One of the rules of conduct, I remember, was that the waiters were not allowed to talk to each other at all. They stood silently, keeping an eye on their particular table. I wonder if the top restaurants still maintain such high standards. P.S. I am finding this particular blog very helpful and enlightening.
Difficult if you are not paying the bill David. I take your point though.