A crash has occurred again at the fine dining restaurant run by chef Anh Sung-jae.
On the 20th, TV CHOSUN reported on a valet parking accident involving a customer's car that occurred on Dec. 4 last year at the fine dining restaurant run by chef Anh Sung-jae.
According to the report, the accident occurred on Dec. 4 last year in an alley near the fine dining restaurant. Because there is no separate parking space here, customers who arrive in private cars must use valet parking services. The valet driver who was driving customer A's car that day slid down a snow-covered downhill road and crashed into a wall, and the car only stopped after rotating half a turn.
Immediately after the accident, a representative of the fine dining restaurant promised A that the matter would be handled amicably, and the valet company paid 20 million won to the repair shop as an initial vehicle repair fee, and the situation seemed to be settled for the time being.
But the situation became complicated when the final repair estimate for the car rose to 70 million won during the repair process. Although the vehicle repairs were completed three months ago, A has been unable to get the car back for nearly six months because the additional repair costs were not paid.
In particular, a representative of the fine dining restaurant said in the process, "We are very sorry, but there is nothing we can do. Proceeding to sue us legally might be the best option at this point," and has been criticized for the irresponsible response.
A said, "I entrusted my car to chef Anh Sung-jae's fine dining restaurant, not the valet company," expressing disappointment, and the fine dining restaurant told TV CHOSUN, "In principle, we believe the valet company is responsible for the accident. We will work with the valet company to ensure the customer receives reasonable compensation and will make every effort to do so."
Meanwhile, the restaurant recently suffered from a controversy over wine switching. Chef Anh Sung-jae apologized, saying, "I will take this opportunity to not forget the essence of the restaurant, the proper attitude as someone in the food service industry, and my sincere feelings toward food and customers, and I will remain humble and work harder while keeping my original intentions."
[OSEN]