04/29/09

Do NOT turn to Ibiza to host your private event!!!

by TechGuy206

For the love of God please never book Ibiza for your private event. We had a private birthday party here and it was hell on earth, I was stressed the entire time. We had about 100 people come through our venue throughout the night and Ibiza management said we had to order up $1,000 worth of drinks. Found out after everyone was invited that this could only be on 1 card. Management promised everything would work out... wrong! Promised 2 waitresses and 1 bouncer and only 1 waitress showed up randomly every 30 minutes. People who weren't part of our party were charging drinks against our tab and got away with it! When all was said and done I ended up paying about $400 dollars. You win some, you lose some right? Wrong! Went home and Ibiza charged over $1,000 to my credit card. Had to have 2 charges reversed through my bank. Save yourself time, money, and a headache and go with a different venue for your private event.

• Pros: None
• Cons: Bad Customer Service, Sketchy Promises, Unauthorized Charges

01/17/09

Do NOT go!

by inlovewithseattle

This place is a joke. My friends and I paid to reserve table service at this bar and we saw our waitress twice in a four hour period. When we did see her she was rude and unfriendly and brought us the wrong drinks. When we tried to talk to the management about it, the owner Abi, called us "ungrateful" and "stupid" and he refused to try to resolve the issue. I cannot explain how unhappy I was with the experience I had at Ibiza. I am still in shock that the owner was so rude to everyone in our party. If you go here, expect to be treated poorly by the staff.

• Pros: After talking with the staff and the owner, I can't find any pros
• Cons: The staff is the WORST in Seatlle

10/12/08

I will go again

by masterchefuno

I am a good cook. I eat out rarely, and only in carefully screened places. This was a good experience. Nice presentation. Small portions, Crowded and a little on the loud side but overall good food. Service could be improved. Staffing a is a difficult part of running a restaurant (I once run one), so I can forgive the short coming if not repeated over time. I will go again. The chef seems to know what he is cooking.