We showed up at 5 p.m. When we mentioned the snacks to the bartender, he looked away and said something along the lines of hopefully or eventually…
We left at 6:45 after two rounds of drinks. No hors d’ouvres had been served, nor were there any signs there would be any. I watched the cook who had recited the list leave around 5:45, and the kitchen was tied up by people ordering from the menu.
This didn’t have the feel of “island time” at work. We consider this a deliberate “come on” or a “bait and no switch, no nothing” to sell drinks. We now understand the look on the bartender’s face when he answered us.
We will be giving Snappa’s a miss from now on. There are alternatives.