Fiesta Plate Pampanga

“Review flow redesigned. tsc + eslint clean. What changed New page app/customer/bookings/[id]/page.tsx — booking overview first (provider, occasion badge, date/time, guests, venue, special requests/notes, total), then the review form at the bottom. Bookings list rows are now links to that page (hover + chevron affordance); removed the inline "Leave a review" button and the review-status text. Deleted the review modal (review-dialog.tsx) entirely. New BookingReviewForm — rating dimensions + optional comment, no occasion field. Shows only when the booking is completed and unreviewed; otherwise shows the review status or a "review after completion" note. Review submit action dropped the occasion param. On occasion (the one honest gap): the badge is wired to read bookings.event_type_id, so it renders the moment an occasion exists — but occasion isn't captured at quote time yet. Doing that requires editing create_quote_request_impl, which is a ~250-line validated pricing/booking function. Per the money-path rule I won't hand-retype that in the same pass as everything else — that's the one change to isolate and verify on its own. → Next step to finish the occasion requirement: add quote_requests.event_type_id (migration), thread an occasion Select into the quote dialog, edit create_quote_request_impl to persist it, and have the conversion copy it to bookings.event_type_id. Want me to do that now as a focused, separately-verified change?”

“Their sisig, morcon, and bringhe made the whole baptism lunch feel generous and very local. Staff kept the buffet neat the entire time.”

“We booked them for a small garden wedding in Angeles. The kare-kare and barbecue were crowd favorites, and setup was calm and organized.”

“Guests kept asking where the food came from. Portions were generous, and the tibok-tibok dessert was a sweet finish.”

“Everything tasted homemade and special. The sisig and bringhe were the first trays to disappear.”

“Reliable for our office lunch. Delivery was punctual, labels were clear, and the Kapampangan dishes felt more special than the usual trays.”