BI Security Guards need a smackdown! (this is not an entreaty to violence)

I was working until 945 the other evening and discovered my jacket was locked into a storage room. When I went to the security desk to ask for help, I was given the rudest treatment. It was mostly tone of voice.
SG "What are you still doing here? We closed 20 minutes ago!"

Me "Um yeah, I was sitting up on C2 and no one told me to leave. Can you come..."

SG to other SG "Why didn't you clear C2? What the hell were you doing?"

Me "um, I just need my"

SG to me "hold on..." then to colleague "no seriously, why didn't you clear that floor?"

Me, getting angry, "Excuse me, your conversation is neither here nor there, I just need my jacket, and I can get out of here."

I start walking toward the storage room, and she followed. She said from behind me "You're supposed to be out of here by 9:30. You're supposed to know that!"

I chose to just keep my mouth shut. It just wasn't worth it.

I grabbed my jacket, said "thanks" and got out of there.

This is really not an isolated incident. The security staff is almost always rude to us students. There is no culture of service, no sense that they should they should even treat us with respect. I can understand that are probably not treated well by many of the students, but that does not excuse the behavior. A simple bit of training, and putting some better processes in place would have avoided the whole situation. A culture of respect needs to be implemented from the top down, and there should be a system in place for students and staff to let BI and the security company know when there are problems. I will investigate that further myself.

so many restaurants, so little time

New Year's Eve we went to Zoria's in Sarasota. We arrived early, but were promptly seated. I appreciated their ability to be flexible with us. Food was excellent, service was ok. It's hard to fault the kid a whole lot, he's just a bit inexperienced to be working in fine dining. Lots of little details that he just doesn't understand, and a poor grasp of the wine list, which obviously hasn't been taught to him, so I blame management. The manager stopped by the table once to check in, and the bar manager did a great job with the champagne. I didn't bother bringing up anything with the manager, I was enjoying my meal on a special occasion with friends and family.

Last night we went to Crab & Fin in St. Armand's Key. Excellent service. Doug was on the ball, knew the menu, knew the wines, knew the fish (could describe flavor and texture, and make comparisons to more common fish we were likely to know!!). Personable without being overbearing, the right attitude for an upscale casual place. Overall a much better meal than we had on New Year's, for $150 less on a table for 6.