As a former, recent employee of Duck City's, I think I might be able to offer another viewpoint that many potential patrons might find enlightening. Bear in mind I worked at this restaurant for a full year, so my experience there is not a flash in the pan, nor is it based upon the animosity of a disgruntled ex-worker, for I was, until such time as I quit, a career server/bartender who prided myself upon my professionalism and skill. Chef Charles, while admittedly friendly to those with deep pockets, is quite possibly the most crooked, dishonest, ill-tempered man in the Quad Cities, though his son, the head cook (I hesitate to say 'Chef', knowing what I do of his cooking style) Jeremy, comes in a close second. I sincerely hope the moderators do not take down this review, for while it may strike them as a conflict of interest, the people that are planning of dining at Duck City need to know what they're getting into. The owner, Chef Charles, will berate any employee who ... more

As a former, recent employee of Duck City's, I think I might be able to offer another viewpoint that many potential patrons might find enlightening. Bear in mind I worked at this restaurant for a full year, so my experience there is not a flash in the pan, nor is it based upon the animosity of a disgruntled ex-worker, for I was, until such time as I quit, a career server/bartender who prided myself upon my professionalism and skill. Chef Charles, while admittedly friendly to those with deep pockets, is quite possibly the most crooked, dishonest, ill-tempered man in the Quad Cities, though his son, the head cook (I hesitate to say 'Chef', knowing what I do of his cooking style) Jeremy, comes in a close second. I sincerely hope the moderators do not take down this review, for while it may strike them as a conflict of interest, the people that are planning of dining at Duck City need to know what they're getting into. The owner, Chef Charles, will berate any employee who does not get every person at every table to order the most expensive items possible on the menu. If the party is large and he feels he can get away with it, he will add on extra drinks, extra appetizers, extra entrees, bottles of wine, or simply adjust the prices of aforementioned items so that the customer ends up paying much, much more than they should. Woe the employee who begs to differ from this practice, he risks ridicule for certain or even termination. The hygenic conditions at this restaurant are appaling, food often spoils and is stored next to other food that is used, or the rotten parts are cut out and it is used regardless. Your filet of Salmon get dropped on the filthy floor? No worries, brush it off and serve it anyways. As for the bar, the bartender makes a regular practice of pouring well liquor into premium liquor bottles. That Grey Goose Martini you jsut paid $10 for? It was most likely made with Phillips Vodka which costs them $10 a bottle. They don't bat an eye at deception like this, and Charles, the owner everyone seems to love and respect, is aware of and encourages it all. Again, I write this not as a personal attack, for everyone in the restaurant business in the Quad Cities is well-aware of the reputation of Duck City and its staff/management. The greater public, however, seems to be completely ignorant of all the ways that they are getting fleeced when they walk through the doors, and for that reason I feel it is my duty to inform them to beware this restaurant. I feel horrible that I was for so long complicit in such an enterprise, and maybe telling people the truth is a way in which I can repent. Thanks, and you've been warned. Want more detailed information about the practices at this place? Feel free to email me. less