Service V.S. No Service

To Serve or Not to Serve?
One of the most over looked aspects of the hospitality industry is Service.
The ambiance of a restaurant is very important to a customers over all experience.  Having a bad server can make or break a good time out and will influence customers decision to come back again, this goes for cleanliness and appearance as well. This is why most businesses flourish. The repetition of consumers to a certain establishment is because they “plain and simple”, had a good time.
They enjoy the food and they enjoy the company.
Great service can be achieved easily through a proper training processes and a good management team.  For chain facilities, (for example The Keg, Milestones, Jack Astor’s etc.)  have a basic manual, uniform and staff policy that make them very similar from establishment to establishment. This reassures the guest that when they are about to dine they can expect very similar if not the same food and service as compared to a sister property.  

Unfortunately there are more bad then good experiences being had by most people these days. A lot of this is because of time management. Drive-through is great when you are in a hurry but completely takes away the human interaction that usually would make one want to re visit if the food happens to be un-enjoyable.  However with the majority of the population attempting to multi task an “on the go” feature is very appealing.  Let’s just hope the product continues to remain reliable and the staff on there A game.

I find that anyone who works in the hospitality industry has a greater appreciation for good service because we know how it feels to have worked a slow night to a difficult busy night. Now it could be that the kitchen goofed or the customers are just being difficult but bottom line a bad night sucks and reflects a bad mood. Most of my friends are in or have been in a hospitality job.

One friend in particular is an excellent server and decided to create a blog rating different facilities in the area. Being a server for so long ensures that she knows what is fair and what is not when it comes to service. If you know of a place you would like her to rate, or would just like to see an experts opinion please follow the corresponding link and send the name and location to her web address.

Please Tip your waitresses 15% at least. Its a bare minimum to show appreciation for the attempt.


~"Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry."~