I recently asked Whine & Diner readers for two sentences to describe their dining experiences. Here are some of the responses I received. You’ll see a theme quickly.
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“I can tell I’m in a good restaurant when ...”
David Larock: “… I’m greeted quickly by an upbeat, friendly staff member.”
Jack Wetmore: “… the waiter really knows the food served and its preparation.”
Diana Grill: “… all the servers are overweight!”
Katie McGready: “... all of the wait staff is not standing around the kitchen door.”
Addison Graham: “… when I say to the waiter, ‘I have a question,’ and his reply is ‘The answer is yes, now what’s your question?’ This happened at Marks and it was an unforgettable meal.”
Marlene Susca: “… starting at the entrance I see cleanliness, a welcoming greeting and prompt seating.”
Marcia Mathes: “... when the wait staff can give directions to the restroom without pointing.”
Suzanne Langen: “… the hospitality begins outside the front door, trickles inside and matches the ambiance.”
Karen Billnoske: “... the bread brought out still has steam coming out of it. See Artisans, not Arturo’s.”
Jerre Anne Wagner: “… the atmosphere is conducive to conversation, cloth napkins and (the) ability to understand the waiter.”
Barbara Duvall: “… the kitchen is clean and the owner/manager is happy and proud to let me take a peek at the kitchen.”
David W. Ellis: “… the staff is attentive without being overbearing. Standing and scanning the dining room for any attention needed by a guest, whether their customer or not. That shows real training by the restaurant and care about your dining experience. “
Henry Habel: “… I am waited on quickly, attentively and courteously after being seated at a table of my choosing.”
Judy Dressendorfer: “… the wait staff appears as soon as I am seated and is smiling and eager to take my order.”
Diane Lister: “… I’m greeted with a great attitude. Attitude is everything, and service is key. I may not make it to the food if the attitude is poor.”
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“I know my dining experience is going south when ...”
Marlene Susca: “... wait staff has not approached our table within the first five minutes, especially when they have glanced our way.”
Jack Wetmore: “... I arrive on time for a reservation and am told to wait in the bar for the rest of my party before being seated.”
Sheila Loewenstern: “… the server asks if I want my first course moved to the side to make room for the second course.”
Henry Habel: “... I am seated next to a wait station, restroom entrance or kitchen door.”
Suzanne Langen: “… after being seated, it takes longer than 45 seconds to one minute for someone to come by the table to at least say ‘hello.’ ”
Karen Billnoske: “... my food comes before my drink order.”
David Larock: “… when I have to flag someone down for service.”
Barbara Duvall: “… I am in the restroom and an employee comes out of the stall and doesn’t wash her hands before going back to work.”
Sheila Loewenstern: “… when the ‘music’ is so loud that I cannot talk with my dining companions.”
Jerre Anne Wagner: “… the noise is overwhelming and children are running around.”
David Kelly: “… our server doesn’t write anything down. Who are they trying to impress, and why? We don’t see this very often, thank goodness, because they invariably screw something up. It’s happened when we had a party of two, four or more, doesn’t matter. Something always goes awry.”