Dear Restaurants: These Things Are Turnoffs
Our food critic, David Hagedorn, indulges in a bit of a rant.
As a restaurant critic, it’s my job to write about the total dining experience, not just the food. A lot of factors play into a customer’s overall impression of a place, including the décor, libations and, most importantly, service. In the end, it really comes down to one question: Would you go back? For restaurateurs who want to ensure that the answer to that question is always yes, here is some food for thought.
Service doesn’t start at the door. It begins the moment a diner calls a restaurant or visits the website. The site, by the way, should be user-friendly with the address, phone number, hours of operation and social media information on the home page. The menu should be easy to access and always include prices.
A no-reservation policy is, in my opinion, bad service.
When the person who answers the phone asks if he can put the caller on hold, he should give the caller time to say “OK” before pushing the hold button.
Valet service (if it is offered) is usually subcontracted, but that isn’t a pass for restaurant management to ignore what’s happening at the curb. The valets should be providing the same level of respectful service as the staff inside. And wouldn’t it be great if restaurants could figure out a way to put the valet charge on the bill so diners don’t have to take out their wallets before they even walk in the door?
Being a host is one of the hardest jobs in a restaurant. These front-line workers are usually paid very little and yet they are expected to placate unhappy patrons with calmness and élan. The host should not be left there untrained, alone and unempowered to fix problems that may arise.