A Diner’s Guide to Elevating the Restaurant Experience
I don’t run a restaurant, but I’ve dined at an absurd number of them. Enough to write this blog, at least.
If you own a cafe, restaurant, or any other establishment where you serve people, please heed my advice:
Look, I’m willing to pay, but I’m tired of visiting restaurants to enjoy my favorite dishes, only to endure one disappointing experience after another due to a lack of attention to the “experience factor.” I’m no professional restaurant critic, but I’ve dined out enough to be an honorary one! Maybe it’s my OCD and my highly sensitive nature that make me notice so much. Who knows!
For your convenience, I’ve organised my thoughts into categories, making it easier for you to absorb and apply my feedback.
Keep in mind, these are my opinions and perspectives. I understand that not every dining spot aims for Michelin-star standards. This is a general overview for most cafes and restaurants.
Now, let the games begin…
Music
It’s about time we address the restaurants playing horrendous music that clashes with their cuisine, theme, and vibe. I recently visited a highly-rated Pho place, only to be greeted by Britney Spears screeching “Toxic” at a volume that drowned out the server and whatever my friend was talking to me about. Here’s where your music should fall on a scale from low to high: |…i……..| Loud enough for ambiance, but quiet enough for conversation. Oh and choose a genre that complements your establishment and clientele.
Cutlery
I expect my cutlery to smell of nothing but air. What does air smell like? Nothing! Utensils should be free of residue, odors, or defects. And please, don’t leave them naked on the table. Wrap them in a napkin or set them on a placemat – anything that prevents direct contact with the table.
Crockery
Please spare me the cacophony of clattering dishes, especially in smaller restaurants. The sound is honestly unbearable. Handle your crockery gently, far from guests if possible. And remember, warm plates are divine. It’s not too much to ask for a heated surface to keep the food at its intended temperature. Cold plates for cold foods, warm plates for warm foods.
Glassware
Please. Don’t place glasses rim-side down without a napkin, coaster, or placemat underneath. Tables can be nasty, left over sauces, specs of food, cleaning spray, you name it! Instead, bring out fresh glasses once guests are seated, or use one of the above examples. And when offering drinks, ask if they want ice – don’t assume. (I’m looking at you, America!) There’s nothing I despise more than a drink being diluted with 12 giant cubes of ice.
Timing
When seating guests, don’t pounce on them with drink orders before their butts even touch the seats. Instead, offer water and give them time to peruse the drink menu. If they request a couple more minutes, return promptly – not ten minutes later. If food is delayed, servers should acknowledge it and provide updates and if it’s over-delayed, offer a complimentary dish. It’s all about reading the room.
Recommendations
When asked for recommendations, servers should confidently highlight standout dishes and explain why they’re special. Never reply with, “I don’t know” or “It depends on your taste.” Yes, we know that, but that’s not the point. Servers should be extensions of the chef and kitchen, familiar with and able to speak on every item on the menu.
Ambience
This encompasses greetings, lighting, music, wait staff demeanor, restrooms, art, design, and menus. All these design elements contribute to the establishment’s personality and soul. Be mindful of how they work together to create a cohesive experience. Instead of giving specific points for this one, I think it’s more about taking all of the above into consideration and being aware of how it all comes together to serve a purpose.
Table
Here’s a personal pet peeve: sticky, wobbly, uneven, broken, or ill-designed tables. Check table legs daily and clean tabletops without spraying chemicals into the air near guests. There’s nothing worse than twirling your pasta and getting a spritz of lemon scented bleach on the back of your neck or side of your cheek.
Service
Strive for service that’s sharp yet smooth. Servers should gracefully control the floor like they’re performing. Yes, busy periods can be challenging, but restaurants generally know their peak times and should plan accordingly. Once you’ve served your guests their food, do the one-time check in to see if everything is ok and whether or not they need anything else.
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Ah. I feel so much better after sharing my feelings! Let me know if you relate and if you think I’ve overlooked anything, feel free to chime in! I love hearing fellow diners’ perspectives as they embark on their own culinary quests!
