No, this is not a rhetorical question. I really do need to know. What am I to do when I have a bad experience in a restaurant? Food is bad, service is worse, and there doesn’t seem to be any management presence to bring my concerns to (which, let’s face it, is why the…
It’s Just Food
That’s right. Let’s not lose sight of that. We–all of us–need to remind ourselves once in a while. Myself included. It’s when we start taking ourselves too seriously that we start to head in to trouble. Same goes for drink It’s just drink. Sure, like a lot of people, I love good drink. I like…
Everyone Here is So Nice
Boy, wouldn’t it be great if this is what people were saying about your restaurant? They could be if you just made a little effort in that direction. I have mentioned on many occasions that restaurant employees who are nice will make up for a lot. Even if they aren’t the most technically correct servers….
Added Value
Most restaurants, if they care about keeping their customers coming back at all, are constantly looking for ways to add value to their product. Not an easy thing to do, however, you should always be searching for ways to do it. Steal ideas from other restaurants, if necessary. Or other businesses. Google it. It’s ok!…
UGH (Sigh)
Ugh. I am not quite sure how to spell that. The urban dictionary tells me that this is the correct way, but it just doesn’t seem right. I feel the need to add the letter ‘H’ a few more times to do it justice. You know what I am talking about. You’ve heard it a…
Single Diners
I have mentioned on many occasions that you never want to assume anything about a customer. https://tabletalkpdx.com/2013/09/06 In that particular post (if you didn’t feel like clicking on it to read it), I talk briefly about the single diner and how you never know who is going to be a potential long term, repeat client….
Do What You Want
It is your place after all. So, sure, go ahead and do whatever the hell you want. BUT. Think about what you are doing, and the choices you are making. Too many places make decisions based on this mindset, and the result is often not in the best interests of the customer, and therefore, not…
What Works Best Here?
What works best here? In this space? Those are a couple of questions many operators forget to ask before opening their doors. Now, it’s true that many places are limited by the space itself. I was talking to my wife the other night about a coffee place that closed at her work. She was telling…
You Still Have Customers
I stopped off at a place for a drink after work the other day, an old haunt I have been known to frequent from time to time. Now, remember, I work nights, so when I say ‘after work’, I am talking about 10:00 P.M., not 5:00 P.M I make my way in to the bar…
Don’t Bump in to My Chair!
Back in the old days, when I was a server at Spago Restaurant in Los Angeles, and we did over 4oo dinners every single night, I would often find it difficult just to get to my customers. That was a challenge. On some nights I would be handed a party of two, and when they…
Perfect
That word doesn’t exist. Not in the real world, anyway. In fact, I don’t even understand why that word is even in our vocabulary. We will never achieve it. Doesn’t mean, however, we aren’t going to strive for it, though. Otherwise, what’s the point? I have been accused over the years of having too high…
No
“No, we can’t do that.” “No, we don’t seat incomplete parties.” “No, you can’t switch out the fries for a baked potato.” “No, we don’t allow any substitutions.” “No, I can’t take an order until your party is complete.” Heard these precious gems before? Don’t be the restaurant of ‘NO‘ I think worse than being…
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