Skip to content

5 Rules for Restaurants

October 2, 2009

By Monsieur Anton

In my previous post may have come off as chastising restaurant customers with my 5 Rules for Restaurant  Customers, but really I wasn’t.  I was just trying to help.  I am a giver.  But just to be fair, let’s place the burden back on the establishment.  We’ve all been to great and not so great dining spots.  Places that make it seem as if the heavens aligned and brought us the perfect combination of culinary perfection,  sublime ambiance, and service that was so spot on, you’d think Grandma herself was bringing it to the table (minus the lecture about leaving your elbows on the table).

Ah, but then again we’ve all been to that joint where you’d swear the food was an Encore frozen dinner whipped up in the microwave, the place looks like it was designed by Stevie Wonder, and you couldn’t get your server’s attention with a search light and a megaphone.

So, here are the standards that every restaurant from white table cloth to paper napkin should be held accountable to.

  1. 1. A sense of warmth and hospitality. I hate Pete Rose.  I mean really hate the guy, but he said something I totally agree with.  “It takes no talent to hustle.”  Think about that.  Quite profound really.  You can be an average ballplayer, but a player at any level can hustle.  The same can be said for servers.  Some may better than others, but it takes no talent to smile.  Give the customer a warm feeling from the time they enter the place to the time they leave.  A gracious welcome upon entering to a sincere thank you when leaving.  Is it really that hard?  A good attitude can make up for a lot of things.

  1. 2. Good food at a corresponding price. Not every restaurant is going to serve up gourmet cuisine that is going to make your toes curl.  Some places can just give you a good meal that will leave you with a full belly, and perhaps not quite so much a dent in your wallet.  It is important for a restaurant to know what it is.  Is it the epitome of fine dining that is only affordable for special occasions and CEO’s with huge expense accounts?  Is it a corner diner that makes a yummy burger for the average guy down the street?  Both are fine if they know what they are, provide food and service to the level they are, and charge accordingly.  If I’m paying half a week’s salary for dinner, it better be something I cannot make at home, or be done so much better that I want to sneak in the kitchen and con the chef into giving me cooking lessons.

  1. 3. Mr. Clean lives here. Seems to be a no brainer, but you’d be surprised at what you can see when the dining room lights are up.  One good test of a restaurant’s hygiene is to check out the restrooms.  If management cannot take the time to make sure it is clean, aren’t you a little bit concerned as to how the kitchen looks?

  1. 4. Competent service. The service is much like the food.  You should get what you pay for.  If you’re dining at Chateau Gold Card, your server should be able to navigate the dining room with the grace of Fred Astaire, recommend a wine that would blow Robert Parker away, know the menu as if they graduated from CIA, and be at your table side with the attention Lurch would give to Gomez and Morticia Adams.  Now if you choose to plunk your $5.00 down at the Food Stamp Inn, you’re lucky if you get metal flatware with your white bread sandwich, don’t have to fight for your server’s attention with ten other tables, and can count the number of your server’s teeth with the fingers of one hand.  You gets what ya pay for.  That’s all I’m saying.

  1. 5. Your business should be truly appreciated. Weather a fine dining, casual or diner restaurant, one thing that should be shared across the board is a sincere appreciation for your patronage.  In these challenging economic times, you are making a statement when you spend $10 or $100 dollars.  The establishment  you spend your money at (whether a diner or four star eatery) should be grateful you chose to dine there.  You deserve their respect and gratitude.  Nothing less will do.

Chef Gusteau’s take:  “Great comments, Anton.  Might I add a lesson my mentor taught me many years ago: “Gusteau, never forget the customer is your number one priority. But Chef, I thought the food was number one priority? Yes, Gusteau, also a number one priority (as the chef hits me for being a wiseass).  But Gusteau, never forget that if you don’t take care of your customer, someone else always will.  Understand Gusteau?  Yes Chef, I have two number one priorities. (Chef hits me again and walks away shaking his head).”

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: