Title : "The worst airlines treat passengers as an encumbrance, and today the same has become true of many restaurants."
link : "The worst airlines treat passengers as an encumbrance, and today the same has become true of many restaurants."
"The worst airlines treat passengers as an encumbrance, and today the same has become true of many restaurants."
"For three-plus years we’ve valorized plucky, resourceful restaurants and heroic staffers for staying the course, only to find, in many cases, they’re now delivering unhappy experiences and terrible value without apology. My wife and I were recently seated in a once-favorite city pub where the cost of a casual lunch, with beers and service charges, has careened toward $100. After scanning the QR and peering at the online menu for 30 minutes but being entirely ignored by the waitstaff, we finally gave up and walked out - and the host was angry with US. Restaurants are vital but this you-are-fortunate-to-be-seated-here-at-any-price attitude has to change."Writes Tom In Chicago in the comments section of "Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back? As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests" (NYT).
Sam Hart, the chef who owns Counter- and Biblio in Charlotte, N.C., has taken a counterintuitive approach: putting guests last. First on the list of what he calls “the seven priorities” are employees and their mental health. The idea is that if a restaurant’s whole ecosystem is working smoothly, guests will never know they aren’t the priority....
“It’s gotten to the point where something must be said: an ever-growing portion of inconsiderate guests are destroying the hospitality industry,” [Hart] wrote. He listed 13 things customers should not do while eating out, including snapping fingers to get servers’ attention, threatening to post a negative review and “thinking that you own the place.”...
The thing about restaurants is that, in the end, you don't need them. You don't have to go. Ever. If you've come to expect awful people — the employees or the customers — you can solve the whole problem by not going at all. You need food, but you don't need to sit in a place where someone else makes it for you and serves it to you and cleans up after you. Maybe you eat out because you want contact with the human beings. As to that, I'd say: Better than nothing is a high standard.
By the way, I have never seen anyone in a restaurant snap their fingers to get service. That sounds like something done by a character you're not supposed to like in a very old movie. It's always a man, and he calls out "Garçon!"
Writes Tom In Chicago in the comments section of "Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back? As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests" (NYT).
Sam Hart, the chef who owns Counter- and Biblio in Charlotte, N.C., has taken a counterintuitive approach: putting guests last. First on the list of what he calls “the seven priorities” are employees and their mental health. The idea is that if a restaurant’s whole ecosystem is working smoothly, guests will never know they aren’t the priority....
“It’s gotten to the point where something must be said: an ever-growing portion of inconsiderate guests are destroying the hospitality industry,” [Hart] wrote. He listed 13 things customers should not do while eating out, including snapping fingers to get servers’ attention, threatening to post a negative review and “thinking that you own the place.”...
The thing about restaurants is that, in the end, you don't need them. You don't have to go. Ever. If you've come to expect awful people — the employees or the customers — you can solve the whole problem by not going at all. You need food, but you don't need to sit in a place where someone else makes it for you and serves it to you and cleans up after you. Maybe you eat out because you want contact with the human beings. As to that, I'd say: Better than nothing is a high standard.
By the way, I have never seen anyone in a restaurant snap their fingers to get service. That sounds like something done by a character you're not supposed to like in a very old movie. It's always a man, and he calls out "Garçon!"
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