Anyone who’s been reading my reviews for any length of time knows that I’m a stickler about service. A dinner with wonderful food can be less enjoyable with poor service. And a mediocre meal can become delightful if the serving staff is excellent. I’ve always considered the servers to be the most important people on a restaurant’s staff because they have full control and the ability to turn any situation around.
Or at least they should.
So many times I’ve written phrases like “The serving staff could benefit from some training,” or “My waiter didn’t seem to know the basics of proper service.”
I know that you’ve experienced it, too, as a diner. You’ve had servers “auction” off plates to the table; you’ve found yourself looking around for someone because your order isn’t right; you’ve had waiters and waitresses 20 years younger than you address you and your guests as “guys”; and you’ve rolled your eyes when a server who had been detached throughout your meal suddenly becomes friendly and attentive when presenting the check.