I love going out to dinner at a fine restaurant where the service is impeccable. The staff does not rush you through your meal and the table is yours for the evening. Now that is at a very elegant and fine establishment. There are those in between restaurants where the food is good and the evening pleasant except for the fact that you are on a time table to finish your dining experience. This is where my pet peeve comes to light. Not everyone at the table is through eating but the waiters feel that they must clear any plate that is empty or partially empty. There are still a few people eating and they think they must hurry up and finish. Why can’t restaurants train their staff in the art of clearing? I believe that the end result will be happy customers.
HOLD ON TO EVERYTHING THAT ISN’T NAILED DOWN!
indeed. 'Tis both a disservice to the customer, who is still happily consuming, and the restaurant, who is sharing food they believe in with someone who obviously appreciates it, sabotaging their own built-in word-of-mouth publicity machine!
ReplyDeleteShinfain, Thanks for your input. I hope some people in the restaurant business read your comment and take it to heart. Serving food is an art.
ReplyDeleteHaving your last bite of salad, steak or dessert as your plate flies away from the table is not much fun and can be messy. So, servers please heed Maisy's advice, and do clear everything from one course before starting to bring out the next course!
ReplyDeleteWell said Hugo. I hope the servers read your comment. Thanks!
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