I have also had my fair share of incredible FOH making up for an otherwise unpleasant food. In fact, my server at a small Michigan diner made the whole meal for us this past week.
I think you nailed it in many ways here, despite feeling like I caught a stray with having gone to BCC haha
My son has been a server, bartender, bar manager, and GM at “fine dining” establishments. He has had many a regular follow HIM to the next place - for precisely what you speak of.
And worked for more than a handful of owners who do not understand what you speak of…
Absolutely - I come oils rather follow service than kitchen, for a series of reasons intrinsic with the need for chefs To constantly innovate/change (which doesn’t necessarily translate in “becoming better”) whilst for FOHs to maintain or elevate the quality of their service.
Bravo! Before the internet, I spent 2 years explaining the menu and serving at The French Laundry. In those days, people who came mostly knew someone personally who had eaten there. It was very much word of mouth. And these guests were worldly, polite and thrilled by the experience we were delivering. But towards the end of my time, the word had gotten out and we'd get more and more customers who were there because they could afford it, wanted to say they'd come and to complain about things they didn't understand. At least there weren't ring lights, cell phones and Instagram. Thank you for this post.
Your comment is gold for me! I get this feedback over and over from those who are in the business since long. Social media has incredibly worsened the work of FOHs, relegating their work into a shadow, with all lights cast on the kitchen.
I laugh like a madman all the time reading about the restaurant outings of foodies worrying about their food and writing about nothing!
There was this waiter at this Palestinian restaurant I go to in San Diego. The food is good, not mind boggling. Pizza, falafel, etc. He hasn't worked there in years. He was in training to be a firefighter, anyway he was the best waiter I have ever had in my life and fifteen years later I still remember him.
Indeed - we remember the care and kindness mostly, whilst our food memories for the greatest part get dulled with time (notable exceptions apply, but not “everything” is a proustian madeleine - nor it should be!)
I am in complete agreement , great service can make an ordinary dining experience exponentially better and poor service can ruin the best cooked food .
I have also had my fair share of incredible FOH making up for an otherwise unpleasant food. In fact, my server at a small Michigan diner made the whole meal for us this past week.
I think you nailed it in many ways here, despite feeling like I caught a stray with having gone to BCC haha
Wooops :)
My son has been a server, bartender, bar manager, and GM at “fine dining” establishments. He has had many a regular follow HIM to the next place - for precisely what you speak of.
And worked for more than a handful of owners who do not understand what you speak of…
Absolutely - I come oils rather follow service than kitchen, for a series of reasons intrinsic with the need for chefs To constantly innovate/change (which doesn’t necessarily translate in “becoming better”) whilst for FOHs to maintain or elevate the quality of their service.
Bravo! Before the internet, I spent 2 years explaining the menu and serving at The French Laundry. In those days, people who came mostly knew someone personally who had eaten there. It was very much word of mouth. And these guests were worldly, polite and thrilled by the experience we were delivering. But towards the end of my time, the word had gotten out and we'd get more and more customers who were there because they could afford it, wanted to say they'd come and to complain about things they didn't understand. At least there weren't ring lights, cell phones and Instagram. Thank you for this post.
Your comment is gold for me! I get this feedback over and over from those who are in the business since long. Social media has incredibly worsened the work of FOHs, relegating their work into a shadow, with all lights cast on the kitchen.
I laugh like a madman all the time reading about the restaurant outings of foodies worrying about their food and writing about nothing!
There was this waiter at this Palestinian restaurant I go to in San Diego. The food is good, not mind boggling. Pizza, falafel, etc. He hasn't worked there in years. He was in training to be a firefighter, anyway he was the best waiter I have ever had in my life and fifteen years later I still remember him.
Indeed - we remember the care and kindness mostly, whilst our food memories for the greatest part get dulled with time (notable exceptions apply, but not “everything” is a proustian madeleine - nor it should be!)
I am in complete agreement , great service can make an ordinary dining experience exponentially better and poor service can ruin the best cooked food .
Indeed - and this is also what is most noticeable, even by the most casual restaurant goer.