|Subject: Re: US dining|
What a good description of the fine balance a good restaurant must reach to make the service seem natural while still recognizing that business must be profitable to continue! I do indeed understand, as my business operates on skinny margins too in a good year (& 2001 was a lousy year!).
Because I dine out in a nice restaurant here in the US maybe 2 or 3 times a year, I want a pleasant experience: I make reservations, inquire about vegan/vegetarian dishes &the wine list, &show up on time. To be hustled out the door after an hour at table &when there is still warm coffee in my cup is poor management, especially for a meal for 2 at over $90, before tip!
My whole service business philosophy is simply to treat customers as I would want to be treated, but for some folks this seems to be a stretch. Too bad!
And look out John: I do get down to San Diego now &again!
Gail In Eugene but never for long