What constitutes good service?

In My Humble Opinion
1

I’ve just been reading a couple of threads on tipping: Here and here . I noticed that a lot of people mentioned that they tip or tip well for “good service.” I’m wondering what the average doper considers “good service” for a sit down restaurant.

I have a good idea of what I think good service is, but I’d like to hear from other people. In my experience, good service means different things to different people.

As a server, I’m really interested in your responses so that I can continue to improve at my job.

2

The hampsters ate my original post. :frowning:

Ah well, I will sum it up - essentially, if you are attentive, don’t wait >a couple minutes to acknowledge we’re at the table, friendly, keep the drinks filled, bring food out while it’s hot, ask if we’d like anything else before you bring the check, and don’t take 20 minutes to bring/process the check, then you’re in my good graces as a customer. Attitude goes just as far as service though - someone who does a good job AND is friendly will get a better tip than someone who just does a good job.

3

Prompt - friendly - (moderately) attentive - and fill up my water glass!

4

I dunno, swallowing?

[sub]Ow! Stop hitting![/sub]

5

Good service is somewhat nebulous. I don’t blame the waiter/ess for the food being slow, because that’s probably problems back in the kitchen. As long as they show up fairly quickly, are reasonably nice, and check in from time to time to see if I need more food or drink, we’re fine.

6

NOT INTRODUCING YOURSELF BY NAME.

Attention to detail.

Knowing the specials of the day.

Keeping the beverages topped off.

Getting appetizers to the table quickly.

Keeping your thumb out of the soup.

Noticing when the butter has run out before the bread.

Bringing fresh silver if you’ve carted off the old.

Pacing service so the table top isn’t crowded or empty.

Having a rudimentary knowledge of the wine list.

Knowing what is good on the menu.

Keeping track of heavy or light condiment requests.

Bringing extra plates (and silver) for splits.

Routinely checking for me looking your way.

Being cheerful and enthusiastic about the diners’ enjoyment.

Knowing which specials have run out.

The ability to match appetizers, salads, soups, entrées and desserts.

Knowing when foods are not Kosher or vegetarian.

Delivering the check before the table is cleared.

Do all of the above and you’re good for a 20% tip every time.

7

Zenster, what do you mean by “The ability to match appetizers, salads, soups, entrées and desserts.”?

8

Thanks for the responses so far. I see that keeping beverages full has been mentioned several times. This is something that I always try to do. Not only does it make most guests happy, but it gives me a way to check up on the table (see if anything needs to be cleared, see what kind of pace they’re eating their apps at) without having to interrupt them too much.

Zenster has a lot of specifics on his list. I think that the pacing is the trickiest one as you really have to count on the kitchen being on their game so that things come out at the right time. Cook times change depending on how busy the restaurant is, how fast that particular cook is, and other factors.

I try to remain cheerful and enthusiastic no matter how busy I am or how rude another table has been to me (which really doesn’t happen all that often at the place I work). I keep in mind that the people I’m waiting on may be celebrating a special event (birthday, anniversary). I’d hate to ruin somebody’s special dinner by being surly.

9

It’s esentially knowing what will play well together and what won’t. You wouldn’t want a hot and spicy appetizer right before a delicate fish entree - your tongue would be fried and the fish could just as well be Gorton’s fish sticks.

10

OK Here it is. Regular service (which is part of the price of the meal) is promptly taking our order, getting it right, bringing our order promptly and making sure we have everything we need to eat with (utensiles, napkins, drinks, condiments, child menus, boosters, etc) For this much work, i dont feel obligated to tip which is why I normally dont tip when I order takeout. This is their job. Their salary (or deficiency thereof) is inconsequential to me. I am their customer not their supplimental income provider. I come to their place of business to enjoy myself.

A ten percent tip, customery with lunch order is for courtesy. Treating me like a valued customer is nice when having a meal. Making sure my drinks are filled, being easily available and not disappearing for long lengths of time. making sure my food is made right and quickly addrerssing any problem i may have.

A dinner orde, is usually more stuff served. You have your salads, soups and all sorts of other things so I count extra effort for a higher tip. Dinner usually gets a 15 percent tip altho, if a dinner order was ordered during lunchtime, I’d still tip 15. For this higher tip, I dont want the waiter disappearing at all, orders have to be right, doing whatever it takes to help me enjoy the meal, being very couteous. The tip gets lower the longer I wait for my food above a reasonable amount of time. If they respond to special requests (like an extra side order of anything or more tartar sauce) then the tip gets higher.

Above and beyond the 15 percent tip goes for extra-ordinary effort. If they make me feel like I was a VIP, get me the special table, give me a tip on what to order and it turns out to be great, get me extra little things that werent part of the order but were added to make my meal a much better experience, got everything right and fast, and if I turn around theyd be there; those get a twenty percent or more.

But then I can be real easy. Flash me a boob and a smile and its an automatic 15 percent. :smiley:

11

i almost always tip at least 20% but i’ve also been waiting tables for several years now.

the only times i’ll tip less is when the server really screws up. generally it’s if they forget about me without an explanation. i know very well how kitchens work, especially if it’s busy. i know the pace of the food is mostly beyond the server’s control.

just out of curiousity, does anyone tip more based on the mess that is made at the table? i’m mainly refering to the mess that small children make by throwing food all over the floor.

12

If the party has already ordered white wine, you don’t want to serve them asparagus or artichokes.

Certain flavors go well together on the same table and others will conflict. If someone was ordering an extremely spicy appetizer and then requested a very subtle main course (abalone or steak tartare) I’d steer them away from one of them.

Similarly, if they are having a salad with blue cheese dressing and the steak special they ordered is also stuffed with blue cheese, I would at least advise them of the duplication.

13

Lessee… I don’t usually eat at “nice” restaurants. I have a toddler and I stick to kid friendly venues.

Keep the drinks full.

Offer some soup crackers or something if the kitchen is running late… I try and remember goldfish and cheerios but sometimes something special from the server will help prevent hungry munchkin meltdown.

Be friendly but not overly so.

Extra napkins…

Don’t make me ask for crayons.

Once I’m done I’d like to go home… having the check show up so we can pay promptly is wonderful. Me having to track someone down and beg for the check is not.

A little aside on bad service…

Not noticing that the food being brought is not what was ordered will make me very unhappy.

Also I try very hard to pick up after my daughter. I don’t leave french fries all over the floor. I put all the crayons back into the cup. I keep all the used napkins piled on a plate. I bring my own (mostly) spill proof cups. Accidents happen… please don’t roll your eyes at me and give me attitude for it.

14

I wouldn’t know how to eat at the places Zenster eats at…

what is abalone?

Ya know I’ve never eaten an artichoke or asparagus.

Just reading all that makes me feel like white trash :slight_smile:

15

I agree absolutely. However, there are tricks you can use to neutralize an irregular kitchen. If you know the chef is swamped, you might get the bread to table right away and then stall the appetizers a little. This will even out the time gaps between each course and give the meal a consistent time clock. When you work at a place for a while you begin to get a feel for the line’s performance and can better gauge their delivery patterns.

16

Usually, it’s with a knife and fork, sometimes chopsticks.

Main Entry: ab·a·lo·ne
Pronunciation: “a-b&-'lO-nE, 'a-b&-”
Function: noun
Etymology: American Spanish abulón, from Rumsen (American Indian language of Monterey Bay, Calif.) aulon
Date: 1850
: any of a genus (Haliotis) of edible rock-clinging gastropod mollusks that have a flattened shell slightly spiral in form, lined with mother-of-pearl, and with a row of apertures along its outer edge

Abalone is a large marine mollusk whose meat has a very delicate flavor. Garlic, chile peppers, mustard and other strong seasonings will completely erase any detectable taste.

17

One thing I find quite annoying is having to wait more than a minute or two for the waitress to appear after the hostess seats me. Otherwise good service can compensate for this, but it really starts me out on the wrong foot. If the restaurant is exceptionally busy, I might cut more slack in this area.

Do not bring me lukewarm food. Slow food may be the kitchen’s fault, but cold food is the waiter’s fault.