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Asking "How was everything?" but...

mgaretz

By mgaretz
in Restaurant Life

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Mano

Mano

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Having worked FOH and BOH the only time I go to the kitchen is to thank the chef with a glass of wine for an exceptional meal and to check out another pro kitchen. And that's only if there's a break in the service and the chef is okay with it. It happens a few times a year, maybe.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

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DanM

DanM

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If the wait staff does not resolve issues with a meal, or are the issue with a meal, I will write a detailed, polite email to the manager or owner describing our disappointing dinner. I quite often receive equally polite emails back, often with an offer for a free meal we stop by. Mistakes happen, its how you deal with them that matters.

Dan

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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