12/2/06 Being alone and somewhat a nitpicker I tend to notice things. I have over the years dined well and observed good decorum.The wait people should ask men diners if they would like to check their hat or just set it beside them. It would let them know that wearing it while dining is not acceptable nor in keeping with good manners. A diplomatic jesture. There two such.
Tables near me had the setups haphazardly set about the tables. Worst of all the chairs were askew making the tables look haphazard like a hash house. Not beffiting a place touted as this is.
I know most of the employees consider the food industry a temporary work place until they get `something better`. For those who might follow the food industry they need to be the best they can. I have known such people over the years that were good at their trade and made comfortable livings. Being trained properly at all levels can be a tremendous asset for all. Over time they gain noterietry and are in demand. They enhance their trade, and their place of employment.
My wait person had an irritating habit of touching me on the shoulder repeatedly. It is not an endearing jesture I suppose intended for me to endear her. It almost cost her a tip. A bit too familier. Idetest being called `Dear` or `Sweetheart`. Hash house lingo.
Good training is a great bottom line enhancer. Good managers know this and grow. bad managers do not last long and are a detrement until replaced. If the management is not aware of minute details I can assure you that many of we patrons are. It affects our becoming return diners or supporters.
My silverware was wrapped in my napkin and the stuffed into a napkin wring which I found hard to extract. bad idea. If you are going to set the table. SET THE TABLE. Unacceptable. Looks and is tacky. It takes less time to `set` the table than to stuff everything into a napkin holder. Use things for what they were intended.
Other than that a nice meal although little irritants irritate.
