The other evening I went to a small well known
The restaurant offers reasonably good food at an affordable price. The staff is comprised of local residents, some who have been at the eatery for lifetime. Kranston and I who have become acquainted with some of them due to our frequent visits and this always makes the experience more enjoyable.
The other attraction in the restaurant is the fact that frequently guests will show up in their bathroom and sandals, fresh from a steam, mud bath or message. This is always humorous since the location is actually across the street and down the road from the main hotel property. At first glance the scene brings back a reflection on Cuckoo’s Nest which I have always found to be a completely legitimate story line for anyone even remotely associated with the restaurant business. that they may have stumbled upon the original setting of Cuckoo’s Nest until you realize that these bathrobe clad dinner guests are actually going to be sitting in the booth or table next to you. Some even venture to the bar.
The beauty of this – the show takes your mind off the service, which at times is dysfunctional in a comedic kind of way. I’ll admit, I enjoy watching the large corporate organizations with a substantial amount of capital stumble. This isn’t to say that I love gloom. It just reminds me that everyone is vulnerable to the professional ailments of the industry. I know, as we all do that the business has its beasts and demons that appear from wherever they hide at will, and they have no favorites in the industry.
What happens to the small mom and pop greasy spoon usually happens to the mid size dinner house or well known destination restaurant almost as often. Yet, the big guys – those global hotel chains – should know better and implement precautions to make sure the dysfunctionality isn’t as apparent in their dining rooms as it would be or has been in mine.
On Friday night for instance, the dining room wasn’t particularly full. Empty tables and booths almost outnumbered the occupied sections. Yet, service was as slow as I ever experienced. Or at least it seemed that way.
From the time we sat down, until the time our order was taken 12 minutes had passed.
From the time our order was brought to the kitchen, another 7 minutes.
From the time our food was ordered until the time it was delivered- another 5 minutes.
Remarkable that I could so accurately time each step of the meal, isn’t it?
What made it easier to check the time and more noticeable how long it took for our order to be delivered was the large clock mounted directly above the kitchen. In clear view of the dining room, the clock broadcast the inefficiency of the dining room staff, minute by minute as it counted off the time each step of service took.
I had never thought of it before, but a dining room clock, in clear view of the customers, broadcasts how slow service actually is.
If you are having trouble keeping your dining room running smoothly, you may want to get rid of the clock that every customer is gazing at while wondering, what could be taking so long.