We can never assume the customer isn’t important enough to greet, say “goodbye” to, or ask how the day or evening is going. And, if we so choose to do so, we certainly shouldn’t have people standing around talking as customers wander through the front door, then the dining room, and then find their own way to the bar.
Last week Adam Platt, the senior editor of Minneapolis-St. Paul Magazine came to town to compile information on
One of the reasons Jeanty has become a favorite of mine, even though it sits on the other side of the Mayacamas, is the character factor. It was almost a year ago that I ran into one of the Jeanty regulars, Dan Goodman. That is something few tourist town restaurants can boast about- but Phillipe Jeanty, being a talented culinary character himself, has a way of making people comfortable, which is what attracts locals, regulars, and characters to his place.
Goodman on the other hand fits many a character classification. The comedic writer- he has published a handful of books- has spent a good many hours in eateries and with that has an opinion on how food, wine, drinks, and service should be presented. He also has been around the block a few times so has the experience to back these opinions up.
On top of this, the Will Rogers styled humorist has an opinion – albeit a thought provoking comical one- on just about everything.
Goodman, who is appearing at
Here is an excerpt that he sent to me after a visit to
“Last Wednesday I took in the Giants game and walkin’ back to catch the ferry with a lady friend, we stopped in at the Waterbar on the Embarcadero, Pat Kuleto’s new place. We sat at the pewter bar. It was nice. Just had one drink cuz we were on a schedule to catch the Vallejo Ferry.
We took a peek in the The Epic Roasthouse a few feet away. Very handsome room.
May try it some day, but the comments haven’t been great, and the bar is small on the second floor.
While we were at at the Waterbar, we asked if we could look at the menu for their steak place a few feet away. Do you believe that they had none and were sort of aloof? I knew the bartender at the Waterbar and he was polite to me and Kate, but when we walked in three hostesses were at the front desk. None greeted us, so we found the bar by ourselves.
One wonders how far this service industry has come. “
The observation is one that should be taken to heart. How many times have we had waitresses or hosts leaning in deep conversation while customers wander? How many times have we failed to promote one of our other properties when interest peaks? How many times have we had the opportunity to capture a customer, transform them into regulars and boast that we have characters at the bar?
It’s tough staying local, even in the midst of a tourist town. But that’s what the tourists want to see, and hear and feel.
If you have the time, take in Goodman’s act. And, I will keep you posted on Platt’s piece about