When you become part of the food industry—be it as a waiter, bartender, busser, sommelier, manager, prep cook or chef—you begin to see the world of restaurants in a different light. You recognize restaurants for what they are: an unpredictable canvas colored by impulsive personalities, precarious technology, a collection of various talents, and volatile products.
And yet, despite how many service industry professionals there are in the world, it’s a wonder how few great service experiences there are to be had.
We restaurant people know the naked truth and bitter reality of what it takes to create a great dining experience and aren’t shy to express our opinion of how others in the service industry are doing. Because, though we may not be on duty, restaurant professionals are almost always observing, tracking and scoring service and the quality of the food we consume–even if it is just a taco from a shiny truck on a street corner.
It’s rare when restaurant professionals have a great meal or impeccable service. But when we do, we’re sure to tell everyone we know about it. Great service is just that rare.
