Take it from Danny Meyer, famed NY restaurateur who has redefined the meaning of customer service for the restaurant industry.
You don't need to know the chef since middle school.
You don't need to eat there four nights a week for a year.
You don't need to tip the maître d' $100.
You do need to be sincere.
If you loved the dish, ask to meet the chef.
If you loved the service, tell your server (and their manager).
If you loved the entire experience, tell the owner.
And make your next reservation on the way out. By the time you return, you'll be on the list.
Sincerity wins again.
Or I can just go eat at a place where I don't need to suck up to the waiter/chef/owner just to get in
Posted by: Nnanna | 03/19/2009 at 09:20 PM
I commented on a dish before in a restaurant out of curiosity because I wondered how it was made. It wasn't a fancy restaurant that needed reservations.
However, the chef came out and explained the dish to me. He was very happy to do so. The "invisible" people in life make our lives more enjoyable. We just tend to forget that they are "real" and that they enjoy getting thanks like the rest of us.
I know I like it when someone comments on my work - even if I am the owner :-)
Thanks for the reminder!
Polly Scott
http://ScottSecretarial.com
Posted by: Polly Scott | 03/18/2009 at 10:19 PM
Taking the time to say "thank you" means a lot.
Posted by: Joseph Sherman | 03/16/2009 at 08:15 PM