OK, so how about those fries?
An addendum to my rant below on the kosher restaurant situation. (Check out David's rant as well.) Here's what I'd like to see.
- A trained wait staff.
- If the kitchen has run out of a certain food item, such as french fries, don't automatically assume I'll want onion rings instead. I might be allergic to onion rings and that assumption right there that might just open the place up to a huge lawsuit. Instead, come to me with choices of what's available- potato chips, cole slaw, vegetables, baked potato. There are options. Use them. The goal is to ensure customer satisfaction even under difficult circumstances.
- Ask me what kind of salad dressing I want with my salad and don't take 20 minutes to bring the dressing after you've already served the salad.
- Know the menu. If I ask for "Eli's Club," you should know that it's a sandwhich on the menu (the name "Eli" should probably ring a bell too.)
- Please make sure that the ketchup and mustard bottles on my table are somewhat full, and not fully empty.
- If there is a line of people waiting to get a table, keep an accurate list and remember that there is not much room for people to wait inside, so some may be waiting outside. Don't assume they left.
- If I order chicken fingers or onion rings or something else from the appetizer list, and since I'm paying more than $5 for it, is it possible to ask for at least a semi-full plate instead of a half-empty plate of food?
- How about just making the bowl of pickles a standard, just like cups of water?
- Please don't ever close your doors earlier than your advertised closing time. (No, this particular establishment hasn't done so yet, but a bunch of others in the area have, and it's not right. Call this one a pre-emptive suggestion.)
posted by elanit | 9:18 AM
2 Comments:
The best service I've received at a restaurant in the area comes from the DCJCC, even with all its quirks.
A couple of lessons can be learned from them:
) They have 2 waiters for 10 tables, and a person whose whole job is keeping water refilled.
) While their hours are frustrating, they're always good about being open when they say they will be.
) Their staff has no problem making suggestions (in fact, one of the items on their new menu is named after Sarah, because she always got the same item with the same substitution)
) Even though they have a small menu, they announce their daily soups and specials before orders are taken.
) They've tried the wine they serve, and can recommend it. (Eli's had a few issues here: a waiter couldn't grasp what "cabernet" was, and also it's unclear how long they let open bottles linger. For reference, in an industrial setting, longer than one day is too long).
) The waitstaff speaks english flawlessly. This shouldn't be hard: make it a condition of employment...
hell yeah. and this seems to be a problem unique to DC. why is that? haven't encountered service that bad in any other city. though, admittedly, most kosher restaurants do have their quirks.
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