Service

“New York chef David Pasternack recently told me good service (S+) is basically ‘hello, goodbye, and thank you’ (HGTY). A simple principle but one that is often forgotten, or even, at trendy restaurants, willfully overlooked.”

That’s Sara Dickerman on the new Phoebe Damrosch book, “Service Included,” and she has a good and simple guide to judging service at almost any restaurant.
The link’s on the jump, and it’s a good piece, but let me take a moment here to say that as a customer, nothing makes me happier than someone who says “Thank you” when I pay the bill. I don’t care if it’s Mangia Qui or Simply Turkey, I don’t want Have A Nice Day or Good Weekend, or Here You Go or anything but Thank You. Probably it’s just me, but that works.

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Here’s the review and the book.

And here is Amateur Gourmet’s review!

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