Originally Posted by
darthbimmer
I could argue the opposite conclusion from the same assumptions. Staff related to the owner are more likely to be working there out of family obligation, in one direction or the other, and are more likely to continue working there even if they're not very good at it. At a chain restaurant without such relationships, it is more likely that workers who can't perform their jobs well will leave or be dismissed.
I only see locally owned restaurants enjoying an edge in service if I compare apples to oranges: a bright, loud, mid-scale chain versus a quieter, more fine dining-oriented local restaurant. Within comparable styles and price ranges, they're more or less the same overall.
I guess I have been more fortunate. Ones where people have a (financial) stake in the business seem to be better run than those who are simply minimum wage cogs.
I also like the fact that at (local Italian) I can request a different pasta with a particular sauce, or ask for additions / changes, and it isn't a problem, as there is a skilled cook or chef there, who is happy to rustle up something a bit different. Most chain restaurants have someone who can put together the dishes on the menu. End of. They can't or won't make changes, and so much of the food is prepared in advance, or made off site and brought in (such as pasta sauces) that they couldn't change / alter even if they wanted to. I ate at a very well known chain a couple of years ago, ordered the stir fry. Asked if it could be ordered without mushrooms (as I am not keen), and was told it was 'pre prepared'. Really, a stir fry pre-prepared, that is cooking 101! When it arrived (with mushrooms), I discovered a piece of plastic in with the food 'oh it is microwaved in the container, sorry, it must have broken off and got in with the food'. A microwaved prepared off site stir fry. Sums it up for me.