Originally Posted by
Clint Bint
I think you're over-complicating what is essentially a straightforward job.
Welcome diners,hand out menues and wine-list,ask if they'd like a drink,return after a few minutes to take their order and answer any queries,deliver food to tables,enquire after a few minutes if everything is okay,dessert,coffee and deliver check at the appropriate time.
If a server can do that politely and efficiently without feeling the urge to enlighten me with their life story/domestic problems/career prospects I'm a happy camper.
It's not an art form that requires Zen-like abilities to maintain self-dignity - it's facilitating delivery of food from kitchen to diner for adequate recompense.
i wouldn't characterize what you described as "good service". thats just perfunctory service you can expect at an Applebees.
perhaps you may have heard, notably in france, the maitre d is a career position, not just a gig for college students to do during summers.
while the idea of a professional waitstaff might be a little antiquated, and in no way do i think extensive hospitality training is requisite to deliver "good service"..... there is clearly a refinement that sets tiered differentiation between this Applebees service and good service. and you'll know it when you see it.
ill relate it to flying in international F cabins. the soft service is what sets apart United or American from Swiss or British Airways. the former will take your coat, stow your luggage, smile and take your meal orders. (and for many people, this is the definition of perfect service). the latter will anticipate your needs, and subtly enhance the flying experience, without necessary doing it in a subservient way (a la Thai Airways)