Originally Posted by
MaxBuck
You're suggesting the jobs of the waitstaff at Appleby's and the waitstaff at Le Bernardin are the same. They're not, not remotely.
Okay,enlighten me as to how they're different.
Originally Posted by
deniah
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)
It reads to me like you're confusing good service with having your ego stroked.
To suggest there's a pecking order among servers with the smarmiest at the top and those who deliver good service in a cheerful,efficient manner as being somewhere below this is nonsense.
Unless,of course,you subscribe to the Frazier Crane school of dining out.
As for French waiters being the best in the world ...
