by The Restaurant Guru at Vito's by the Water and Vito's by the Park
It's time to start talking about restaurants.
Not just in the "oh my GOD, you've got to try the burgers" or "the service there is terrible" kind of way. But in a way that actually sparks conversations about what people do and don't like....and in the kind of way that creates a fusion of passions between diners and those whom serve them.
I'm your Restaurant Guru.
Who exactly am I? I'm a restaurant manager. I'm a server. I'm a bartender. I'm a busser. I'm a barback. I'm a chef. I'm a dishwasher. I'm the foodie. I'm a composite of every person whom has ever worked in the industry....and a composite of those whom enjoy dining out frequently.
So let's start the conversation.
When surfing the web recently (and sipping on a 2008 Barolo, thank you Italy), I stumbled upon an article on The New York Times. "100 Things Restaurant Staffers Should Never Do - Part 1".
My bad. I didn't realize we had replaced human beings with server-robots.
I don't know about you, but I've been to some great restaurants with lousy servers....and I've been to some lousy restaurants with great staff members. Great service.....and/or great personalities....can go a long way.
"Cheers". It was the place where everybody knew your name. How was the pub food? Who knows. The place was rockin' - and I'm pretty sure it wasn't because their scallops were slamming.
What do you think? What are your restaurant dealbreakers?