Reader: Uneducated diners perpetuate uneducated service

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Desserts, like most of the food at Charcoal, are excellent. The service? Not so much.
Is restaurant service a lost art in Denver? That's what Laura Shunk asked in a post recounting some of the service problems she'd encountered at Charcoal, the restaurant she recently reviewed.

Dozens of readers provided their own answer to that question.

Says foodandwine1975:

I have eaten at some fantastic restaurants around the world, I've spent 25+ years in BOTH FOH and BOH, most of that time in Denver working for some of the best in the biz (both then an now) I am the Chef/Owner of my own restaurant and host weekly FOH training/education classes... I would like to believe my service is solid as my reviews lead me to believe, but at the end of the day, the problem is universal, or at the very least nationwide. It stems from the expectations of both diners and owners, and the "everyone is a critic" type of online media/social networking... The restaurant business has changed, more people eat out and the labor pool gets more and more slim. I can honestly say, I had spent 10+ years as a professional fine dining server before working for Kevin Taylor and learning that I didn't know the first thing about service. There is just simply not enough education because there are not enough sources for education.

The Irony is I can give you examples of long since shuttered restaurants which had service/food/value all in their favor, and the general public wouldn't support them over the hyped media darlings with a trendy chef and virtually no service. I completely agree (for the 1st time ever) with Laura, but simply want to state that the lack of educated diners supporting the lack of educated service will continue to perpetuate this "trend" as it is simply more expensive to "do it right", and the ones who are trying to, are few and far between, as a 25+ year lifer, trust me on this!

Post your own comment below, or join the heated conversation on service in Denver restaurants already under way here.


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Charcoal

43 W. 9th Ave., Denver, CO

Category: Restaurant

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Uncledave8
Uncledave8

I share the view of foodandwine1975.  There is a big FOH education gap.  Part of the problem is indeed with the trend of chef/owner driven restaurants, the talent is all focused on the kitchen not the front of the house.  To chef/owners - if you are not experienced with FOH service, put you ego aside and get your team some training.  Hire a FOH manager or take advantage of external training resources.  Good service will pay back your investment many times over.

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