A recent article written by Bruce Buschel in the New York Times caught my attention.  The article provides a list of common restaurant do’s and dont’s. Having worked in the restaurant industry at various stages of my life, some of the points presented resonated with me from both a serving and dinning experience.  Skilled staff is sought after in the restaurant industry, and often hard to find.  Becoming a master of working well with both the front-end and back-end of the house can be a servers biggest challenge.  However, it is imparitive to running a successful restaurant.  No matter how much of a challenge it can be always put your customers first, even if you think they are at fault. The overall experience a customer has is almost more important than the cuisine, and often servers forget that their customers want not only delicious food, but an enjoyable atmosphere. 

While not on the list, the biggest complaint I have is when servers don’t properly pace your courses.  Nothing bothers me more when everything comes out at once.  This creates a rushed environment, which solely defeats the purpose of dinning. 

Follow these simple rules servers; you may have what most other servers lack