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Is the surge in the Adelaide food scene killing good service?
ADELAIDE’S dining scene might be enjoying something of a renaissance, but is the rush killing the service?
The Advertiser asked readers on advertiser.com.au and Facebook what gets them gritting their teeth. Restaurant staff who speak in slang, clear plates before everyone is finished and neglect diners after their main course are some of our pet peeves when dining out.
“Definitely hearing ‘youse’ or ‘guys’ or a combination of both cringe,” Lisa Coyle posted.
Meals being brought out at different times was an issue for Ashleigh Harris. “Or you’ve been at the table for less than five minutes and have already had five people ask you if you’re ready to order ... fast and attentive service is great, but wait staff need to learn to communicate with each other better,” she wrote.
For Tracy Raitt, a big gripe is staff trying to take your plate “when it’s quite obvious you haven’t finished - ie. food on plate and knife and fork apart”.
“Inference is, can you hurry up, eat and leave now, we got your money,” she wrote.
Such slips in service were mocked up for a photo shoot at d’Arrys Verandah Restaurant, whose restaurant manager, Jo Reschke, won the Best Service category in last year’s Advertiser Food Awards.
Regular diners Jemma and Dwayne Longbottom said it was important for the waiter to be friendly and attentive.
“There’s nothing worse than a waiter who looks like they really don’t want to be there – it puts a dampener on the evening,” Mrs Longbottom said.
“One huge pet peeve of ours is when you first sit down, look at your menu, clearly close your menu to indicate you’ve chosen your meal and then you’re still sitting there for ages waiting for the waiter to come over.”
Restaurant and Catering Australia deputy chief executive Sally Neville said rated South Australia “very highly” for service quality, but said expectations of service differ.
“To some people, particularly families, they might look for a lower level of service so they’re not oversold to,” she said.
Ms Neville said attitudes towards hospitality as a career could also affect quality of service, while the cost of labour – including high weekend penalty rates – could put strain on restaurants.
“Our service sector is not as highly regarded as it is in other countries,” she said.
“It is a generational issue that the generation of parents like me want our children to go to university and have a better education than we had, so we’re pushing people out of the service industry.
“The industry is working very hard to be seen as a professional employer and a lot of work is going on behind the scenes to try and grow the number of professional operators and staff.”
TIPS TO PLEASE DINERS
d’Arry’s Verandah Restaurant manager Jo Reschke, winner of a service award, gives advice to the state’s wait staff
KNOW and appreciate the value of every single job in the chain that goes into making the whole experience for customers.
EVERY table is a new story. Read the table before gauging what service is required.
SMILE and mean it – it’s infectious.
KNOW your menu like you have cooked the food and your wine list like you’ve made the wine.
EXPERIENCE other restaurants and cuisines to build your depth of knowledge.
LOVE what you do as if it were the blood running through your veins.
PET PEEVES
HAPHAZARD delivery of meals
CLEARING plates before everyone is finished
BEING forgotten
TOO-cool attitude and language
WAITING a long time for drinks or the bill
Source: The Advertiser, Roxanne Wilson and Dianne Mattsson, 14th August 2015
Originally published as: Is the surge in the Adelaide food scene killing good service?
