What are the expectations of diners when eating out?

Question

Any assistance would be greatly welcomed, and help with a Year 12 assignment. Thorough is always welcomed. =]

Answer 1

I expect to be greeted warmly, which means look me in the eye and not everywhere but. I want a menu that offers some variety and flexibility. Want the service to be good - come back and ask how things are, but don't keep walking while we look up to answer. Stop and actually make eye contact and ask how things are. It doesn't mean being a pest and coming back every 10 minutes, but keeping an eye on the table and see if we need refills on drinks or if dishes can be removed from the table. Don't drop the check at the table until we've confirmed that we're done with our meal. And the nice finishing touch is to thank the customer for coming in.

Answer 2

Expectations of diners.....I'm sure that depends on who's dining and where. But here are the things I look for:

1. Clean interior and hygenically appropriate wait-staff
2. Helpful wait-staff
3. Courteousness
4. Getting water or my drink within a few minutes of sitting down.
5. Having a wait-person be familiar with the menu and able to answer questions
6. Getting my meal within 10 -15 minutes of ordering. Salads or soup should be served within the first 5 minutes of ordering and the main meal served within 10 minutes of it being finished and dishes removed.
7. No attitude if I have a problem with my food.
8. Tips are based upon how I am treated and the quality of the service as opposed to the cost of the meal. I know that the standard is 15 - 20 percent based upon the cost of the meal, but if the service has really been awful, then it doesn't matter how much the meal was.
9. Quality food that tastes good and has a nice presentation.
10. The menu actually reflects what I end up getting.
11. I feel good when I leave and want to return.

Answer 3

When you mention ”diners”, there are two kinds:
A] “diners”: those people who eat in diners;
B] “diners”: the actual, physical building.

I’ll discuss both. IF you need additional info, I’ll do my best to answer additional Qs.

A] “Diners”: those people who eat in diners and every other kind of eatery/restaurant: People are as different as there are people in the world! Some are quite happy - no matter what kind of food or service they get, absolutely nothing bothers them; others are very picky about what they will eat or won’t eat; others are out to get a free meal at any price - no matter whose feelings they hurt or offend. And there’s every kind of person in the middle - including those who don’t care or don’t even notice what goes on or doesn‘t go on. People are people.

B] "Diners": the physical buildings: Due to the fact the great majority of diners are not part of any chain, dining experiences are “hit and miss”. Some diners are much better than others. Some diners are much cleaner than others. In some diners, many dishes are “house favorites”, while at others, folks are fortunate enough to get correctly cooked eggs. Prices vary as much as the diners, themselves.

I've been in some very good diners - with very clean, wonderful food and terrific service!

I've been in some real "greasy spoons". Poor cleanliness [filthy, dirty], bad food and terrible service.

The better ones I remember to re-visit. The "greasy spoons", most of the time, I tactfully say something, pay the check and leave - never to return.

Thank you for asking your question. I enjoyed taking the time to answer it. You did a great job - not only for your information, but for every other person interested in reading my answer. Thanks to everyone for reading my answer.

I wish you well!

VTY,
Ron Berue
Yes, that is my real last name.

Answer 4

My husband was a professional chef or over 16 years and he does all of our 'dinner' cooking, and it's 'extra good' ... so wherever we go when we 'eat out' is 'slumming' ... but I do 'expect' to be given 'good service' and not be 'bothered' by the waiter too much while we are eating. I was a waitress for awhile, and we do 'tip really well' if we get this 'good service' because we both know that a person can't 'live' on the salary paid to most wait-people ... but if it was 'bad service' I will 'undertip' and leave only 8% (it's usually closer to 20% for good service).

Answer 5

I miss the 60's in terms of dining out.

Always a cold water was given first. Then, relishes and some good rolls or bread
an appetizer



Then a main course and a potatoe and a vegetable

desert

coffee with real cream

Now it is all odd food, no potatoe, red pepper and foreign food I dont enjoy it