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Biggest Restaurant Killer

There was an Asian high-end buffet here that was very tasty, but the food was barely lukewarm. I went three times, always the same, I stopped going because of that.

I'm with you on noise. That's something where I will give up on a place after only one try.
 
The pizza place near me that I was talking about is "famous" locally. And it is very good, I'll grant that. Most people rate it #1 in town, though I personally rate it #2. It's a small-ish place, seats maybe 50 people. They don't have room to expand (without moving altogether). The "waiting area" is a small-ish area right beside the door which makes exiting difficult when there's a line.

Their specialy is a huge Chicago-type pizza that takes almost half an hour to bake. They refuse to take an order while you are waiting for a table to get you started. Per their policy you must be seated before they'll take your order. And while I get that they may fear people having a pizza and no place to sit, I think that'd be fairly rare and only exacerbates the problem.

I do think that they actually like it this way. I think that they see it as an appearance of "in demand" that helps fuel their "We're so great people line up out the door for our pizza!" image.

Doesn't work for me, though. I do like their pizza, but it's been almost two years since I've been there. I'm not willing to wait like that anymore. I live in the first world where good options are abundant.
 


Atmosphere is important for me as is noise levels, I think decent service and quality food goes without saying, well, for me it does.

I have a go to place just up the street from me, Its high end Asian food, almost fine dinning if not so. The service is impeccable,there is one bus/table person for every two or three tables, they fill the water glasses and get you refills of soft drinks, tea or condiments, these folks have their own station and are pretty independent from the wait staff for alcohol and food.This particular restaurant separates the staff that takes food and alcohol orders. Their system works very well, as soon as you are seated the table staff will come over and fill the water glasses and ask if you would like tea or a soft drink, if you request an alcohol drink the table person just glances over at the bar staff and they show up, typically before the table staff finish filling the water glasses and placing condiments. I don’t think once over the many years of going there I ever had to ask to have a drink refilled, I refer to one particular staff member as ghost-dog the tea guy, you never really notice him but he’s always there.
 

yeah, that's the kind of thing that's fun once for some people. i suppose if they've found a niche, then good for them.

the place i went to is in a rural area, though, and could expand. if i remember correctly, they even had a fire a few years back, so that would have been a good opportunity. maybe they were worried that not making people wait five hours would hurt the ambiance somehow, though.
 

Yes, I've got a number of stories that go along similar lines. I think they're playing for an optimum balance of being the "hot hard to get ticket", and actually maximizing earnings. I think they'd rather turn a few away every night than pay rent for tables that are unseated 90% of the time.

This varies, I'm sure. I have a very short fuse for that stuff. 45 minute wait is about all I'll stand for. My wife will opt for worse, but then when the low blood sugar hits her, I pay.:doh
 

I would agree with one caveat that being, the owner utilizing the chefs talents and creativity with various specials some of which will likely end up on the menu permanently. Give the chef a bit of latitude. It keeps them happy or at least satisfied and is reflected in their cooking.
 
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