Service

Tonight I met Craig’s mom and sister for the first time (they’re visiting from Washington State) at one of my favorite restaurants, Prune. The reservation was for 8:30 and Craig and I arrived at 8 to have drinks at the bar. When Craig’s mom and sister arrived (at exactly 8:30, perfectly prompt) the hostess told us that it’d just be a few minutes longer. We weren’t seated until almost 9.

But guess what?

We didn’t care!

Why?

Service!

They were so nice about it. The hostess took our coats, our bookbags (mine was especially heavy because I just got my manuscript back from my editor with line edits!) and then helped make room for us at the bar. The bartender was incredibly sweet, recommending house specialty drinks (a Bourbon sidecar for me, a Bourbon sour for Craig.) It was fun watching Gabrielle Hamilton, Prune’s inspiring chef, flit about the kitchen and survey every dish before it went out. She runs her restaurant with warm authority: she’s in command of her ship and everyone is to be glad to be aboard. Which is why, probably, that waiting an extra 30 minutes didn’t seem to matter. We were enjoying ourselves and felt well cared for. And that, to me, is the nature of good service.

3 comments

  1. The first time I ate at Prune, I had to wait a long time too so they gave us a plate of deviled eggs to apologize for the delay. I’ll never forget that since many restaurants in NY don’t care at all how long you’ve been waiting, let alone give you a free appetizer while you wait. Went this weekend to their brunch for the first time and it’s so good too. Get the Dutch pancake if you go!

  2. Great service can turn a good meal into a great dining experience.

    I find it fascinating that in the restaurant industry, a service industry, most lose sight of one very important part of the business, the service! You can serve the most creative, delicious food in the world, but if the service sucks, the restaurant will likely fail.

    Here’s to good service!!

%d bloggers like this: