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Restaurant Service in San Diego


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Restaurants & Bars San Diego

Restaurant Service in San Diego

DiningDiva | | Dec 31, 2007 01:50 PM

I think most of us kind of cringe when we see the "San Diego Restaurants Are Bad" thread recycle through every few weeks. But something good has come out of a thread so BAD. The last several posts have not dealt with food, but with service, and include a number of thoughtful comments about why service is often so lacking in San Diego. Since the board mods haven't elected to split off those posts, here's a thread specifically devoted to service in San Diego.

Let's be clear about one thing right up front, this thread is not for bashing San Diego restaurants or the waitstaff that works in them, but rather to discuss the ups and downs, pros and cons, or why service doesn't always measure up. If you had a favorable experience somewhere, tell us why you liked it and what personal service benchmarks it hit. Conversely, if you experienced poor service somewhere why did you consider it to be poor and what service expectations were missed.

For me, the best service in SD that I had in 2007 was at Anthology. It clear from the start that our waitress had been well trained and took her job seriously. Not only was she knowledgeable about the menu but the specialty drink and wine list as well. She made us feel welcome and comfortable and there was no attitude or indifference in her voice, demeanor or service. The only flaw was that she sometimes didn't stop by the table at frequent enough intervals to check on us.

The best service this year in CA was at the MendoBistro in Ft. Bragg where our server, once again was knowledgeable about the menu, but also about the ingredients, the local wines and appeared to have been having fun doing her job. It helped that the owner stopped by our table several times to check on us. Whenever we appeared confused or in need of something either our waitress or the owner was there in a flash; neither was overbearing or over solicitious.

The best service I experienced in 2007 was at Aguilar y Sol in Mexico City. It was almost over the top.

So, if you think restaurant service in SD isn't so hot, why? If you don't think it's so bad, why not?

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