Writing Reviews-What Best To Include

When I write reviews for anything I do have a few general rules. I try to write as objectively as much as possible and perhaps depending on the publication make comments relative to personal preferences in moderation endeavouring to be exact and as fair as possible. I always try look for something positive or good as unless everything is so bad will I be severe and criticise.
I think the following are things that needed to be taken into account when writing a good review.When writing reviews of eating places these are few of the rules that I follow in a required flexible manner:
1. Comment on the appearance and cleanliness of the exterior and interior of the restaurant. (Though avoid making negative comments for things that are beyond their control like broken pavements and parking spaces). Make note of the posters being displayed and the messages conveyed by them. Comments whether they are eye-catching and blend in with the theme of the restaurant or are conceptually conveying the message.
2. Make note of queuing time and the manner by which you were greeted by the member of staff serving you. Try to remember the exact greetings said. Make note also whether the member of staff asked for apology in case there was delay in serving you.
3. Comment on the presentability of the members of staff e.g. were they neat and dressed properly, were they wearing name badges? Observed whether their manner of greetings was perfunctorily or genuinely delivered. Were they smiling?
4. Take note of the length of time taken when serving your order. Good customer service should also include satisfaction check back. This should be included in a review.
5. Most importantly, comment on the quality of the food. Were they served in an appropriate temperature, did they taste good? Were they as described in the menu?
6. The cleanliness of cutlery and utensils must also be observed. Were they clean and presentable?
7. Visit the rest room. Observed the smell and its cleanliness. Appliances should be in good working condition, supply of soap and tissues should be adequatebecause I think you will if the restrooms are in good condition the cooking will be well kept.
8. Observed whether music was being played and whether it was appropriate relative to the time of day. Make note also of the general temperature inside the restaurant-very important for serving wine.
9. In paying for your order, note the friendliness of cashier, i.e. did he thanked you for your payment, did he confirmed the exact amount (if paying cash), was his greetings genuine.
10. If you are commissioned to do the review by a mystery shopping company, make it sure to keep the receipt and note the shops adjacent to the restaurant as proof that you visited it plus the level of trade during your visit, give an approximate number of customers present.

Tipping In RestaurantsAnd Other Places

Whenever I eat especially on a special occasion or go somewhere expensive I am always confronted by two thoughts the restaurant table is "What should I eat?," and "What should I tip?" Our perception of service each time we dine out as it not only affects our experience; it also affects the experience of our waiting staff both for that day, and for the days to come. The subject of tipping is still as hot as a sizzling kebab platter, but it can still be boiled down to a few basic questions and answers.

Why should I tip?

With a few exceptions, the staff that serve you at a restaurant not only need, but deserve, the tip if you think they have done a good job. and looked after you well.Some people will argue that the term for tipping is "gratuity," implying that the tip is optional- well again depends on what type of wages they may be on and how big your party is and whether they are boisterous or rowdy-because that can create more work for the waiting staff and obviously what type of establishment it is.If it is a cheap one then the diner may not consider tipping to be that important.


Ethics aside, consider that the staff at the restaurant not only cooks and serves your food, but processes your bill, cleans everything from the tables to the bathroom, maintains health standards, and provides "on call" customer service to unpredictable patrons and you can probably agree that the wait staff deserves a little extra for the time and effort they put in to providing your dining experience because unlike office based customer service staff you have direct contact with your waiter or waitress-and its all about personal service and attention tempered by objectivity.

Who am I tipping?

Who your tip actually goes to depends on the restaurant. While it's true that in some restaurants, the tip goes entirely to the waiter, it is more often the case that the tip is pooled with the rest of the tips for the day, and split among the wait staff, hosts, and even chefs. This means that while you may want to reward a particular excellent waiter, they may not see as much of that tip as you'd hope; it also means that a low tip may be punishing the entire wait staff for one person's poor service. In addition, some restaurants deduct operational costs for credit card processing charges from tips. In short: you are more likely tipping the staff of the restaurant, not just your particular waiter or waitress.

What should I tip?

For some, tipping is automatic; others use a tipping calculator. There are, of course, other special exceptions that require consideration as well. The basic rule of thumb is to tip 15 to 20% of your bill to your wait staff. But wait - is that pre-vat or the full bill?

The argument to tip based on the sub-total is that the taxes don't go to the restaurant or wait staff; they go to the government. Why pay the waiter on what the government charges? Logically, this makes sense. Consider, however, that most waiters expect a tip based on the full bill, and the difference between pre-vat and post-vat is only a matter 17.5%. Also consider that waiters have to pay taxes on their tips, however meager they may be. Why short a few extra pence in the wallet to someone who worked hard to provide you a good meal?

When should I not tip?

There are always going to be a few exceptions to the average meal in the restaurant, when tips come into question. Keeping in mind the above facts, consider why a tip may not be appropriate in these circumstances. Was the food cooked poorly? In this case, a complaint to the manager may be more efficient to punish the offender, if the remainder of your restaurant experience was at least average. Was the waiter unavailable? Consider any circumstances, such as a busy night or under-staffing, before passing that judgment off on the tip. But if multiple things were wrong with your dining experience - or the wait staff was plain unavailable, rude, or worse, unhelpful - then consider leaving a minimal tip of about 10%. You should only withhold the tip if the dining experience was truly unacceptable.

So the next time you leave a restaurant table, think twice about that important tip question also remember, the best way to thank anyone - outside of a tip - is a heartfelt thank you spoken directly to your wait staff.

How To Wine And Dine With Your Boss

Dining with your boss or work colleagues can be an absolute nightmare if you don't know how you will present yourself. On such an important matter at times it is best to feel comfortable with some social etiquette .
Whether this is the awful Christmas party or a celebratory meal for an excellent performance, pausing to think about the evening and considering these few hints will give you the confidence to perform well.
1. It will always be work
Just because you are out of office hours, don't get lulled into a false sense of security you are technically at work. Think of the problems the social networking pages are presenting for employees who have happily confessed to all sorts of misdemeanours, only to find a letter terminating their employment. This is because most contracts of employment still have the clause about bringing the company into disrepute. Therefore, getting completely hammered and throwing up on your boss's shoes is probably not the best way forward to enhance your career prospects it could jeopordise any future promotional prospects in the company. Don't forget, moderation in drink and behaviour will see you through in the long run.
2. Remember not to try and outsmart the boss
It is always great to be the centre of attention and being able to make people laugh is a real asset. Of course there are some people you just don't want to outshine. If the boss asks you a question answer in a thoughtful fashion,depending on what the question may be.
I was once at an evening social event, and we were all getting on so well with one another, until one employee just could not resist in trying to outdoing the boss in funny stories. Without realising, they soon developed a competition as to who had done the most outrageous things . Everyone else fell silent as this verbal jousting continued as it became quite uncomfortable to watch. There was a definite impact at work as the boss was clearly put out by this and this affected his relationship with the individual.
Be funny and witty but don't try to steal the whole show give the boss a chance to show off after all it is his company.
3. Bringing your spouse/partner
You will have gone home at least some evenings and moaned and complained to your beloved about your boss or your colleagues, and you may have possibly have exaggerated slightly! You just switch off as you have to work with these people but you partner will be feeling quite cross on your behalf that someone has treated you badly.
Unless you give him clear instructions as to who is who, and what he can properly know about company secrets and, more specifically he can't (evidence that you can't keep company secrets is never helpful) he will be a ticking time bomb waiting to explode your career prospects all around like party poppers.
4. What to wear and what not to wear
This is quite possibly a issue for females only, but usually at work you tend to dress in a professional way no low cut tops and not much leg on show.
The problem with business dining is that you feel this is an opportunity to unleash the real you and that may be very tempting- big hair, big eyes, low cut dresses and legs that go on and on and on. Great. Yes, most definitely everyone will be talking about you the next day and your clients and your boss will see you in a different light, but all your credibility will be sliding down the drain, along with your career.
This doesn't mean you cannot dress sexily but in moderation , less is more. If you have your legs on show, keep your bosoms under control and vice versa.
5. What to eat
You may love spaghetti bolognaise but sucking the long strands of pasta through your teeth, while splattering your neighbours with drops of a detergent resistant tomato sauce, will not be the impression you are seeking to create. Remember at very formal functions use the cutlery from outwards gravitating inwards-I learnt that little trick at university and it has never failed me.
Think of the dining scene involving snails in Pretty Woman just order food that is easy to eat. If there is set menu then you can relax because you will not have worry about choice.Most company functions these days either go for buffets or a set menu.
6. Pay your way
This can always be tricky don't assume that the company credit card is picking up the entire.If drinking alcohol then be sure to ask who is paying so there is no misunderstanding.
Also, if you just assume the company is paying, and leave before the end of the night, your work colleagues will end up picking up your share.
Likewise, when you are settling tabs, please don't quibble about the last 27pence, or say loudly, "but I only had a small coke to drink", when in fact you have a good share of several bottles of wine.
Hopefully, your business dining will now run at least a little smoother than before and you will gain a reputation as being good company and an asset to firm for which you work.

How To Order Wine In A Restaurant

Selecting wine to go with your meal in a restaurant need not be a daunting experience. In fact, servers in elegant restaurants are often very knowledgeable when it comes to wine and can make some good recommendations. Even so, it's a good idea to learn which wines go well with particular foods to enjoy the dining experience more fully.
A few general rules, and they are general because they have exceptions, are that red wines are good with vegetables and red meats and white wines are good with fish, poultry and salads. So red goes with red things and white goes with white things-easy to remember. These are general rules because for example the French vegetable dish ratatouille is made with white wine and a prosciutto salad is ideal with a red wine.
When eating foods that have mild flavours such as baked trout, quiche and risotto, delicate wines are the best choice. My list of favourite light wines includes Sauvignon Blanc, Pinot Noir, Riesling and Champagne. People's preferences often differ here. For example, I prefer dry wines with main dishes but some people prefer semi-sweet to sweet wines. It's simply a matter of taste.
When eating spicy and strong-flavoured dishes, it's important to choose a full-flavoured wine which will not be dominated by the dish. For dishes such as curry chicken, pepper steak and red hot chicken wings, delicate wines are out. Instead, choose wines that can compliment such dishes. Examples include Chablis, Merlot, Shiraz and Cabernet Sauvignon.
With salads, I recommend Sauvignon Blanc, especially if the salad has a light dressing. For pasta and pizza, I prefer Chianti, an excellent Italian wine, but many other wines such as Cabernet Sauvignon and Shiraz are also popular. For fish and chicken, Sauvignonlanc is an excellent choice, but if the fish and chicken are in a spicy sauce, smoked, barbecued and strong-flavoured, I prefer a full-flavoured wine such as Chablis. With strong-flavoured cheeses such as stilton or Danish blue, port is a great wine. Amazingly, the sweetness of the port and the strong aroma and flavour of a stilton and Danish blue complement each other extremely well. With foie gras, I recommend Champagne but many people prefer red wines such as Shiraz and Merlot. With desserts, I quite like the Hungarian Tokaj wine which King Louis XIV reputedly called "le roi des vins" and "le vin des rois" which means the king of wines and the wine of kings. Other excellent choices, though, include port and ice wine. Cabernet sauvignon is a popular choice for dark chocolate.
Many rules can be given for selecting which wines to match with particular dishes in a restaurant. The truth, though, is that people's tastes differ. Fortunately, it isn't necessary to be familiar with a vast number of wines to select an appropriate wine for a dish. The reason is that many wines are good with a great number of dishes and if you have a favourite wine, you may choose to order it with most dishes. The only way to truly learn which wines you prefer with particular dishes is to experiment and discover for yourself.

How to order sushi like an expert

When sushi first started to catch on in the UK as something regular on our restaurant menus I was basically very reluctant to try it out.For a long while I carefully avoided it being put off by the raw fish and the thought of eating all that rice. But I am glad to say I have tried it since and after a few attempts my opinion has greatly changed,especially the misunderstanding sushi as consists only of raw fish. But I suppose that is the reason many people won't even try it. If you haven't sampled it then I think you should take the plunge and go for it because it is a delicious and reasonably healthy meal as well being a really sociable and relaxed way of eating with friends or even alone if you eat in a traditional sushi bar where you are served at the counter or pick from a conveyor belt it's less obvious that you are alone and this is a factor that appeals to many people.

If you are eating out there are two styles of sushi restaurant there are the ones where you sit at a table or counter and order your food from the menu, or the more modern style where diners are seated around a conveyor belt and pick from the dishes that pass by. In the traditional order at table restaurant you may be provided with a menu that is illustrated and this will help you learn the names of the various kinds of sushi and you will see what you are ordering. Of course, when seated at the conveyor belt of sushi train you get to see exactly what there is so its much easier, although at first you may not recognize some of the more unusual types of fish and seafood that are used to make it.


Sushi is a combination of dressed rice that is either formed into rolls, or small clumps with different fillings or toppings. Raw fish can be used but cooked fish and vegetables are also used. When a piece of sushi comprises only of a piece of raw fish or seafood with no rice, this is known as "sashimi".

Diners dip the pieces of sushi into soy sauce to enrich the flavour and it is a must if you are going to appreciate the real taste- trust me it does make a difference to the taste.Sometimes the chef may add wasabi to the sushi; it's a very piquant green paste made from a root like horseradish and it takes a little getting used to as too much can blow the top of your head off! If you find it too hot or you are a novice, check whether any wasabi has been used by the chef before adding your own. Wasabi is reputed to have anti-microbial properties that may vastly reduce the risk of food poisoning so if you can build up a tolerance to the immense kick from the wasabi, so much the better. I like to add a little to my dish of soy sauce but purists say that this spoils the sauce. After each piece, or couple of pieces, eat a sliver of sweet, pickled ginger; not only does this refresh the palate but ginger is said to have properties that aid digestion.

To me, seeing the pieces of brightly coloured sushi set out reminds me of candies in a store window. Sushi-making is a serious art and sushi chefs train for years to master the techniques. There's a whole language involved in sushi-making but a few terms will be beneficial to the sushi novice.

"Nori" this is the name given to the flat sheets are seaweed that are used to make the shell for sushi rolls and the wrapping for cones of rice.

"Makisushi" these are rolls of sushi; rice is laid onto the sheet of nori with a filling, then rolled into a tube before being cut into bite sized pieces.

"Nigirisushi" these are the little mounds of compressed rice that are topped with a sliver of fish or seafood. Unlike other kinds of sushi, these are usually eaten with the fingers because they have a tendency to break up when you use chopsticks to pick them up.

"Inarisuhi" these are little cones of nori that are filled with tofu or sometimes rice.

"Chirashi sushi" this is when you get a basket or dish that has a base of rice and then various pieces of raw fish, seafood and vegetables scattered over it.

Salmon (in Japanese "sake"), shrimps (ebi) and tuna (toro, akimi) are probably the most recognizable of the fish toppings used in sushi but other commonly used ones are mackerel (saba), eel (unagi) and snapper (kurodai). Commonly used vegetables are daikon ( a peppery white radish-like root vegetable), avocado used in the very pretty California rolls), cucumber and sweet (bell) peppers. Often you will see pieces of sushi topped off with a little cluster of roe (ikura); these taste delicious but also add a new and unusual texture to the sushi.

Although many Japanese restaurants offer sake (an alcoholic drink distilled from fermented rice) its not a great drink to accompany sushi because a similar flavoring is used to dress the rice. Therefore my advice would be to stick to drinking water with your food then have a mug of green tea afterwards to aid digestion.

Many supermarkets now sell takeaway sushi packs which are a great introduction for sushi virgins, especially for people nervous about eating raw fish because they tend not to contain any uncooked fish at all. Instead the toppings will be vegetables or cooked fish such as tuna, smoked salmon or prawns; this is essential for supermarket bought sushi because only the very freshest fish can be used if being served raw. Supermarket sushi rarely has wasabi already added but comes with separate packets of soy sauce, pickled ginger and wasabi so you can experiment and see what you do and don't like.

Once you are familiar with the basic kinds of sushi and the ingredients used, you may wish to make your own sushi; it's a delicious and versatile food that is limited only by your imagination!

What To Complain About In a Restaurant

I think that being a waitress or waiter is a very thankless job and many people tend to treat them as servants rather than a person doing their job.I think that most customer service related jobs always demand patience and understanding and I am always careful not to be to hasty to get angry with staff that wait on me in a restaurant or cafe.There are many things that diners can get angry about and I think if there is a genuine complaint it should be made straight away to the serving staff so they can remedy any misunderstandings as soon as possible..In my opinion there are certain types of things that the waiting staff can control like:

1)If the table staff are rude, the customer has every right to be annoyed and ask for the manager. Someone who does not like dealing with people should avoid job in customer service in every way. The person who is waiting tables is the first person that a diner come into contact with and can have a drastic impact on their dining experience.First impressions do count and they do last for the whole of the meal and possibly longer especially if they decide to write a review.
2)Dirty tables and are also another thing that annoy customers and is definitely justified. Although it is the bus boy's duty to clean the tables and make sure that all the crumbs are swept out of the dining tables it is the server's job to ensure that the table they seat their customers are clean.
3)Service is a really big issue if its not included in the cover charge and nothing can be more irritating to the diner when he or she is being ignored or neglected. It is definitely alright to blame the waitress/waiter when glasses aren't refilled, plates aren't removed, and they don't ask, "Is there anything else."
Now to the real topic of conversation,when its not alright to blame your waitress/waiter and should not determine the tip you will leave behind.
1)When your food isn't cooked the way you wanted it how can you possibly blame your waitress/waiter? Its the cooks fault not the servers and it is very unfair to blame him or her for this problem but it should not stop you from complaining and finding out what the chef is upto. It is the same with drinks that may have been ordered from the bar. Is the server suppose to taste it before she serves it? Blame the bartender and ask for it to be sent back.
2)Don't blame the waitress/waiter when your food isn't served as promptly as you think it should be. If the restaurant is busy they have other tables to wait on and if the cook is not doing their job the server can't get the meal out any faster.
3)And now for the last thing, be realistic. The waitress/waiter can not be blamed for items the restaurant doesn't serve such as salad dressings or vegetables. They should not be blamed for the prices or the portions.
When dining in a restaurant always remember that the waitress/waiter's job is to take your order, serve you your meal, and ensure you have what you need. Don't be rude because they don't have control over every aspect of the restaurant.

How To Cook Steak Like A Pro

Want to cook steak like a professional? Here are a few tips on how anyone can cook steak 'CHEF STYLE.'
First of all, let me tell you that you don't need a choice cut of steak to have the most tender steak ever made. Now, I'm not saying that I don't like, or absolutely LOVE a tender fillet, because I do. However, if you are feeding more than 5 people and you are on a budget - so what can you do-how do you select the steak?
Chuck Steak, Sirloin Steak, or even the sandwich cut steak are all excellent choices and worth experimenting with-I enjoy using chuck steak because it seems to be the most inexpensive and people are just blown away when they realize how tender even a "lesser" cut of meat can be. So much so, that there have been chuck steaks that have won national contests - it's all in the way that you prepare them prior to cooking them.


The night before you plan to grill, you must marinate your steaks - This is the honest to goodness key to a perfect steak. I have read about using rubs, and not spicing the meat until right before grilling,no in my opinion flavour rules the steak world.
There are different kinds of marinades to use, and you will have to try some to see what is your favourite is, but here are some keys and some recipes to get you on your way.
Key: Use CITRUS. This helps to tenderize the steak and brighten the flavors.
Marinade Recipe: Lemon Worcestershire
1 tsp lemon peel, fresh and grated
1/4 cup fresh lemon juice
1/4 cup fresh parsley sprigs
2 tbsp Worcestershire sauce
1/2 tbsp minced garlic
1/4 tsp ground red pepper
Kosher Salt and Fresh Ground Black Pepper to Your Taste.
Key: Garlic is a Chef's Best Friend!
Marinade Recipe: Lemon Garlic
4 clove garlic, sliced thin
1 small onion, chopped
1 small bottle YOUR FAVOURITE steak sauce
1/2 cup FRESH lemon juice
Kosher Salt and Fresh Ground Black Pepper to Your Taste.
Key: You can never go wrong marinating dark and red meats in red wine.
Marinade Recipe: Red Wine and Teriyaki
2 cups dry red wine
1 clove garlic, minced
1/4 cup teriyaki sauce
3 tbsp Honey
Kosher Salt and Fresh Ground Black Pepper to Your Taste.
Key: Balance your flavors by keeping them in one style.
Marinade Recipe: Mexi-Lime
1/2 cup lime juice
5 medium garlic cloves, sliced thin
1/2 small shallot, finely chopped
1/4 cup cilantro, chopped
3 tbsp honey
1/4 tsp ground red pepper
Kosher Salt and Fresh Ground Black Pepper to Your Taste
Marinade Recipe: Sizzlin' Blue Cheese
1 Bottle Blue Cheese Dressing
1/4 cup Hot Sauce

1/4 cup of olive oil
Kosher Salt and Fresh Ground Black Pepper to Your Taste.
Pick one or try your own, but marinate your steaks over night in the fridge. That's the key!
The Next day:
Start your barbeque . I believe that the only perfect grill out there is a charcoal grill with some smokey woodchips added to the mix. In order to cook your steak perfectly there is a trick in how you start your grill. To get even cooking and perfect grill marks, make sure that the coals are ashen so they retain the right medium of heat. After the charcoal is RED HOT within the barbeque spread it's contents into the grill bed evenly and after a few minute, your ready to grill.
Remove your steak from the marinade no sooner than transporting it to the grill. Once on the grill, leave the steak in place for about 8 minutes and then flip. Check your Steak for desired done-ness after another 2 to 4 minutes, and voila. You are ready to serve.
One other consideration if you really want to wow a crowd, make a second marinade at the same time that you make your steak marinade but add some butter and keep set aside in your refrigerator. After starting your grill, take your second "Specialized" marinade and put it in a grill-safe sauce pan. Let this heat to a boil on the grill while your steaks are being grilled and then, when plating the steak, cover it one final time in hot bubbling marinade. FABULOUS!
When it comes to grilling a perfect steak, there are many schools of thought. This years hottest trend is all about the marinade. I have been experimenting using marinades for meat religiously for a long time and I tell you, it beats having to spend more money on finer cuts and hands down delivers the most awesome palate pleasing flavours around. If you want that perfect steak, turn your attention here.

The difference between good and bad restaurants

Restaurants serve many purposes for the diner. A social setting away from home, the luxury of refined service, saving time by not having to cook or clean, and possibly enjoying food and drink which the diners would not eat on a regular basis at home.. As someone who eats out on a regular because of the nature of my job I can certainly point out the difference between a good restaurant and a bad one.
The first and most important item I look for is the menu selection. I look for quality, originality and the freshness of the ingredients. If a restaurant has only a small range of salads with the some basic uninteresting greens and only the dressing and a few unimaginitive vegetables to distinguish them from one another, I tend to look elsewhere- after all its my stomach I have to think of. It is always worthwhile to study the restaurant menu on the outside wall so you know what to expect.


I have a great prediliction for fresh seafood, so finding items like sea bass and ahi tuna would be a big temptation and have a would probably lure me in. Selections such as fried shrimp tend to mean that the fish is frozen prior to cooking, and be sure to steer clear of imitation anything.I am all for healthy eating and like to be careful as to what goes into my body so I like to show my palette some respect and make sure the crab has a shell. I tend to choose everything I eat with a lot of care.
When looking for a good steak I always check for prime meat. I don't want to pay £30.00 for a fillet and have to spend the evening chewing it instead of talking to my company. The meat grades are as follows: select (chewy and fit for only long, slow cooked dishes), choice (acceptable in some forms, such as a ribeye due to its fat content), and prime (the only option when ordering filet mignon, strip steak, etc.) As a rule, the better grade the meat is, the more fat it has. I'm not referring to the edge of the meat, but rather the "marbleized" quality it attains from good breeding. The white specks in an uncooked piece of meat are fat cells that melt into the meat when cooked, adding flavor. The more fat, the more flavour and eating it once in a while if good-I always like to exercise moderation.
When analyzing the menu, the last thing I look for is accompaniments, including side dishes, appetizers, sauces and dressings. I certainly enjoy creative side dishes, but some restaurants can overcharge for them, so be careful you don't end up ordering a ten pound baked potato, unless that's what you're into. Instead, look for entrees that come with an enticing side dish, like a fillet with roasted red pepper mashed potatoes, or pan seared sea bass with a potato pancake and tarragon beurre blanc-go for something more innovative and creative.
The second most important quality of a restaurant is cleanliness. Not first, mind you, because you'll probably never see the kitchen and the health inspector should have that angle covered, anyway. However, you do want to make sure the bathrooms are clean. If the bathrooms are presentable, chances are the kitchen is too. Be mindful of the floors as well, you don't want to step in a pile of french fries left by the 3 year old who sat at the table before you.
Finally, evaluate the service staff. Was the host/hostess courteous? Were you seated in a prompt fashion? If you had to wait to be seated, was the estimated time accurate? Was there a comfortable place for you to wait for your table? Did the server tell you the specials? Was he/she informed about the menu or wine list? Was he/she attentive? Did he/she replace your silverware between courses, keep your wine glass/water glass/coffee cup at least half full? Was your next course delivered only after the previous was cleared from your table? Were you offered desert or rushed out to make room?
Obviously, your personal expectations may be far different than mine, but regardless of your service standards, make sure the staff lives up to them. Remember that you are paying for the meal, and the customer IS always right!
I hope I have been of assistance in helping you to be able to distinguish a quality restaurant from a mediocre one. There is, however, only so much you can tell from peeking in a window and reading a menu taped to a door. Ultimately, you must take the risk and dine, then it's up to you. The best restaurants are the ones that you like and enjoy the most.

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