The Service in Food Service

service waiter restaurant

Author’s note: Over the course of the last five years, I have viewed various surveys dealing with all aspects of the industry. This is the only one which includes restaurant owners and managers and their viewpoints on service, as well an assessment of their own quality of service on a scale of 1 to 10. You may be surprised with the responses. I was.

With the exception of preparation, I can think of no other food service activity that receives as much scrutiny and examination as service. There is no question that its execution—good or bad—can affect an operation almost to the same degree as the quality of the preparation, and yet I’m not sure that in some cases it receives the same level of managerial attention.

When scanning the many surveys on service, one finds that most of the consumer complaints pretty much follow a pattern. I have selected two surveys: one dealing with consumers, conducted by Restaurant Hospitality, and the other taken by, with owners. Due to space limitations, we have condensed their responses.

First, let’s look at the consumer survey. Restaurant guests are quite demanding when it comes to their servers. Here is what they prize:

  • Advice: Nine out of 10 ask for the server’s recommendation, and 71 percent will take their advice.
  • Recognition: Two-thirds of respondents say they expect to be greeted within three minutes of seating.
  • Follow-through: The vast majority—91 percent—said they prefer their server to check their table once or twice—no more, no less, following the arrival of food.
  • A familiar face: Three-quarters have a preferred server at their favorite spot and more than half (56 percent) have requested a specific server.
  • A professional attitude: Nearly three-quarters claim to be impressed when a server doesn’t “auction off” plates and remembers which dish each guest ordered.

What does the owners’ survey results show?

That taking care of the basics goes a long way toward burnishing a restaurant’s image. And since service is such an important element of the whole package, it makes sense to develop the best servers to help drive loyalty.

While loyalty is one of the rewards of maintaining a successful operation, it is critical in this current economic environment. More than 40 percent of consumers say they are so loyal to their favorite restaurants that a promotion doesn’t really factor in to their decision to patronize these places, according to the NPD Group. And although more than one-third of consumers are still bargain seekers, this large group of loyal restaurant patrons defines value more than prices.

NYSRA March 2019 728×90

It has always been my contention that the word “value,” when referring to restaurant meals, includes more than just price; it is an important part of the trio that can almost guarantee success—the other two being “quality” and “service.” When you are providing all three, you have hit a “home run.”

What is interesting about the owners survey is that the respondents were operators. More than 500 operators shared their collective viewpoint on the effect that customer service, both good and bad, has on their restaurant. Not surprisingly, just about every respondent strongly agreed that the level of customer service they give has a direct and significant outcome on their overall success.

In fact, on a scale of 1 to 10, the average respondent rated the importance at 9.5. Interestingly, though, when asked to rate the quality of customer service in their own restaurant, they rated an average of less: 7.5 out of 10.


serviceWhen asked for the important factors when it comes to creating a consistently high level of customer service, this is how they responded:

  • (84%) Hiring the right people
  • (73%) treating employees well and providing a good place to work
  • (73%) constant, ongoing reinforcement of service standards
  • (70%) teaching employees basic social skills such as smiling, eye contact, positive attitude, and conversational skills
  • (61%) educating servers on the correlation between good service and higher tips
  • (41%) access to good customer-service training resources

I found the next part of this survey not only the most interesting, but also the most helpful in that once you identify the cause of a problem; you’re halfway on the road to solving it. Read on.

Reasons Cited for Poorer Levels of Customer Service:

Operators that rated their own level of customer service at 7 or below cited these reasons for not having better customer service: staff turnover; inadequate management; poor-quality labor force; transient staff; shortage of staff; uncooperative staff; not a priority, too busy running the business; seasonal, changing staff; failure to weed out “bad apples”; quality of employees; poor leadership; complacent employees.

It seems to me that while all the reasons are valid, none of them are acceptable. I thought it was interesting that one of the first reasons for not having better customer service is “inadequate management.”

One last observation:

In 95 percent of the customer-service complaint surveys that I have read, the following two top the list—irrespective of price range. They are when the server asks: “How are you guys doing tonight?” Particularly parties with women. And “Do you need change?” when picking up the check, as opposed to “I’ll be right back with your change.” Guests do not want the server determining the amount of the tip.

Surveys have shown that the vast majority of guests who have received good to great service will tip accordingly, and when this happens, both the server and the house are having a good night.

Fred G. Sampson
Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a state-wide alcohol training program and insurance plans. Comments may be sent to