The craft of service

The craft of service

Michael Ruhlman on the importance of food versus service:

I expect good food in New York, really good food.  But when it misses the mark, I don’t really care! I’m not a critic. It happens. I’m on the cook’s side. …. On the other hand, if service is unprofessional or simply inexperienced, it can change … everything.

And so:

[S]ervice is more important than the food. Thousands of restaurants survive, even flourish serving mediocre food, [said Ruhlman’s expert service instructor]. Few survive with mediocre service.

Words of wisdom no matter what you make.