Evaluation of a Restaurant

I dont go step up for very well dining as often anymore but when I do, my expectations be well within reason of a diner. There are numerous factors in a restaurant that bequeath determine whether I give be a returning patron. These factors can range from the cleanliness of its restrooms to the way the interior(a) is decorated, but the sake of this es plead, I impart narrow down to the one-third most common-service, food and price. Service- Upon entering, I expect a host or hostess to acknowledge my presence and escort me to a table as soon as one is available.The waiter or waitress, who will be serving me, should have a good knowledge of what is on the batting order for both food and wine. The server should also be quick to assume my glasses when empty. After my food has been served and a few bites into my dinner, I should be asked if it is to my approval. If not, inquire why and do something about it. My server should be proactive and attentive and instead of having to be flagged down for everything. Most of all told, they should be pleasant and willing in making my experience an enjoyable one.After all, Im not just give for the food but abideing for the service as well. Remember, TIPS is short for To Insure Prompt Service. Food- Since I will be feeding for my food, I would expect it to be nothing less(prenominal) of delectable. Of course, presentation of the dish itself should be appetizing, but the taste is what Im here for. If a medium-rare steak is what I order, then I want to carry out it seared on the outside and pinkish to slightly red towards the nub thickness.Just as important, flavor should be as close to, if not exactly, as described in the menu and by the server. Ve weeables, if done correctly, will add a perfect compliment. Ive eaten at places where vegetables were so everyplace cooked I swear it came from a can. The point is if your food tastes like cafeteria food, complain. permits face it, if Im going to fork out a Ben Frank lin for this, it had better be price that. Price-As the old saying You get what you pay for couldnt be further from the truth. Even for something that youve consumed before you pay for it.But then again, the price that Im willing to pay is for the entire experience not just the worth of the ingredients in making my entree and for the service provided, but ultimately for my enjoyment of the meal. If I grinning after each shovel of food into my mouth as contrary to a frown after each nibble, then its all worth it. This doesnt necessarily mean I have to a pay and an arm and a leg for it either. I always say that when I leave a restaurant a little poorer in wealth but richer in culinary culture, then its worth a recommendation and better than that- a return visit.After all, invariable customers and returning patrons are the ones who help keep their doors open. With all that being said, the brass that I have been modeling the structure of this essay with, which exceeded all ternary of my criteria as well as others I didnt mention is Forbes donkeywork Steakhouse in Los Gatos, California. Only twenty minutes from my house and is exceedingly recommended to anyone be it local or visitors of the San Francisco Bay Area.