So many ways to entice. So many ways to please. Yes, a restaurant can serve many purposes. It’s not that complicated. It just takes practice and training: Lots of both. When a server responds to a question with, “I said, Yes.” It’s the tone that counts. What does that simple “yes” mean? Yes, you can order that. Or, why are you asking me the same question twice? I said “yes.”

Tone. Training. Service.

One of my favorite questions comes from people asking me for a restaurant recommendation. I need some specifics. What are they looking for? What matters? Is it style of food or type of restaurant? When a place bills itself as kid-friendly, a 45- minute wait can quickly undermine that concept. When a restaurant menu covers every corner of the world without giving you a hint to its strengths, you might have a problem. A hodgepodge of menu options may not spell dining success as in overwhelming the kitchen by needing to wear too many hats to meet the menu options!

When a customer walks into a semi-empty restaurant and the one person on duty barely raises an eyebrow, you get the sense that your presence may be more of an annoyance than an exciting moment in an otherwise quiet period. Training. Attitude.

How can a restaurant be all things to everyone? It can’t. Nor should it need to be. A restaurant model is not that complex. Front and back of the house training is essential and must be an ongoing effort. Attitude can easily be conveyed incorrectly, but with proper training these instances will be minimized.

Yes, the customer is always right, but the customer should not take advantage of the restaurant. If there is a problem, voice it. Voice it when it occurs. Do not go home and put your complaint out to the neighborhood. Solve the problem at the source not in the listserve. Do not kill a business with an issue that could have a simple resolution.

Allow the restaurant to deliver what it promises. A successful restaurant benefits everyone.

The message seems simple; the execution often proves tricky.