Yup.
But for the basic/demanding/hungry/new customer who is waiting for expensive food and wants to be comfortable in a new environment...
-Bread and butter, with vino/other with an intriguing/stimulating server, will continue the positive experience further for hours and hours through the night.
-Repeat their experience next day, or week, or month.

Frankly, I like when a meal isn't accompanied by 3 gallons of french fries or 3 pounds of salad. We are a nation of fat asses and part of the reason is portion. So many folks feel that to get their moneys worth they need a huge plate that's overflowing with food. I can eat a huge plate that's overflowing with food, and if it's set in front of me, I just might. I'd rather get just enough good food.

I don't intend this as a personal attack, I understand and have wanted more food and still occasionally want more. I just don't need more food.

Most IMPORTANT RULE #1 - NEVER start a restaurant

#2 - If you break Rule #1 then buy a place after it fails and get all the equipment and installed items 2nd hand

#3- Prevent the cooks and wait-staph from urinating in the soup

For this reason my wife and I usually split a meal between the two of us...

and it saves money...

Ok, and I'm a fat ass... :D

I agree. I am thankful when a restaurant serves smaller portions that are satisfying. The last 20 years food portion has gotten out of control and we all look like it. My wife and I often order one meal now or split a salad if we know they overserve. I don't always want to take 1/2 my dinner home but it happens a lot.

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Beretta fan..good list but the first one is "off" in my opinion...and yes, I sell food to restaurants for Sysco. The biggest issue I see on a daily basis is a customers belief that they can purchase a pre-breaded, frozen whatever and make a name for themselves.
I have the privilege to work with many talented chefs that still actually practice the art of cooking while MASTERING the art of business.
I routinely sell fresh seafood, very high quality All- Natural beef, chicken, lamb. Incredibly fresh, local herbs and produce. Phenomenal imported cheeses....you get the idea. The point is, the purveyor is not the issue..the lack of vision, talent and knowledge is always to blame.
I can sell frozen chicken fingers and pre-made burgers but rarely do to my customers...if that is their thing, I'm usually not the right salesperson for them because I have a strong opinion on just what constitutes a good "recipe" for success and pre-made products are usually not part of the equation.

When I was driving alone out to AZ from VA, I stopped at a TX Roadhouse in OK City and was starving. The waiter was a teenager. Without any introduction, he sat down across from me in the booth and said, "So are you ready to order man, or what?"

Anyone else would have been aghast, but I actually like his nerve. I wonder where he's working now.

How do you define "good service" ?
What are examples of bad service?
Service. They write down your order, and carry it to you.
How much variation have you experienced?
Are you looking to make friends with the server?

Pet peeve of mine:

I hate to be interrupted when eating or talking. I was taught that is rude.

When I talking to someone, why am I asked every 3 minutes if everything is OK? Why to I have to swallow too fast to answer?

Bring everyone a glass of water as soon as seated. Don't make me ask.

Don't disappear for 20 minutes after taking my drink order. I came in because I was hungry and I'm the driver so I need to make my one drink last.

Don't disappear for 20 minutes after dropping the check. When I ask for the check that means I'm ready to pay and if you see I have my card in hand that means if you wait 5 seconds you can take it.

And don't do that more than once. If there is a problem trust me, you will know.

having cooked professionally, I know why restaurants go under so often, but also can't believe they do. Running a restaurant is not that difficult. People that run them are often idiots.

I recently went to a restaurant in Palm Springs. Great food, but sometimes food was cold when it was supposed to be hot. I read the reviews and sure enough folks experienced exactly what I did. Do restaurant owners read their restaurant reviews? If they do then they can see what needs to be fixed.....G.

This is key to me. Unless you have 20 folks in the back there is no way every item on a 4 page menu is good and fresh. I did some basic line cook work while in college, taught me a lot about quality and cleanliness.