Nobody quantifies the unquantifiable better than the Zagats. For years, Nina and Tim have slapped a score from 1 to 30 on Food, Decor, Service and Cost. Service actually seems to be one of the most subjective criteria of all, but I guess a 1 would be the owner of Sam's sushi if you pissed him off every day for a month and a 30 would be your bubbe hand-feeding you chicken noodle soup when you have the flu.
But the Zagats have officially called out the servers of the service industry. In an article for Atlantic, they assert that American restaurants need to focus less on celebrity chefs and more on hospitality and professionalism. It's a thought-provoking read.
Trade schools are popping up everywhere to prepare future chefs and kitchen workers, but the concept of a career server is largely lost outside of the higher-end steakhouses in Nashville. Where do you find the best service in town? Does an excellent server affect more than just the size of your tip? Would you actually choose or avoid an establishment based of the performance of the front of the house?
Inquiring minds want to know.