Earlier this week Minnesota’s Star-Tribune posted an article titled “129 cardinal sins.” Borrowed from “On the Line,” a book co-authored by Eric Ripert, chef at NYC’s Le Bernardin restaurant, the list outlines the transgressions no restaurant worth its fleur de sel should make.
The four-star La Bernardin (sic) restaurant in New York City makes sure that does not happen on its premises by giving its employees a set of very specific rules, 129 of them, in fact. (These rules are) a testament to Ripert’s pursuit of excellence and the restaurant’s 20-plus years of being among the nation’s best.
This article appeals to me on all kinds of levels: the level that loves lists, the level that expects impeccable service in even the most dubious of diners, and the level that appreciates when management makes its expectations unquestionably clear to staff.
Here are the five sins I personally find most unforgivable:
12. Tables that are not leveled.
27. An “I’m doing you a favor” attitude.
36. Not providing service to tables in order of their arrival.
65. Inability to answer basic menu questions.
105. Arguments or displayed anger (which is almost always a subset of #103: Personal conversations loud enough for guests to hear).
What items from the list irritate you, Gentle Diner?
I agree with most of the items on this list though the one that made me actually laugh out loud was the one about pictures not being hung level. I wouldn’t say that’s ever ruined a good meal for me but I have been known to get up and go “fix” it before leaving.
Shay … I noticed that one, too! I don’t think I’ve ever actually adjusted poorly hung artwork in a restaurant but I have been sorely tempted to do so!
– Jeni
What I find “unpleasent” is when a very young person server greats you with “How are you “guys” doing”.It is not a greeting reserved for customers who are “pushing” 70 years of age.