PASSIONATE RATIONS

As I prepare for a visit to former stomping grounds in Los Angeles, I am reminded of one of the reasons I left.  An overabundance of bad service.

We entered a somewhat upscale Italian restaurant in Pasadena one night.  The hosts (there were two) were engaged in some sort of detailed conversation that involved looking intently downward.

We stood.  We waited.

One of the hosts glanced up, then back down to whatever it was they had been devising.

Again we waited.

A waiter came over to talk to the hosts.  He looked right at us, but then turned to the hosts to ask his question.  The hosts obviously saw us during this exchange, but still said nothing.

When the waiter turned away, still without anyone saying even the simplest “we’ll be with you in just a moment,” I turned on my heel and walked out the door, saying over my shoulder as I went that “obviously, they have no interest in service here.”

I moved so quickly, my date almost wrenched his neck watching me go.  It was another moment before he realized what had happened and followed.

I will not pay good money to be disrespected, even if your food is Michelin-starred (which this establishment’s was not).

We never went back and I suspect I’ll be gratified to learn the restaurant is no longer in business.

Note to the restaurateur:   your customer is your livelihood.  Your staff’s inability to attend to simple niceties will be your failure.