Arri London > wrote:
>Keep it simple, seasonal and freshly-cooked. No frozen or microwaved
>food.

I loved this Indonesian place in the Hague that microwaved menu combinations to
order; I learned to overlook the microwaving because it was a small, family run
place with excellent food that didn't seem to suffer texturally from
microwaving. But, I wouldn't expect microwaved food at a restaurant.

>Hire someone who actually can cook.

Definitely! Cooking is not just menu planning.

>Clean, well-trained, knowledgeable, polite/civilised, competent and I
>*never ever* want to know their first names.

Why not? Why does that bother so many people? It's easier and more polite to
call out someone's first name than "waiter!".

>No long recitations of 'specials' which are rarely all that special.

Most specials are chosen for popularity, seasonality or value. Plenty of diners
welcome such options.

>Chalkboard at the entrance
>is enough info. Menu/prices posted in the window, as in done in many
>parts of the world.

If that's the case, the staff should be trained in compassionate patience for
blind or illiterate customers who cannot read posted menus.

>None of this 'no one can ever get a reservation'
>there; that's just dumb.

Yeah, I don't believe most of those restaurants are actually booked for months
in advance at all times of day and night.

Orlando