What I would have liked to have written was that we were greeted as we entered the restaurant and led to a table; then asked if it suited us before the head waiter presented us with the menus and suggested some popular dishes. A waitress then told us that she would be looking after us for our meal and offered to take a drinks order. She returned shortly and noted our food choice. Unfortunately, it just didn't happen like that.
The food in the restaurant was of a good standard and the room was spacious and well-decorated, but the dining experience was a slight disappointment because of the perfunctory, serving staff. Maybe I'm fussy, but I prefer one waiter or waitress to look after us throughout a meal. We had three. In fact, it was only after the appearance of the third waiter that we admitted how lacklustre the other two were. This final waiter was a pleasant young man who had flair; that 'je ne sais quoi', an indefinable, elusive quality. He exuded confidence, charm and efficiency; clearing the table and serving our deserts with style, while conversing pleasantly and politely.
For good food, there's one restaurant that we would always return to. However, the owner is the chef and unfortunately doesn't have sufficiently well-trained waiters. He remains in the kitchen and the staff do his food a disservice because of their lack of awareness when serving. They haven't got the flair. Another restaurant that we visit regularly has the food and service just right and that's largely due to one of the owners being in the kitchen and the other in the dining room. They're both proud of the meals that they serve and pass on their passion to their staff.
Eating out is so much more than ingesting food and drinking. Yes, a meal should be well prepared and a restaurant needs atmosphere, but the third important ingredient is the manner of the staff. An efficient waiter who enjoys his job and exudes enthusiasm will positively affect the whole dining experience. That's a lot to ask of someone who may be on a minimum wage, but he’d be appreciated and his tips would certainly improve. A waiter can be trained, but I doubt whether he can become a great waiter without a certain personality. When you find the right combination, the difference is striking and the occasion is enhanced - like that perfect crème brûlée with a crunchy, caramelized topping!