Being the guest
We decided to give this diner we stopped frequenting six years ago another chance. I had forgotten that it only accepts cash. Luckily I had some on me.
The food was good. I remember this too. The diner’s shaped like a vertical rectangel, the counter stretching as far back to the restaurant as did the booths. Small quaint place that drew mostly regulars and hung 24 by 36 inch frames of polaroid snaps of families that have dined there in the past. I happen to know my family is up there somewhere.
The owner was busy, also acting as server, running around bussing and touching tables as she managed the register station. She asked twice if we were staying or ordering to go because she never heard my reply the first time.
I was a bit annoyed. I know she was busy, but please don’t ask a question and then turn around and not wait for the answer. The remainder of the meal she kept a stern and controlled style of service, in other words — she didn’t waste time and got to the point. Dashing off as she spoke her reply.
I get it. Believe me I do. I just wish hospitality employees, especially owners, understood the importance of the tone of voice that is used during the service exchange. The food was great, but I can’t help not shaking off the bitterness that hung on the tip of her communication exchange. As a result, I want to ensure that I am constantly aware of the tone I used with my guests. So I never make them feel rushed or like a number. Like I kinda felt like today.
I’ll get over it, and we’ll probably go back. I just like to write these types of stories in hopes that others will get the same message I got from such said experience.