by Jeff Franklin

Created on: April 26, 2008   Last Updated: April 29, 2008

Of all industries, restaurant service seems to be lacking consumer regulation altogether. It is a sad fact that society, culture, tradition or customs tolerate so many bad habits and behaviors of restaurant service. Many restaurants have an attitude problem that can be "adjusted" by the paying customers. It may take a political or public will and desire for change to make the restaurant industry get their act together.

There are many things restaurants get away with, causing irritation to customers. The following are, in my opinion, the worst offenses and what should be mandated to remedy them.

If there is greater than a five minute wait till order is taken, or, a ten minute wait to be served the order, then the meal should be free.

Unpriced items on the menu are free. If the unpriced item is any beverage (alcoholic or not), or, a dessert, the customer gets two free. It's off my radar screen why beverages are never priced. Why should one order a drink without knowing what it will cost him or her? Unpriced beverages have long been one of the intimidation techniques restaurants use against customers. What are the restaurants trying to hide? Exorbitant prices? One shouldn't have to ask the waiter or waitress, who often do not know themselves, what the beverage costs.

Waiters or waitresses should come to a table only if called (for instance, by a call button), and should not fail to come when summoned.

Tax on the bill is bad enough, but tipping is very controversial. For instance, it is especially annoying when voluntary tipping is mandated. Example: reservations or groups that automatically get 15 or 20 percent "gratuity" added to their bill.

Checks should be separate, by default, unless told by customers otherwise.

Prices should uniformly be in proportion to the quality and quantity of food.

Alcoholic beverages should not have a "mark-up" of greater than ten percent.

Waiters/waitresses should not take unfinished food items away before the customer is done.

There should be sufficient space between chairs for seating. Tables should be large enough to accommodate food orders. Crowding is annoying and not tolerable.

Finally, there should be no false menu advertising. Example: served items not as pictured on the menu.

Addressing these issues could vastly improve the restaurant industry public image and confidence. It would also help the sagging restaurant business.

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