Good service Part II

Same as Part I, some is over the top or goofy, but the general idea is excellent. Here's my top ten: (yes, I consolidated some!)

Do not make people wait or beg for a condiment. Do not bring judgment with the ketchup....Or whatever condiment is requested.

Do not fill the water glass (or coffee cup) every two minutes, or after each sip. You’ll make people nervous. Do not let a glass sit empty for too long.

Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

Specials, spoken and printed, should always have prices.

Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

Do not ask if someone is finished when others are still eating that course. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

Do not stop your excellent service after the check is presented or paid.

Do not ask if a guest needs change. Just bring the change.

Do not disappear. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/