From Mexican Institutions to New Hot Spots, Servers Share How They Keep Diners Happy in SA

March 9, 2016
By: Jessica Elizarraras, SA Current

While the majority of my job is to report new culinary trends, pop-ups and give honest reviews of the city's restaurants, I spend a significant amount of time pondering service at all levels. It's hard to pinpoint what makes great service, but it's unfortunately quite easy to recall that one time that one manager essentially shrugged off one of your questions, or that time a server spilled water on your new dress, or worse, beer on your handbag. It's never fun to sit at a table for 10 minutes waiting for your server to appear and greet you or have them visibly grit their teeth when we ask to split the bill by item.

I get it. Everyone has off-days, and sometimes even the best of servers can only manage to give 75 percent when triple-sat on a busy Friday evening while catering to needy motherfuckers. We've all dined with that hard-to-please asshat that needs their water filled exactly three times before they even consider adding a tip to their total. Hell, I'm prone to hangry dinner visits just like anyone else that forgets to pack office snacks.

Much like the staff at Cured and Lüke San Antonio, the servers at The Cookhouse are trying to drive Southern hospitality home in the Alamo City. No, you won't find napkin-draped forearms here. Instead, you'll find fine dining service in a casual atmosphere by design.

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