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Blogs / On the Table / February 2008 / Your opinion matters

Your opinion matters

I was putting together my thoughts about this year's Salt LakeDining Awards when I received the note below from a reader. What agreat thing for a diner to do. Restaurants seldom hear the praise oftheir patrons, but it matters as much as the complaints in shaping thebusiness. And, as I've said before, the customers play as big a part increating a great dining scene as the restaurants do. I encourage youall to speak up. If you don't want to send a letter to the restaurant,send it to me, here.

As a frequent diner and a bit of a self proclaimed "cook" andappreciator of enjoying an exceptional meal. I realized that a largepart of the restaurant experience and food has to do with the waiter.They elevate or deflate that experience by the service they render.These waiters are so valuable. They are a dying breed in thehospitality service sector.

I am including an email in this note that I have recently sent toArt Cazares, general manager at Bambara Restaurant commenting on myexperience with waiter Sean Radford. I promised Art that I would sharemy comments with Salt Lake Magazine and here they are;

Dear Art,
This is a note to acknowledge and inform you of what a tremendous experience my husband and I had at Bambara last night.
We booked a reservation for my brother in-laws birthday and requestedto sit with Sean Radford. We know Sean from Cucina Toscana where hepreviously worked. Sean proceeded to take us on a culinary tour deforce. Everything from the stuffed peppers, to the sea scallops,bisque, and the final entree's of lamb chops and the cedar plankedsalmon were fantastic!!Thank you Sean for the beautiful meal!!
My husband and I frequently dine out and have traveled to the mostcelebrated food regions of Italy and France, have been fortunate todine in a few of New York's best restaurants as well, we have had ourshare of waiters that were not so good to exceptional, but Sean has tobe one of the finest, most professional waiters we have every had thepleasure to dine with. He has impeccable anticipatory service which isa rare skill. His timing and food/ wine savviness are unmatched. Healso possesses a fabulous personable attitude. I believe gentleman likehim are a dying breed. He brings "art" to the dining experience.

Best regards,

Mary Fresques
ONE Modern Art
www.onemodernart.com

Originally published 2007-11-27