“Garçon! L’adition s’il vous plait!” it’s with nostalgia that I remember the hours spent sitting a la Terrace of a café, looking at the people passing by and the parisian pigeons nibbling of the ground whatever the diners would have dropped.

I always admired the Garçon, as more than an institution in Paris but the life of any place. Behind the traditional black “veston” and white apron, shines the ultimate service. Someone who has chosen this as a profession, une vocation as we French call it. Some of them have been to the best Ecole Hotelière, some of them have just been helping the family business, but all came with the same passion. I can hear some of you already wondering why do I rave about the Parisian waiters, “they are rude!” as I was told many times. Oh yes they are rude, you are in Paris!

Seriously, unless I go to a highly touristic place, I never had bad service. And if for some reason, you get to know your garçon a little more you’ll discover a world that to this day has me amazed. They have a savoir faire that I have yet found anywhere. Or should I say anywhere affordable. 

Every time I enter a restaurant, I realize that having an amazing experience does not just depend on the food, but I would say for me 40% of it depends on the service. And actually there is nothing worst to me that having amazing food tortured by a bad service.

There are some good waiters out there in this town, I swear I have found a few! But mostly what I found is students trying to make ends meet by taking on a job they have no passion for and I can feel it in their service.

I do believe in the art of service and to me there is nothing worst than having dinner with a man and having the waiter present the menu to the man first!! Not long ago, I had a wonderful dinner at Range but was surprised by the service, during the meal we had about 3 people taking care of us, I like the one waiter rule, I want to interact only with one person. I also get frustrated when my waiter arrives with my food but doesn't know what I ordered and puts my plate in front of my guest. Having to have to move out the way to have my waiter serve me or my guests, or when the waiter spills the wine while refilling my glass and doesn’t bother to clean the bottom of the glass, not thinking that it will drip down to my clothes as soon as I will bring this glass to my lips. I had the waiter who forgot my order, the one who would not bring me bread, no matter if I asked him four times, the waiter who doesn’t know his menu, or the one trying to impress me with his knowledge but is confusing it all. I even had the guy that spilled the shells of empty oysters on my lap as he was removing the plate. That’s when I ask myself: Where are the good waiters?

The ones who the know the etiquette of serving always on the same side, to never fill up the glass of wine to the top, so the diners can feel free to twirl the wine, smell it, let it breathe. The ones who can pour without spilling, or knows how to time your courses perfectly so you don’t end up with your appetizer and you main course at the same time.

Of course, it’s not all bad out there, I love the service at Zuni, Fleur de lys, but do we have to be in an expensive restaurant to get good service now?

Again, I wonder, where are the good waiters?