Good Service or Good Service

A while back, I wrote about bad service and how proper delivery of plates from the kitchen differed from distracted/disoriented waitfolk.  It’s always helpful to have an antipodal experience.  So, a few days ago,* Colette and I went back to an old fave, Ze Kitchen Galerie, a place where we avoided for several weeks after it opened because of the dreadful, unfortunate name.  However, sanity prevailed when the husband of a friend who lives downstairs and writes for this esteemed site said essentially “Get over it, we’re going.”    Vene, vide, vice.  We were captivated.  And have been ever since.  But that’s not my point.  We called to reserve – they have caller-ID, or its French equivalent; my fractured French was bien entendu, I was warmly given a reservation; Good service.  We entered, the two newbies looked blank on our entering but the more-experienced guy immediately ducked his head up and greeted us.   Good service.  He led us to our preferred table and brought out some bubbly (it’s too long a story for here, but I had defended Ze in a silly internet fight a long time ago, but they remembered.)  Good service.  Cedric, the master of all ceremonies, came by, greeted us.  Good service.  We ordered; dishes came out promptly but not hurriedly, with two extras thrown in,* and it was all terrific. Good service. (And mind you, he has a few stagieres – French, Anglo and Asian, everytime).  We asked about one ingredient – some citron/citrus caviar beads – and immediately, a cup of said beads (a la Les Magnolias) appeared, followed soon after by the acorn-sized fruit that housed them.  Good service.  We asked for the check; delivered promptly.  Good service.  We talked a bit with M. Ledeuil, who, when asked by his staff, eagerly left the kitchen to chat.    Good service.  So, see the difference from two weeks ago?  Warm welcome, good delivery of plates and folks who want to serve (Sorry to be an alte kocher, but I remember when waiting table was a profession and the saying “Il n’ya pas de sot métier” meant something.)  Good service, bad service, good service, bad service.  There is a difference.  * My last meal was on 14 Oct 2007.  Paid for, except for the following. ** We were comp’d coupes de champagne, an Asian soup between the first and second course and an extra “cappuccino” dessert.  My favorite, where there’s always good service, is:  Ze Kitchen Galerie 4, rue des Grands Augustins, 6th (Metro: Saint Michel) T: 01 44 32 00 32 Closed Sundays. A la carte 30 €.  ©2007 John A. Talbott