when are you most likely to get the best food at a restaurant??
on a busy night or slow or medium busy night?? on a weekend or during the week??
One thing I've seen at restaurant with open kitchen is that it seems they perform better when they are busy, it looks like they have their timing spot on instead of waiting for orders to come and having one or two orders at a time.
Normally, sundays and mondays are the "spotty" nights; not as much busy, B-team is in place, produces might not be as fresh as other days.
IMO, the best night in restaurans is wednesday; people are starting to come out for dining, produce shoud be fresh, cooking teams are alive and kicking.
Never on Monday.
I would say being an early bird just prior to prime time on the weekend. The A Team is there. There's a more extensive menu and nothing is sold out yet. The staff is still relaxed and the push isn't on yet.
Wednesday or Thursday if you want to dine at prime time, depending on when the A Team gets there.
I don't think the day of the week matters.
What does is whether the chef is in the kitchen. And if we are talking dinner service, the chances of getting better (or the best) food is earlier in the evening as opposed to later.
My girlfriend and I are both foodservice professionals. We have established a few rules about this very topic;
1. NEVER be the first or the last person at a restaurant.
2. If you don't make a reservation don't expect the best a restaurant has to offer. About an after a resturant opens in the reso book is empty and tables aren't arriving it is likely that management will begin sending people home, and those are the people who make for a great dining experiance opposed to just another night out.
3. If you are friends with your server, bartender or a cook understand that they are at WORK and have obligations beyond catching up with you.
4. Don't return to a place you had a problem with in the past.
5. I don't think there is a bad day to go to any restaurant, but I would agree with others that Thursday is the best day because a lot of places completely restock and put new specials together on this day.
I'll go a little deeper into #1 and #4....
1. In a perfect world every one working at a restaurant is giving %100 percent all the time. This most definatly isn't the case late in the evening and for obvious reasons. That being they are tired both mentally and physically. Arriving too early is a personal preferance more than anyting, although I will admit that it sometimes takes a kitchen a few tables to get into a flow and start working on all cylinders. This would make for the 'best' food not as to say earlier dishes would be 'bad'.
4. You only get one chance to make a first impression as they say and every restaurant should in my opinion treat every customer that way. Restaurant marketing research tells us that it's easier to accumulate return customers over attracting new customers.
Personally if I have a poor experiance at a restaurant I don't do much complaining and try to be posative but honest when sharing my experiance with others. There are just too many options here in Cleveland for me to return somewhere after a bad first impression.
About 28 years ago DH and I went to a local japanese (almost pre-sushi bar option in Tucson) restaurant. We sat down and watched the waitress brownnose a table of servicemen, to the point where she completely ignored us, for maybe fifteen minutes, then we left.
Well, that was my first impression, but it's still open after all these years, so at this point I'm willing to admit we caught it on a bad night or a bad employee or somethng. One day I may go back, but there are a hell of a lot more yummy Japanese restaurants around town than there used to be, so maybe not.
"One thing I've seen at restaurant with open kitchen is that it seems they perform better when they are busy, it looks like they have their timing spot on instead of waiting for orders to come and having one or two orders at a time."
Maximilien is so right.