The Five Details Orange County Restaurants Fail to Notice, and Five They Do Well
- Anne Marie Panoringan
- Mar 12
- 4 min read
Culinary contributor Anne Marie Panoringan shares what surprises her about a restaurant’s attention to detail – or lack thereof.
As a customer, there are minor items that can make or break a meal that have less to do with food or flavor and more to do with simple dining details. More often than not, the “fails” outdo the “wins.” Perhaps a meal service is short staffed, or employees who want to give constructive criticism don’t for fear of being reprimanded. Regardless of the reason, here are a handful of things diners like myself often notice, but rarely comment on.
Fails
BLACK Napkins NEEDED
For upscale places that use tablecloths and linen napkins, one of the biggest pet peeves from people who wear black or dark clothing is the lack of dark napkins to accommodate these outfits. As a result, the noticeable patches of white lint left behind tend to end our meal on a sour note. A dining room doesn’t need to change out all its napkins, but set aside a small supply for those instances.
WHERE ARE THE Bag hooks?
Purses, shopping bags, umbrellas and even jackets or scarves eventually end up sliding off a chairback or taking up real estate on a table. The solution: hooks screwed into a table’s sides or beneath a bar’s countertop. Portable hooks are nearly as efficient. Shout out to Joey Restaurant in Newport Beach for the next best option, stout coat racks that can move to other tables as needed, because no lady wants to have her purse touch the ground.
DON'T FORGET THE Soup spoons
After a server enters an order, it’s standard protocol to bring any necessary silverware or glassware out either right before or at the time the dish is served. A perfect example of this is soup. Steamy bowls of broth begin cooling down the moment they leave the kitchen. You wouldn’t believe how often the spoon is an afterthought. Servers should place a spoon down (assuming one isn’t already placed) the next time they intend to pass by the table – or at least before the soup arrives.
DETAILS IN THE Restrooms
When the hourly bathroom check hasn’t been done, it’s more apparent than a sheet without a checkmark. Running out of seat covers (or not providing them at all), toilet paper, and lack of paper towels makes something that should take a few minutes a more arduous process. Stalls should also have an accessible hook or foldable shelf, especially if you’re carrying something less secure like a takeout container. The last time we were at Knife Pleat, there was a small side table in the stall in addition to the hook for a purse or cellphone.
Waiting for ALL the food
If food for two or more guests doesn’t arrive at the table simultaneously, the other meal should, at the very least, be moments behind. Awkward doesn’t begin to describe the feeling of wanting to start a meal, but being polite and waiting for the missing food. It should come out when both dishes are ready. This is likely one explanation for the term “hangry,” aka being hungry and angry at the same time.
Wins
WHEN THE Lighting is Lit
Picture this: a room that’s so dark that you have to use your smartphone’s flashlight to read the menu. Fortunately, many restaurants like Strong Water Anaheim already have lighting at each table with petite lamps capable of multiple levels of brightness. Indirect lighting above each table is another option for ease of sight. And for people who take selfies and photograph their meals, the right lighting is key to great pictures, resulting in free promotion on social media platforms.
Check tech
Waiting for the check can be as frustrating as being at the DMV without a reservation. Many dining rooms now have handheld devices that are for credit card payments. Corporate brands like Chili’s take it a step further, furnishing its tables with a multi-function display that can accept payment, request drink refills and play games. It may not sound like a big deal, but when the dining room is busy, this device is the difference between complaining to a manager and not having to wait for your server to settle a bill.
Again, DETAILS IN THE Restrooms
From free feminine pads to quality antibacterial soap and fragrant hand lotion, a fully stocked bathroom encourages healthy hygiene. The mouthwash dispenser at Kei Concepts restaurants and seating/vanity area inside fine dining establishments are small upgrades that elevate a standard restroom experience.
Keeping Things Clean Throughout the Meal
A tool of the trade for servers in high-end dining rooms, a table crumber refreshes your dining space between courses by picking up any stray food particles with a few expertly wielded swipes. Places like The Ranch Restaurant in Anaheim are known for going the extra mile. If a beverage spills, servers will go out of their way to change linens or dry the affected areas.
LEFTOVERS: IT'S MORE THAN BRINGING A BOX
Depending on the restaurant’s policy, a server may or may not offer to pack your leftovers for you. They will at minimum bring out the container(s) so you can pack your own food. The best servers will offer a bag without being asked – anticipating the needs of each guest. From leak-proof takeaway boxes to white plastic bags securely tied into a loop for more comfortable carrying on one’s wrist, it’s these small details that determine whether a return visit will happen.
