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There’s an interesting thread going in our discussion forum on the service in Paris restaurants, one that’s asking the question, is it getting worse?
If so, are we talking about reservations and the maddening difficulty of making them (why won’t they answer that phone)?
Is this about the ongoing de-professionalization of front-of-the-house service and the difficulty in finding good help?
Is this simply a matter of cultural difference, the fact that service styles are different everywhere?
And finally, are there Paris restaurants (or individual servers at Paris restaurants) who are doing a great job? What’s the gold standard?
Let us know what you think in the comments.
24 Responses to Is restaurant service in Paris getting worse?
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I can’t speak for everyones experience, but last fall we ate at Le Chateaubriand, Philou, le Verre Vole and we came home thinking that the service and servers were incredible and especially when under a lot of pressure. We were very impressed with their speed quality and thoughtfulness.
The atmosphere at Chez Gladines is still absolutely fabulous!!
hi, the gold standard in my book is Chez Tof in the 10th. The second time I went the patron Christophe treated me and my party like close family. Now we go regularly, even with our dog. It is not fancy cuisine but it’s delicious and the welcome alone make it one of the best restaurants I’ve eaten at here in 12 years of dining out.
I personally think it is getting worse but I cannot mention any names… I will say that the team at Septime is lovely and always looks after me and my guests very well.
I thought the service at Blend was horrendous this past weekend. Before we were even finished with our basket of sweet potato fries the waitress started stacking them (there were probably five fries in each at the bottom). When she started taking our burger baskets I quickly reached for the last bite, which prompted her to finally ask if we were finished.
Ate at L’Intention last night and the waitress couldn’t have been nicer or more efficient-great service!
Maggie – I’m sorry to hear that. I agree it’s inexcusable for a server to start clearing before the guests have finished. However, it’s also important to let them know – a firm but polite “Nous n’avons pas encore terminé” usually does the trick.
We dine out quite a bit but I can’t think of too much rudeness. On the other hand, last time at La Coupole (last Saturday) the young waiter took quite some time to bring us the menu, the wine, the second bottle of wine … We don’t go there very often anymore but one or maybe two years ago the service was much more attentive. (But could have been just one bad day.)
Come on guys, let’s face it : overall, service in Paris is just horrid.
I totally agree with Stephane.
I’m not sure if service is getting better or worse but what I can say is if restaurants only knew how much the “niceness” of the people influences my decision on where to eat… but then again, maybe they just don’t care? I will say that even my French friends are complaining more and more. It’s not just the expats who want friendly service. And as French expectation change, maybe service will have to change. My A#1 spot for always-amazingly-friendly service (and my favorite restaurant for 2 years running now): Au Vieux Comptoir by Chatelet. Always a pleasure.
Never have been good…..
As I mentioned on another discussion thread, personally, I think service etc., is much improved in Paris and continues to improve, in large part because of Yelp, Chowhound, Trip adviser, etc., etc., because I believe alot of people want to see what the average person thinks about a restaurant, unfiltered! And, not surprisingly many restaurants are taking notice. Eventually, Parisian restos will get that good reviews = more business = more € = better vacations to take in August!
I have to say, it is very rare that we get treated badly in Paris. Rest assured, once I’m treated like dirt, I’ll write about it on every food blog known to man, unfiltered! A little vindictive eh? Karma’s a bitch!
Wrong, more business does not equal more euros – when there is no change in demand, good service or bad. Paris plays on it’s reputation – not the quality of it’s ingredients! Silly Americans. (Which I am too, but 7 years in Paris changes attitudes!)
Just to add my two cents: I’ve had great service in recent memory at L’Office, Le Galopin, Frenchie Wine Bar, Le Cornichon and Le Bistrot Paul Bert (contrary to the discussion thread that inspired this post). I’m wild about that female sommelier at Paul Bert.
The best service I’ve had all year, both times, was at Septime.
Maybe we’ve been unnaturally lucky, but in 7 trips to Paris, I can remember only a very few times when service was truly bad. Most of the places have had efficient, courteous service and some have even been outright delightful. We do tend to talk with our servers and maybe we have charmed a few with our quaint French Canadian accents, lol.
I’m happy to see Au Vieux Comptoir is starting to be mentioned on a few food boards ~ we’ve had 3 great diners there over the years and the friendly, knowledgeable service has been one of the things that keeps us coming back.
I just asked my hubby which restaurant he remembered for great service, and he unhesitatingly mentioned La Grande Cascade. It was very professional, but also surprisingly warm and welcoming and they ensured we had a memorable evening to celebrate his 50th birthday. We also enjoyed the same professional yet warm welcome at Jules Verne, where the waiters seemed to be very adept at serving visitors who are there for a special occasion meal and making them feel at ease.
On a smaller scale, Le Baratin, Les Papilles, Frenchies, Dumonet, Au Fils de Saison all had good to great service which would make me return. Our gold standard remains Spring, both the old one and the new one ~ the service at the old Spring in the 9th was quirky, funny, a little haphazard perhaps, but we always left with a smile on our face (and deliciousness in our bellies). It’s more professional at the new Spring but Daniel’s talent, quiet humility, sense of humour and gentleness ensures you have both a unique, original meal in great surroundings and with efficient,professional service.
One tip ~ don’t try to just sit down at a empty outside terrace table without have been directed by staff to do so. we were totally ignored by several waiters swirling around us and serving other patrons. We finally left after about 5 minutes of no acknowledgement. This happened at Chez Janou and it was the the day after we had a great dinner there the day before. We realize now we should not have sat ourselves down and they were determined to wait us out. This is the worse we’ve experienced (expect for a tiny little Italian place called Caffee Angela in the Marais. In her defence, Angela was short staffed that night and was both chef and server. We ended up cracking her tough exterior by the end of the meal to the point she offered us a glass of limencello).
I think if you gook looking for great experiences, most often that not, that’s what you’re going to get and vice versa. We treat everyone with respect and the way we would like to be treated, and it seems to have worked pretty well so far. We do end up talking to our fellow diners and wait personnel and it really enhances our meals.
Yikes, this is a long post. I’m off the soapbox now,
Jo
I know a number of restaurant owners and small business folks in Paris who are having a lot of trouble, not with getting business or attracting customers, but with the bureaucracy (and social charges and taxes, and banks) which they tell me have gotten so out of control that they can’t run their businesses properly. And in some instances, they take it out on the customers. (I actually had a business owner apologize to me today about being especially curt, blaming the hard time he was having with his bank this morning.) As a customer, it’s easy to be upset about these things – and as a business owner, it’s hard to run a business if it’s prohibitively expensive and cumbersome to operate.
I do not think service is getting worse, but as other commenters mentioned, expectations are higher than ever. I worked in several US restaurants and I have been living in France for 5 years now and the rules here are different. In France, the goal of the waiter is to get your order to the kitchen and get the food to you. Period. They don’t want to tell you their name or talk about the weather. They want you to enjoy your meal, respect the ‘rules’ of French society and come back again. They will take your tip, but it is not expected. You should not make special requests because most French restaurants are not set up to accommodate special requests. One waiter can have 10-15 tables so you should be prepared to wait a bit longer. A waiter in a bistro will not get you a refill unless you ask for it and he will not check in with you every 10 minutes. I was lucky to have a French husband explaining the differences to me, but when in doubt just look around you…..and if you are an American; lower your voice, take your time and try to enjoy your meal.
Well I have been to Paris for the last 2 years in September. There must be something wrong with me because I have yet to get the bad service Paris is so famous for. I have made up my mind that I will keep coming back until someone in that city is rude to me! So see you next year and please, please let people know that I am still waiting for rudeness! Also, some tips on where to go to get treated badly would be great since I keep running into the nicest darn Parisians! Merci, Mahalo and Aloha from Honolulu
I agree with Stephanie, you can not compare service in Paris to service in the States. I have worked in many restaurant in the US and waitressed here in Paris for 2 years when I first arrived. In the US I normally had 4-5 tables, a bus boy and a food runner and made up to 200 USD on a good night and I cost the restaurant next to nothing. In Paris I had ten tables, no host, no bus person. We were paid the SMIC (minimum wage) which was about 8 € an hour, but the restaurant was probably paying double that with all of the charges. Between my salary and tips I made about 50€ a night, so a lot less money and a lot more work than I would have made in the States. Waiters here don’t have time to bend over backwards and spend a lot of time with customers and there is not the financial incentive to do so like there is in the US.
Wow, this is eye-opening. Thanks for sharing!
When in Rome, or in our case Paris, do as the Romans/Parisians do. I agree with Stephanie, there are cultural differences. If Americans come to Paris expecting the same kind of service, they’re going to be in for a rude awakening. I’m generalizing, but most Americans view quick service as good service. Whereas in France, we feel a hurried wait-person is being rude. Americans also feel that the staff have to constantly be attentive to their needs, like a “lady in waiting”, whereas in France it’s considered rude to be all over you like a cheap wet paper towel.
However, there are some things that are universal, rudeness is rudeness, ugly is ugly, you’ll know what that is. Personally, I don’t care what kind of day a server or owner is having, once you start serving, it’s show time. You never take out your personal feelings on your patients, customers, students, etc., etc.,
maybe a little post i made a few weeks ago could answer the question !
http://chezfabrice.canalblog.com/archives/2011/11/09/22629639.html
It doesn’t exactly answer the question but it’s great reading and – Fabrice – I love your writing! Comment ai-je pu passer si longtmeps à côté de cette perle de blog ?