Esguerra, Nathaniel B.

3-27-2020
SEM-2 SW 3.2

A restaurant can sometimes experience good service quality and bad service
quality. Expectations met when food is delivered by the waiters to the customers. Some
cases like continuous orders from the customers can lead to order confusion where the
last customer ordered was served his/her food first than the first customer. A lack of
responsibility can define the service gap to the waiter and the staff inside a restaurant.
The environment of a restaurant can be sometimes clean and dirty. Problems like
unsanitary comfort rooms, dirty kitchens tables are not clean when the customers sit
down to eat, and exposed food waste where foul stench occur. The restaurant’s
atmosphere matters in which tangibles can be define the service quality of a restaurant.
Consistency matters when you visit a restaurant on several occasions, and you are
happy with the food and the customer service. You like it so much that you decide to
take a potential client to dinner. You figure you can count on this restaurant to
compliment a person. What you are met with instead is a grumpy waiter who seems like
he’d rather be anywhere but there. You sit down, and your table is dirty. They clean it
while you sit. You order food, at the same as last time, and go so far as to recommend
it. You wait and wait. Finally, it arrives, and it’s cold. Plus, your server forgot the bread
and hasn’t refilled your drinks. While you may have had two good visits, this last visit
means you will never return.