As promised, but later than I had planned, here are the first three steps Zippy Larson takes when she's scouting out a restaurant for her group tours. More to come.
Step # 1
I go to the restaurant to check it out. I go alone, and make notes on my clipboard which I place on the table, in full sight. I note and write down all that I observe, good and bad. No one ever seems to notice, I guess that restaurant reviewers would never be so obvious as to write during a meal, so my mission works for me. I am not obvious, I am quiet, and just write between bites.
I do not complain about anything, I just focus, observe and make notes. I go mid-day and mid-week, when the kitchen isn't busy. I order from the menu, eat, and pay for my meal. I take my time eating and making notes. After paying my bill, I ask to speak to the owner, manager or chef.
I once reviewed a restaurant months before the date my group was coming. I did not choose the place, the group did. I wasn't happy with the restaurant after eating there and meeting the owner, but made plans to eat there anyway. A few weeks before our date, I went back and the owner said, "You made me paint my restaurant!" I told him the place needed more than painting. And I would not be there except for the group's choice. I've never been back.
Step # 2
Writing what I see, feel, and note, without censoring is vital. I am a detective, looking for clues. How am I welcomed? How long must I wait before being greeted? As a woman alone, where am I seated? Who is around me? How close are the tables? What's my general impression? Is the place clean? What's the noise level? Write down all impressions. Focus. Write. You want to know this place so well that no matter what question someone in your group asks, you will have the answer. Well, I dont' know how certain foods are prepared. I rely on the owner or chef or waiter for that data. And he will be around to answer it
Step #3
Step # 3
The people who work here: I don't like earrings anywhere except for ears and one earring per ear is all. Does the wait person touch her hair? Is her hair dripping into her face? Who is managing the place? What is the manager doing? Do I see people come in who are greeted like old friends? Is the water promptly refilled without the need to ask? How quietly are tables cleared? Who clears? The bus boy? Or the people bringing the food? I look for patterns; every restaurant has them. Are they acceptable to me and therefore to the group I want to bring to the restaurant? I do custom tours, so I know a good deal about the group I want to bring to the restaurant.