Less-than-stellar service is frequently the top complaint among consumers surveyed annually by Zagat. In this story, Boston-area restaurateurs share their advice on cultivating service designed to bring patrons back. Good service starts with treating people as you would like to be treated and hiring staff who understand that, says Nicole Bernier, general manager of Rendezvous in Cambridge, Mass. "I can teach people points of service here if they're willing and interested. But they have to have that hospitality side to them."

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