The difference between a good restaurant and a bad one

It is relatively easy to tell a good restaurant apart from an awful one. It really is. Those who find themselves consistently dining out need only use common sense to reach a final verdict on the quality of the particular restaurant. Ultimately, when reaching an actual consensus on the quality of a restaurant, it comes down to three main factors: quality of food, the service, and the appeal.

Likely to be the most distinguishing factor of a restaurant, the food is most prominently, what your judgment should be based upon. The meal should always be prepared hot and fresh. Of course, the taste of the meal is the most imperative part of a restaurant. Too much salt is not a good thing. Try to avoid restaurants that tend to put too much salt in their dishes. Can you taste the monosodium glutamate in the food? If so, it is likely to be a low tier restaurant. Any meat should be well cooked unless directed otherwise. Vegetables served should not be old; they should be young and tender, and if there is too much fat and oil content in the meal, it is likely to be considered a bad restaurant. In contrast, a good restaurant prepares meals that are cooked well, not dry, and the proportions are just enough to satisfy an individual’s hunger. Prices are another foretelling factor. A stellar restaurant charges prices that are well suited to the quality of the meal and the proportions. Of course, presentation of the meal plays a key factor. Perhaps, not as important as the taste of the meal itself, presentation is what makes the dish more appealing to the customer, and thus entices him or her to order the dish again on his or her next visit. More over, the menu of a good restaurant should be variable and should satisfy any type of craving. A good restaurant never misses out on adding vegetarian dishes to the menu for anyone unable to eat meat.

Service is also as equally important as the meal itself. People generally remember a restaurant for being good based on the attentiveness and friendliness of the waiters. Even if the quality of the meal is superb, if the servers are rude and/or forgetful, it is likely that one will not come back to that particular restaurant ever gain. If reservations are made, a good restaurant will document it down and no mistakes should be made. A really distasteful restaurant would skip the reservation and seat another group ahead of the group that made the reservation. It has happened before. Still, even if such a mistake is made, a good restaurant