"Selecting a variety of casual chains and independents around the country, we sent our scouts—all of them consumers, not media types— out to eat, asking them to pay particular attention to how the service they received at the bar measured up to what diners in the dining room were getting. All we wanted to know was: Is bar service up to the level many restaurateurs say it’s reached?
Well, yes and no. In most cases, our scouts found service at the bar to be as friendly and prompt—and sometimes even more so—than what they’d expect at a table.
Once settled at the bar, most of our scouts rated the bartender’s proximity a big plus (though, being stuck behind the bar, they hardly have a choice not to be close by.) “There’s something pretty nice about having your ‘waiter’ constantly in front of you,” reports our scout of dinner at a Chevys Fresh Mex bar."
WaiterBell Angle: The piece is part of a larger group of articles on restaurant customer service from a 2002 issue of Restaurant Business. A chart that is not shown here, gives a breakdown of their investigation of restaurant bar service.
The comment of "pretty nice about having your ‘waiter’ constantly in front of you" is the comfort and peace of mind WaiterBell provides guest. WaiterBell sits on the table unobtrusively until needed, empowering the customer to signal for assistance at any time.