We’ve definitely learned the importance of Bonjour traveling to France over the years. Interestingly, we live in Arkansas when we’re in the states (though we’re from the north) and a greeting entering and exiting a store is pretty important in the American south as well. Places where manners are important, I suppose.
From our first residency in France in the early 70s until our current residency, some (classified) years later, I have been unable to relate to the false stigma applied to French wait staff. I have watched in amazement as one or two serveurs français will manage to hold down an entire small to medium restaurant in an efficient and effective manner. At a restaurant in Dinan this winter, three of us went to a a small hotel restaurant where the owner was the maître d', bartender, chef, sommelier, and part-time waiter. He had one waiter who did the heavy lifting after the restaurant filled at 9 pm. As in so many French restaurants - bistro to mega-star, the meal was not a meal - it was an experience that lasted all evening, if you so desired. For Theresa's Cosgrove's birthday, we went to the most exquisite seafood restaurant in Erquy in the Penthièvre, northeast up the coast from St. Brieuc. "La Table de Jeanne." We had a three-hour lunch overlooking the bay of Erquy on the Val d'Andre. Our waitress was a tiny dynamo who took care of us from the moment we walked in until the moment we left. And THAT is my take on French personnel du restaurant!
We’ve definitely learned the importance of Bonjour traveling to France over the years. Interestingly, we live in Arkansas when we’re in the states (though we’re from the north) and a greeting entering and exiting a store is pretty important in the American south as well. Places where manners are important, I suppose.
I haven't spent a lot of time in the American South, but from the Southerners I've had the pleasure to meet, I can see the importance of manners.
From our first residency in France in the early 70s until our current residency, some (classified) years later, I have been unable to relate to the false stigma applied to French wait staff. I have watched in amazement as one or two serveurs français will manage to hold down an entire small to medium restaurant in an efficient and effective manner. At a restaurant in Dinan this winter, three of us went to a a small hotel restaurant where the owner was the maître d', bartender, chef, sommelier, and part-time waiter. He had one waiter who did the heavy lifting after the restaurant filled at 9 pm. As in so many French restaurants - bistro to mega-star, the meal was not a meal - it was an experience that lasted all evening, if you so desired. For Theresa's Cosgrove's birthday, we went to the most exquisite seafood restaurant in Erquy in the Penthièvre, northeast up the coast from St. Brieuc. "La Table de Jeanne." We had a three-hour lunch overlooking the bay of Erquy on the Val d'Andre. Our waitress was a tiny dynamo who took care of us from the moment we walked in until the moment we left. And THAT is my take on French personnel du restaurant!
Sounds like some wonderful experiences.
Well said. These rules should pretty much apply to America as well. The vast majority of our experiences would be better.
Test