Nick Vlahos: Opinion: COVID isn't always the excuse for bad service at restaurants. Let us explain

Jun. 29—In the wake of COVID-19, a different epidemic might be apparent these days around Illinois and elsewhere. Particularly for those who don't cook every meal they eat.

Sub-standard service in restaurants seems more prevalent now than at any time in recent memory.

It's been well publicized that restaurants, bars and some other businesses have had problems attracting workers since COVID-19 restrictions have been eased. But that doesn't seem to tell the whole bad-service story.

We've had some recent less-than-optimal experiences at Peoria-area places that appear to be staffed well, or at least adequately.

The situations, three in the past 10 days or so at two restaurants, have gone like this:

We place an order, either with waitstaff or at a counter. Nothing special or unusual about the order, just straight off the menu. We're told how long the wait should be.

Meanwhile, other customers order and receive their food while we wait. And wait some more.

When we address the problem with staff, the response is "Oh, we lost your ticket." (That happened twice at the same place.) Or "I'll go check," after which there's no follow-up. Apologies, if forthcoming, are perfunctory.

In the latter case, after we waited almost 30 minutes for an appetizer and salad, out came a bag with both items packaged to go (for $1.50 extra), although they were ordered for eating at the restaurant's bar.

This after waiting almost 15 minutes to order initially, then being told no entrees can be ordered at the bar — apps and salads only. That information would have come in handy right off the bat.

Bear in mind, these weren't cases of a harried employee or two running themselves ragged trying to serve a teeming throng.

Servers were plentiful. They had time to chit-chat with customers or among themselves. Food emerged from the kitchens at a steady pace. The restaurants were busy but not bursting.

Of course, maybe the shoddy service can be blamed on the customer. We considered that. But again, demeanor wasn't dour and orders weren't out of the ordinary.

We come from a long line of restaurateurs who have done every job in the business. We know it isn't an easy gig, even when times are good.

Owners, managers, kitchen help and waitstaff deserve plenty of sympathy and empathy. We try not to be too demanding, and we tip well when warranted.

But regardless of the pandemic, there is a baseline of service restaurants must maintain, unless they want to lose customers.

Some potential workers might be choosing not to take restaurant jobs because they remain leery about catching the virus. Or they remain leery about dealing with intransigent customers that make their jobs more difficult.

Perhaps some one-time restaurant employees found jobs in other industries. Still others might rather stay home and collect the extra pandemic-related unemployment benefits the federal government is offering.

But blaming COVID-19 for all the restaurants' problems doesn't quite cut it anymore. It can be a too-easy excuse.

There are restaurants in and around Peoria that have done a great job both during the pandemic and since it began to ease.

We were part of a party of eight that dined last week at Ulrich's Rebellion Room in Downtown Peoria. Service and food were on point and much appreciated.

Other Peoria eateries that have shined recently include The Blue Duck Barbecue Tavern, The Fox Pub & Cafe and Yen Ching Chinese Restaurant. We'd like to hear from readers regarding others and highlight them as well.

Even during tough times, it isn't impossible for restaurants to provide consistent, competent service. Sooner rather than later, the laggards need to meet that standard, too.

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