Sensible

Never, yet, have I heard a guest ordering: "Waiter! Bring me 50% carbohydrates, 30% fat and 20% proteins."

SENSIBLE
    As a waiter I cannot help it, if not intentionally than indirectly I get to watch people eat. And I feel that after having seen such great numbers of various people eating in restaurants I am allowed to classify the majority of diners as sensitive people.

  Stimulated by good food and matching beverages male and female diners alike, time on their hands and able to enjoy, savor whatever is served to them by their waiter. Eating in a (fine) restaurant, the world over, has little to do with the need to eat and to satisfy one's basic hunger. More important factors, like to see and be seen, play an important role. Many a guest need to satisfy a certain momentary craving for some out of the world extraordinary food items.

    Never have I seen a guest arriving hungry and filling up with carbs, fat and protein, stopping when the needed fuel-level is reached, to pay up and to leave. Never, yet, have I heard a guest ordering: "Waiter! Bring me 50% carbohydrates, 30% fat and 20% proteins."

    People go to restaurants to satisfy the sensation which comes from tasting something new or to relive a taste which has been on their mind since they had it last. Mood swings certainly affect a customer's decision, so does his level of education. Obviously, an excited customer will be more open to adventurous dining, so will one who is bored and looking for attention. A down to earth regular, eight to five, blue color worker will not venture out unless the waiter gives him a good reason to do. A teacher or salesman will just for the sake of curiosity order some items which he never had before.
    Doctors or professors are more difficult to coach. They often think they know what the menu says and order accordingly, except at the rare occasions when the waiter can get their attention.

    To run a fine restaurant means constant work, so does to wait on customers. Beside the different guests' obvious behavior patterns their eating habits do change from time to time too. The ideal situation would be to have some unusual exotic food for the guest who needs a real dining experience and standard regular food for the average consumer all at fair prices but qualitative far above the guest's standards.

    I have seen many people eat. Nonetheless, I have not been to a restaurant yet which was able to please all their guests, all the time.

    Yet I am quite sure if a restaurant awakens the guest's senses to feel welcome, to hear pleasant sounds, to smell great food, to taste enjoyable delights and if a restaurant's food and drink service satisfies the diner's senses he or she will long to be allowed to come back for more of the service and delicious gourmet items.

Finesse