Zagat Survey Discussions

An ambiance of a restaurant is the result of several dynamics. In other posts there have been discussions about tables spacing and noise. What other factors involving ambiance affect whether or not you have a pleasant experience and influence your dining decisions? What does ambiance mean to you?

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Ambiance is a clear and accurate reflection of the chef'/management's taste, creativity, and sensibilities. Dining is about all the senses, not simply the tongue. That's why we look at the wine, smell it, clink glasses, and then taste. The almost total loss of trained wait staff has truly also lowered the bar in  dining, whether coffee shop fare or fine dining. Who wants to make love to a poorly dressed, unkempt, smelly, rough-skined, impolite, rude person? Except, perhaps, a similar ignoramus who's "starving" to death or simply doesn't know the difference? The noise level, often so poor one can not hear one's tablemates, would seem to indicate the level to which conversational ability and personality have sunk. Why else would people tolerate the impolite drone of music and shouting exchanges?

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Better lucky than smart. (Mark Twain}

Ambience in a restaurant is determined by the spacing of the tables,
the sound level, the decor and especially the lighting. The quality of the food and wine and its presentation also play a major role. Even the people who greet and serve set a tone that contributes to the the setting. I also note the table settings and linens.

I see the word ambiance as the umbrella term for a restaurant experience. All the sensations/vibrations one gets when in a dining establishment of any type. This can run the gamut from atmosphere to service to taste sensations...attitude included.

The vigorous discussion on table spacing and noise levels indicates that you have hit a nerve here. Clearly there is a message that the dining experience isn't just about the food, and isn't just about being "hip" (there are "thousands" of us who have grown past being "hip"; in fact it's almost silly). A good dining experience, overall "ambiance", is about physical comfort, the ability to communicate with friends and yes, to enjoy the food and drink.

What I would like to see is restaurant managers respond to the question of ambiance. Who do they think their customers are (is it just an 18-34 year old demographic)? How did they choose to design their restaurant (table spacing, music volume, hard/soft surfaces). What do they think it takes from the perspective of the total dining experience to be successful.

I see a lot of restaurants failing these days so something clearly isn't working.

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Dining doesn't have to be at 140 decibels

To me, ambiance in the dining experience is a combination of relaxation and stimulation. Candlelight is indispensable - it can be the "fake" candles which are remarkably effective, or a small enclosed lantern type of light, but a change in lighting when you enter the restaurant is very important. It creates intimacy and relaxation. Being greeted and taken to your table politely is important, and the experience of "caring" for you should begin immediately with the pouring of water, bread, etc. A greeting from your wait staff person is nice but giving names is not necessary, a quick drink ordered and served is wonderful. 
These things, done calmly, quietly, but quickly, give a sense
that your evening has begun, that you can put aside the cares of the day.  At that point you can look around you to enjoy the room, perhaps a fire in the fireplace, perhaps some interesting people to observe
and enjoy the table before you, and that is when the stimulation begins.

The stimulation comes in the drinking of a cocktail, or a glass of wine, some conversation with your companion, the consideration of the menu and the discussion, with your wait person, of the specials of the day, or any wine selection you might make. 

These things are what is required, in a casual setting or a fine dining setting, just that sense of being looked after and cared for by competent people who want you to enjoy your experience, and who have given thought to the furnishings, the colors, the art - of any type - the glassware, the china. Nothing has to be fancy to achieve this.  But nothing must be jarring or careless. 








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Setting is appropriateness of the space, placeware, glassware, manner of service to the food presentation and quality. It is very hard to rigidly define.

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think twice, speak once