a range of experiences...the first was in San Francisco's Hays Valley, where we met my niece and her husband who live nearby for a luncheon...turns out there was a large QR Code in the center of the table...and ended up controlling EVERYTHING...i.e. our menu (convenient)...our ordering (not so convenient)...and payment (convenient)...meanwhile, food and drink deliveries involved a person coming to the table, but any changes/additions to the order were a bit complicated...and if we wanted more of something like water, we had to fend for ourselves at a nearby service table. Overall, to my and my wife's tastes, not the best.
Another experience elsewhere involved a card on the table with a QR Code printed,,,which provided our Menu...very convenient...and after that the experience involved a waiter for all our needs...much better.
For us, the benchmark dining experience was at a restaurant called "The Witchery" in Edinburgh, Scotland...2 seatings...~ 3 hrs apart, and service, often anticipated by members of a team, but always on 'your time' throughout. Of course, more costly, but the outstanding human contact was the difference.
How do others feel about "QR Codes" when dining, and do you want more of that approach?...None?...or a mix?
(no message)
(no message)
I have weird luck with my cell phone having issues scanning to get through security or at the boarding gate. The app loading slowly, the emailed boarding passes literally disappearing from my inbox, etc.
But a paper boarding pass? It works every time and is right there in my pocket, not consuming battery life and RAM on my phone. If I leave from my office, I print it here. If not, I print it at a kiosk as soon as I walk in the airport.
I understand exactly why you are still on paper, I used to be too. It wasn't until I got a Pixel phone that I trusted the reliability. This thing will last for 30 mins at 1% battery and I am not sure I am exaggerating that.
...is I'm trying to make it to May with my phone. That will be its 5-year anniversary of use. Started as a decision based on not needing a new one, and now it's become an obsession.
(no message)
That one makes me nervous now if I plan to tailgate. All of it is digital, so if I drive down a few hours early to set up a tailgate, I have to make absolutely sure my phone is at 100% battery life, or I'm not getting in.
I still pay bills by mail.
I use WordPerfect.
When I do legal research, I print the cases, use a yellow highlighter, and manually type quote into brief.
And zero shot I will ever rely upon AI to write something for me.
A great waiter can turn a very good meal into something excellent. That craft is being lost.
But, I'm ok with it as long as the food is good.
gatherings, as opposed to simply conversing with others around them, or in classrooms instead of paying attention.
Perhaps some sort of 'Intervention' is required, as many schools do, but in this case, restaurant customers leaving notes for management reminding them of the value good service personnel bring to the dining experience...and patronage.
Again, I like the convenience of getting menus off the QR...perhaps more focused AI will help improve things.
(no message)
(no message)
(no message)
(no message)
you must use a QR code. These QR code orders often take a lot of time to strike up and in an empty food lounge/diner at the airport it’s very inconvenient. In the early am, I just want 2 scrambled a slice of bacon and an OJ. Easy, but I’m forced to order # 8 from the menu that has toast, hash-browns, coffee, side of fruit, grits and everything I don’t want for $30. Someone brings it to me ten minutes later and when paying the check there’s a choice of an 18%, 20%, 22% gratuity for the lack of service. Not a great way to start a trip.
I make sure breakfast is at home.
So my take on that is - I’m happy to dine in good restaurants with full service and after dining I’m glad to add a decent gratuity too.
I'm like you in this regard.....not sure I want to pay the customary gratuity for 25% of the customary service. I do so, because I know these servers already don't make much money, but I avoid dining in these spots unless I have to for that reason.