Here is his take on The Restaurant Experience. Do you agree with him? Any other suggestions? And please don't say "good food":

"What makes a good dining experience? I propose four simple checkpoints.

The first is that one is greeted promptly at the door and either seated or given a plausible explanation for the delay and offered a comfortable space to wait.

The second is that the server immediately acknowledge my presence, even if it is only to say hello.

The third is that the server repeat the specials in a clear voice and indicate the price of each of the specials. Otherwise, I might want to ask the price of special, which might make me look preoccupied with the cost of a meal and make my fellow diners uncomfortable.

The fourth is that a decent interval pass between placing my order and being served my food. It is important for me to have the illusion that the food is actually being cooked for me, rather than hastily placed in a microwave or quickly scooped off a steam table. There is nothing worse than to order some exotic dish, only to have it arrive half frozen because it has not been properly microwaved. If I wanted to eat pre-prepared food that is warmed in a microwave, I could as well eat at home."