- 総合評価 1
- 料理 1
- サービス 1
- 雰囲気 1
As a frequent diner who enjoys visiting some of the finest restaurants in LA, New York, and Miami, I’ve noticed a recurring theme across all Tao Group establishments in the U.S. One of the main reasons I choose to spend $40 on a piece of fish or $80 on a steak isn’t just the food—it’s the atmosphere, the vibe, the sense of being part of something special. But sadly, in every Tao restaurant, I encounter the same functional, emotionless service.
Sure, the servers take your order, bring your food, ask how you liked it, and deliver the check—but you can feel, with every fiber of your being, that they genuinely don’t care. It’s all surface-level, robotic, and scripted. There’s no sincerity, no warmth, no joy in what they’re doing. It’s purely a matter of following corporate procedures.
It’s disheartening—truly disheartening—that this is consistent across all Tao locations. The issue clearly stems from an HR philosophy that doesn’t value the importance of emotional connection in hospitality. Restaurants are about more than just the food; they’re about creating a welcoming, memorable experience where diners feel genuinely cared for. Servers should love what they do, radiate positivity, and treat guests like close friends in their own homes—not as just another table to serve.
This lack of warmth is palpable, and while not everyone may notice it, as someone with significant dining experience, I can confidently say this is a systemic problem throughout Tao’s U.S. locations. It starts at the top, with leadership and HR, who either fail to grasp the value of genuine hospitality or have become complacent, relying on the company’s strong brand to overlook such an important aspect.
It’s deeply disappointing, and I sincerely hope that one day the leadership at Tao Group will realize what they’ve lost and return to the roots of what makes a great restaurant: not just good food or an Instagram-worthy setting, but true hospitality, warmth, and connection.