For restaurants positioned as leisure dinning (casual dining), only meticulously with every detail can they stand out in the high-quality restaurants positioned in many fine dinning (exquisite dishes) and get the best dining rating. Unfortunately, this restaurant with a price positioning almost close to the star height, no matter in terms of dishes or services, it seems that there is a gap with pricing. Take the dishes ordered by the test dish as an example: the salad on the head plate is randomly placed, and it does not give a certain meaning; The main dish red stew mutton is not enough to be rotten, some firewood, and the fried anchovies with vegetables are not enough for both heat and crispness; even, the bitter taste of the lobster meat in the second main dish lobster bread roll has not been removed. In terms of service, the communication method of the waiter reading the menu according to this book appears to form a communication barrier with the guests. This may be due to the insufficient understanding of the dishes and wines by the waiter, and may also be related to the insufficient training in the restaurant or the large flow of people.