Restaurant-goers do know what they like – and dislike

I am amazed at Egon Ronay's arrogance in suggesting that restaurant customers are "amateur" when it comes to judging the quality of a restaurant (Caterer, 29 October, page 20). Then again, perhaps I shouldn't be amazed.

Today's restaurant customers are much more knowledgeable, considerably more discerning and happy to voice their opinions when they are dissatisfied with the quality of food and service - and that is how it should be.

My experience of eating in Conran restaurants has been bitterly disappointing. The food has been OK, but there are many restaurants in London where the food is better and cheaper.

In one Conran restaurant, dinner took 31/2 hours and the service, in addition to being slow, was impersonal and unprofessional. In another, at 9pm on the dot the waiter, having served dessert, promptly served us coffee accompanied by the bill and hovered until I settled the account. He then returned and cleared the table, advising us there was another booking waiting.

My experience supports the view that the service in Conran restaurants is poor and that he should do something about it, as good design alone will not guarantee ongoing success.

Ron Zanre, Chislehurst, Kent.