The new awards season is upon us! And the Eat Out Woolworths Restaurant Awards judges have started eating their way through restaurants across the country, hunting for those deserving of one, two or three stars. 

During the judging process, there are seven categories that restaurants are judged on, with Taste and Technique carrying the most weight at 35%, followed by Service at 25%. Menu, Presentation, and Beverage each account for 10%, while Ambience and Perceived Value round out the criteria at 5% each. But while these percentages guide the final scoring, the judging experience actually begins the moment a judge steps through the door. 

Read more: Eat Out’s scorecard criteria for its revamped judging process  

The importance of those first few moments cannot be overstated. Before a single dish reaches the table, guests are already gaining insights into a restaurant’s standards, professionalism and attention to detail. Within moments of walking through the door, diners – and our judges – form opinions that can colour the entire experience ahead. A warm welcome and spotless space can elevate even a simple meal, while a chaotic entrance or indifferent greeting can taint perceptions of the finest cuisine. 

With this in mind, we asked the judges to share exactly what they notice in the first sixty seconds of entering a restaurant. Here’s what they had to say… 

The welcome 

“If the team are ready to welcome – this shows organisation and willingness. The state of the reception area / entrance – is everything in its place and is it welcoming? The appearance of staff in terms of uniform, grooming and posture. The demeanor of the first person I interact with is a good indicator of how the visit will progress.” 

The greeting 

“The first thing I notice is the way I’m greeted – it sets the tone for the rest of what’s to come. A warm, friendly greeting instantly makes you feel welcome and at home in the space, which sets off the excitement for a great dining experience.” 

The vibe 

“I get a feel of the vibe and energy in the restaurant. (Staff mood, as well as seated guest interactions). As I walk to my table, I’m noticing what people are eating and drinking.”

The lighting 

“I LOVE aesthetically pleasing spaces – natural light coming in and, in the evening, I need to be able to see things around me. Restaurants are getting a little too dark lately and our phones are out just to read menus. Also, what are the staff wearing? Is it relevant to the establishment or wearing what works.” 

The team 

“When I walk into a restaurant, the first thing I notice is the team’s cohesion. You can definitely tell if a team is happy to be working together or is not in sync.” 

The details 

“What stands out to me within the first minute of entering a restaurant is the overall readiness of the space. In just a few steps, I notice key details – the cleanliness of the establishment, whether the ambience has been thoughtfully set, if the lighting and acoustics are appropriate, if the tables are properly arranged, if the temperature is appropriate and whether the welcoming staff and greeting protocol are in place. It may seem like a lot, but that first minute is more than enough to form a first impression – well before the menu even reaches the table.” 

The feeling 

“I look to see if the chef is at the pass. If I’ve never been to the restaurant, I think about the feeling of the space; the atmosphere. I pay attention to the nuances of the scents wafting through the restaurant and appreciate if there’s a good balance of smells in the air.”  

Read more: The Eat Out way: A reminder of the judging process and methodology