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4 June 2025

Served, But Not Spoiled: Study Confirms Decline in Austria’s Dining Experience

Woman and man looking at phones outside a restaurant in the old city of Vienna.

Dining in Decline: Daily Disappointments in Vienna's Gastronomy

A coffee that now costs as much as a former main dish, staff unable to describe the menu, and diners being asked to switch tables mid-meal to accommodate larger groups — these are no longer rare mishaps but part of a new normal in many of Vienna's cafés and restaurants. Despite an apparent increase in staff, many are untrained in service or cuisine. Meanwhile, prices are rising steeply, and genuine hospitality often gives way to cold, profit-driven tactics like overbooking or reserving the best tables for bigger spenders.

While these criticisms have long simmered among guests, they've now been objectively verified: a nationwide study by the Austrian online research institute Marketagent, released today (4 June), delivers clear data to match the disillusionment — confirming that it's not just the Viennese who are noticing a decline in gastronomy standards.

The Numbers Behind the Discontent

Between 29 April and 8 May 2025, Marketagent surveyed 3,082 people aged 14 to 75 across Austria (n=1,025), Germany (n=1,018), and Switzerland (n=1,039). The study, conducted online, explored experiences with service quality, pricing, tipping, and new booking practices.

In Austria, only 22% of respondents felt they were "frequently" treated like royalty when dining out — despite 73% believing customers should be treated that way. A third (35%) noticed a decline in service quality, higher than in Germany and Switzerland (both 27%).

The top sources of frustration were:

  • Poor price-performance ratio (33%)
  • Quality of food and drinks (27%)
  • Inadequate service (25%)

Still, guests rarely voice complaints: on average, Austrians give friendly criticism just twice per year and raise strong objections only once.

Tipping behavior further reflects this tension. While 91% support tax-free gratuities and 85% call for fair base wages rather than relying on tips, 34% still give a tip even after poor service.

On the topic of reservations, the study reveals strong resistance to rigid policies:

  • 84% of Austrians reject having to submit credit card details when booking
  • Half or more are put off by time slots, service charges, and penalty fees

These findings, presented in today's press release via APA (Austria Presse Agentur), confirm that dissatisfaction is both widespread and systemic.

A Taste of Calm — At Home

The Marketagent study puts numbers behind a growing feeling: dining out is no longer a guarantee of pleasure or ease. Instead of warm hospitality, guests often encounter bureaucracy, inflexibility, or disappointing food. And while the appetite to eat out remains strong, the experience increasingly lacks soul.

In response, some might turn inward. Cooking at home and creating a café-like atmosphere in your own kitchen can be a genuine alternative. You know the ingredients, you control the costs — and no one will ask you to switch tables mid-meal. In today's culinary climate, that kind of peace might be the most satisfying dish of all.


Image: The AI-generated image shows a woman and a man standing in front of a restaurant in the old city of Vienna. They are looking at their phones, searching for an available time slot at the restaurant. Photo: © Fashion.at, generated with Imagen by Google AI Studio.