Joe lots of great advice in your post! So many businesses do not understand friendly, courteous, professional, customer service, it is critical to every operation and can cover a lot of sins. When a BBQ restaurant/joint gets it right the food, customer service, that makes for a really enjoyable outing and awesome bang for buck flavorful Q. IMHO, one of the biggest challenges to a BBQ restaurant is BBQed/smoked meat management post cook. Most small BBQ joints may only pull product out of their smoker once during the day, and have to hold that product during the entire day serving lunch, late lunch, early dinner and regular dinner. How they store that Q and get it ready to serve makes all the difference. Unfortunately most of the places I have tried locally have been a disappointment, they fail to manage that process, most of the time the Q is dry and a lot of the flavor is gone. It is hard to understand, I always cook extra Q (ribs, pork butt, etc) and will reheat and eat several days later. But I also know to reheat wet, in a little juice and or sauce. While some places reheat wet they make the mistake of leaving the meat in whatever will be wet, juices or sauce during the storage/hold process, and then the flavors get muddled and the meat won't have the right texture. Finding a great BBQ joint especially here in my area of Calif hasn't been easy. So I mostly eat Q at BBQ cook-offs where you see it coming out fresh and hot.