Go back in and say the food was good
Kitchen staff never meet the people who ate what they made. The feedback loop is completely severed.
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Why it lands
In most restaurants the chef hears about a dish only when it comes back. Compliments are given to the server, who may or may not pass them on, and by the end of a fourteen-hour shift usually does not. Walking into the kitchen doorway to say it directly is unusual enough that people remember it years later — it closes a loop that is open in almost every service job.
How
Catch the server and ask if you can say it to the kitchen, or say it loudly enough at the pass. Name the dish. Keep it to one sentence during service — they are working, and a long compliment mid-rush is its own kind of imposition.
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