A new study shows diners don't like to be rushed through their meal.

NEW YORK (CNN/Money) - Extra-quick service is great when you're starving and can't wait another minute to bite into the filet mignon. Other than that, a new study says restaurants risk losing customers if they rush them through their casual dining experience.

The report from Cornell University's School of Hotel Administration points out that whereas past studies have focused primarily on how restaurant chains can increase revenue by reducing customers' dining time, the new conclusions indicate the opposite effect.

"Pace is a key element in customer satisfaction," Sheryl Kimes, a Cornell professor who worked on the study, said. "Customers can be happy with the food quality, pricing, the quality of service and the ambience, but if the pace is off, they might still not be happy."

The study found that one other source of satisfaction for restaurant customers is the feeling that they are in control of the meal's pace. Rush them and they feel out of control -- and consequently become dissatisfied.

The study asked 270 participants to recall a recent restaurant experience at which they felt rushed. What some found irritating: the main course coming during or quickly after the appetizer course; hovering servers, dishes being removed too early, water glasses not being refilled or the check coming too early.

"We found out that the relationship between restaurant pace and customer satisfaction is partly influenced by the type of restaurant," noted Cornell researcher Breffni Noone. "Diners' satisfaction declines as the pace increases in all restaurant types, but the satisfaction ratings were lower at a faster pace for fine dining than in the casual and upscale casual settings."

"This is a valuable report because it formalizes what many restaurant operators have long suspected," said R. Mark Woodworth, executive managing director of PKF Hospitality Research, in an announcement about the study. "While this doesn't seem like 'news,' it still gives the restaurant industry firm information on which to base its duration strategies."

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