This study identified the recognition of consumers and of restaurant employees, focusing on the consumer's problematic behaviors shown by the consumers in the process of using the restaurant. The research findings were as follows; First, the level of perception of the people surveyed, regarding the consumer's problematic behaviors that were shown in using restaurant service was a little over mid-point for the pattern of the problematic behavior, recognize slightly lower the contents of the claim was the problematic behavior. Second, the level of perception of the people surveyed, regarding the consumer's problematic behaviors that were shown in using restaurant service, was higher for the pattern of the problematic behavior than problematic claim contents, and was shown quite differently by sub causes. Third, regarding the consumer's problematic behaviors in the process of using the restaurant, there was little difference in recognition levels between the restaurant customer and employees by the socio-economical variables. The restaurant customer was significant difference in the recognition level for the behavior pattern according to age, while the restaurant employees was significant difference according to gender and age. Fourth, for the recognition level for the consumer's problematic behavior that were shown in the process of using the restaurant, the restaurant employees was higher recognition levels than the consumers, and the employees recognized the problematic behaviors as a serious issue. Based on the finding, some strategies were suggested to reduce consumer's problematic behaviors who use restaurants and some implications for consumer education and business strategies on the consumer's problematic behaviors were also discussed.