Satisfaction is a perarasaan happy, satisfied and dissatisfied received one afterreceiving the service. Scientific writing is called ANALYSIS OF CUSTOMER SATISFACTION WITH SERVICE IN WARUNG MAKAN SEAFOOD. Where in this analysis is discussed five critical dimensions that affect the quality of customer service which consists of reliability analysis, keresponsifan, empathy, assurance and tangible. The method used is the measurement scales using Likert scale and Chi Square analysis tool Count, while the method of data collection using questionnaires, with as many as 50 respondents found that orang.Hasil Research from the fifth dimension, that the Chi Square value of more than 41.3623 Calculate Chi squared Table 23.54, with 90% confidence level. So Ho rejected and Ha accepted that consumers in the Public Eating Seafood satisfied with the service.