Eating is a lively social activity in the Cyclades, and the friendliness of most taverna owners compensates for the lack of formal service. In fact, you might be surprised to notice simple furnishings and friendly informality even at the most expensive restaurants on Mykonos and Santorini—these restaurant owners have borrowed what's best from the local tradition. At just about any restaurant, from the simplest taverna to the most expensive place, dining is outdoors, on a terrace or sometimes simply at a table in the street.
Unless you order intermittently, at most restaurants the food comes all at once (this is not the case at some of the more expensive, international restaurants in the islands). In many tavernas you will not be given a menu but will be escorted into the kitchen and shown what's being prepared fresh that day. Fish, ironically, is rather expensive in the islands; expect to pay about EUR 45 per kilo—that translates to about EUR 15 a serving, at least. You are welcome to eat as simply as you choose and will not be frowned on if you simply order a large Greek salad and another meze (small dish) or any other combination that appeals to you.
Reservations are not required unless otherwise noted, and casual dress is the rule. Restaurant schedules on the Cyclades vary; some places close for lunch, most close for siesta, and all are open late. Many, many restaurants close from late October into late March or mid-April or so. Those that remain open, though, are usually the traditional tavernas that serve excellent food to a local clientele.