Restaurant etiquette and manners: waiters and getting a great table

The article gives advice on etiquettes and manners in getting great service in a restaurant, from booking the best table, to handling the maitre d', and even the chef, waiters and waitresses with courtesy and charm.

 

What are the secrets of those restaurant patrons who always seem to jump the queue, and be led straight to the best table in the house? How do they get such great service, while others have to wait an age for their meal, which, when it arrives, is only half-cooked or barely even warm? There are ways to maximize your chances of becoming one of those regular customers who are welcomed with open arms. Think ahead Even the most obliging maitre d' is needlessly stressed by last-minute bookings. Try and get into the habit of giving your favourite restaurant plenty of notice when calling to book a table. When you make the call, introduce yourself, let them know that you've been to the restaurant several times, and find both the food and the service superb. You'd be surprised at how few people bother to do this. Everyone blossoms in the presence of a little praise - even a hardened maitre d' - so don't be afraid to offer some sincere and credible compliments. Once you've established a sense of rapport over the phone, briefly explain the nature of the evening which you'd like the restaurant to host. Is it a birthday dinner, a surprise reunion, a meet-the-parents event? Let the maitre d' know something about the personal side of the evening, and how important it is that everything go smoothly. Having set the scene, elicit his advice on the best place to sit. Too many patrons call and aggressively demand "the best table", only to find when they arrive they've been seated right next to the bathroom or a noisy kitchen. Involve the maitre d' in your situation, and he is much more likely to be willing to accommodate you. On arrival It is absolutely essential that you arrive looking like you are accustomed to receiving good service. If you know you're looking your best, you'll be more confident and outgoing. A polished appearance lets the staff know that you're a successful person who demands to be treated with respect. What you wear will, of course, depend on the formality of the restaurant and where you're going afterwards, but a good rule of thumb is to overdress rather than underdress. Make sure that you greet the maitre d' warmly, introduce yourself, and remind him that you spoke to him on the phone about your requirements for the evening. Tell him again that you deliberately chose his restaurant as the venue for the evening because you've been here before, and were impressed with the quality of the food and the service. Ask him if he managed to secure that table you talked about, and when he leads you towards the perfect table, be gracious and warm, but don't grovel. Remember that restaurant staff will only give you good service if they respect you, not if they feel sorry for you. Handling waiters and waitresses Once you're seated at the table of your choice, you must be ready to deal with the next level of restaurant staff: the waiters and waitresses. Again, by far the most productive approach is to be warm and charming. When the waiter approaches, look him in the eye, smile and ask how he's doing. Listen to his recommendations, feel free to ask questions about the food or wine, and thank him for his help. Let him know if you had the veal last time and it was out of this world. Thank him every time he brings something to the table. Remember, waiters have a difficult job and deserve your respect and courtesy. If you're being polite and pleasant to serve, you also have a greater chance of resolving any potential complaints that may arise. Say you've ordered three dishes and there are only two on the table. If you ask your new friend the waiter if he would mind checking on where the third one is, it's highly likely you'll find it steaming on the table within about a minute, accompanied by a polite apology for the delay. However, if you've spoken dismissively to the waiter and have barely made eye contact, any little mistakes or delays are certain to take much longer to straighten out. In this scenario, the waiter doesn't care about giving you good service, because you've treated him as your inferior. There's also an etiquette for leaving the restaurant. It goes without saying that a generous tip is essential. But make a point of thanking your waiter for the excellent service too. The phrase "send my compliments to the chef" is NOT a corny cliche, but an urbane way of making sure that everyone involved in your pleasant evening gets the thanks they deserve. Naturally, you must also let the maitre d' know that you had a wonderful time, and acknowledge the part he played in the success of your evening. Tell him you'll be back soon for more of the wonderful food and service. If you make such a charming exit, it's highly likely that you'll be seated at the table of your choice and be given excellent service every time you visit this restaurant.