The two sorts of restaurant eaters are divided between the VIP and the common customer. Sounding like an unfair fate for most of the population, you can actually be serviced like a monarch if you know how to. It is not a requirement to be a movie lead, a rock star, or a food critic to get the ideal service.
The secret to being treated well is as simple as the golden rule. Of course, many of the diva types get fooled into thinking that being indifferent and cold and demanding could get them the nicest seats and complimentary champagne flutes at, say, restaurants in downtown McKinney. If that sounds ironic, that is because people who deserve to be spoiled are those who do not expect something in return for the goodness they have done.
The first task is to make the management including the maitre d, servers, and cooks to like you, and the best way to be liked is to be kind and nice. A fine, graceful etiquette will carry you in this case, and treating the staff the way you think you should be treated is the key to it all. Consider it as like impressing someone you just met without overdoing it.
Do not be afraid to engage in conversations with the servers while you are browsing the menu or waiting in line for your reservation. Ask the cook, if you can, what specific dishes on the menu he would recommend, or better yet, ask what no one orders but is worth a try. The hearts of the chefs are best warmed when they see that their creations have piqued your interest, and builds your relationship with them.
Heavily drinking like the god of wine is also strongly encouraged. Restaurants and bars love their liqueur enthusiasts as alcoholic beverages provide their highest income. Also, if they know you are going to drink, it means you will be staying for a longer time instead of those who just go there, eat, and leave. Complimentary drinks will follow your aperitif if you are good with this one.
Order big and they will see that you are not just any diner. Do not simply go with the solo order or come during brunch when everything is discounted, opt for bold menu items if you want to be seen like a non industry type or choose food that the servers and cooks would order themselves. If they happen to be excited about a special or particular dish, order them and oftentimes they will send you another plate to try on the house.
Respect the menu. Customizing your food is not a good idea unless they offer such because most recipes are sired in such manner because they have to be. Food is art to the chef who made it, and you do not buy an original painting only to have it modified.
Should any issue arise, be zen about it. Customers are always right, yes, but keep it in mind that these are the people who prepare food for you and you would not want them to secretly do terrible things to your meal. Also, being pleasant even during a problem helps them focus in addressing your issue and not at firing insults back at you.
Compliments go a long way and making your gratitude obvious will not hurt your goal to be treated well. Whether it is a thank you note, a verbal assurance, or a generous tip, the general manager and the personnel are sure to appreciate and welcome your gesture. On an end note, grab their business card so you can directly call in for a reservation and ensure that you get the same love from them.
The secret to being treated well is as simple as the golden rule. Of course, many of the diva types get fooled into thinking that being indifferent and cold and demanding could get them the nicest seats and complimentary champagne flutes at, say, restaurants in downtown McKinney. If that sounds ironic, that is because people who deserve to be spoiled are those who do not expect something in return for the goodness they have done.
The first task is to make the management including the maitre d, servers, and cooks to like you, and the best way to be liked is to be kind and nice. A fine, graceful etiquette will carry you in this case, and treating the staff the way you think you should be treated is the key to it all. Consider it as like impressing someone you just met without overdoing it.
Do not be afraid to engage in conversations with the servers while you are browsing the menu or waiting in line for your reservation. Ask the cook, if you can, what specific dishes on the menu he would recommend, or better yet, ask what no one orders but is worth a try. The hearts of the chefs are best warmed when they see that their creations have piqued your interest, and builds your relationship with them.
Heavily drinking like the god of wine is also strongly encouraged. Restaurants and bars love their liqueur enthusiasts as alcoholic beverages provide their highest income. Also, if they know you are going to drink, it means you will be staying for a longer time instead of those who just go there, eat, and leave. Complimentary drinks will follow your aperitif if you are good with this one.
Order big and they will see that you are not just any diner. Do not simply go with the solo order or come during brunch when everything is discounted, opt for bold menu items if you want to be seen like a non industry type or choose food that the servers and cooks would order themselves. If they happen to be excited about a special or particular dish, order them and oftentimes they will send you another plate to try on the house.
Respect the menu. Customizing your food is not a good idea unless they offer such because most recipes are sired in such manner because they have to be. Food is art to the chef who made it, and you do not buy an original painting only to have it modified.
Should any issue arise, be zen about it. Customers are always right, yes, but keep it in mind that these are the people who prepare food for you and you would not want them to secretly do terrible things to your meal. Also, being pleasant even during a problem helps them focus in addressing your issue and not at firing insults back at you.
Compliments go a long way and making your gratitude obvious will not hurt your goal to be treated well. Whether it is a thank you note, a verbal assurance, or a generous tip, the general manager and the personnel are sure to appreciate and welcome your gesture. On an end note, grab their business card so you can directly call in for a reservation and ensure that you get the same love from them.
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You can visit www.gregorysbistro.org for more helpful information about Getting VIP Treatment In Restaurants.
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