Definition: eating out

Become a regular customer

The best way to ensure impeccable service is to frequent an establishment and make yourself known to the owner or manager. A restaurant depends above all on a loyal clientele of regulars, whose habits, desires and particularities become well known and even anticipated by the staff. Regulars will quickly be treated like celebrities.

Dress appropriately

Find out about the style and level of the establishment so you can dress accordingly. If a jacket and tie are suggested, assume that this will be the case for the majority of gentlemen frequenting the establishment. To get a good table, book well in advance and dress appropriately. If your boss or your servant is better dressed than you, what kind of respect can you expect?

Always make reservations in advance and honour them

Even if you know that a restaurant is never full on a Tuesday evening, the restaurateur will be delighted to know that you have chosen that evening to dine at his establishment. Having your name in the diary is already a good basis for receiving attentive service. And if you are a regular, your wishes will be taken into account, for example, in terms of a secluded table, the view, the absence of draughts, any allergies you may have... Ask for the name of the person taking your reservation and end the conversation by thanking them and addressing them by name. If a problem arises in the meantime, you will know who to contact. Arrive at the scheduled time and let them know if you are running late. You cannot imagine how useful it is for a maître d'hôtel to be able to seat guests according to a set plan, especially if, as is the rule in some large cities (USA), there are two or three services in the evening.

Work with the sommelier

In fine dining, the presence of a sommelier is the norm. However, the waiting staff will only have basic training in wine. You will quickly realise this if you hear the waiter saying to each table: "An excellent choice, sir!" - proof that he has no training. The sommelier is there to help you, not to impose. If you have any problems pairing food and wine, don't hesitate to call on his expertise. Specify the region and category of wine you want so that he can offer you the best bottle in the category from his selection. A good sommelier will always first suggest his favourites that offer very good value for money.

When the bottle is presented to you, quickly check that the estate/producer and vintage match your order. This is the last chance to correct any mistakes. Never do this once the bottle has been opened, or worse, when paying the bill. The first sip tasted by the person who placed the order, or by another trained palate, should be taken very seriously and with concentration, away from the conversation of the other guests. With a very chilled wine and in a hurry, it is easy to miss an obvious cork taint. A good sommelier will take care not to get too caught up with guests who are trying to show off their wine knowledge. They must monitor the wine service at each table. You can discreetly signal to the waiter with a wave of the hand that the glasses need refilling. At Disneyworld, it is customary for all staff to use two fingers when signalling, because a single finger seems more severe and provocative. It's true!

Knowing how to control yourself

Many things can go wrong in a restaurant: long waits between courses, delays in wine service, a bill that takes forever to arrive. It is indeed frustrating. Never get agitated or roll your eyes. A small nod of the head or the two-finger rule should get him to come quickly. If the problem persists, ask to speak to the maître d' or the manager, whose job it is to ensure that guests are satisfied. Be discreet enough that your complaint does not cause a scene. Naturally, surly, unfriendly service is unacceptable, even if the behaviour of some customers seems to provoke it.

Giving a tip

Depending on the country, tips are not necessarily included, but it is generally customary in Europe. In the USA, on the other hand, where the 15% rule is standard, you can express your disappointment by tipping less. And to show your appreciation, 15% is the rule. If you have been particularly well looked after, and your personal requests have been well catered for in the kitchen, you should take this into account when the bill arrives.

Dining out is nothing more than an exchange of goods and services for the cold, hard plastic of your credit card. If you are satisfied, let them know!