It has been empirically proven that in the same establishment, different guests receive a different quality of service. Someone is given the entire order in 15 minutes, without confusing anything, and someone has not been served the menu for 15 minutes.
To paraphrase a well-known saying, the salvation of visitors (establishments) is the work of the visitors themselves. The service is provided by the staff, which means that you need to present yourself from the advantageous side so that your waiter does not perceive you as an annoying hindrance.
1. Don't pick a table too picky. Some guests can stand in the aisle between two completely identical tables, looking over the first one, then the second (the same as the first), then the first (the same as the second), then the second … it is impossible, because the guests have not yet sat down.
This is wasted time; both guests and staff. How not to remember Don Maria Gilo: “Happiness is what you decide. Whether I like my room or not does not depend on what kind of furniture will stand there … Everything will depend on how I prepare my expectations. And I decided that I adore my room! This is the decision I make every day when I wake up. Decide that you love the place where you land and save yourself and your waiter's nerves. This is the first step.
2. Sat down - do not change. Often, people and women, as soon as they see an empty table (supposedly more comfortable), grab things and run there. This is a common mistake. First, if you really want to change seats (and by the way, why?), Ask your waiter if this table is free. It may well be that it is booked. Secondly, if the table is empty, inform your waiter about your desire to change the table and wait until it is put in order. If you just rush to a free table and rush to get it cleaned up, what impression do you think will remain of you?
3. If you cannot decide on the order, consult with the waiter. And not with the interlocutor, without letting go of the waiter. A good waiter loves this part of the work very much - to advise: here you can show your knowledge, and the class of the cuisine, and just humanly help the guest choose a dish, drink, and so on. But this is provided that you are talking to the waiter.
Alas, it is a completely different matter - when the guests say that they are ready to order, the waiter approaches, and such guests begin to discuss among themselves what they want to take.
Typical dialogue:
- Young man, we are ready to place an order. So. Will you have coffee?
- Come on.
- Or don't you want?
- No, give me coffee.
- Maybe we'll have some tea? Green?
- You can also have tea, yes.
- Or coffee?
- Well, you can have coffee.
- Will you drink tea with me if I take tea?
- If we don't have tea, we'll take two coffees.
- Yes, I just think tea is better or coffee.
And the waiter stands … and quietly wants you not to come here again.
4. Try not to change the order. As soon as the guest places an order, the kitchen and bar receive it. There, work begins: a stewpan, butter, blanks … Ice, a glass, premixes … And when such a guest suddenly decided that his order should be canceled, because he changed his mind and now wants something completely different, the waiter at this moment is forced to:
a) run away from the hall to the kitchen in order to shout to the sous-chef that there is no need to make an order for such and such a table;
b) run away from the hall to the bar in order to shout to the bartender that there is no need to make an order for such and such a table;
c) run away from the hall to look for a manager to remove the order from such and such a table, because the guest changed his mind;
d) after that, the waiter will start looking for the sous-chef to find out why the order is canceled, because it is already half done;
e) after that, the waiter will start looking for the bartender to find out why the order is canceled, because it is already half done;
Etc. Each canceled order creates additional fuss at all instances. Naturally, they try not to show the guest, but at that moment his shares fall.
five. Never stay in an establishment after closing time. The word "client" is not used in public catering. The therapist has a patient, the taxi driver has a passenger, and the waiter has a guest. Remember that you are a guest, and if it is indicated on the door of the establishment that they are open until 23:00, please be kind enough to calculate your time and leave the establishment before 23:00. Often, staff work 16-18 hours, often at best 5 hours are left for sleep between shifts. Therefore, every minute counts. Demonstrate respect for someone else's work and someone else's time, for this they will show respect for you.
