"Dining Out" is today's topic. It's going to list a few tips that can make your restaurant experience a more enjoyable evening out. We Americans love to "eat out". Food service in the U.S.A. is a billion dollar industry. From fine dining, to Mickey D's, to the "roach coach", not a day goes by when we don't have at least one meal away from home. What I addressing here, however, is a "sit down" meal at a restaurant.
Fewer and fewer restaurants these day's employ a maitre D', except in very upscale and trendy eateries. Most often, you first contact when you enter a restaurant will be a host or hostess who'll take your name, and seat you when a table becomes available. If the restaurant is busy, there may be a wait for seating. If this is the case, or if you are dealing with a "bona fide" maitre D', you might get seated immmediately with this tip.
Years ago, my ex wife and I spent several winter's in Miami Beach with her grandparents, and they loved to eat out. I soon noticed that when we entered a restaurant, even if there were lines out the door, we were always shown to a table immediately without a wait. I asked "Paul, how come we always get a table when so many people are waiting?" He replied, "They know I always "duke em". The next evening as we entered Joe's Stone Crab, he gave me a ten dollar bill, and said "The maitre D's name is Mario. Just shake his hand and slip him the ten". That experience opend my eyes, for sure! In fact, the only time it ever failed to work was at the Traver's Stakes race at Saratoga Springs racetrack one August. The host looked at the $50.00 bill I'd slipped him and said "Try a C-note, pal."
Many people enjoy a cocktail in the restaurant bar before dining, and don't mind a bit of a wait before being seated. The upside to this practice is that many restaurants offer "happy hour" pricing in the bar or lounge for drinks. In fact, I often prefer to dine seated at the bar. Your waiter or waitress is the bartender, and they are always right there when you need something. If you do want to adjourn to the dining room for dinner, please don't ask that your bar tab be transfered to your dinner bill. Your bartender probably won't see any portion of the tip you leave at the table. If you must transfer your bar tab, leave the bartender's tip in cash before you leave. They work hard for tips, just like your waiter or waitress.
Your waiter or waitress will be a major factor in the enjoyment of your dinner. In a "fine dining" establishment, expect a knowledgable server who knows the menu inside and out. If you give them a few hints as to your likes and dislikes, they'll suggest entrees that you might enjoy, and can also recommend wine pairings that may suit the table's choices. In a really good restaurant, don't be afraid to ask if you can't find exactly what you want on the menu. Unless the kitchen is very busy, you'll probably have your requests filled if available. If you are happy with the service you received, please leave your server a 20% tip on the total cheque. Waiters and waitresses typically are paid a wage of between $2.50 and $3.00 per hour. Their income depends upon giving good service, and being rewarded for it at the end of your meal.
The sommelier is an unusual sight these days. This individual has selected the wine list for the restaurant from among the thousands of wineries and vintages offered worldwide. This is the wine steward who will present the wine you've ordered in an elaborate ceremony, and then offer you a partially filled glass for tasting and approval. Don't be intimidated by this process. Simply take a sip and say "Thank you". If it should taste "off", ask him to sample it. It does happen. Tip your sommelier 5-10% of the cost of the bottle, and if it is a famous Grand Cru, offer him a glass.
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