Restaurant staffs have their peeves…. #foodies #lifestyle

A great dining experience is a two-way street.

Yes, service can color a meal (as readers said a few weeks ago, when they vented about their service pet peeves). But much depends, too, on guests’ actions. Like a chain-reaction accident, what diners do can affect others around them, even have an impact on a restaurant’s livelihood.

Since turnabout is fair play, restaurateurs and servers have their say this week, and their points will help diners have the best experience they can.

Courtesy of canceling

The issue cited most often by restaurant owners: guests who don’t show up for their reservations — and never cancel. It happens every night, restaurants report.

That essentially means a twofold loss of income for restaurants that turn away other customers while holding the table for guests who never arrive, one chef observed. So many newer restaurants are small, which makes the impact even greater. Of course, it means a loss of income for wait staff, as well.

It’s also an inconvenience for people who’d like nothing better than to sit down and eat but either have to wait for a table because of the no-shows or have to leave and look elsewhere for dinner.

Keeping more merrier

If your party of four has grown to five or six, calling the restaurant before you get there will help them be ready for you when you arrive. Even five or 10 minutes’ notice will help, one restaurant owner said. Advance warning is especially important for smaller restaurants, where it can be tricky to fit in large parties to begin with — more so on a night when every table is booked.

Allergies and diets

Restaurants take allergies seriously; it can mean life or death (or at least extreme discomfort). Disclosing allergies and diet restrictions when making the reservation or when first sitting down at the table helps restaurants better accommodate guests.

Waiting wait staff

It’s easy to become engrossed in conversation with friends and never even see the servers waiting to take orders or make other inquiries. Keeping servers waiting (or monopolizing their time in other ways) keeps them from attending to other customers.  << full story courtesy of milwaukee journal sentinel


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