With the holidays fast approaching, we’ll enjoy several family and party dinners at area restaurants. Having experienced a few bad service problems in the past, do you have suggestions on how to receive better service? – Doris Diner
Dear Mrs. Diner: It just so happens that one of my favorite consumer resources, Bottom Line Personal, has some great ideas to share. Knowing in advance that the majority of waitstaff wants to make us happy since they depend on tips.
When you make reservations, be sure to profusely praise the service quality, particularly if you’ve eaten at this location before. If a specific waiter pleased, then request that person and the section in which he or she serves. Even if the server is absent that particular evening, at least the host will know service is very important and may even seat you with one of the restaurant’s best servers. If speaking to a less-than-upscale eatery, ask to speak to the manager and offer him or her your kind words.
If dining for a special occasion, tell the restaurant when making a reservation; don’t wait until you and your party arrive. With social media today’s highlight, savvy restaurateurs know the Power of the Post; flattering follow-up posts can make a real difference in a dining place’s bottom line.
If you’re unable to get a table for the specific date, consider eating at the bar if only two or three persons. Obviously, the bartender is closer at hand than a server and you probably will get your meal faster. Too, it helps that, because a bar customer is more likely to share more of a “bond,” complimentary drinks and other perks may come your way.
If you’re on a deadline, be sure and mention this upfront. Movie or theatre tickets, a party, or another occasion means a diner needs to either/or eat earlier or leave quicker. Conversely, if you and your party are in for a leisurely long haul, be sure to let your server know this as well. If the latter realizes no frantic rush is necessary, you may leave yourself open to a free drink or an especially-attentive service on your next visit.
Don’t unnecessarily annoy the waiter. For example, if separate checks are required, tell Sammy Server at the beginning of ordering, not at the meal’s conclusion. Another no-no is to make him or her stand around waiting on you to peruse the menu again after being told the party is ready to order. Finally, make requests at the same time; if Jane wants another cocktail, don’t wait until “Sammy” brings hers and then order your own. Always coordinate requests.
Learn your waiter’s or waitress’ name. Much better than Garcon, Garcon! or Hey, You!, calling the person’s name is key to being recognized as a regular and being seen thus is the pathway to much better service.
Don’t throw names around (“Your boss and I are best friends and he wants me treated right.”). Just because the restaurant’s owner was your college roomie doesn’t mean you should try to get favors from the waitstaff. If you really do know the owner, manager, and/or chef, ask to see the person if he’s available. And assuming this VIP does stop at your table, the visit could ensure lots of attentiveness from your server and the others helping out.
Contact Ellen Phillips at consumerwatch@timesfreepress.com