There are two kinds of diners in the world. The first are those people who are considered VIPs, and the second consists of just everyone else. But you do not have to be a celebrity, a chef, or even a food blogger to get the special treatment so often bestowed upon the rich and the famous when they find themselves in the restaurants you eat in.
Plenty has been said that bribing the employees can work and they do if done discreetly and as an expression of gratitude, but in truth, the main ingredient is in doing unto others. Putting yourself in the shoes of the server in an upscale bar like those restaurants in downtown McKinney and asking how will you be motivated to tirelessly and excellently cater to a diner will certainly give you clues as how to do it. Of course, do not ever show that you are doing this as a means for power over industry servicemen but because you genuinely are friendly and civilized with the staff.
The first task is to make the management including the maitre d, servers, and cooks to like you, and the best way to be liked is to be kind and nice. A fine, graceful etiquette will carry you in this case, and treating the staff the way you think you should be treated is the key to it all. Consider it as like impressing someone you just met without overdoing it.
Do not be afraid to engage in conversations with the servers while you are browsing the menu or waiting in line for your reservation. Ask the cook, if you can, what specific dishes on the menu he would recommend, or better yet, ask what no one orders but is worth a try. The hearts of the chefs are best warmed when they see that their creations have piqued your interest, and builds your relationship with them.
Heavily drinking like the god of wine is also strongly encouraged. Restaurants and bars love their liqueur enthusiasts as alcoholic beverages provide their highest income. Also, if they know you are going to drink, it means you will be staying for a longer time instead of those who just go there, eat, and leave. Complimentary drinks will follow your aperitif if you are good with this one.
Order big and they will see that you are not just any diner. Do not simply go with the solo order or come during brunch when everything is discounted, opt for bold menu items if you want to be seen like a non industry type or choose food that the servers and cooks would order themselves. If they happen to be excited about a special or particular dish, order them and oftentimes they will send you another plate to try on the house.
Respect the menu. Customizing your food is not a good idea unless they offer such because most recipes are sired in such manner because they have to be. Food is art to the chef who made it, and you do not buy an original painting only to have it modified.
If there is any kind of disagreement in the restaurant, be cool. Sure, it is the rule that the customer is always right, but being rude will not stop the servers from spitting into your food, or worse. Yes, there are horror stories about restaurant workers doing horrible things to the order of the customer when they get pissed off. Being level headed in the midst of a problem will make the management care about your concern and resolve the issue quickly.
Give credit where it is due. Honest praises will encourage them to serve you better. Tipping is a bit tricky depending where you are and you might have to check if it is expected or included in the bill, but a hearty smile and a big thank you are never missed.
Plenty has been said that bribing the employees can work and they do if done discreetly and as an expression of gratitude, but in truth, the main ingredient is in doing unto others. Putting yourself in the shoes of the server in an upscale bar like those restaurants in downtown McKinney and asking how will you be motivated to tirelessly and excellently cater to a diner will certainly give you clues as how to do it. Of course, do not ever show that you are doing this as a means for power over industry servicemen but because you genuinely are friendly and civilized with the staff.
The first task is to make the management including the maitre d, servers, and cooks to like you, and the best way to be liked is to be kind and nice. A fine, graceful etiquette will carry you in this case, and treating the staff the way you think you should be treated is the key to it all. Consider it as like impressing someone you just met without overdoing it.
Do not be afraid to engage in conversations with the servers while you are browsing the menu or waiting in line for your reservation. Ask the cook, if you can, what specific dishes on the menu he would recommend, or better yet, ask what no one orders but is worth a try. The hearts of the chefs are best warmed when they see that their creations have piqued your interest, and builds your relationship with them.
Heavily drinking like the god of wine is also strongly encouraged. Restaurants and bars love their liqueur enthusiasts as alcoholic beverages provide their highest income. Also, if they know you are going to drink, it means you will be staying for a longer time instead of those who just go there, eat, and leave. Complimentary drinks will follow your aperitif if you are good with this one.
Order big and they will see that you are not just any diner. Do not simply go with the solo order or come during brunch when everything is discounted, opt for bold menu items if you want to be seen like a non industry type or choose food that the servers and cooks would order themselves. If they happen to be excited about a special or particular dish, order them and oftentimes they will send you another plate to try on the house.
Respect the menu. Customizing your food is not a good idea unless they offer such because most recipes are sired in such manner because they have to be. Food is art to the chef who made it, and you do not buy an original painting only to have it modified.
If there is any kind of disagreement in the restaurant, be cool. Sure, it is the rule that the customer is always right, but being rude will not stop the servers from spitting into your food, or worse. Yes, there are horror stories about restaurant workers doing horrible things to the order of the customer when they get pissed off. Being level headed in the midst of a problem will make the management care about your concern and resolve the issue quickly.
Give credit where it is due. Honest praises will encourage them to serve you better. Tipping is a bit tricky depending where you are and you might have to check if it is expected or included in the bill, but a hearty smile and a big thank you are never missed.
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Get a summary of the reasons why you should visit restaurants in downtown McKinney and more information about a great restaurant at http://www.gregorysbistro.org/Downtown-MckInney-Restaurant-services.html now.
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