Do you love dining out but feel like you are not always getting the most out of the experience? You look around only to witness other diners who get sat immediately when they don’t have a reservation. Perhaps you see the table across from you has ordered a dish more appealing than the one in front of you that you didn't see on the menu. Or you're seated at a bar, and the couple next to you apparently knows the Bartender by name and they seem to be friends, and even more surprising, the Chef comes out to chat with them with familiarity. Do you find yourself thinking, “How do they do that? I want that too!”
Well, it’s not as hard to foster those perks as you might think. I’ve put together some steps that will help you rule in a dining room, and possibly impress your friends at the same time.
Step#1: Become a Regular
It’s as simple as that. When you find a restaurant where you love the food, the staff provides a great experience, and fits in your weekly budget, start going there weekly. It works best if it’s on the same day and roughly at the same time. By the third time, if the restaurant staff are worth their salt, they will recognize you.
How? Restaurant schedules are often a lot like your work schedule, consistent. The same staff members will be there for that shift unless there is something unusual happening. Why? Because developing regular business is a lifeline for a restaurant. Developing that business needs consistency on both the restaurant’s side and the guest’s side. It’s a relationship that is half business, half pleasure (for the most part).
Step #2: Get to Know the Staff
That’s right! Introduce yourself to the Bartender or Server. Ask them questions and their opinion of the food on the menu. I always ask, “In your opinion, what’s the best thing on the menu?”
Why? It’s showing respect to them as the professional person taking care of you. That starts the relationship with them on a good foot. Then, ask a question that indicates that you see them and respect them as a human being…something like, "How long have you worked here?" Guests who show they care are the ones that professional servers are a) going to remember, and b) want to go above and beyond for.
Step #3: Give a Great Tip for Great Service
When you get great service, leave a great tip. It’s a great way to ensure the good start to a relationship with the service staff that will benefit you in the long run. A Server/Bartender will always remember a good tipper.
How do you know it's beginning to work? Well generally, the perks begin with insider information from that service professional. From there, prioritizing your order. You’ll get your drink faster, guaranteed. As the relationship progresses so do the perks.
Here’s the elephant in the room. Whether you “believe” in tipping or not is irrelevant. Your Server/Bartender is paid via the tips that are left to them by guests. Choosing to tip or not is not doing anything to “the man” or “the system.” The only ones impacted by an unwarranted bad tip are the people the tips go to. It goes beyond the Servers & Bartenders. Those tips also go to the people who help run service for you. Barbacks and Server Assistants depend on those tips to pay rent and feed their families (many families living in dangerous conditions). So, it doesn’t matter how nice you are to them or how regularly you come in. If you are a bad tipper, you are NEVER going to get the best perks. Ever.
Step #4: Just Be Nice
Now you would think that this is an easy step to follow. I wouldn't have included it here if it wasn't problematic for people. Servers and Bartenders are far more likely to send out the perks to guests who are likeable and make their jobs way more pleasant. Heck, you may find that you ACTUALLY LIKE the people who work there! That makes for community of the best sort and that helps everyone in the end.
Those who think that being rude or demanding will get them the best are just plain wrong. Manipulation tactics work in the short-term, but not in the long term. If a regular guest makes a huge fuss every time they come in, it costs the restaurant money. Time, free product, loss of labor and refunds are all monetary losses to a restaurant. Those guests are a noose around the business’ neck. Eventually, that noose will be cut loose. Often in an embarrassing way.
How will these things work together to improve your experiences in restaurants? For one thing, the most dedicated regulars always get priority in being sat during a busy service. Don’t want to wait an hour for a table? Prove your worth to the restaurant and you won’t have to! The best regulars will also be sent out complimentary dishes, perhaps a glass of wine or a cocktail on the house, receive the best service, etc. Restaurant crews in general want to please the people who invest in them the most. After all, you are getting a great return on the investment.
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