The story below is from our November/December 2019 issue. For the full issue Subscribe today, view our FREE interactive digital edition or download our FREE iOS app!
Restaurant pros share their top tips for dining like a VIP.
Some abide by the adage, “Living well is the best revenge.” In our restaurant-obsessed culture, it could be argued that “dining well” should be creed for living your best life. Going out to eat can be one of life’s great pleasures. But sometimes it seems as if there’s an unwritten playbook.
Like, have you ever gotten hung up on what to tip? Do you still feel a sense of foreboding when you’re handed a wine list? And how did that table score free dessert? Here are local hospitality pros’ top tips for dining like a VIP.
Make a better reservation.
Online reservations are quick, but take a moment to overshare. Include any food allergies or dietary restrictions and whether it’s a special occasion (you just might receive complimentary dessert!).
If you can’t get a reservation online, it’s worth calling the restaurant. Staff are privy to last-minute cancellations and can share the best time to snag a walk-in table.
You don’t ask, you don’t get.
Don’t like your table? Try asking for a different one. Chef Aaron Deal, the chef-owner of River & Rail, divulges that you might get an upgrade (though many restaurants often have their layout well-established).
And it pays to ask about off-menu items. Hunter Johnson, co-owner of Lucky and Fortunato, reveals that Lucky’s most popular cocktail has never been listed on the menu.
Forget the myth of “specials equal old food.”
Chefs often try a new dish out on special before adding it to the menu; other times, it’s a way to feature seasonal or unusual ingredients.
“We check with local suppliers several times each week and often find seafood and vegetables that may not be around long enough to go on the menu but make a fantastic special offering,” says Olivia Byrd, owner of Rockfish Food & Wine.
Send a dish back if you need to.
“If it isn’t prepared properly, is over-seasoned, cold or incorrect, send it back!” Deal says.
Johnson says the same applies for cocktails (like if it’s too sweet) and wine (if it tastes off, it could be because the bottle is corked, or contaminated with cork taint).
But don’t expect restaurants to comp a dish or drink unless it’s clearly the restaurant’s fault or the situation isn’t remedied by re-making the dish.
Order wine like a pro.
Navigating a wine list can be daunting, especially since restaurants organize them differently. Let staff know your price range and preferences, such as a region, grape varietal or style of wine. Or ask what the sommelier is particularly interested in; often, there is a region they are most excited about and sometimes those bottles have a lower mark-up.
If you and your companion are planning to have more than a glass each, ordering a bottle is a better value than by-the-glass. Can’t finish the whole bottle? Virginia is a “wine doggy bag” state, so ask for it to be re-corked and you can take it home!
Finesse your wine vocabulary.
It can be intimidating to describe what you like, but well-trained sommeliers and servers should be able to interpret what you’re after.
“Don’t be afraid to be candid with your descriptions of what you like. The more information you give us the better. So, if jammy, oak-driven, red wines are what you like, say it loud and clear!” Deal says.
That said, Brian Sallade, a sommelier and Local Roots’ general manager, says that the term “dry wine” is often misused.
“In the wine world, ‘dry’ means that there is no residual sugar in the wine. I find that when people ask for a dry wine, they are often looking for a wine that has less fruit characteristics and more tannic, floral or earthy qualities,” he explains.
Don’t be shy about asking for samples.
“Even if we have to crack open a new bottle for the sample, our intention is to sell the rest of the bottle throughout the shift,” Sallade reveals.
“We’d rather you find a wine you really enjoy and order multiple glasses than sip on one you don’t just to be polite.”
When it comes to beer or wine, Sallade recommends sampling two that you find most appealing or asking if wine or beer flights are offered.
Be adventurous!
The thrill of discovery can help you break out of a dining rut.
“Go to a restaurant you’re most comfortable with and order the thing that sounds the most different,” Quincy Randolph, co-owner of RND Coffee, advises. “Or go to a restaurant that’s outside your comfort zone and order what you’d normally gravitate toward.”
For example, Patrick and Jessica Ohpark, co-owners of Hanu Truck, have found many meat-and-potatoes types return for their Korean-street-food-inspired noodle and rice bowls.
Become a regular.
“When you’re a cook, chef or baker, there’s a 90% chance that you want to be generous and please people by feeding them. If you really like your job, you enjoy serving people and it makes you want to go the extra mile,” says Alex Eliades, owner of Bread Craft, who sends out a little something extra on regulars’ birthdays.
At Jerry’s Family Restaurant, owner Jerry Lamb says servers have regulars’ coffee waiting for them and know what their usual is. Once a staff gets to know your preferences, they can better curate your dining experience.
“It’s fun for us to be able to pick out a wine, dessert or dish that we just know certain tables will love,” Byrd says.
Follow your fave spots on social media.
Besides finding out about special events, deals and new dishes, social media can also teach you more about your favorite foods.
Carolyn Kiser, who co-owns Blue Cow Ice Cream Co., says following them on social media is great for learning more about what’s in your cone (not to mention when fan-favorites like banana puddin’ are back).
Eliades loves to post behind-the-scenes videos to show fans all the love and detail that goes into Bread Craft’s hand-made goodies.
Tip as generously as you can.
Tipping 15-20% on the check total is still the norm, though it skews closer to 15% for counter-service spots and 18-20% for higher-end spots.
Restaurateurs agree that a tip is discretionary, but it doesn’t hurt to remember that most servers receive a minimal paycheck before gratuities. And if you’re paying with a gift card or receive a special discount, you should still tip based on what the total bill amount would’ve been.
Remember that hospitality is a two-way street.
What makes dining out so special is the humanity behind the hospitality.
“People working at restaurants are people, too, and everyone is always doing their best,” Randolph says.
Acknowledging your server with eye contact, a smile or even a “hi, how are you?” goes a long way to set the tone for a positive dining experience.
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