The rhythm of life is rapidly accelerating. And many of us simply do not have time to cook. Therefore, dine in the café, or dine in the restaurant has become the norm rather than an exceptional event. But to think that we all know about the catering establishments on the sole ground that they often visit - misleading. There is a "downside" and the secret knowledge available only to those who enter the restaurant through the service entrance, and not through the front door.
Editorial Kolobok.ua I chatted with the waiters some capital's restaurants and they have agreed to share with us some of his tricks and dodges.
The rule of "golden tables." The hall is empty restaurant, and the waiter at the same time offers you sit down at the entrance or at the window? Thus, he is trying to create the illusion in passing, that the institution is full of people. After all, the crowded restaurants attract visitors.
The logic is simple: if it's full of people, so the price is available, and the quality of the food on the level. Also, if you put for the "golden" tables, you can regard it as a compliment. In prominent places are always trying to plant a beautiful, well-dressed people, to give the institution the respectability.
Plate "reserve" does not always mean that the table is reserved. Such plates are usually put on a large table where you can sit a big company and get a good "tea". Make it to any couple not sat down at a table to drink a coffee or a glass of wine.
The waiter immediately removes plates for you. Noticed that you did not have time to finish eating the last bite, the waiter already grabs your plate. And it is not only a high level of service. The fact that you would be embarrassed to sit at an empty table and you order a whole or anything else, increasing the check or leave to make room for other customers.
Statement of the problem away your choice. "You have red or white wine?" - ask your waiter as soon as the food is ordered. And you most likely will refuse uncomfortable even if you do not plan to order a drink.
The waiter deliberately kept pours you a drink. Typically, alcohol brought before both bring food. Tipsy customer more likely to order food and left a tip. For this reason, the waiter turns around your table and adds you as soon as you take a drink. And to drink ended before you had time to finish eating and you ordered yet.
Expensive dish or drink as the last. "Chardonnay, Sauvignon Blanc, Chablis?" - ask you, for example, a waiter. If you do not understand the wine, so as not to pass for a layman, you are likely to simply repeat the last name, which the waiter said. It was the drink and will be the most expensive.
The catch in the menu. The price of some dishes, such as high-priced steaks and fish on the menu is not available for a portion, as well as 100 g The waiter could not intentional about this alert. These menu items are usually marked with an asterisk, so be careful when you make the order. Otherwise, the account can have unpleasant surprise.
Free snacks. Some restaurants make a "compliment" to visitors in the form of free meals before serving dishes. In addition, it is very nice to the customer and it is with great pleasure that leaves the tip and visit this restaurant in the future, these have other purposes. Snacks are usually quite salty and encourage you to enjoy a drink, the price of which exceeds the "free" meal.
A bit of music. If you ask to make the music quieter, after a while the waiter comes to you and says that comply with your request. And in fact it occurs in 1 in 10, you really think that it has become quieter. Loud and rhythmic music in cafes and restaurants need to get people coming to her in response, vigorously worked forks and often poured alcohol.
And be sure to ask, 8 dishes which can never be ordered in a restaurant.
