Community Magazine March 2014

62 COMMUNITY MAGAZINE ...ASK Many people assume that the restaurant determines where to seat customers randomly, but at most high end establishments this isn’t the case. When making a reservation, be sure to specify where you’d like to be seated. While there is no guarantee that your request will be honored, most establishments will grant seating requests unless there is a particular reason not to. Handing the maître de a gratuitous $20 may not hurt your case, either. ...END ON A SWEET NOTE Many may think that this is obvious. Who doesn’t love dessert? But the reality is such that as the hour winds down, and your party begins to get a tad restless, you usually say, “Should we do dessert? Nah, let's skip it – I'm already full.” Mistake. There’s nothing like a good chocolate soufflé or pecan pie after a nice dinner. If cake is too heavy, try something lighter such as a fruit cup or sorbet. It helps settle the food and allows you to leave with a sweet taste rather than just the ever-present toothpick in your mouth. An added benefit is the conversation. When the waiter brings a tray of sweets to the table, the conversation generally tends to get lighter and more enjoyable. Who can talk about the high cost of tuition when focusing on making sure they get the right amount of chocolate together with just enough ice cream on their spoon? ...EMBRACE THE NEW “Give me the regular” is a request regularly made by cereal patrons. Change it up. The average menu has nearly three dozen options to choose from, so try something you’ve never had before. If you feel that the roasted duck with pepper crusted jalapeño is simply too risky to order for your entrée, try selecting something from the appetizer options. You’ll be shocked to see how many delicious dishes you’ve been neglecting all these years. Nobody is suggesting that you should simply do away with an old favorite, but realize that you haven’t tried everything on the menu, and just like you’ve come to enjoy your “regular,” there may be something else that would satisfy your discerning pallet. DON’TS ... RESPOND Put your cell phone on silent. That’s right, that little device that connects you to the world, that makes you feel as if your never missing out on all that life has to offer, is a terrible deterrent from a wonderful dining experience. What so-and-so tweeted is less important then what the individual sitting in front of you has to offer. That text message that simply NEEDS to be answered NOW can wait an hour while you enjoy the company of those around you. Before you sit down, designate a specific time in the meal when you’ll check your phone to see if the babysitter has called or if the President has emailed you regarding some urgent foreign affairs dilemma. Realize, also, that you are in a room full of people, some of whom are situated mere inches away, and the rings, dings, zings and beeps of a cell phone aren’t exactly the most delightful soundtracks to accompany their Delmonico steak. ...EAT WITH THE EYES Yes, you’re hungry. No, you’re starving! We get it. But don’t open the menu and declare to the waiter, “Give me one of each!” Stop for a moment and decide what you’d like to eat and what you can actually finish. You’re generally hungry when you arrive at a restaurant; this is why you’re there in the first place. However, maintaining proper focus before succumbing to your inner hunger struggle will do you well in the end. You don’t need or want both the mashed potatoes AND the French fries; usually, one will do just fine. More often than not, you’re left saying, “What a waste. There's a mountain of mashed potatoes here and nobody even touched it.” That’s right, Sherlock, nobody touched it because you also ordered French fries, onion rings, dumplings and that thing on the menu that you couldn’t pronounce. ...BE A NUISANCE “HEYSTEVIE! DIDYOU TASTE THIS ITEM? IT’S OUT OF THIS WORLD!” Listen, we all like to have a good time when we go out, but we must remember that we aren’t in our dining room. A restaurant is a public space and should be treated as such. It’s ok to be lively and spirited, but screaming across the room to see if your friend would like a slice of your medium/rare prime rib won’t win you any new friends sitting within earshot. Customers are paying their hard-earned money to eat in an environment that is both enjoyable and relaxed. Having a full blown party an arm’s length away from them is inconsiderate and inappropriate. ...BE CHEAP ON YOURSELF Don’t chimp on the two extra dollars that will help you to not regret your order with every bite. Even if the cheaper item is tastier and more filling, the thought of not ordering your desired dish based on a minor difference in price will gnaw away at you throughout the meal, thus undermining the whole purpose of going out to eat. Restaurants are very strategic in their pricing and generally know which way you’ll choose. Even so, the quality of meat or portion size can be significantly greater, and the experience far more enjoyable, for just a few extra bucks. If every time you go to a restaurant you think, “I’m going to eat light so I can cut down on my spending,” try refraining from ordering shoes once a week on Zappos so you can fully enjoy your hour or two out. It’s not the $1.50 to add croutons on the salad that’s stomping on your finances, it’s the wedges. ...BE CHEAP ON THE WAIT STAFF “You think a six percent tip is enough?” No, it’s not. As a matter of fact, it’s not even close. These days, tipping isn’t simply an expression of gratitude for the service provided, but is part and parcel of dining. Most eateries today even tack on an automatic service fee at the end of your bill. Even if the service was subpar, a 15-18 percent tip is customary in America. The accepted rate is different in other countries. In Paris, France, it is at the sole discretion of the patron how much to tip (and 10-15 percent is considered very generous). In Israel, a mere 10 percent makes you a local hero. Regardless of where you are, it is important to realize that waiters and waitresses rely heavily on tips to sustain themselves. Most are putting themselves through school or working second jobs due to the sluggish economy, so your few dollars go a long way. Also, keep in mind that a generous tip will likely improve the service on your next visit. As a generous tipper once remarked, “I tip well, because this money means more to them than it does to me.”