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.
Be curious. Inquiry means enthusiasm, and waiters are usually happy to explain the menu item for you. It means that you trust them to be the food experts and it gives them an ego boost. It will also let them into the fact that you are willing to give them the authority over your food.
Get an aperitif and drink a lot, because that is a sure sign of a customer worth keeping. After all, most VIPs and patrons do really love their liqueur, and because alcoholic beverages provide the restaurant their highest profit, they will be more than happy to send you a complimentary martini. Free booze is love, and like such, you have to work on it.
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.
Play safe by not demanding modifications with your food. Should you find dishes that contain something that you have dietary issues with, do not order it because they are prepared the way they are for good reason. If you cannot help it, ask them very politely.
Should any issue arise, be zen about it. Customers are always right, yes, but keep it in mind that these are the people who prepare food for you and you would not want them to secretly do terrible things to your meal. Also, being pleasant even during a problem helps them focus in addressing your issue and not at firing insults back at you.
A thank you letter after dining and a sincere statement that you thoroughly enjoyed their meal and service will more likely increase your status with the restaurant. It lets them know that you have enjoyed what they have prepared for you, and will inspire them to spoil you with better grub. Your next return will surely be anticipated.
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.
Be curious. Inquiry means enthusiasm, and waiters are usually happy to explain the menu item for you. It means that you trust them to be the food experts and it gives them an ego boost. It will also let them into the fact that you are willing to give them the authority over your food.
Get an aperitif and drink a lot, because that is a sure sign of a customer worth keeping. After all, most VIPs and patrons do really love their liqueur, and because alcoholic beverages provide the restaurant their highest profit, they will be more than happy to send you a complimentary martini. Free booze is love, and like such, you have to work on it.
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.
Play safe by not demanding modifications with your food. Should you find dishes that contain something that you have dietary issues with, do not order it because they are prepared the way they are for good reason. If you cannot help it, ask them very politely.
Should any issue arise, be zen about it. Customers are always right, yes, but keep it in mind that these are the people who prepare food for you and you would not want them to secretly do terrible things to your meal. Also, being pleasant even during a problem helps them focus in addressing your issue and not at firing insults back at you.
A thank you letter after dining and a sincere statement that you thoroughly enjoyed their meal and service will more likely increase your status with the restaurant. It lets them know that you have enjoyed what they have prepared for you, and will inspire them to spoil you with better grub. Your next return will surely be anticipated.