PHILADELPHIA, PA, September 04, 2013 /24-7PressRelease/
-- Simon Close, Coventry entrepreneur
, has had a significant amount of experience and success in the restaurant field. He has led eateries to win awards, while continually boosting the bottom line. Now, Close is praising a new article
that explains how diners can adapt a few courtesies in order to make eating out a more pleasant experience for patrons and servers alike.
When it comes to reservations, diners should keep the eatery abreast of any changes or developments. For example, should a party of three become a party of four, it is necessary to call the restaurant ahead of time and inform them of this change. This allows them to prepare and plan accordingly. While it is probably not an issue, as they were probably going to seat that party at a four-top table anyway, it is still best to give them this information in advance.
Many diners do not realize the importance of cancelling reservations or making scheduling changes ahead of time. Restaurants rely on reservations in order to plan their dinner rush accordingly. If a number of parties fail to show up, this can throw off the evening's schedule. Also, a party that is going to be late for their reservation should make this known, instead of assuming that they can be seated whenever they arrive.
Simon Close, Coventry entrepreneur explains, "In order to make the dining experience as stress-free for the people working and managing the restaurant, it is really helpful for diners to keep these individuals in mind. There will most likely not be a problem if a party needs to push back their reservation slightly, but making the establishment aware of this proves tremendously helpful."
On an especially busy night, it is helpful if the party focuses on making their meal selections quickly, thus allowing them to be ready when the server returns to the table. There will be plenty of time for catching up with friends after orders are placed, but taking care of this early on makes it easier for the person attending to that table.
For those looking for a little guidance with regard to the menu, it is best to ask, "Is there anything I missed?" instead of "What's your favorite dish?" Asking about a server's favorite requires them to make a suggestion based on their personal opinion, and can leave them feeling accountable should the patron not like their meal. Instead, asking this question in a different way allows the server to highlight a few menu items that the chef is really excited about, without feeling personally responsible.
"Tipping is also an important issue when dining out. Twenty percent is standard, but a person should also consider tipping more if their server or meal was particularly delicious. It is also important not to penalize the waiter or waitress if something goes awry. As long as they are respectful and do what they can to fix it, they should get a good tip. They only have control of getting the food out to the patron and correcting mistakes, they cannot actually get back there and start cooking," states Simon Close, Coventry entrepreneur.
Simon Close, Coventry entrepreneur
, has had successful business ventures in a number of different fields. He served as the director of Eden Restaurant and Bar for nearly a decade. He was able to increase the profits generated by the company, and also boosted the reputation of the brand using a variety of innovative strategies. Under his leadership, the eatery won a number of awards, including Best Bar and Best Service.