Friends with Benefits
Hello!
Don't worry; this isn't going to be a romcom/dirty movie starring Justin Timberlake (women, turn over the channel now). I'm here to talk about how important it is to get the name of staff at restaurants.
Part of the dining etiquette I'm trying to encourage you all to use is, first and foremost, getting to know staff. It is important to maintain these relationships as it gives the staff a sense of purpose, in addition to giving you the odd freebie. If you get to know a restaurant manager by name, or even the sommelier or general waiters they are far more likely to remember you if you come back.
There will be, of course, those weird situations where you have been somewhere once and the RM will remember your name, date of birth and what you ate. (I know this to be true as I cross referenced it with my menu logs), but the majority of the time it is best for the customer to make the first move. Treat it like a relationship where you are courting. Get to know them, their holiday plans. I generally ask them how the business has been doing before asking if they've had a break in a while etc. This lets them know that although you are still a customer you do know that they are still human and have lives outside of the four claret walls you dine within.
The next best thing to do with front-of-house is ask about their career. Find out where they have worked before; if you have eaten there before, talk about it. I have been told it means the world to the staff when their customers ask. Manners, people, manners!
These chats don't have to be long, awkward, drawn out affairs. Choose your moment carefully; when your partner runs to the loo, have a chat with the next waiter who pours you water. If the GM asks how everything is going, expand your point a bit more. It gives them a break from running around all the time and also adds some variety and spice to your evenings.
Now onto the benefits part. The more the staff know who you are, the more likely they are to give you a cheeky deal on the sly. I recently was invited for the preview of the reopening of MARCUS; this was a very rare opportunity where good friends/loyal customers were offered dining experiences at a preferential rate. Thanks to a good relationship with the majority of staff at the restaurant, I was lucky enough to be offered such an experience. All worth it.
What I usually do: (no you don't have to be this sad/obsessed/dedicated)
Do your research- if you are going to a new restaurant, do a quick google search. Have a look at the awards the restaurant has; if it was a recent award, congratulate the staff. It will put a genuine smile on their face if their achievements are recognised.
Look into their staff- it's highly likely their staff will be high flyers in the business (depends on the restaurant obviously). Ask about them, how they're doing, holiday plans. Have they won any wards? I know that several members of the MARCUS team have won Acorn Awards for outstanding work in the hospitality industry. Congratulate them! Clare Smyth at RHR was recently awarded an MBE; same deal...if you can find her. She's rather illusive around the end of service.
Christmas card- this is a personal favourite of mine. If you are dining around the festive period, drop the team a Christmas card. This unexpected surprise is often enough to get you in their good books. I have taken this a bit further and do a walk around my regular haunts to drop one off even if I'm not eating there. Bit extreme, but I'm a committed individual and often dine alone so seem as though I have no friends...can't think why.
Anyway, remember to show some care for your waiters and chefs. Without them, it's very much a DIY affair and no one likes DIY. Period.
BenY
Don't worry; this isn't going to be a romcom/dirty movie starring Justin Timberlake (women, turn over the channel now). I'm here to talk about how important it is to get the name of staff at restaurants.
Part of the dining etiquette I'm trying to encourage you all to use is, first and foremost, getting to know staff. It is important to maintain these relationships as it gives the staff a sense of purpose, in addition to giving you the odd freebie. If you get to know a restaurant manager by name, or even the sommelier or general waiters they are far more likely to remember you if you come back.
There will be, of course, those weird situations where you have been somewhere once and the RM will remember your name, date of birth and what you ate. (I know this to be true as I cross referenced it with my menu logs), but the majority of the time it is best for the customer to make the first move. Treat it like a relationship where you are courting. Get to know them, their holiday plans. I generally ask them how the business has been doing before asking if they've had a break in a while etc. This lets them know that although you are still a customer you do know that they are still human and have lives outside of the four claret walls you dine within.
The next best thing to do with front-of-house is ask about their career. Find out where they have worked before; if you have eaten there before, talk about it. I have been told it means the world to the staff when their customers ask. Manners, people, manners!
These chats don't have to be long, awkward, drawn out affairs. Choose your moment carefully; when your partner runs to the loo, have a chat with the next waiter who pours you water. If the GM asks how everything is going, expand your point a bit more. It gives them a break from running around all the time and also adds some variety and spice to your evenings.
Now onto the benefits part. The more the staff know who you are, the more likely they are to give you a cheeky deal on the sly. I recently was invited for the preview of the reopening of MARCUS; this was a very rare opportunity where good friends/loyal customers were offered dining experiences at a preferential rate. Thanks to a good relationship with the majority of staff at the restaurant, I was lucky enough to be offered such an experience. All worth it.
What I usually do: (no you don't have to be this sad/obsessed/dedicated)
Do your research- if you are going to a new restaurant, do a quick google search. Have a look at the awards the restaurant has; if it was a recent award, congratulate the staff. It will put a genuine smile on their face if their achievements are recognised.
Look into their staff- it's highly likely their staff will be high flyers in the business (depends on the restaurant obviously). Ask about them, how they're doing, holiday plans. Have they won any wards? I know that several members of the MARCUS team have won Acorn Awards for outstanding work in the hospitality industry. Congratulate them! Clare Smyth at RHR was recently awarded an MBE; same deal...if you can find her. She's rather illusive around the end of service.
Christmas card- this is a personal favourite of mine. If you are dining around the festive period, drop the team a Christmas card. This unexpected surprise is often enough to get you in their good books. I have taken this a bit further and do a walk around my regular haunts to drop one off even if I'm not eating there. Bit extreme, but I'm a committed individual and often dine alone so seem as though I have no friends...can't think why.
Anyway, remember to show some care for your waiters and chefs. Without them, it's very much a DIY affair and no one likes DIY. Period.
BenY
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