Many of us test awkwardness at dialogue with attendants, being afraid to ask to replace the device which has fallen to a floor, others on the contrary – shout: "Hey, well where you, the waiter?" Or "the waiter!", imitating ill-bred heroes of favourite films, - thereby, drawing of attention to itself the bad manners.  How correctly to communicate with the restaurant personnel
The waiter on such reference has the right to take offence and refuse to serve you. And if you have strongly touched its pride and human feelings no money and arrangements from administration can force it beautifully you serve.
And after all how much you will like the given institution the head cook and its assistants, but also from meeting you at a threshold of the institution of attendants depends not only on "kitchen" of the given institution and skill: from the cloakroom attendant who has politely accepted at you outer clothing, and then when you were already going to leave, has helped you to put on it and has warned about danger to fall down from steps at an exit; from the headwaiter or the manager who has specified and spent you for a little table for which you have sat down and in the event that all is occupied has placed you to other visitors of an institution or has offered you a place behind a bar rack, as a last resort, has advised the nearest restaurant with the same fine kitchen; from the waiter who unostentatiously communicates with you, offering the services in a choice of dishes and drinks which is for the given evening your adviser in the gourmandise world; from the barman-barista who has welded specially for you the excellent firm coffee.
That you the client and the visitor of restaurant, does not grant to you is right to concern its personnel disrespectfully. Is inappropriate to pass with waiters on "you" even if you the habitue of an institution and know them on names.
It is not necessary to erect immediately also the waiter in a rank of "girl", despite of age and a floor. Remember that you are in restaurant, instead of in an epicure. If it is necessary for you to attract attention - address to the employee of restaurant passing nearby, using thus its professional status - the waiter, the waitress, the headwaiter. And it is even better - learn, how call "your" waiter or read his name on a badge. However, at good restaurant you hardly will experience similar difficulties. The skilled waiter will define at once, when you will require it. The sight or corresponding gesture suffices. Not what for to tap on a glass as you will show to this, that you are badly brought up. The waiter offers before the menu to the lady, and then already to the man or both at once. And drinks the waiter submits the Wine list to the man who recommends this or that drink to the lady. If the society consists of one ladies, the waiter hands over the menu and a wine list senior on age.
The order does the man and if the society consists of one ladies senior on age. To speak thus with the waiter it is necessary politely.
There is specially thought up nonverbal language of dialogue with the restaurant personnel. If you combine a plug and a knife together on a plate, having turned their handles to the right (as 4.25 on a dial of your hours), it will mean, that you have finished with this dish, and it is possible to carry away dirty ware. If you yet have not up to the end taken pleasure in a refined dish, but require a small respite - leave devices on a plate in the form of the letter "Х". Otherwise, having returned to a meal, you risk to find out, that "all tasty" is carried already away by the quick waiter.
It is accepted, that the waiter served the client, approaching on the left side, and only drinks submitted on the right. Thus it is completely not obligatory to client to deviate aside. But, unfortunately, correct service of the client not always probably, since. Many victualers, not knowing it, do not consider the given rules when project the child – the restaurant. However, if you feel, that the waiter неопытен or is too excited - better slightly to be removed.
If, being at restaurant, you change for other little table for any reason (probably, have poured wine or have seen acquaintances celebrating any anniversary which have invited you to join their general feast) it is not necessary to move through all restaurant of a bottle and glasses – it is necessary to ask about it of the waiter. Concerning meal and drinks to argue with the waiter does not follow. The waiter submits to you that give to it on kitchen or at a bar rack, therefore, if you do not accept quality of the dishes ordered by you and drinks "выплескивание the rage" on the waiter will not bring that result which you expect. In this case, it is possible to ask, that to you there was a head cook to whom you could explain the reason of the anger. Usually in such cases for you personally prepare at the expense of an institution, that you would like to eat or drink.
And one more council: never start an argument with the waiter. If you consider, that it has given you not enough attention, let it will be reflected in the size of tip. If you at all do not accept service - cause the manager, the manager of restaurant or the headwaiter, as a last resort, the director of restaurant or its owner and ask to replace to you the waiter. You also have the full right to demand dish replacement if remained are dissatisfied with its quality or laying. At good restaurant your claims will be immediately accepted and eliminated without conflicts and scandals.
Well, and if similar troubles have spoilt to you and your visitors evening, we advise simply to delete this restaurant from the list. Payment under accounts!!! Has received the account - tip prepare - the true which each person respecting which have glanced for a long time or not so in attracted restaurant or cafe adheres says . But what to do, if waiters have hurriedly forgotten your order and have brought to you not that dish? Who should pay, if your companion the-fellow worker? How to define the size of tip? We will try to answer at least some questions.
It is a little history
Tea drinking ceremony has appeared in the end of 17 centuries. Known people invited to themselves friends on tea and treated with different sweets. Already there were first tea. At last the drink became so popular, that small symbolical compensation to waiters began to name tip. It was earnings which could be spent for fashionable pleasure - tea.
So, to begin with let's understand, that should know джентельмен after the meal termination at restaurant.
Explanatory dictionary
Джентельменом in an out-of-date variant the person of a noble origin was considered. Presently is a man who adheres to secular rules of behaviour, good form and well knows ETIQUETTE.
First, if you have invited the lady to appointment, remember, according to etiquette you solve when to leave. But nevertheless take an interest at the companion, how many at it is a free time. Were going to leave restaurant - wait, while your guest will finish with a supper. It is indecent to demand an abacus when with whom you have come, still eat.
Usually waiters bring the check in a special folder, having turned his face downwards. Therefore it is not necessary to shout to the right-on the left, how many you had to pay for a supper. Men, refrain from type remarks : "Oh! How many there are now squids" or "As this salad" in the presence of the lady has risen in price. Nobody will want to appear the companion of the present Balzakovsky Гобсека, and be not surprised if you then, remembering this meeting, name the miser. Especially, if this your first appointment.
Now we start to study the check!
Cannot disassemble written, it seemed, that you have gathered, it is not necessary to make scandal. Insults and threats to the useless waiter in what good will not result. And here you, then, hardly can visit this restaurant with quiet soul. Talk to the waiter or the manager is better. Be assured, at good restaurant will make everything that you remained are happy and next time have come to them.
Usually the initiator of appointment pays. If it is a business meeting everyone can pay for itself(himself). The account moves to the one who ordered.
Money is better for putting in a folder and to leave on the brink of a table.
At this moment many get to unpleasant situations and feel awkwardness, asking a question - how many to leave on tea?
Traditionally the sum should be equaled 10 % from the account. But, in some countries, in particular the USA, average compensation of the waiter 15-25 percent are equaled. At us in most cases visitors solve, what sum to encourage attendants.
Joke in a theme
At restaurant of one visitor serves very pretty официанточка. Having had dinner, he asks to bring the account, pays and speaks:
After all there are such three words which to you would be very pleasant for hearing, isn't that so?
The-truth!
Want, I will guess, what it for words?
-Well, try!
TH you I love!
No, Delivery it is not necessary.
By the way, to a science to give tip not so long ago even the book which became some kind of the guidebook including jokes and digressions to history of a question has been devoted . Besides, in it useful data are collected many. Where, to whom and how it is necessary to tip. For example, at the Japanese restaurants waiters tip does not take essentially, and instead of tip it is accepted to treat barmen of the Great Britain with binge. In general, in each country there are cunnings and tariffs about which it is told in an amusing book. For anybody not a secret, that official salaries at waiters the low. Therefore, if you have well served, do not stint tip.
Only the facts
One restaurant throughout several years was visited by the elderly visitor who asked that it would be served by the same waitress. The girl so well consulted about the work, that the millionaire has decided to bequeath after death to it all condition. That was further - it is possible to guess only. But that now the beauty till the end of a life what does not require, it is exact.
But the most important thing take with itself good mood and smile more. Bon appetit and successful evening!!!
|
