In 2023, the landscape of restaurant reviews has drastically changed. With platforms like Twitter and TripAdvisor, every diner has become an amateur critic, freely expressing their opinions about their dining experiences. Chefs and owners are expected to gracefully handle feedback, no matter how ill-informed or unreasonable it may be. However, it’s time to shift the focus and shed light on the minority of diners who frequently frustrate, irritate, and confuse restaurant staff with their peculiar behaviors, lack of manners, and thoughtlessness.
When it comes to dining out, Victor Garvey, chef-owner of Sola in London, emphasizes the importance of doing proper research. He looks at the menu and ensures that he’s choosing a restaurant that suits his and his guests’ preferences. Yet, even at Sola, there are customers who are baffled by the tasting menu, despite having booked a reservation and acknowledging the menu’s terms and conditions. Garvey draws a parallel to attending a musical and expecting a different show, stating that such behavior is simply unreasonable.
Harneet Baweja, owner of Gunpowder restaurants in London, finds it infuriating when customers request dishes that are not on the menu, such as butter chicken. He explains that the preparation of such dishes involves time-consuming steps like grinding spices and marinating the meat for hours. It’s not a matter of having the ingredients but following a specific process.
Tom Tsappis, chef at Killiecrankie House in Perthshire, has faced the bizarre situation of customers entering the open kitchen while food is being prepared for close-up photos. This disrupts the workflow and causes the food to lose its optimal serving temperature. Tsappis also wonders why some customers go for a stroll around the garden during a meticulously choreographed tasting menu, disrupting the timing and flow of the dining experience.
Certain diners treat reservations as loose guidelines rather than fixed arrangements. Meriel Armitage, founder of Club Mexicana in London, shares instances where customers book multiple tables for larger groups under different names instead of contacting the restaurant directly. This maneuver prevents the staff from efficiently accommodating adjacent or merged tables, leading to customer dissatisfaction.
Another common issue is the discrepancy between the number of guests a party has booked for and the number that actually shows up. This puts restaurants in a difficult position, and while they strive to be flexible, there are limits. Sam Grainger, chef at Madre in Manchester, recounts an incident where they had 20 people show up for a table booked for 16. In such cases, compromises have to be made, like seating some guests separately.
With the rise in outdoor dining post-pandemic, Sunny Hodge, owner of Diogenes the Dog and Aspen & Meursault in London, highlights the importance of commitment when choosing to eat in an awning-covered alfresco space. Customers cannot expect to move indoors quickly if the weather changes, as this would require restaurants to keep multiple tables unoccupied for each party. It’s best to prepare accordingly and bring appropriate clothing.
James Snowdon, co-founder of the Palmerston in Edinburgh, appeals to smokers to clean up after themselves. Rolling their own cigarettes might be cost-effective, but leaving the table covered in plastic from tips, papers, and tobacco is inconsiderate and disrespectful.
While bellowing into phones has become less common, diners still disrupt the atmosphere by showing noisy videos and making special requests for lighting or backdrops to enhance their Instagram photos. This behavior affects the overall ambience and enjoyment for other diners, which is why it’s important to be mindful of the surroundings.
Nicola Tickle, co-owner and restaurant manager at Heft in Cumbria, expresses her frustration with the sexist behavior some diners display towards female waiting staff. They are often disregarded by customers who assume they have no knowledge or expertise, constantly seeking male opinions. Tickle emphasizes the importance of treating all staff members equally and acknowledging their abilities and professionalism.
It’s important for diners to understand that personal taste should not dictate the menu. Tom Tsappis points out that feedback like, “I don’t think you should use mushrooms,” due to personal dislike, is not helpful. Chefs create their menus with careful consideration, balancing flavors and textures to create a cohesive dining experience.
As the costs of running a restaurant continue to rise, it’s crucial for diners to be understanding and avoid grumbling about the bill. Most restaurants provide pricing information online, allowing customers to make informed decisions before dining out. Complaining about prices in person puts unnecessary strain on the staff, who are already working hard to provide the best experience possible.
The issue of fake allergies and intolerances frustrates chefs immensely. Customers who claim to have allergies or intolerances when booking but then indulge in restricted ingredients during their meal undermine the efforts taken by chefs to accommodate their needs. It’s important to be honest and respectful when communicating dietary restrictions to ensure a smooth and enjoyable dining experience.
Fionnan Flood, chef at the Chelsea Pig in London, urges diners to refrain from automatically reaching for the salt and assuming that the dish lacks seasoning. Chefs carefully season their food to reach its optimal flavor profile, and it’s best to taste before seasoning. Such actions demonstrate respect for the chef’s expertise and allow diners to fully appreciate the culinary creation.
Namedropping other restaurants in an attempt to establish superiority or expertise is seen as pretentious by Neil Bentinck, chef at Skosh in York. Every restaurant deserves to be judged on its own merits, and the staff should be treated with respect and fairness.
Impatient behavior is a growing concern in restaurants. Richard Bigg, founder of Camino in London, notices customers seating themselves at uncleared tables without acknowledging the staff or asking for assistance. It’s important to show patience, trust the staff, and allow them the time to provide a seamless dining experience.
When first contacting a restaurant, it’s crucial to maintain a polite and respectful tone. Ranting via email about a lack of available tables or leaving impatient voicemails only adds stress and pressure to the restaurant owners and staff. Treating them with kindness and understanding will go a long way in establishing a positive relationship.
Customers must understand that restaurants have a legal responsibility to take allergies seriously. Alex Rushmer, chef-owner at Vanderlyle in Cambridge, emphasizes the stringent cleaning and plating protocols that are in place to avoid cross-contamination and ensure the safety of diners with allergies. Disregarding these protocols after making specific requests can have serious consequences and should not be taken lightly.
In conclusion, it’s imperative for diners to be mindful of their behavior and considerate of the staff when dining out. By being respectful, understanding, and appreciative of the efforts made by chefs and restaurant owners, diners can contribute to a more enjoyable dining experience for themselves and others.
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