Basic Etiquette for Restaurant Staff

Restaurant Etiquette: 10 Things Wait Staff Can Do to Keep Customers Happy Waiting tables may look easy, but it can be very stressful. From remembering drink orders, carrying a 20 pound tray of food, or dealing with unfriendly guests, the job can be challenging. Here are a few tips that will keep customers happy and servers on their professional toes. Tips for Servers: 1. Please stand up. Although it may seem more personable to kneel next to your customer, and studies show you get a better tip, it may actually give the impression of being “overly familiar.” While some customers may not mind you being in close proximity, others may get put off by their server getting so close. Show you are genuinely engaged by offering your name, and giving your customer an authentic smile and friendly greeting. (Customers: Show your server respect by making eye contact and responding to his or her greeting. Don’t put your server in the awkward position of requesting they sit and visit while he or she is trying to attend to several other tables.) 2. Keep your hands to yourself. Studies also suggest that touching the customer in an obviously non sexual manner builds a connection and illicits a better tip. Etiquette says you should listen to your mother’s advice and “keep your hands to yourself.” Unless your customer is clearly lunging forward for a hug or kiss, refrain from touching, patting or kissing. Your general manager may reach out for a handshake but your hands are touching food and you are held to a different set of rules. I would never recommend refusing a handshake or hug from a customer, but I do discourage being the first one to extend your hand in a restaurant environment. (Customers: Don’t touch your server to get his or her attention.) 3. Pull your hair back. The last thing a customer wants to see is a server running his or her hands through their hair, or rolling it behind their ears to keep it from falling forward in their face. Tie it back and keep customers happy by keeping your long ponytail out of the Lobster Bisque. (Customers: If you want to brush your hair or freshen up your makeup, excuse yourself to the restroom.) 4. Spit out your gum. Save the smacking, popping and blowing bubbles for after hours. Customers expect a professional demeanor, which does not include gum chewing. (Customers: Don’t thoughtlessly put your used chewing gum on the rim of the plate or wadded up in the linen napkin.) 5. Don’t make direct contact with the door knob after washing your hands. It goes without saying that restaurant staff must be diligent hand washers. I recently shared a powder room sink with a server that was meticulous about washing her hands. She used hot water, dried her hands with the hand blower, but then proceeded to grab the nasty restroom handle and walk through the door. All efforts at germ free hands were thwarted! Use a paper towel to touch or grab the door handle. (Customers: Servers and restaurant staff are not the only ones that are responsible for using good hygiene. Wash your hands!) 6. Pay attention to where you place your fingers. Make sure your fingers do not touch the rim of the glass, or leave a thumb print on the dinner plate you are serving the customer. It’s unappetizing to eat from a plate with someone else’s finger marks left behind so be aware and take the necessary precautions. (Customers: Don’t attempt to help the server by stacking the dishes or passing them to the server when you are through eating.) 7. “No” to using your nose. Under no circumstances should you “smell” a drink if you arrive at the table and can’t remember which similar looking dark liquid belongs to what customer. A more professional option is to own the confusion, take the drinks back to the kitchen and start all over. (Customers: When your food arrives, refrain from smelling it to see if it is “fresh.”) 8. If you’re sick, please go home. Rather than sniffling and fighting back a cough, the courteous thing to do is find someone that can switch shifts with you until you are fever free and feeling better. (Customers: If you or your children are clearly feverish, coughing, or visibly sick, please stay home and enjoy a night out another day.) 9. Keep your fingers off the French fries. Under no circumstances should you take a taste from either a plate coming out of the kitchen, or a plate going back to the kitchen. You may think you are safely out of sight, but someone is always looking. (Customers: Unless offered by the server, don’t ask for “just a taste” of a menu item that you don’t intend to order.) 10. Always bring back the change. Even if it is only 23 cents, unless the customer tells you otherwise, bring back every penny. (Customers: It is the lowest form of civility to leave only a few cents, or skip a tip completely, even if you have received extremely poor service. The etiquette rule is to leave a minimum of 10% and speak to the manager about the poor service.) http://webcache.googleusercontent.com/search?q=cache:CZPaZBXNaLUJ:dianegottsman.com/2013/09/restaurantetiquette-10-things-wait-staff-can-do-to-keep-their-customers-happy/+&cd=2&hl=en&ct=clnk&gl=in She is a Huffington Post blogger, and is routinely quoted in media such as Kiplinger’s, CNN, Forbes, The New York Times, US News and World Report, The Boston Globe, and Chicago Tribune to name only a few. Her own popular blog consistently garners international attention.

To learn more about Diane: Facebook: Facebook.com/ProtocolSchoolofTexas Blog: DianeGottsman.com Twitter: @dianegottsman Pinterest: Pinterest.com/DianeGottsman Instagram: Instagram.com/DianeGottsman The Huffington Post: huffingtonpost.com/diane-gottsman RESTAURANT PERSONNEL WHO’S WHO IN THE RESTAURANT PROPRIETOR   

business suit, dress, or chef’s white outfit overall supervision address: unless you know the owner or the restaurant bears the proprietor’s first name, use the Mr., Ms. Honorific. MAITRE D’

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Black tie and tuxedo takes you reservation, greets you on arrival, escorts you to the table. Supervises the dining-room staff. Also known as the head waiter. Address: First name. If it is unknown, say “maitre d’” CAPTAIN

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Black or white tie, white or colored diner jacket, and black pants. Sometimes a tuxedo. Suggests entrees, takes your order, serves and prepares tableside dishes. If no sommelier, presents the wine list. Oversees about six waiters. Occasionally presents the bill. Address: first name. or, if unknown, say “Captain.” SOMMELIER Black outfit. Often sports a flat silver cup (tastevin) dangling from a long, thick silver necklace. Presents wine lists, offers suggestions, answers your oenological questions, brings and uncorks the wine, pours it and waits for your approval, and refills the glasses when necessary. Address: “Sommelier” (sohm-meh-l’yeh’) or “wine steward.” Use given name if known. WAITER White or colored coat (usually less formal and cut shorter than the captain’s) or long-sleeved waistcoat. Sometimes wears epaulets. May have linen wrapped around waist. Your primary contact. Fetches and serves the routine dishes and, possibly, beverages. Usually brings the check. Supervises the busboy. Address: Waiter. Use given only if it has been announced or if the two of you are acquainted. BUSBOY Sleeveless waistcoat of no sartorial splendor. sets table, adjust place settings, refills water glasses, removes dirty tableware. Do not speak to the busboy. Direct your requests through the waiter. WHO’S WHO IN THE KITCHEN Executive chef or “chef du cuisine” - head cook; “sous-chef” (underchef) - second in command; and The “chefs de partie” (specialized cooks). 1. 2. 3. 4.

“Chef poissonnier” (fish cook) “Chef saucier” (sauce cook) “Chef rotisseur” (roast cook) “Chef patissier” (pastry cook)

WAITERS Much of the success of your meal hinges on your interaction with your waiter or waitress. For better or worse, servers are quick to introduce themselves today but even if they don't, a polite diner will treat them with respect. "Respect" doesn't mean thanking a waiter or waitress for every little task performed, but the occasional expression of gratitude is definitely in order. Treating a server as a robot is unforgivably rude, and an imperious or condescending manner shows you not as superior but small. In brief, do the following: Respond with a "hello" when the server first greets you, not a demand ("We need water!"). Answer her questions with actual words, not grunts. Add "please" to your requests. Look at her as she recites the specials, and don't grimace if she describes something you don't like. Before you order, make sure everyone else at the table is ready to order. When you want your plate to be cleared, signal by placing your knife and fork in the "I'm finished" position-beside each other diagonally on the plate. Call the server by catching his eye and giving him an expectant look. If he's some distance away, you can raise your hand to chin level, index finger pointing up.

Who doesn’t relish receiving VIP treatment in a restaurant? Once you learn the velvet ropes, you can enjoy the red carpet normally unrolled for ambassadors, movie stars, and captains of industry. Hard to get reservations will become available. Maitre d’s, bartenders and waiters will greet you with a smile and your name. You will be escorted to choice tables and be offered daily specials the hoi polloi will never know. Your requests will be handled with respect and dispatch. This reception cannot but impress your guests. CULTIVATING A RESTAURANT The surest way of getting VIP treatment is to become a regular. A quality restaurant must give special services to its steady customers if the management hopes to sustain their loyalty. 1.

Rule One: You should concentrate on frequenting a small, but well-rounded list, of restaurants tailored to your needs. A basic list might include French, Northern Italian, Chinese, Japanese, Seafood, and American Steakhouse. 2. You must frequent the establishments enough to become a familiar face. 3. If you vistit for the first time and want to cultivate it, the best approach is to get a regular to introduce you to the management. If you have no contact, try discreetly giving the maitre d’ five or ten dollars on your way out. Tell the maitre d’ that you enjoyed dining in his or her establishment and would like to make reservations for a choice table on such-and-such date in the near future. You can almost be certain that on your next visit you will be greeted by name and assigned a better-than-average table. Repeat this cycle until you become part of the well-entrenched clan. 4. Cultivate other staffers too. If you are satisfied with your captain, specifically request to sit in his or her area whenever you make reservations. The captain will be flattered. 5. Occasionally send a pleasant, but pertinent compliment to the chef on the back of your business card. Before long, the chef will probably make special trips from the kitchen to your table, a sign that you are a well known regular. Thereafter, periodically send the chef a small gift: cuff links, earrings, twenty to fifty dollars in cash. DRESS CODE Call to find out if the restaurant has a dress code.

INFORMAL OR CASUAL Informal or casual means just that: something informal and comfortable but neat, pressed, and clean. Your attire should fit the custom of the area and occasion; for a poolside party, jeans and a T-shirt, plus your bathing suit, would usually be fine. "Dressy casual" may seem a bit of a contradiction in terms; however, in these relaxed times, it may keep people from showing up in a T-shirt and torn cutoffs. For a "dressy casual" affair, wear something nicer than ordinary everyday casual clothes but not as fancy as cocktail wear. "Business casual" usually means wearing something a little more casual than customary office attire, such as khakis, sports shirts, and blazers or sweaters. SEMIFORMAL Semiformal generally means that women wear dresses or dressy pants ensembles. Men wear either suits and ties or sports shirts, a sports jacket, a tie, and slacks. If in doubt, it is perfectly acceptable for you to check with your hostess. BLACK TIE OR FORMAL Black tie or formal means men should wear tuxedos with a soft shirt and bow tie. Jackets may be white in the summer and black the rest of the year, and are available in patterns and many other colors. Women either wear long dresses, or a short, cocktail-length dress, depending upon what is currently customary in their area and for the occasion. WHITE TIE White tie is the most formal evening wear -white tie, wing collar, and tailcoat. This is almost never required today, except for official and diplomatic occasions and the rare private ball. For a woman, "white tie" indicates that a long gown should be worn. TELEPHONING FOR RESERVATIONS Usually it is best to call a day or two ahead of time. If the day and the restaurant are very popular, a week or two in advance may be advisable. Reconfirm on the day of your visit. Telephone during meal hours to get the official reservation taker. Be confident. Don’t ask for a reservation – state it. Ask for a “good table.” Keep a list of owners and maitre d’s of the restaurants you wish to visit again. Your chances of getting a reservation at the last minute improve if you great the person by name. Should the restaurant have a special off-the-menu meal or dish, consider ordering it ahead of time. Expect special treatment when you tell the maitre d’ that the occasion is very special to you. Cancel your reservation as soon as you know that you are not going. Also alert the restaurant if there will be a change in your arrival time or in the size of your party. RESERVATION PLOYS 1.

A person who tries to slip a ten- or twenty-dollar bill into the maitre d’s palm will not be tossed. The diner miraculously becomes the holder of the reservation for the next available table. 2. Tell the truth.

OBTAINING A GOOD TABLE Ask for one when you make the reservation When you arrive, enter the restaurant with authority. Look the maitre d’ in the eye and say “I’m Mr. X. I have a reservation for a table for two at 9 o’clock. You said you would reserve a nice table for me. I presume it’s ready.” Banquettes or regular tables.

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Socially conscious diners prefer banquettes because they can scan the room. Executives may like standard tables to have eye-to-eye contact.

If the restaurant is multiroomed, usually the best chamber is the one nearest the maitre d’. If you did not ask for a good location when making the reservation, ask while you are at the maitre d’s’ stand. If you see you are being escorted to an unpleasant table, make an urbane protest before you sit down. Stand your ground and discreetly point at a table or general area that you would prefer. INTERNATIONAL RESTAURANT TIPPING ETIQUETTE AFRICAN TIPPING GUIDELINES EGYPTIAN TIPPING ETIQUETTE A 12% service charge may be added to your bill, but this is not a tip for your waiter. A 10% tip is suggested. KENYAN TIPPING ETIQUETTE Western visitors often leave a tip of up to 10% when they pay for a meal. Kenyans give a minimal tip. MOROCCAN TIPPING ETIQUETTE In more expensive restaurants and bars, 10%-15% percent of the bill is a suffice tip. For many service people, such as porters and guides, tips are their sole income. NIGERIAN TIPPING ETIQUETTE Tips are optional— 5% is fine. SOUTH AFRICAN TIPPING ETIQUETTE Visitors are expected to give a 20% tip when paying for a meal. ASIAN TIPPING GUIDELINES CHINESE TIPPING ETIQUETTE Tipping is generally considered an insult in China. Most government operated hotels and restaurants prohibit acceptance of tips. It is sometimes expected, however, in some of the bigger hotels and by younger service personnel, in the more open cities. FILIPINO TIPPING ETIQUETTE Restaurants and hotels usually charge a service fee. Tipping is optional on bills that already include a 10% service charge. That’s the standard practice. However, if you aim to build a strong presence, both indirectly and directly with your local business contact and the people around him, be generous. INDIAN TIPPING ETIQUETTE Normally, excessive tipping is not encouraged, but a certain amount of tip is expected. In most restaurants, 10% is a sufficient tip, which may be added to the bill. You can, however, give an additional tip by leaving the change to show your appreciation.

INDONESIAN TIPPING ETIQUETTE Tax and service charges (10%-15%) are included in the bill. If the service is exceptional, a supplemental tip in an amount of your choice is appropriate. Also, an extra tip is appreciated in the more traditional restaurants. JAPANESE TIPPING ETIQUETTE There is no tipping in Japan. MALAYSIAN TIPPING ETIQUETTE Restaurants often have a service charge, and it is customary to leave the smaller notes from the change as an extra tip. SINGAPORE TIPPING ETIQUETTE Tips are usually included in the bill, but if you want to reward especially good service, you can add an additional 10%. However, if you add this tip to a credit card slip, the wait staff who attended you will most likely not get this money—the owner or manager will take it. SOUTH KOREAN TIPPING ETIQUETTE Gratuities may be included in the bill at higher-end restaurants, but tipping is generally not done. TAIWANESE TIPPING ETIQUETTE If you want to give a tip, 10% would be fine. THAI TIPPING ETIQUETTE Tipping is not common practice in Thailand. In large hotels and restaurants, a 10% service charge is automatically added to the bill, and no additional gratuity is expected. Elsewhere, tipping occurs only in tourist areas. Nonetheless, restaurant employees everywhere appreciate a small tip—10% at most. Outside the tourist areas, the meals are so reasonably priced that even a 10% tip rarely amounts to more than US$1. VIETNAMESE TIPPING ETIQUETTE If you are paying the bill, a standard 10%-15% tip is acceptable without seeming effusive. More than that is considered showing off. Be sure to double check the bill, as many restaurants add the tip as a matter of course. In that case, you leave no additional tip. AUSTRALIAN AND THE PACIFIC TIPPING GUIDELINES AUSTRALIAN TIPPING ETIQUETTE A 10 % tip is typical if a gratuity is not included in your bill. GUAM TIPPING ETIQUETTE Hotels automatically add a 10% or 15% service charge to the bill. Locals rarely tip more than $1-$2. NEW ZEALAND TIPPING ETIQUETTE Tipping is not mandatory, though a growing number of restaurant staff are coming to expect it. In a formal restaurant, when you are pleased with the service, you could leave around 10%. Tipping is not expected in the more casual cafes.

CARIBBEAN TIPPING GUIDELINES CUBAN TIPPING ETIQUETTE The typical tip is 10%, but in many cases it is less. DOMINICAN TIPPING ETIQUETTE Dominicans rarely tip, but the staff will appreciate a 10%-15% tip. EASTERN EUROPEAN TIPPING GUIDELINES CZECH TIPPING ETIQUETTE Tipping depends on the restaurant. Follow the lead of your host or ask your host if you are unsure. In the smaller restaurants, it is customary to round up the total. So, if the price is 75Kc, pay 100Kc. However, in the most expensive restaurants, a 10%-15% tip is expected. If you have bad service, don't bother leaving a tip. HUNGARIAN TIPPING ETIQUETTE There is no standard practice regarding the inclusion of tips or service charges on the bill. Most "local" restaurants do not include a tip of charge, while a number of tourist-oriented venues will. Visitors should check the bill before adding an additional tip. The standard amount, when service is satisfactory, is 10% (usually rounded up to the nearest 100 HUF [Hungarian Forint, merely called "forint" when speaking], or 500HUF for a large group). If a gratuity is not left, this indicates to the staff that service was totally unacceptable. Exceptional service warrants between 15 and 20%. The bill and the tip should be presented directly to the server. You should not leave payment for your meal on the table, nor should you leave a tip separately after paying the check. The Hungarian practice is to complete all transactions faceto-face and it is wise to follow this, both for the sake of being polite and to ensure all parties are aware the bill has been calculated and paid accurately. Calculate the bill plus tip. If you have exact change, give this amount directly to your server, all at once. Otherwise, hand your payment to the server and request change so that the server walks away with the check plus tip during this single transaction. For example: If your bill was 2000 HUF, the standard tip is 200 HUF. If you have exact change, hand this to the server. Otherwise, give the server 3000 HUF and ask for 800 HUF back. Remember: Tipping is always at your discretion. Do not feel pressured into tipping if staff or managers challenge the amount you leave and the service was surly or poor, even if the service charge was included on the bill. While wages in this region are considerably lower than other areas of Europe, you should only pay for what you get. POLISH TIPPING ETIQUETTE If visitors are paying for a meal, they should leave a 15% tip. ROMANIAN TIPPING ETIQUETTE Tip waiters 5-10% if the service was good. Service will be included in the bill, but a small tip will not go unappreciated. RUSSIAN TIPPING ETIQUETTE If you are paying for the meal, it is appropriate to leave a 10%-15% tip. Originally illegal, today a tip of about 9 or 10% is typically included in the bill. However, another tip is always welcome, even if you were overcharged. Most Russians will look at the bill just to see the final figure. It's considered rude to study the bill as this will make a server uncomfortable.

UKRAINIAN TIPPING ETIQUETTE Tipping is a relatively new concept in Ukraine, but it is catching on quickly, especially in finer restaurants frequented by foreigners. As wages are very low, a 10%-15% tip, depending upon the level of service, is greatly appreciated. EUROPEAN TIPPING GUIDELINES AUSTRIAN TIPPING ETIQUETTE A 10 % tip is typical if a gratuity is not included in your bill. BELGIAN TIPPING ETIQUETTE If a host invites visitors for a meal at a restaurant, the visitors should not offer to pay the bill. It is not necessary to leave a tip, as a service charge of 15% is included in the bill. If you wish to reward exceptional service, you should give a tip to the maitre d', who will ensure it is distributed to the various waiters. DUTCH TIPPING ETIQUETTE Tips are included in the price of the meal in the Netherlands. However, you may wish to round up the price of the meal if you had very good service. A tip is usually split among the entire staff of the restaurant and is not held by the particular person who served you. FINNISH TIPPING ETIQUETTE Tips are generally 10%, though some of the more upscale restaurants expect 12%. FRENCH TIPPING ETIQUETTE A service charge is usually included on restaurant bills, but it's common practice to leave a bit more if the service was good—perhaps 5% of the total. This is particularly true in better restaurants. GERMAN TIPPING ETIQUETTE Tips are automatically included in a bill, so it's not necessary to leave a tip. However, good service may be rewarded with a slight addition to the tip. GREEK TIPPING ETIQUETTE Tipping is not obligatory, as all restaurant bills already include a service charge. You may leave a tip of 5% or 10% if you are satisfied with the service. IRISH TIPPING ETIQUETTE A tip of roughly 10% is sufficient for groups of four or more. Irish people do not over-tip and will feel awkward if a visitor does, so be discreet. ITALIAN TIPPING ETIQUETTE For restaurants, a tip of 10% will be sufficient. Even if the tip is included in the bill, it can still be appropriate to leave some extra change amounting to another 5% if the service was exceptional. Since tipping is expected, be sure to ask if the gratuity is included in the bill whenever you are in doubt. Do not leave a tip of less than 1 euro. NORWEGIAN TIPPING ETIQUETTE You generally should leave a tip of 10% at restaurants.

PORTUGUESE TIPPING ETIQUETTE If, for some reason, the visitors are paying for the meal, they should leave a tip, though tips are not mandatory in Portugal. Tips are generally 10% of the bill or less. SPANISH TIPPING ETIQUETTE If there is no service charge for a meal, it is considered polite to leave a tip, which is usually somewhere in the area of 10% of the total bill. SWEDISH TIPPING ETIQUETTE Tipping is not required in Sweden since restaurant personnel receive wages in line with other categories of workers. If you receive excellent service, a 10% tip would be appropriate and appreciated. SWISS TIPPING ETIQUETTE A visitor is not required to leave a tip. MIDDLE EASTERN TIPPING GUIDELINES ISRAELI TIPPING ETIQUETTE Look carefully at a restaurant bill to see whether a tip is included. If not, a 12% tip is appropriate. JORDANIAN TIPPING ETIQUETTE Most restaurants add a service charge to the bill. If not, then 10%-15% would be an appropriate tip. PAKISTANI TIPPING ETIQUETTE It is common practice to leave a tip, but there are no customs regarding the amount. It depends on the total amount of the bill and the type of restaurant. In many restaurants a tip from 1%-5% would be appropriate. In more sophisticated restaurants the tip would range from 10%-15%. TURKISH TIPPING ETIQUETTE If visitors are paying for the meal, it is appropriate to leave a 10%-15% tip. UAE TIPPING ETIQUETTE When the visitor is entertaining in a restaurant or hotel, tipping is the same as in Europe; ten percent over and above the service charge if merited. Also as in most of Europe, it is not customary to tip taxi drivers. CENTRAL AMERICAN TIPPING GUIDELINES COSTA RICAN TIPPING ETIQUETTE People do not tip in Costa Rica. At nice restaurants, a gratuity is always included on the bill. SALVADORAN TIPPING ETIQUETTE Tips are not customary in El Salvador, although they are becoming more common with the growing North American influence and are beginning to be expected at many restaurants. At most of the upscale restaurants, the tip will be included in the bill. If you do leave a tip, 10% would be appropriate.

GUATEMALAN TIPPING ETIQUETTE Tips are not customary in Guatemala. But this is changing with North American influence, and tipping is now expected in many restaurants. In many of the best restaurants, the tip will be included in the bill. If not, it would be appropriate to tip 10%. PANAMANIAN TIPPING ETIQUETTE Visitors should tip 10% if they are paying for the meal. NORTH AMERICAN TIPPING GUIDELINES CANADIAN TIPPING ETIQUETTE Tipping is not compulsory in Canada. However, in a business situation it is appropriate. Tips are at your discretion but need not be more than 15%. MEXICAN TIPPING ETIQUETTE If you are hosting the meal, note whether the tip is included on the bill (servicio incluyo). If the tip is not included, the same percentage is appropriate as in the U.S. and Canada. SOUTH AMERICAN TIPPING GUIDELINES ARGENTINEAN TIPPING ETIQUETTE A 10-15 % tip is typical if a gratuity is not included in your bill. CHILEAN TIPPING ETIQUETTE A 10-15 % tip is typical if a gratuity is not included in your bill. The gratuity is usually included in the bill. For exceptional service, it is polite to leave an additional 5% tip on the table. If a gratuity is not included in your bill, then a 10-15 % tip is in order. ECUADORIAN TIPPING ETIQUETTE If you are hosting the gathering, it is appropriate to leave a 15% tip. PERUVIAN TIPPING ETIQUETTE A tip should be from 8%-10% of the total bill. Most restaurants in Peru will include a 15% service charge with the bill. If the service was outstanding, be sure to tip an additional amount. VENEZUELAN TIPPING ETIQUETTE It is customary to tip 10%-15%. TIPPING ETIQUETTE - RESTAURANTS THE USUAL TIP IS FIFTEEN (15) TO TWENTY (20) PERCENT ON THE PRE-TAX AMOUNT OF THE BILL self-service restaurants: 10% extra accommodating waiters: an extra $5.00 for extra special service lingering at your table on a busy night: an extra ten (10) to fifteen (15) percent bartenders: fifteen (15) to twenty (20) percent of the total bill

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- fifteen (15) to twenty (20) percent of the wine bill - but only if they were especially helpful - if the sommelier took your order and poured your first glass, no more than ten (10) to fifteen (15) percent - tip your waiter only for the food portion of the bill. tipping the maitre d’, bartenders, washroom attendants, valet parking attendants, busboys, and musicians. tipping less, tip jars GUIDELINES FOR TIPPING:

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Tip on the pre-tax amount of the bill, not on the total. Tip discreetly. Tipping is a private matter, so don't play the big spender who likes to flash bills. Money is the tip of choice in most cases, but sometimes a small gift, usually given during the holidays, can be substituted. A gratuity is already included in the bill. Check the bill to see if a gratuity is included (or a service charge). Gratuities are typically included when a table has been booked for groups of more than six people. If you think it is deserved, you can leave an additional tip. Your meal costs much less than the restaurant average. If you eat light, or use a coupon, it is thoughtful to leave a tip commensurate with a full-priced meal. A line for the captain's gratuity. Most restaurants with captains combine tips, with seventy-five percent going to the waiter and twenty-five percent to the captain. If there is a separate line for the captain, you can ignore it and increase the tip if you like. HOST, HOSTESS AND MAITRE D’ Unless you are a frequent patron, it is not necessary to tip the maitre d'.

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If you are a regular, you may want to give the host $10 to $20 every once to cultivate your relationship and to say "thank you" for special services. A tip may be appropriate if the maitre d' has gone out of his way to find a table for you on a busy night. (Offer him $10 to $15 after he's shown you to the table.) If your dining party is large, double or triple the tip, depending on the number of people. BARTENDERS How much you tip a bartender depends in part on whether you're waiting at the bar for a table in the adjoining restaurant or you're at a bar for its own sake.

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As you wait for a table, you can either pay for drinks as you order or run a tab, which will be added to your dinner bill. Leave a tip for the bartender before you leave the bar. One dollar per drink is standard. If you're at a bar simply to have a drink, tip between fifteen and twenty percent of the total. If the bartender has given you a free drink or two, add a couple of extra dollars to your tip. WASHROOM ATTENDANTS Tip washroom attendants at least one dollar for handing you a towel. If the attendant brushes off your jacket, leave $2.00 or $3.00. A small dish of coins is usually on display and the tip is placed there instead of in the attendant's hand. If washroom attendants do nothing but stand there biding their time, no tip is necessary. VALET PARKING ATTENDANTS Tip the parking attendant $2.00. Give the tip when the car is brought to you, not when you arrive. BUSBOYS Busboys are usually not tipped, with two exceptions:

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1. You spill something and the busboy cleans it up - you may give him or her $1.00 or $2.00 as you leave. 2. If a busboy in a cafeteria carries your tray to the table, $1.00 or $2.00 is appropriate. MUSICIANS In nicer restaurants with piano entertainment, do not tip the piano player unless you see a tip jar - that is unlikely. You may tip musicians in more casual restaurants - $2 to $5 on leaving, even if you've made no request receptacles for tips are usually in clear view. If you have made requests, add an extra dollar or more for each song. For strolling musicians, the basic tip is $1 per musician, $2 for a party of two; a total of $5 is enough for a group. If you make a special request, add an extra dollar to each musician's tip. You needn't stop eating when musicians perform table side. Just smile and thank them as you tip when the musicians finish. WHEN TO TIP LESS A multitude of things can go wrong: The music in a restaurant is so loud that you have to shout over it to be heard. The rare steak you ordered is served well done. You spot a worm inching its way across your salad plate. Or you wait so long for the dessert menu that you wonder if the pastry chef went home early. Whether you convey your dissatisfaction through your tip depends on how well the waitstaff addressed the problem. If there was a successful resolution, tip the full amount. If your waiter got only so-so results but doesn't deserve all the blame, you might reduce the tip to ten percent. If the problem wasn't taken care of or your waiter was surly, tipping eight percent is the "fairest" monetary expression of your dissatisfaction. (According to the Internal Revenue Service. most restaurants report eight percent of their take as waitstaff income, so reducing the tip any further actually costs the server.) Leaving no tip (a drastic step, in most people's eyes) may cause your server to think you forgot-and your point will be lost. To leave a penny, as a few do when they want to make a statement, is to comment on ineptitude with nastiness. TIP JARS Whether to pocket your change or to drop it into the jar is your choice. You might choose to tip because the salesperson provides a little something extra she notices a leak in the carton and replaces it or she's particularly cordial. Still, you are under no obligation to leave a tip in a countertop tip jar. Unlike waiters and waitresses who provide table service and pay taxes calculated on their base pay plus tips, workers at counter-service businesses normally receive sufficient base salaries. Besides, the purpose of a tip is to reward; the gesture should come from the giver, not from the inanimate equivalent of an outstretched palm. RELATED TIPPING ETIQUETTE: We have complied thorough international tipping guidelines in this section. If you are traveling on business or pleasure, investigate this valuable tipping resource.

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http://www.etiquettescholar.com/dining_etiquette/wine_etiquette.html http://foodandbeveragecity.blogspot.in/2013/10/basic-etiquette-for-restaurant-staff.html http://www.kng.com/blog/restaurant-management/proper-wait-staff-etiquette-in-serving-guests/

Proper Restaurant Etiquette

Proper restaurant etiquette is really no more than basic good manners, common sense and a little simple knowledge. Having myself worked in the restaurant trade for the best part of my life, I'm only too well aware of some of the horrors that can befall the general public! Let me share with you my top tips for getting the most from your restaurant experience and achieving the outcome that you wish for. The Role of the Host or Hostess Hosting a lunch or dinner party in a restaurant, is really no different to hosting one in your own home. The basic principles of restaurant etiquette are very similar:  

Plan ahead to give your guests plenty of time to organize their calendars. Introduce yourself to the maître d' and make it clear that you are the host. This is particularly important where a female is hosting the party in order for the staff to know who to refer to.  Make sure that you give equal of your time and attention to ALL of your guests.  Politeness and good manners are an absolute essential. If necessary, do a little research beforehand on proper table etiquette.  Keep an eye on all of your guests to ensure that they have not been forgotten by the restaurant staff. If wine or drinks are getting low, call over the wine waiter and order more.  Avoid sensitive topics of conversation and if necessary, steer a conversation if it is heading the wrong way.  Above all, do discreetly make sure beforehand that your guests know whether or not they are expected to contribute to the cost of the meal . Choosing the Restaurant and Reserving a Table The right choice of restaurant can make or break a party. Firstly think about your budget and choose appropriately. Choosing an expensive restaurant, on price alone, is no guarantee that your party will be successful! Wherever possible, choose a tried and trusted restaurant, especially if you are known by the staff as you will likely get superior service. Also think about the style of occasion and thetype of cuisine that best suits....formal or casual? Ethnic or national cuisine? Intimate or hustle and bustle? Always put the preferences of your guests before those of your own! Always reserve a table well in advance. If you need to alter the booking or indeed cancel it, good restaurant etiquette requires that you should call ahead as early as possible so that the table may be re-booked. Try to arrange for a table in the most appropriate part of the restaurant for the occasion. Explain to the maître d' the nature of the occasion and ask for his recommendation. Above all, do not be late for the reservation. And if you are running late, call ahead to advise on your expected time of arrival. Dress Code These days, the vast majority of restaurants, including the high end, fine dining ones, do not generally enforce a strict dress code. In fact thankfully these days, the whole subject of restaurant etiquette is far more relaxed than it used to be. However, if you are not familiar with the restaurant and its style, call the restaurant itself and inquire. And if you remain unsure, then dress on the conservative side to be safe. Alternatively if it's appropriate, speak to the host and ask them they certainly won't want their guests either over or under dressing! Personally though, I believe that where a host is going to a lot of trouble (and possibly expense!), it is just good manners to make a little effort over one's appearance. Table Setting and Cutlery In most restaurants, only a bare minimum of cutlery and glassware will be on the table as you arrive. Generally speaking, restaurant etiquette requires the staff to introduce the appropriate cutlery and glassware as the meal progresses. The basic principles of good dining etiquette apply in much the same way in a restaurant as they would do at home: 

If you are unable to attend the occasion, give the host as much notice as possible.

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Always arrive on time. If you are running late, call the host and advise of your expected time of arrival. If you are having aperitifs first, wait for the host to ask you what you would like rather than just going ahead and ordering. Beer is not appropriate as a pre-dinner drink. At the table allow the host to indicate where they would like you to sit. Once seated the waiting staff may well unfold your napkin for you and place it over your lap. A good example of restaurant etiquette from a rather more gentile era! When the menu is presented if there is anything unfamiliar on it, don't be afraid to ask your waiter to explain it. Remember they are there to assist you. If the host is paying, avoid choosing the most expensive dishes. Never over-indulge on the quantity that you eat or drink. The host will generally order the wines. Always engage equally in conversation with the guests seated both to your right and left. Once finished eating a course, place your cutlery close together on your plate. This indicates to the staff that you are finished. As the occasion draws to a close, wait for the host to indicate that it is time to leave. Be sure to thank them graciously for their hospitality.  

Other than restaurant etiquette,

you may also like tips and information on: 

Table Setting Etiquette Tips Etiquette for the 21st Century Your Dinner Etiquette Stories International Etiquette Tips Proper Dinner Table Etiquette

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The Restaurant Staff

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Establishing the right relationship with staff is key to a successful occasion. In my mind you should always be friendly, but business like. Get the balance right, and you will not be disappointed. Just remember that most restaurant staff work extremely long hours and are not generally very well paid. Be a little forgiving when necessary, but don't be inclined to accept poor quality food or service. Again, a happy balance is needed.

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Above all, please do not treat the staff like servants! Good restaurant etiquette means treating them with respect and as individuals. And if you use a particular restaurant regularly and have a good relationship with any individual staff member, don't be afraid to ask to have them serve you when you book.

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If you have had good service, always make a point of thanking the individuals concerned as well as the maÎtre d'. It's just good manners and will mean a great deal to those concerned.

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Choosing the Wine and Alcohol Consumption

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Ordering wine in a restaurant can be a daunting task if you don't know a great deal about the subject. Asking a waiter or sommelier for assistance often can make you even more uncomfortable, especially if you're trying to make the right impression with your guests. If you are reluctant to tell the waiter your price range, it is helpful to communicate the information nonverbally by pointing to a bottle on the wine list that is within your range and saying something along the lines of, "I'm thinking about trying this wine, can you tell me more about it?"

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From the customer's perspective, you do not have to be a wine connoisseur to know when a bottle is corked - it happens more than occasionally, and the distinct smell of wet, moldy cardboard is hard to forget. If you think the wine smells or tastes off, you should be confident in telling the waiter or wine steward. After all, you're paying for it, and you should not subject yourself or your guests to drinking a corked bottle. Equally, if the temperature is not right, politely advise the staff and allow them to correct it.

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But what is the correct restaurant etiquette for when you order a bottle of wine and simply don't like it? If you confidently ordered the bottle on your own, without the help and advice of a sommelier or wine steward, it is generally not appropriate restaurant etiquette to send it back - especially if it is an expensive bottle! However, if you requested assistance from the staffand don't like what they suggested, it is within your prerogative to express your displeasure with the wine and ask for it to be changed for an alternative. One other useful tip for the wine novice is to speak privately with the sommelier before being seated at the table. That way you can listen to and take their advice as well as clarify your budget for the occasion. One note of caution on alcohol consumption whether you are the host or a guest, excessive consumption of wine is most unattractive. Control the amount you consume to that with which you are comfortable. Do not allow over attentive waiters or an overly generous host to encourage you do drink excessively. If a wine waiter is working on commission, he may be rather too enthusiastic to encourage copious consumption! Complaints We've all been there - something goes wrong, and the question is, how do we deal with it? If you are hosting the party and one of your guests is dissatisfied, then the proper restaurant etiquette would be to call over the waiter (or preferably the maître d') and discreetly point out what is wrong and ask for it to be rectified. NEVER get aggressive or loud but instead make your request politely and firmly. Once the problem has been rectified, check again with your guest that they are now happy. If you are a guest at a party (and particularly if the host is paying) it is a little trickier. My personal belief is that it very much depends upon the relationship that you have with the host and other guests. I have been known to "suffer in silence" for fear of embarrassing the host or potentially spoiling the party. After all, it is only a meal and the purpose of the occasion is by far more important. If however, the food is not edible, or grossly under or over cooked, then it would be appropriate restaurant etiquette to discreetly point it out to the host and let them deal with it as above. But in all cases, please treat the staff with respect especially as the fault may not be of their own making. And once the problem has been rectified, make a point of thanking them later for their diligence. Tipping Of all of the numerous aspects of restaurant etiquette, tipping is possibly the most contentious! Depending on where you are in the world, the expectations will never be the same, nor the plight and reward of the restaurant staff! As such, my general advice is to give only that amount that you feel the staff genuinely deserve regardless of what is "expected". That may be anything from nothing (where everything was quite appalling) to perhaps 20 or even 25% for the most sublime meal and service. Regardless of local customs, I would never tip if the food and service were well below expectations. The staff should never EXPECT a tip if the service or food is appalling - they most likely know what is acceptable and must earn it, and where they do, the host should always reward it!

http://www.gourmet-food-revolution.com/restaurant-etiquette.html check http://www.houstonpress.com/restaurants/at-your-service-top-10-etiquette-tips-for-restaurant-servers-6422609