I'm a patient customer. As soon as I am taken in the Restaurant where I made reservations by E-Mail, in receiving, I give my unruly beings with the coat. Although I'm going to pub led to the beautiful, free tables, passing into the Interior of the premises, which is, among other things, for its beautiful views, famous, and get assigned to a small table that stands somewhere between the Kitchen and toilet doors: clearly the ass Bank of this. Who sits here, is the Depp. He paid the same, as he was sitting in the first row overlooking the Piazza/the sea/the mountains, ranked but in the hierarchy of the guests at the very bottom. Of course, the staff knows that someone at this table, will be satisfied with everything, even if it takes the order and he has to wait forever on the wine map.
I'm a patient customer, because I am notorious troublemakers go in the Restaurant to infinity on the alarm clock. I was once complementing a young woman on the road, was able to place an order, to correct without something in it, or to complain about. The Ham & Eggs came with two eggs and ham, she wanted ham, three eggs, and less. Were on the Croque Monsieur, the usual slices of ham and cheese, she wanted a cucumber. The cucumber came out, you wanted olives.
is In the unwritten contract between the customer and the Restaurant, for me, a certain amount of tolerance.
took Me to the always fix. In the unwritten contract that we enter into customer with the Restaurant, which we visit, is for me a certain tolerance: Power only, I'm in. If a Detail is not like that, I'll take note of that, note it to me and put it in relation to the Positiva. So the decision is in the end, whether I come back or not. Anyway, it's the most effective weapon of the restaurant visitor.
But we must leave everything to us like that? When is a trifle not a trifle more? When will you to the Nuisance? When is it to bid, how to defend themselves and say, sorry, but no?
It always requires tact. Many receptionists, for example, are dependent, the available slots of the premises from the rear to replenish. If the space between the kitchen and the toilet comes out (or under the air conditioner/, where it pulls up/in the blazing sun), I know immediately that I will not enjoy my experience at the Restaurant. In the rule, with a friendly Smile raised the question helps: "Excuse me, but I'd like to have a different place, because ..." The "Because" is crucial. It's only Once happened that after a maximum of a strict view of the reception the book would have been no other place for me, and in the case I had to take the consequences, my coat request and go back.
Not to trifles quarrel. The Can have-I-as a Supplement-something-else -? -Question (see above) is prohibited. In General, you will be asked anyway at the beginning, whether you have allergies or other intolerances. This is the time to say what you want to eat in any case. In the special case of when it draws a vegan or a vegetarian in a Restaurant that is famous for its fish - or meat dishes, it is imperative to a timely phone assessment. Most of the chefs make it a rule, to design a vegetarian meal off the cuff – but to also have a vegan menu together, you need timely notice and the polite question as to whether it is at all possible. "No," would be, in my opinion, by the way, not a rude answer. In the vegetarian Eatery I order not a Bistecca alla fiorentina.
Polite and self-aware. Recently was asked if I dare to ask the top restaurant for salt and pepper. The answer falls into two parts. The theme of salt: But sure. When I tried to create a dish and find that you still need some salt, I ask, without further ADO, then, as I'm not asking for smaller wine glasses, if I liter are added to cups, or an ice bucket if the wine is too warm. These things I can explain briefly and precisely. Topic pepper: no. Otherwise, I could ask, even after the Curry, allspice, or zermörserten fennel seeds, this would definitely be too far.
The truth lies exactly between the two poles. Firstly, Never querulous. Secondly, never take shit. (The magazine)
Created: 17.04.2019, 18:38 PM