Last winter my husband and I decided to meet at a favorite restaurant for a weekday dinner. I arrived first and asked for a table for two.
The hostess smiled. āIām sorry, we canāt seat you until the other person has arrived,ā she said, even after I pointed out that the place was half empty. I didnāt argue with her. I sat down and waited for Mr. Man to arrive.
During dinner, though, I kept thinking about that policy. Itās among a handful of practices that I understand, mostly because I write about the hospitality business for a living.
Still, I resent them. My husband and I are adults. We hold up our ends of deals. We also value our time as well as transparency in organizations with which we do business. I dislike policies that presume we are children who need rules in order to behave appropriately. Read on, and youāll see what I mean.
Seating only complete parties. Yes, an intact party will turn a table faster than a singleton waiting for her date. Still, why canāt I enjoy a glass of wine and peruse the menu while waiting? Itās productive time; Iāll start running up a tab and decide what I want to eat.
Charging to split an entrĆ©e. Thatās particularly annoying if Iāve ordered a bottle of wine and an appetizer. I know restaurants are trying to safeguard against cheapskates, but thatās not me. I know my appetite. Iām splitting an entrĆ©e to save room for the other good things on your menu.
Refusing to take reservations. No-shows can bite into an eveningās revenue, and taking reservations is just one more task for staff. But honestly, Iām going to show up for my reservation. If I canāt make it, Iāll call and cancel.
Charging an automatic gratuity. That presumes Iām going to cheap out rather than tip generously for expert service. More alarmingly, few servers mention this policy, usually stated in superfine type on the bottom of the menuās last page. This policy strikes me as overprotective at best and deceptive at worst.
Refusing to split a check or limiting the ways it can be split. Iām the customer. I should dictate how I want to pay my bill. I can see how processing five credit cards to pay one check would vex even the most gracious server. Yet I canāt imagine it happens that often; when it does, the house should just graciously accept the payment.
Dear restaurateurs, I propose a deal. Iāll treat you your business like a grownup. Iāll trust that youāll prepare my food safely and well, that your staff will treat me kindly, and Iāll leave happy and healthy.
In return, Iāll be a grownup. My date will arrive. I will honor my reservation. Iāll tip generously for good service, and I wonāt fill up on bread and then save money by splitting an entrĆ©e.
And you know what? Iāll even use my indoor voice.