10 Commandments for the Dining Public

2020 and 2021 brought restaurants to their knees. Not everyone was happy staying in the industry that I love. Some folks said the compensation wasn’t worth the energy expended and some left because they just got tired of dealing with the public. That’s sad because, after all, we’re in the hospitality business. People are this industry’s greatest asset, not only our patrons but the service staff we rely on to make our businesses run. We know we need them, and if you enjoy dining out and wish to continue to do so, you need them, too.

So, I’m asking you to do your part. Follow these Ten Commandments for the dining public:

We all understand what’s expected. Please lay off pretending you’re oblivious of the mandates. We don’t want to wear a mask just as much as you don’t. We’re wearing ours for hours on end, through our entire shift; you only need yours until you get to your table. We’re taking this precaution because your safety and the safety of our staff is important, and it’s what’s required for us to operate. If you refuse to wear a mask, or cannot for health reasons, consider takeout as an alternative.

If you have an issue with your experience, talk to a manager. That’s their job. They solve problems. They’ll solve yours. But on one condition: You have to talk to us in a professional manner. We’re professionals, and we don’t take kindly to being talked down to. We’re human beings and make mistakes, but give us a chance to fix them.

Yelp reviews aren’t helpful; more often than not, they’re spiteful.

There are professional restaurant reviewers who have made it their business to provide honest critiques. Seek their opinions. Traditionally, professional critics will frequent an establishment no less than three times to make an informed assessment.

For years, restaurants have not paid their employees a living wage. Servers have relied on tips to make up this wage gap. So, tip and tip well—their livelihood depends on it. The standard rate for excellent service is 20% of your bill.

Some restaurants feel that the tipping model is antiquated and inherently flawed and are moving to a service fee model. These service fees are designed to supplement both the kitchen and the servers, equally. Generally, this means that an additional percentage (usually 18–25%) will be added to your bill.

As restaurateurs we hope you, as diners, will embrace the idea of a more equitable service industry; otherwise, you need to understand that a $25 hamburger is in your future.

You’re a guest. You’ll be treated as such. We’ll be the host. Treat us as such. Just as you wouldn’t call-out the gaudy hand towels in your mother-in-law’s bathroom, we expect the same level of courtesy. Please play nice.

QR codes are likely here for good. Scanning the code reveals information that used to appear on printed menus. Those printed menus are likely a thing of the past. Here’s why: 

• Printing menus is expensive and if there is a misspelling or typo, too bad—you’re stuck with it after you sign off on the proof. 
• Given the supply chain problems we’re experiencing if we’re out of an item or items we can easily amend an electronic version of our menu so you see an accurate version. 
• Paper menus are gross.
• Contactless interaction is healthier for you and our team.

While we ask that you use your phone to scan the QR code, we also suggest that when you’re finished making your menu choices, put it away. You’re probably dining with a friend(s) or your family. How about talking to them? I imagine you have much to catch up on.

Enjoy the ambiance. A great deal of thought went into the interior design of our restaurant and it makes us happy when you notice and enjoy the little details.

Oh, and if you feel the need to use your phone’s speaker function during a call, I can assure you everyone around you thinks you’re a self-important jerk. So, let’s not.

Ahhh, the great chicken wing shortage of 2021. Well, not much has changed. If we wrote it on our menu, we certainly thought we’d have it. Sometimes we don’t. Please be patient; it’s frustrating for us too.

Unfortunately, due to a myriad of reasons that are out of our control—such as climate-related changes to the food system, staffing issues at plants, and shipping delays—some items that we’ve taken for granted aren’t available right now.

So, when you order “your usual” and it’s not available, think of this as a chance to try something new.

Turning tables is how we make money. Camping out for hours on end hurts our bottom line—and keeps another guest from enjoying an experience much like the one you just had. Take turns and come back often.

We don’t come to work sick, and we ask that you stay home this time, or order delivery.

Do unto others as you would have them do unto you. Simple.

Enjoy yourself! We enjoy having you here!