Reservation at nice restaurant, and just getting dessert? - Page 4

Originally Posted by Tommy Trolley

I'm curious what the OP's experience was. He started this with a very good question, considering he and his gf are under 21 (and can't have dessert in the bar area) it's great that he asks questions like this now instead of growing up to be the type of adult who feels entitled to walk into any establishment and start calling the shots demanding that his needs be met or he'll take his valued business elsewhere. I wish I had this type of resource 15years ago when I was in my formative adult years. I would've had a lot of questions answered and save me the embarrarsment of learning it through unpleasant experience. Topics like this separate the men from the boys. Those who understand the protocols of modern society and try to play within the unspoken rules, and those who don't care enough to be bothered because it's all about them getting what they want. I'm glad when topics like this come up. Style is about so much more than the label inside your jacket, or your pocket square pairing well with your tie, it's as much about how you treat those around you, including in the service industry. When I worked in the restaurant/bar biz, we always got a kick out of spotting the "dress em up, but can't take em out" crowd. So while I'm out of the biz for now (never know when things turn around, and I'm back in an apron) I thank those of you here in Styleforum who understand why dining establishments have the expectations they do. Those of you seemingly put out by such customs and thinking your hard earned money ought to buy you the royal treatment, may I reccommend your local Applebee's. Apologies to Applebee's waitstaff.

Originally Posted by otc

How much longer does someone spend is a restaurant if they decide to order dessert? How does that compare to someone coming in for only dessert (I would assume it can't be that much longer).


Maybe people should also pay and leave as soon as they finish their last bite of food so as not to abuse the precious time of their waiter and restaurant owner. Are you also going to get mad when it takes someone a long time to decide what they want? Fine dining is not supposed to be about the bottom line. Sure, it is preferred when someone sits down, orders immediately, buys a bottle of wine or two, gobbles it down like a starving child, and tips 25% but that is not going to happen all the time (and will help make up for the people who eat slow).

Originally Posted by odoreater

That's just part of the risk that you take in business. Some opportunities are going to be very profitable, and others not so much. Sometimes people call me on the phone sounding interested in hiring a lawyer. They will ask me a butt load of questions about what the process implies and what they can expect and whatever. Many times, I set up an appointment with these people and they don't show up. Just as often, at the end of the conversation, they tell me "thanks, but no thanks" and they don't become a client. So basically, they end up taking whatever amount of my time without compensating me (and as a lawyer, all I have to sell is time). But, the reason I take those calls is because from time to time I get a client out of one of those conversations and I end up making up the money I lost on all of those free phone calls. The free phone calls are just part of the cost of doing business.

Similarly, when you own a restaurant, having a table come in that doesn't spend as much money as some other table is just part of the cost of doing business. If one table ends up making you less money than you could have made, tough titties - you'll make it up on another table that ends up ordering more than usual. Same thing for me, when one ten minute phone call ends up not making me any money, tough titties for me too - I'll make it up on the next call.

Originally Posted by Johnny_5

Yes, but I dont think were comparing apples to apples here. I'm sure a lot of people waste your time, but if two potentials are calling you and one says, "I'm not really interested in working with your firm. I'm just curious as to how you operate." And another calls and says "Hi Odoreater I am 100% committed to working with your firm" Who would you rather deal with? Why tack on another "cost of doing business" if you don't have to?

Originally Posted by otc

Maybe people should also pay and leave as soon as they finish their last bite of food so as not to abuse the precious time of their waiter and restaurant owner.

Originally Posted by tdangio

Yes, parts certainly suck (but don't parts of most cities suck?), but where I am is great (Virginia Highlands).




If the guy can't afford a nice dinner what makes anyone think he can afford a $40/per person dessert?

Originally Posted by Johnny_5

Yes, but I dont think were comparing apples to apples here. I'm sure a lot of people waste your time, but if two potentials are calling you and one says, "I'm not really interested in working with your firm. I'm just curious as to how you operate." And another calls and says "Hi Odoreater I am 100% committed to working with your firm" Who would you rather deal with?

Why tack on another "cost of doing business" if you don't have to?

Originally Posted by Clemson

I know some restaurants, such as Bern's Steak house in Tampa, has a separate desert room for after you finish your meal.

Originally Posted by JohnGalt

That's the risk one takes working as waitstaff. Sometimes you get a small one, sometimes large - in the end it balances out. Make that customer happy who just wanted dessert one night and then they are more likely to return when they want to have a special dinner. It's called CUSTOMER service for a reason.

I had a situation a few years ago in NYC. A bunch of friends went to dinner at db Bistro for one of the guy's birthday. We spent a good amount of money and were finishing up some after dinner drinks when the manager asked us to hurry up so he could turn the table. I was pissed and let him know it. I suppose it was probably magnified since I had just returned from France where you are never rushed from a table. I've never returned to another Boulud restaurant since and do not recommend them to people when asked. It's a shame because I liked Cafe Boulud and Daniel. I've had the opposite experience at Robuchon restaurants and highly recommend them in part because of that.

Originally Posted by Johnny_5

If you made a reservation at my restaurant at 8 o'clock on a Saturday, are seated and then just order dessert you are inconsiderate and selfish and I would tell you that you need to leave (the restaurant only seats 50-60 people).

Originally Posted by VKK3450

I did like hanging out in the highlands and L5P when I live there, but the problem is that those are two small areas out of a large city. The rest is mainly suburban sprawl filled with sports bars in strip malls, and the people who like to hang out in them.

You have to search around to find gems like Northside Tavern on howell mill. And since they closed down Backstreet....

K