Restaurant Secrets - Get Treated Like a VIP

Who hasnt longed to get treated like a VIP while dining out? Good news, you dont need an expense account to attain VIP status at a restaurant just some insider advice. Weve asked some New York restaurant industry stars how to work the system and stand out from the crowd.

Restaurant Secret #1: Eat out Tuesday through Thursday

Since Monday is usually the chefs day off, and the weekends are packed, insiders know mid-week is the sweet spot. According to Donatella Arpaia, owner and host of New Yorks highly regarded davidburke & donatella and Michelin-starred Anthos, the people that come during the week, theyre the restaurant crowd. The weekend is really hectic so its harder for me to spend as much time with guests.

"If you’re maneuvering for special treatment...speaking with the host beforehand will show you’re serious." -Donatella Arpaia

Restaurant Secret #2: Make Your Reservation and Any Special Requests in Person

Thwart busy signals with a personal appearance - If you make face-to-face contact, and come in before noon or between 3pm and 5pm, youll have a better shot at success, says Arpaia. If youre maneuvering for special treatment like a choice table, off-the-menu dish, or even something simple like prompt seating, speaking with the host beforehand will show youre serious. Cant make it in? Theres still hope - We take requests but cant promise; call in the morning or the afternoon, not during the busy periods, says Arpaia.

Restaurant Secret #3: Tip Well and Come Often

While youre there, dont forget to also tip the host.

“You need not go over the top, but tipping at least 20% should be expected.” -Michael Green

A little gratuity ahead of time is just as important as the tip you leave with the bill. Its nice to give a tip [to the host], and theyll remember for next time, says Arpaia. How much? Twenty dollars will show them youre a client worth cultivating. Of course, make sure you take care of business after the meal too. Wine guru Michael Green says, You need not go over the top, but tipping at least 20% should be expected. Once youre in their good graces, be a familiar face. Loyal customers are a restaurants bread and butter, and always get the best treatment. Speed things up by putting your name on the restaurants mailing list, adds Arpaia, the system will remember you.

Restaurant Secret #4: If You Get Bad Service, Dont Make a Scene

As one of the top wine and spirits consultants in the nation, Michael Green maintains super-VIP status in the dining world, but even he gets lousy service once in awhile. How does he ensure the night doesnt go down in flames for him and his guests?

“Elegantly excuse yourself, ask for a captain or manager and politely explain the issue.” -Nino Trotta

By being tactful and optimistic. Most things that dont go right, you can fix in the middle of service, Green says. Elegantly excuse yourself, ask for a captain or manager and politely explain the issue. Nino Trotta, maitre d of bean-towns hip eatery Boston Public agrees, If people arent happy, we fix it right then and there; we even have two monitors on the floor to look for and address any issues quickly. Restaurants want everyone to leave happy, so let them make it up to you. Get upset, and youll look difficult and embarrass your guests.

Restaurant Secret #5: Befriend the Sommelier

If you cant speak with (and tip) the host, the sommelier is your next best option for long term benefits.

“If you’ve had great service, tip the sommelier..." -Lee Campbell

Not only is the sommelier more approachable during service than the host, theyve usually got a similar amount of influence. You dont have to order the most expensive bottle on the menu either. Talk shop with the sommelier if you know wine and ask lots of questions if you dont. Showing interest early on can improve your service that night, and tipping afterwards will help enhance future visits. Says Lee Campbell, sommelier at New Yorks Provence restaurant, If youve had great service, tip the sommelier theyre usually in a management situation and they can help you get specific tables, score that weekend reservation, and send other extras your way. Those extras can mean free tastes, added attention, and if youre lucky, complimentary food.

		Benjamin Kneen