Latest news with #restaurantTips
Fox News
4 days ago
- General
- Fox News
Restaurant consultant reveals what customers should never do when dining out
When it comes to dining out, there are some unwritten rules of etiquette between server and customer that are important to know. Salar Sheik, a Los Angeles-based restaurant consultant and founder of Savory Hospitality, told Fox News Digital that the rudest thing a customer can do is "one-timing" a server. That's when a customer asks for something like a glass of water, for example — but when the server returns, the customer then asks for something else, Sheik said. "You're just running them in circles," Sheik pointed out. "Try to bulk up on your order. Let them know right at the same time." What if you're in a hurry and need to place your order quickly? There's a polite way to ask your server to put your food order in right away, Sheik said. "I think a little explaining goes a long way for your waiter," Sheik told Fox News Digital. "It doesn't have to be in detail, but you can just tell them, 'I'm in a bit of a hurry.'" Sometimes servers seem to disappear after your meal is done, leaving customers antsy about getting the bill. There is a proper way to get your server's attention, Sheik said. "It's trying to make eye contact and kind of do a wave," he said. Snapping your fingers at your server might work in the movies — but in real life, that comes off as rude, Sheik said. "I think a wave is pretty lighthearted, you know?" A common concern among customers is when a waiter or waitress doesn't write down their order. If the meal comes to the table and isn't correct, it's natural for the customer to blame the server. "You can't assume it was just their fault." "I think a patron has to understand, even though that was a scenario, you can't assume it was just their fault," Sheik said. In a standard restaurant kitchen, "there's a lot of room for error," he noted. "Obviously, the only point of contact you have between your food and who made it is the waiter," Sheik said, meaning the server is the one who takes the brunt of the criticism. "You can kind of approach it softer," he said. "Some people tend to be aggressive and take personal offense." Another area of frustration from a server's perspective can involve the length of time customers remain at a table after the meal has concluded and the bill has been paid. How long is too long? It depends on if it's a casual or fine-dining experience, Sheik told Fox News Digital. "Fine dining, you're looking at two to two-and-a-half hours of appropriate dining time," Sheik said. "Casual, you are probably looking at an hour to an hour and 45 minutes. Two hours is pretty much the limit." Another factor to consider is the speed of service and how quickly the food arrived when you were seated. It's courteous to place your first order shortly after being seated, Sheik said. For more Lifestyle articles, visit "But a lot of times we get tables that talk for an hour and then order," he said. "I think that's just inappropriate." It's a server's job to set the pace of a customer's dining experience, whether that's refilling drinks or checking with the kitchen staff on the status of a table's order, Sheik said. "You should have your first appetizer order within 10 to 15 minutes max," he said. "And your entrées — in a perfect world, you should [receive] them within 20 to 25 minutes max."
Sky News
16-05-2025
- Entertainment
- Sky News
'I don't understand why people go there': Renowned chef on the restaurant chain he just doesn't understand
Every week, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. Today, we chat to Steven Smith, chef patron of Japanese restaurant KAJI in Manchester. I don't think we should be looking at a minimum spend in restaurants... but maybe a deposit. No-shows have a much larger impact than someone ordering a small meal. My go-to cheap meal is... Gochujang butter stir-fried noodles. It's spicy, savoury, and seriously satisfying. This recipe serves two.... 200g dried egg noodles or instant ramen (no seasoning packets) 1 tbsp neutral oil 2 garlic cloves, thinly sliced 1 small onion, thinly sliced 100g white cabbage, finely shredded 1 carrot, peeled into ribbons or thinly sliced 2 medium eggs The most overrated restaurant is... Hungry Horse Carvery. You can eat well on a budget, so I don't understand why people still choose to go there. My favourite restaurant chain is... Rudy's pizza - you know what you're gonna get, fantastic price, quick service. I'd probably order one of their specials, but you also can't go wrong with their classic margherita. It's fine to just order tap water... We have to cater for everyone. With the current economic climate, we don't want to exclude anyone. A guest who comes in for a small meal one day may love it and come back with their whole family the week after. You never know. A great cheap eat in Manchester is... Kabana in the Northern Quarter - amazing Pakistani food that's cheap and delicious. I'd go on a Sunday and get their special Lamb Nihari. The one thing I hate that some customers do is… say they have stringent dietary requirements, then change their mind when they want to try something. It makes a mockery of people who have real dietary requirements or allergies. One thing I never want to see in a restaurant again… silver service and white gloves. Influencers... There is certainly a place for them in the restaurant world - a lot of them are massive foodies, so really do appreciate the food we serve. However, if an influencer visits a different restaurant every week for free and praises everyone equally, then their content isn't very authentic. That's why we still need the press guides - they're a more veritable source. The best chefs in the UK are… Mark Birchall, chef patron at Moor Hall and Gareth Ward, chef patron at Ynyshir. I've known Mark since I was 17 and have immensely enjoyed watching his constant pursuit of excellence. And as for Gareth, I really admire his IDGAF attitude. They're at two ends of the spectrum, both cooking at the highest possible standard, but one has embraced the rule book, and one has ripped it up. The best city in the world to eat is... New York. I've kicked customers out... Once, it was two football hooligans having a scrap. Then we've had customers being rude to me or my staff. If you came for dinner at my house, you wouldn't be rude - so why do people think it's ok to be rude at a restaurant? You're coming for dinner at mine, so treat me and my staff with respect.
