Dining with Notebook #6 - Principle: What is your signature...
A great way to “Principle: Challenge the Staff” is by asking one simple question:
“If you had to pick one appetizer and one glass of wine or cocktail to represent the essence of the restaurant, what would they be?”
Asking the wait staff or bartender about the signature appetizer or small plate is an effective way to get them engaged and focused on you. It shows that you are interested in the establishment and the staff’s opinion. If the question is asked while you have your notebook open on the table or bar by your elbow, then you have the staff’s undivided attention.
This question produces a number of responses. Experienced hospitality professionals smile and immediately rattle off one or two suggestions, maybe asking you about your likes and dislikes. This is good. A pro who might be new to the restaurant will say “Great question, I don’t know but let me check with this the chef” and then disappear into the kitchen for a few minutes. This is also good. If the staff person you are talking to says “Oh, I don’t know, anything” then you should be prepared for a poor experience because management does not invest in training the staff. In order to salvage the meal you will have to be assertive with your server from then on to ensure a decent experience.
One of the more interesting encounters I had with restaurant staff using this principle occurred a couple of years ago at 231 Ellsworth in San Mateo. Amy and I had been restaurant hopping in downtown San Mateo, sampling a number of small plates at different establishments. We got to the bar at 231 Ellsworth – a beautiful space in an elegant restaurant – pulled out the notebook and challenged the bartender with the question. She froze like a deer in headlights. After more than a few seconds the maitre d'/manager noticed that something was wrong and came over to chat with the bartender. This snapped her out of her trance and she whispered something to him. The maitre d’ glanced at the notebook, smiled widely and came over to inform us that he would be helping us. And, wow, what a great experience we ended up having! Not only did we get two spectacular small plates perfectly paired with different glasses of wine, but the chef sent out a special treat for us as well. The maitre d’/manager was very knowledgeable about the chef’s philosophy and had helped select the wines so it was quite interesting and entertaining chatting with him.
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The Dining with Notebook Manifesto and Principles are a way for every restaurant diner to get the best restaurant experience.
Food Notebook post by Carter Lusher
