How to be a good customer
Arrive on time
Even though punctuality appears to be completely out of fashion everywhere else, it is still in vogue with restaurants that depend on it to maintain the smooth running of the lunch/dinner service.
This applies especially if you are part of a big booking, as a busy restaurant must stagger their bookings to arrive at different times so the kitchen isn%26#39;t slammed with a large number of orders all at once.
State what you need
If you need to be fed and watered within an hour, have food allergies, need room for a wheelchair at the table, or have another person joining your party later on - let staff know so they are in the loop and can best accommodate your needs.
Things such as wheelchair access, accommodating large groups or time restrictions are best sorted when you book rather than turning up on the day and hoping for the best.
Be thoughtful of other diners
Having a great time when you are out is fine, but be aware of others around you.
Big groups can be loud at the best of times, but try to keep the noise down to an acceptable level. If this is too hard, perhaps move on to a bar or somewhere else more appropriate before you get moved on.
However, it%26#39;s not only large groups who can bring attention to themselves - small drunken groups can often worse particularly, if they insist on dancing round the table singing %26quot;get your gears off%26quot; and lighting up inside. Classy.
Accept mistakes get made
Sometimes mistakes are made, orders get misplaced and fish is mistaken for lamb.
If you are on the receiving end of such a mistake raise your waiter and calmly explain what has happened so the situation can be rectified as soon as possible and with a minimum of fuss.
Don%26#39;t get cross, they didn%26#39;t mean to make a mistake and they will probably already feel bad enough.
Don%26#39;t overstay your welcome
Some restaurants have a two sitting booking policy on some or all days of the week so it%26#39;s best to find out if you only have your table for a certain period of time before you have to vacate it for someone else.
Time is of the essence for the early bookings especially, so if you arrive late for these it%26#39;s your own fault for feeling rushed at the other end if you are still mulling over the dessert menu as the next sitting begins to arrive.
The same goes for busy lunch time cafes. If you only want a coffee, sit at the bar rather than take up a valuable table.
Agree beforehand how the bill will be paid
Most restaurants these days have a one bill per table policy. By far the easiest way to deal with bills is to split it evenly, or if not, by working out how much each person/party will pay rather than for exact portions consumed.
Lesley Reidy is an owner of online wine retailer www.winefairy.co.nz
