http://www.diigo.com/user/Gibarian/bars Tue, 25 Mar 2008 17:38:09 -0000 Tue, 25 Mar 2008 17:38:09 -0000 http://www.youbars.com <p>Create your own bar! Fantastic!</p><p><strong>Tags:</strong> <a href='http://www.diigo.com/user/gibarian/bars' rel='tag'>bars</a> <a href='http://www.diigo.com/user/gibarian/food' rel='tag'>food</a> <a href='http://www.diigo.com/user/gibarian/healthy' rel='tag'>healthy</a> </p><p><strong>Posted by:</strong> <a href='http://www.diigo.com/user/gibarian'>gibarian</a></p> Tue, 25 Mar 2008 17:38:09 -0000 http://www.urbanmonarch.com/how-to-become-a-regular <p></p><p><strong>Highlights and Sticky Notes:</strong><p><div class="content"><ul><p><strong>How to become a regular</strong></p> <ul> <li>Visit the same restaurant three times in the first month, then once a month ongoing. These are minimums, visit more if you like.</li> <li>Use your name and theirs. Hi [server], my name is [me]…</li> <li>Use the restaurant for a party, catering, or other service.</li> <li>Bring new friends (customers) and introduce them. Use this as an opportunity to stay in touch friends.</li> <li>Tip 20% on the total bill (tax, drinks, everything) and round up to the nearest dollar.</li> <li>Tip the same percentage, don’t over tip unless you plan to do it every time. (Over tipping is not necessary. )</li> <li>Tip on free benefits, or you won’t receive them anymore.</li> <li>Treat servers as if they have more knowledge of the menu items than you , because they do.</li> <li>Work with the same knowledge set as the restaurant. (Know what sushi is hip and what is pop, what dishes are authentic and which are americanized)</li> <li>Inquire about and order house/chef specialties.</li> <li>Don’t ask for the owner if you don’t know him.</li> <li>Don’t make 8 pm reservations, a restaurant wants to seat at least two people during dinner hours.</li> <li>If you ask for advice take it. Don’t ask what the server recommends if you know you want pasta.</li> <li>If you order a nice bottle of wine, ask the server if they would like to sample it. They may decline, but the gesture makes an impression.</li> <li>Say please when ordering. May i please have the…</li> <li>Say thank you when receiving service.</li> <li>Throw out expectations for dish preparations. Each chef has a unique interpretation on that meal.</li> <li>Stick to your reservations. If you are going to be more than 15 minutes late, call. Cancel as soon as you know.</li> <li>Respect their dress code, because they will respect you by not bringing up your failure to meet it.</li> <li>Turn off your cell phone while dining.</li> <li>If you’re the only one left after a group of regulars, it’s time to move on.</li> <li>Be sympathetic of busy times, understand it’s not always like that, and you will benefit in the long haul.</li> <li>Don’t banter with the wait staff when they are hurried.</li> <li>Wrap up conversations quickly when the server approaches the table.</li> <li>Communicate. If you have a question or if you need something, ask. If you only have an hour to eat, let them know a head of time.</li> <li>Save waitstaff unnecessary trips.</li> <li>Smile and be friendly.</li> </ul> <p>Above all, it’s just about being there on a regular basis. Being courteous and social just accelerates the process.</p></ul></div></p><p><p><strong>Tags:</strong> <a href='http://www.diigo.com/user/gibarian/bars' rel='tag'>bars</a> <a href='http://www.diigo.com/user/gibarian/regular' rel='tag'>regular</a> <a href='http://www.diigo.com/user/gibarian/restaurants' rel='tag'>restaurants</a> </p><p><strong>Posted by:</strong> <a href='http://www.diigo.com/user/gibarian'>gibarian</a></p> Mon, 14 Aug 2006 17:20:51 -0000 60