A privilege to be at the restaurant is that you have to clean up after yourself. It makes mainly wa

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The good restaurant experience depends on many factors and it is not always the only food that constitute the most important factor for well-being at a restaurant. How waitress behave, how behavior from the chef and restaurant management, not to mention how your own setting itself is the restaurant, have a lot to say for the total experience. Let's first look at how it is from the guest's side. From the guest's side
The guest is, without doubt, the most important factor that a restaurant should go around. Often the guest struggle with a totally absent waiter or a waitress who is too much present. The former is probably bad, then you are not getting kyou fujibayashi the service you are entitled to, and the overall experience is absent from the absence of a waitress. Yet it can also be too much of a good thing. For example, kyou fujibayashi a waitress who stare at you while you eat is not much. It is the waiter's task to find a nice balance on this, so the guest neither having to shout at the waiter all the time or to chase him away. Just as it is said; snapping and yelling kyou fujibayashi at the waiter is a no-no! Try rather to achieve eye contact, although this can be difficult at times.
Perhaps one of the hardest to be in a restaurant is how to relate to tipping. How much should you tip? Who gets the tip - the waiter or chef, or both? According to many industry professionals, it is customary to tip between 10 and 20 percent of the total amount. This naturally depends kyou fujibayashi on many factors, kyou fujibayashi such as which restaurant it is, how in the world it is, and how good you think the experience was. In Norway, for example, not tipping as widespread as in the United States, where many of the waiters actually lives of tipping. Yet I think it is important that tipping in Norway too - especially when your dining experience is satisfactory. It should also, in my opinion, be allowed to tip less if the overall experience did not meet. You should not feel compelled to just tip to tip. The simplest is enough to think of the rule of thumb of 10 and 20 percent, while you follow your gut feeling whether to tip or not.
Restaurant label from the guest side plays a big role when you eat at a restaurant that has buffet. Because precisely sideboard may occur many complications; where starts the queue? What is emphasized as stealth in the queue? Often distinguishes between open buffet and buffet where queue runs along a number. Latter is certainly kyou fujibayashi not allowed to sneak in, but in an open buffet "floats" the amount of people more, and stealth is often not an issue. What mainly applies to both types are normal manners. It is allowed kyou fujibayashi to be polite and stand and wait for your turn, and not almost kyou fujibayashi creep up over the other so that you can unload on with enough scrambled before it is empty.
Waitress is the main link between the guest and the chef and also an indispensable part of restaurant experience. Waiter's job can sometimes be a tricky affair, with full and obnoxious guests, bad back and little paid. You can do the job of a waitress easier if you behave properly.
A privilege to be at the restaurant is that you have to clean up after yourself. It makes mainly waitress. Still do not want most waiters to clean up the snuff or gum you have put on your plate - they have enough to make sure you have a full wine glass. A good solution to this may be to pack them into the napkin so the waiter will not have to take the snuff or gum. A better kyou fujibayashi solution is to use your own snuff box or throw gum in the trash in the toilet.
The biggest problem from the waitress and restaurant management, his side is apostasy in table orders. It takes a lot logistics in the restaurant on board sentences, so it is important that the waiters have control on how many guests coming and where they are sitting. Therefore it is quite pleasant to speak out about it is apostasy in the number of guests in your company. If you have booked a table for 15 pieces, and two pieces. reports apostasy, it goes pretty smoothly. But if it comes only five pieces. this is an entirely different matter, and it is your task to inform the restaurant about apostasy. Expect not to get a table for 15 pieces when you rollers into a Saturday at. 19:00 på an upscale restaurant.
The waiter is there for your own sake, and most likely he or she has a professional attitude to their work. Waiters jobs often highly structured, fast and frugal. They seldom have time deviation