I agree, no matter what city you live in, going to a restaurant is always a pleasant event. Especially if we are talking about a place you have wanted to go for a long time. But sometimes unforeseen circumstances can ruin the night. For example, limited reservations or no free tables that no one warned about. What to do in this situation?
We are sure that many people wonder why they cannot come to a restaurant with their own wine, or what is the harm in preparing something that is not on the menu when the restaurant has all the products? For example, Moscow and St. The most popular question to stewardesses in St. Petersburg is: “Your restaurant is empty, why don’t you seat me at the table by the window?”
In this column, Maxim Romantsev, general manager of the Michelin-starred restaurant SAVVA, whose kitchen is run by Andrei Shmakov, dispels all the myths about restaurant service. We examine the most controversial situations: why you can’t bring your own cake and whether it is possible not to leave a tip.
Why does it take so long to carry the dishes?
There is an untold amount of time for dishes to be served, depending on the format of the restaurant and the complexity of preparation. If we are talking about the private cuisine of Savva, a quality restaurant, then there are approximately established norms: salads, cold appetizers and soups – 15-20 minutes; hot snacks – 25–30 minutes; hot meals – 25–45 minutes depending on the day of the week and time.
We need to comply with certain standards, but unfortunately this does not always work. At such moments we hope for the understanding and loyalty of our guests. The restaurant enlivens the first portion with hot bread and butter as a compliment when the service time increases, and offers a cheese plate as an appetizer on busy days. If the hot meal is postponed and served within 45 minutes, we offer a “Normandy” break – sorbet to cleanse the receptors before the main course.
Why can’t they cook me a meal from the menu?
The food preparation process is a complex algorithm, especially in the Savva restaurant, which has a lot of special technologies. Each component of the meal is prepared by a separate employee in a specific workshop. Accordingly, if you have eaten the food you prepared in the first half of the day, it takes time to make new portions. For example, there are dishes that take 6 to 8 hours to prepare using sous vide technology.
We can’t serve dinner to our guests without a baked potato or red wine sauce, so we have to put the dish on our must-stop list. The restaurant always tries to convey information and offer alternatives to its visitors in a polite and loyal manner.
I have a cake with me: can I bring my own cake to the restaurant?
The restaurant is responsible for the health of the guests who eat its meals. If you violate the storage or preparation technology, this carries a risk with all the consequences. If the guest brings his own product, in case of poisoning it will be impossible to determine whether the cause was the food on the menu or the food brought by the guest. This is done to protect both the guest and the restaurant. When it comes to alcohol, the Russian Federation has strict requirements for regulating its sale. Therefore, the first reason for the restaurant is inspection and legal problems. The second is the responsibility of the guest’s health, as in the case of food.
I want a table by the window, why don’t you let me sit?
Throughout the working day, tables are constantly booked, some are even prepaid. In order not to restrict guests’ sitting time, it is customary to allow extra time to set the table after the departure of previous visitors. During prime time between 18:00 and 21:00, guests may get the impression that the restaurant is empty, but half an hour later the restaurant may be full of customers.
How much should you tip and is it possible not to?
Moscow and Russia in general have their own tipping culture. If we take statistics, in the 1990s tips were from 15 to 20%, in the 2000s – up to 10%, from 2012 to the present, employees are guided by 5-6% of the check amount.
The guest leaves a tip at his own discretion. If the waiter catches the mood of the visitors, brings everything on time, colorfully describes and recommends the dishes, and leaves a positive impression, the guest can leave more than 10%.
If you don’t like the visit, you have the right not to leave anything.
In general, I would also like to note that there is also an important and valuable profession in a restaurant – cloakroom attendant. It completes the overall impression of the service. This study also includes tips. Cloakroom attendants earned more than waiters. Currently, the profession is losing value, the restaurant crowd is getting younger with each passing year, the income level of the wardrobe attendant is decreasing due to the lack of traditions.
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Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
