Discretion advised
Experts weigh in on the most neglected dining utensil: etiquette
If only the Victorians could see us now. Not only do ladies no longer smile behind napkins, but before the meal is even over, people have checked in, Tweeted and reviewed the place on Yelp via their ever-handy smart phones. But that doesn’t mean dining etiquette is dead — just forgotten. Fortunately, local experts are more than happy to dish advice on how to enjoy yourself — without making a fool of yourself.
How do I get my waiter’s attention? Garnering the attention of a busy server can be tricky. But Matt Dickerson, regional operations manager for Las Vegas and partner at Wolfgang Puck Bar & Grill, says it’s not that hard. “Waiters know their sections and where the diners are at in their meal. So if you just look them directly in the eyes, smile and nod, that should be sufficient in getting assistance.”
Can’t I just send this quick text message? No. Alain Alpe, general manager of Guy Savoy, strongly discourages using electronic devices at the table. “This is very rude. It is like when you go to the movies and they ask you to put it on silent. It is the same at the restaurant. It is more a question of respect. It could be a little bistro or a high-end place, either way it is not right.”
How much alcohol is too much? “There are no appropriate number of drinks to order on a date, family dinner or business dinner,” says Florozeen Rand Gray, director at the Protocol Etiquette School Nevada. “But remember that you are being judged by those in your presence, and with our DUI laws at .08, I would suggest that you have no more than two glasses of wine, one before dinner and one with dinner. Save the nightcap for when you are safely at home.”
My entrée is underdone. How do I send it back? Dickerson says don’t hesitate when it comes to sending a sub-par dish back to the kitchen. “If they want to send something back because it’s not to their liking, don’t feel bad about it, ever. The worst thing they can do is wait until the end of the meal and then complain about what they had. What they need to do is send it back right away so that we can fix it right away. Send it back in the beginning, not toward the end (of the meal).”
Who’s paying? Alpe, Dickerson and Gray agree that whoever initiated the meal should settle the bill. Gray warns, “Never make the mistake of taking a business client out to dinner and the wait staff presents him/her with the bill. You might as well go to your computer address book and scroll, select and delete that client’s name — because you just lost a client.” — Alexia Gyorody