Business Dining Etiquette
Business Dining Etiquette
You may need to take clients out to lunch or dinner, and entertain socially in restaurants. How can you be sure to get the best service and attention?
When you are hosting a restaurant meal, whether for business or pleasure, the restaurant you select is part of the image you project. You want your clients to come away with a good impression. The last thing you need are surprises like sloppy service or a noisy table. Developing an ongoing relationship with several favorite restaurants will pay off dividends in service and attention. Here are some suggestions for making friends with your favorite restaurants. (And friends deserve special treatment, don't they?)
Cultivate two or three restaurants specifically for entertaining.
It's always a good idea to have more than one great place in your arsenal. You don't want to be trotting in different parties of clients to the same place five days a week. Nor do you want to get in a jam if a convention is in town, and the house is booked. Select places with a reputation for quality, but steer away from anything too exotic. Save those spots for when you're off the clock, or with like-minded friends who share your tastes.
People who demand importance don't command it.
You wouldn't patronize a restaurant with an attitude — so don't be a customer with one. Avoid being overly demanding. Everybody knows you're paying for it. But that doesn't make you king of the world. Be pleasant, flexible and respectful and surprise — it will come back at you tenfold. And think ahead. If you're bringing VIP's in to dine, by all means, let the restaurant know if you'd like a special table or special service. The best restaurants will certainly try to accommodate your needs if at all possible.
Membership has its privileges.
The more you frequent a restaurant, the more welcome you'll be. Establish a rapport with the key people. Get to know the management, chef, sommelier, reservationist, host and waitstaff . Because guess what? Regulars get perks. Restaurants know who's spending time and money with them, and they want to cultivate those relationships in particular. Of course, generous tipping never hurts either!
I'm a business guest at a meal, and my host asks me to select the wine. How do I handle it?
First of all, regardless of your comfort level, don't refuse. Peruse the wine list. It's a courtesy to involve your host and other guests into the decision-making. Do they prefer red or white? French or California? What have they been drinking lately? What are they having for dinner? (learn more about Navigating a Wine List) Seek assistance from your server, sommelier or floor manager. They should give you recommendations based on these simple parameters in the low, mid and high range. You're pretty safe it you don't pick the cheapest—or the most expensive. As you make your decision, ask the table if they concur. If so, bring on the bottle. (Need to Send a Bottle Back?)
What about tipping?
You certainly don't want to appear stingy when it comes to tipping (except maybe if your clients are ultimately being billed back for your expense reports!)
We believe, regardless of geography, 15% of the total check is just the starting point for standard service. Anything below is considered an insult from the server's point of view. If something did go wrong, don't punish the server and stiff him or her on the tip. Let management know immediately. They will inevitably attempt to make it right, or lose you as a customer. You should tip on the full taxed amount, though some people calculate tip before tax. Tip 18%-20% if the service is particularly meritorious, and extraordinary service will receive 20%+. Finally, verbal recognition is important. Let the server and management know the job was well done. Remember, sincere compliments are always appreciated and will help get you on that preferred customer list!
Note: If you have ordered a very expensive bottle or wine, follow the rule on tipping 15% of the list price of the wine up to $20 per bottle. After all, the service on a $1000 bottle of wine is pretty similar to the service on a $50 bottle of wine - except if the bottle is extremely old and needs very special treatment. If you have multiple bottles of wine on the table, the tip should rise accordingly. Use your good judgement.