We Need to Stop Judging New Restaurants So Quickly

New Restaurant Opening

In our feverish race to be the first to dine at the latest hot new restaurants, it’s easy to forget that every restaurant has a lifespan—an arc of development—that’s inevitably more awkward in its infancy. A restaurant needs time and experience to mature like a human life does. It needs to learn to stand and walk before it can run. Newborn babies are adorable, but they often throw up all over themselves.

Now more than ever amidst wage pressures, rent increases and rising food costs, the restaurant industry needs us to be a more forgiving, empathetic audience. One visit should never define our opinion about any restaurant. It’s like going out on one date with someone new and telling everyone that he or she is a bad lover when you never even kissed.

Anyone who works in hospitality will tell you that opening a new restaurant is a nightmare. The kitchen inevitably melts down, people wait too long for their food, servers order the wrong dishes, steaks come out overdone, line cooks walk out in the middle of service. None of these issues are excusable, but they happen more often in the early going. 

Of course, new restaurants should do everything in their power to be ready on day one to offer great food and service. Most do. But the same food or service should be even more finely-tuned six months to a year later. Chillax, your Instagram account can wait. 

New restaurants

Critics rush to file opinions even more compulsively than civilians do when a trendy chef breaks ground on a new project. They crawl over each other to be the first to publish reviews, often while a restaurant is still in an embryonic state. It’s easier to forgive shrewd critics than merciless foodies; at least critics have the inherent excuse that it’s their job.

But the mortality rate among newly-opened restaurants would likely be lower if critics showed more restraint by delaying their reviews until these restaurants are given time to work out the kinks. Gratuitous slandering on crowd-sourcing sites like Yelp and Trip Advisor doesn’t help matters any either. This interim period when a restaurant first opens is critical to its future. It’s the time when we should be the most patient not the most ruthless.

If you don’t feel compelled to dine at a new restaurant again because your first experience was so bad, fine. But it isn’t fair to call it terrible after only one visit. If you do decide to go back, though, try to wait at least a month before you return. Start by telling your server or a manger that you dined there when it first opened and had a disappointing experience. Lay your cards on the table. Ask the staff for recommendations and show openness to enjoying the restaurant the way it is intended not how you intend it to be. 

Great restaurants will capitalize on these opportunities to win guests over. Bad ones will make the same mistakes all over again. It works the same in reverse. Your first experience at a new restaurant might be mind-altering while your second visit may be disastrous. Either way, we shouldn’t make judgements until we take the necessary time to ascertain that a restaurant is disciplined or complacent about its own excellence. It’s impossible make this calculation fairly after just one meal. 

Helpful Hints for Holiday Dining

No matter how curmudgeonly we get about guests’ improprieties, we always try to keep our focus on giving constructive advice and finding ways to help you become a more fluent diner. Between now and the end of the year, restaurants will play a big role in your holiday festivities. Many of you will dine out frequently, sometimes traveling to cities far away or maybe returning to your hometowns. Your holiday dining may occur in restaurants you’ve never been before or falling back on those old familiar neighborhood places. Some may seek out trendy places that appear in every critic’s year-end “Best Of” lists.

The holiday season—though often the most lucrative for hospitality professionals—is the most difficult time of the year to work in restaurants. Guests arrive with unreasonable expectations, dysfunctional families are easily triggered and staff is always burning its candle at both ends. Bear in mind that the people serving you are sacrificing time away from their loved ones to facilitate your sharing a great meal with yours.

Here are some helpful hints to make sure you get the most out of your holiday dining experiences:

Ask what time the table is needed back – Christmas is the season of giving. Turn times are a harsh reality of the restaurant business that becomes even more harsh during the holidays. The simple act of showing consideration goes a long way. Most restaurants will pander and tell you to keep the table as long as you like—even if they can’t afford extending the courtesy to everyone—but acknowledging that the table may be rebooked is guaranteed to boost your status with the restaurant hosting you.

Elevate your tip percentage – We know, we know… you always leave a great tip for the waiter. But if your standard tip is twenty percent, go up to thirty! Most tipped employees don’t receive holiday bonuses. Because they aren’t salaried, any additional income during the holidays usually comes from guests’ generosity. Dig deeper into your pockets at Christmastime and show your appreciation. Being generous pays dividends, especially at the restaurants you patronize most frequently. Plus, tipping well just makes you feel good.

Offer the waiter a glass from your bottle of wine – Servers rarely get a chance to taste bottles of wine from the list because they are often too expensive for management to open for educational purposes. It’s always a great way to build solidarity with the staff to welcome them to sharing your wine. You might even order a second bottle, ask the waiter to fill everyone’s glasses, then tell him or her to finish the bottle at the end of their shift. Drink and be merry!!

holiday-dining

Be respectful about unwrapping gifts at the table – We understand that friends and family often plan gatherings in restaurants as an occasion to exchange gifts. However, you should still be mindful how that can impede the staff’s ability to serve you properly. Don’t turn your table into an Oprah’s “Favorite Things” Giveaway episode. Order first before you open gifts so the server doesn’t have to fight for everyone’s attention. If possible, wait until your meal has been fully served before you unwrap gifts and always clean up any wrapping paper and holiday paraphernalia. Never leave your garbage behind!!

Don’t Wear Out Your Welcome – Especially if your holiday dining occurs on Christmas Eve or New Year’s Eve, be respectful that the people working also need to get home to be with their families. If you notice you’re the last table in the restaurant and it’s getting late, pay the bill and thank the staff for being there to take care of you at such a late hour. They’ll appreciate the kind words, but they’ll appreciate even more when you get up and leave.

Leave a Positive Review for Your Server – The effect that review sites such as Yelp and Trip Advisor have on a restaurant’s success can be very influential. Unfortunately, guests with negative experiences often drown out the positive ones. Customers who leave thrilled rarely feel the need to leave feedback. Sharing your comments about a great service experience during the holidays can help balance the scales.

Stay Home on New Year’s Eve – Sorry, restaurant owners, but you’ve sucked for too long on NYE. It’s always nice to have a place to convene with friends and family to ring in the new year, but we can’t condone dropping wads of cash on overpriced cookie cutter menus and cheap Prosecco toasts at midnight. Restaurants never serve their best food on New Year’s Eve and food choices are usually very limited to simplify kitchen operations. Celebrate on January 2nd, and you’ll get the same experience or better at a third of the cost.

Your Favorite Dish is Sold Out? Big Deal.

It’s difficult to remember what restaurants were like before people dined out to take photos of their food and invested hours online sifting through reviews weeks ahead of their reservation. The world was a much simpler place. The company you kept mattered more than the food you ordered. There was no such thing a Cronut. It used to be that a famous dish on the menu only became known through word of mouth or perhaps the occasional write up in the local newspaper. We didn’t get so emotional when a particular dish we loved was taken off the the menu or sold out.

Some restaurants still revel in being known for specialty items, broadcasting their prowess in flickering, neon humblebrags like: “Home of the Original Stuffed Clam” or “The Place for Ribs.” But there’s hardly a need for restaurants to flex anymore, the world has already seen it all on the ‘Gram. Social media has made having a signature dish a curse as much as a blessing. Now when we dine out, we’re not only comparing our restaurant experiences to our neighbor’s or friend’s account; we expect it to live up to the multimedia accounts of hundreds and thousands of strangers and, of course, the Kardashians. 

The most epic tantrums that occur nightly in restaurants come from guests incensed when popular items are sold out or signature dishes have been replaced on the menu. These meltdowns have intensified as guests spend more time and energy anticipating and planning their restaurant visits. The build up creates pressure which makes the explosions of disappointment even more combustible. “We made this reservation months ago and that dish is the only reason we came!!” they’ll say when the waiter delivers the bad news. Pacifying these irate guests is not unlike soothing crying children whose parents have just told them they can’t have dessert. 

sold-out-food

It’s a sensitive subject for restaurant managers and servers. We understand the reality that any dish on the menu can be sold out on any given night. That’s just how the economy of a restaurant works. It’s an imperfect science. If a restaurant only sells four orders of salmon on average every night, the chef isn’t going to buy ten pieces of fresh salmon every day just in case more people order it. Throwing away unsold food isn’t a good strategy for survival. Unfortunately, conveying this calculus to disappointed guests that had their heart set on a particular dish is difficult to do without seeming inhospitable

The fact remains though: Restaurants should do their best to make you happy but they don’t owe you anything. Food is perishable and supply chains fluctuate. An ingredient shortage often impacts the industry as a whole, not just one specific restaurant. You’re upset that your favorite sushi place is out of Uni but half of the city’s sushi bars may also have missed their deliveries. Many dishes take days in advance to prepare. It’s impossible to “whip up” a few orders of braised short ribs that needed to be salted days ahead of time and braised in red wine for hours.

Of course, guests are entitled to be disappointed that a dish is unavailable but it should never provoke outrage. When guests lose their cool, they’ve clearly convinced themselves that there is only one way to enjoy their experience. Approaching dining out anywhere with this kind of tunnel vision is self-sabotaging.

It’s actually a sign of your fluency as a diner to demonstrate how open you are to enjoying your meal despite missing out on a dish you’d hoped to try. Servers will work harder to make you happy. No one hates it more when dishes are sold out than the staff. Waiters’ lives are so much easier when they can give everyone everything they want every single night. Ask them for solutions. Understand that there is more than one path to having a great meal and always approach ordering with an open mind. You never know. You might end up liking your dish even more than whatever the Kardashians ate.