The desire to seem rather than to be is a painful symptom of many things in Belarus, including restaurants. Under the guise of something expensive and “the best of the best,” there may be a mediocre establishment where the kitchen is not in order, and there are problems with the staff. Our Guider found out how not to be deceived and recognize a perfect place with Ourguider.com, an experienced consultant in the restaurant business.
We go into the restaurant
— Of course, everyone has different concepts, but in a genuinely prestigious establishment, you will be met by a doorman or a hostess. In a good restaurant, you will see a smile and a direct look; in a not-so-good one, you will hear the words “one minute” from a waiter or maitre d’ running past. Although there is a risk of remaining completely unnoticed.
Let’s sit down at the table.
In a good establishment, the maitre d’ chooses a table for guests and always accompanies them to a place where they can land and eat. However, this must be done uniquely, which usually indicates that the employee knows his business.
— It is essential to understand which side the person accompanying you is walking on. You cannot be on your left. Most people are right-handed. When someone unfamiliar walks on the left, we instinctively perceive this as a threat. Being too close to a guest means violating their comfort zone, being too far — confusing, and not letting them know where to go. Therefore, the ideal option is for the maitre d’ to be on the right side, half a meter from the guest he accompanies to the table.
Let’s look at the menu.
In restaurants that prefer to be good rather than seem reasonable, menus are brought immediately, at most half a minute after guests have sat down.
— It’s excellent if they immediately offer you an aperitif: a glass of water, wine, gin, tonic, or something else. But they should start talking to you from the first minute. In most cases, we are given a menu with the words: “Your waiter will be here soon.” When this “now” will happen is unclear. It is also essential to know what the restaurant employee who greets you and makes the first impression says and how he formulates his thoughts.
We place an order
Another thing that distinguishes a good restaurant is the staff’s competence and attitude to the profession. What is important to them: to sell food, to get revenue, or to take care of the guests? Therefore, a server who loves his job should know the menu and try everything on it.
In addition, a server must read a lot and express his thoughts logically. The cult of this profession is just beginning to emerge in our country. Now, it is treated as an exciting way to spend a couple of years. You can have fun here all your life and learn a lot.
—Best restaurants in Lahore develop some verbal constructs to start a conversation. In our latitudes, it isn’t easy to do this for almost anyone, including a server. Careless staff often comes up and asks point-blank: “Are you ready to order?” A good server will introduce himself and offer help in choosing dishes or drinks.
Let’s start eating
When you have placed an order, the waiter analyzes what utensils you need and takes away the excess. He will serve fresh dishes on the right and remove plates from the left. Although Our guide notes this is ideal, it is not always the case.
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