Hospitality is in a right state at the moment, what with the seemingly never-ending shitshow of rising rents and rates, extortionate VAT, higher staffing, produce and utility costs, and all those other well-documented socioeconomic pressures (don’t mention the Bre*it word, please). So the last thing those of us who work in this beleaguered industry need right now is to be kicked in the proverbials by the very people we rely on perhaps more than anyone. And, yes, by that I mean you, our lovely customers. So here is some advice on how to avoid infuriating your serving staff.Turn up …
Pre-Covid, most restaurants didn’t have the balls to take card details or charge for late cancellations and no-shows, but that’s all changed now (thank God). If you buy a ticket to the football or a gig, say, you’ll be out of pocket if you can’t be arsed to turn up. Why should restaurants be any different? What’s more, even if we have charged you a cancellation fee, remember that we’ve still lost out on drink sales and service charge.… and turn up on time
You’d be surprised how many people seem oblivious to the fact that a restaurant is a business, just like any other. If you’ve booked dinner for 7pm and show up half an hour late, don’t be surprised or, worse, turn all bolshie on us when we try to bum-rush you out of the door at 9pm. We’ve got another booking for that table, and sod’s law dictates that they will show up on time.Don’t stick your chewing gum under the table
