Here’s what they find acceptable and those that are definite faux pas. SCENARIO 1: You have a severe allergy, so you bring your own nut-free salad dressing/gluten-free roll/dairy-free cheese. Eric Greenspan, chef/owner of The Roof on Wilshire and Greenspan’s Grilled Cheese in Los Angeles: “I actually like those people who bring in lists. I would much rather them say, ‘Hey man, handcraft me something,’ then bring in their own s***.” Elaine Swann, lifestyle and etiquette expert and author of “Let Crazy Be Crazy”: “If you have actual strict dietary concerns, especially if they’re medically induced, and you choose to bring your own item, I don’t think there’s anything wrong with that. We don’t need to know the gory details.” Ron Eyester, executive chef/owner of Atlanta’s Rosebud, The Family Dog, and Timone’s: “If your diet is that strict, you might need to eat at home.
Ever go to a restaurant with friends and whip out a calculator to figure out who owes what after the meal? While some people are happy to split a check evenly, others want to itemize every single thing that was ordered. Since there are tons of phone apps that cater to both camps, we checked them all out.
The folks at the hole-in-the-wall burger joint where you’re a regular probably don’t care how much money you make, what type of wine you always order, or How Much of A Bigshot You Are. But an attentive restaurant—one with a publicist, or a Twitter account, or a few stars from a major newspaper—sure might. As we’re reminded by Australian site GoodFood in a story about the phenomenon, everything from your birthday to your tipping behavior is being chronicled by all sorts of restaurants, all the time. Do you let an online service such as OpenTable gather all sorts of data on you (including no-shows, tsk-tsk)? Or do you ping a place on Twitter, Foursquare or Facebook before coming in?
Gif credit: Etallion Girl, Tumblr What sort of demands did we make in restaurants before the advent of electronic devices? None of these are so outrageous, but in this brave new world, it’s increasingly common to see a panicky-looking person waving a cellphone in the general direction of a bartender, waiter, or manager: It’s become de rigeur to ask the barkeep to plug in one’s phone. Brendan McGill of Washington restaurant Hitchcock is the latest to pose the question, Eater reports, on his Facebook page: “People waving their dead iPhones at bartenders is becoming epidemic. A service you might provide to a friend or regular has become an expectation - busy service staff who already have plenty to worry about are also expected to juggle a full bar’s dead phones.” McGill goes on to ask whether he should institute a $5 menu surcharge for charging phones, or have waiters bring charging packs around the tables on a silver platter, or perhaps refuse to charge phones at all.
Zagat’s 2014 restaurant survey determined that the number 1 problem irritating Boston diners was noise: The hubbub of a night out on the town was making Beantown residents bananas. So The Boston Globe decided to paint the town…quiet. Reporters dined at eight different restaurants, measuring decibels as they went.
Anna Post, the great great granddaughter of etiquette maven Emily Post, visited Ali Wentworth on Yahoo’s own Daily Shot Tuesday to talk table manners and technology. Emily Post would not approve. Instead, Anna Post says there are two options: 1. Here are some helpful tidbits from Chapter 19, Personal Communication Devices, in the 18th edition of great great grandma “Emily Post’s Etiquette”. "Without exception, turn your device off…in a restaurant…or anytime its use is likely to disturb others.” While this is true for special-occasion meals, dates, or extra-fancy restaurants (you know, those akin to places of worship), it’s not realistic for your everyday local-joint supper.
About 20 elderly gentlemen sought a social club, and the fast food outpost was situated conveniently close to their homes. The gents would sit for hours over $1 cups of coffee during busy rush hours, resulting in McManagement attempting to give them the boot (unsuccessfully) after 20 minutes.
Photo credit: Getty Images French waiters, who some Americans think of as quite snooty, have turned the stereotype on its head. At a café in Nice, being rude will cost you—literally. "I know people say that French service can be rude, but it’s also true that customers can be rude when they’re busy,”