I am restaurant consultant, here is what you should never do when you eat

When it comes to eating, there are some unwritten label rules between the server and the client who are important to know.

Salar Sheik, a restaurant consultant and founder of Los Angeles in Savorly Hospitality, told Fox News Digital that what a customer can do is “a timing” a server.

It is then that a client asks for something like a glass of water, for example, but when the server returns, the client asks for something else, said Sheik.

“You are just circling them,” said Sheik. “Try to increase your order. Look at them at the same time.”

What if you are in a hurry and you need to make your order quickly? Sheik said there is an educated way to ask your server to put your eating order.

“I think a little bit of explaining a long way for your waiter,” Sheik told Fox News Digital. “It doesn’t have to be in detail, but you can only say,” I’m a little fast. “

Sometimes the servers seem to disappear after the food is over, leaving customers who have the bill.

Sheik said there is a proper way to get your server’s attention.

“He is trying to make visual contact and make a wave,” he said.

Sheik said to grab your fingers on your server can work in the cinema, but in real life it is so rude.

“I think a wave is quite unpleasant, do you know?”

A common concern among customers is when a waiter or waitress does not score their order.

If the meal arrives at the table and it is not correct, it is natural for the customer to blame the server.

“I think a pattern has to understand, although this was a scenario, it cannot be assumed to be his fault,” said Sheik.

In a standard restaurant kitchen, “there is a lot of space for a mistake,” he said.

“Obviously, the only point of contact you have between your food and who did it is the waiter,” said Sheik, which means that the server is the criticism of criticism.

“You can approach -you gently,” he said. “Some people are usually aggressive and personal offenses.”

Another area of ​​frustration from the server’s perspective can involve the time that customers remain at the table after the conclusion of the meal and the invoice has been paid.

How long is it too long? It depends on whether it is a casual or fine cooking experience, Sheik told Fox News Digital.

“Good dining room, you are looking at two and a half hours of appropriate dining time,” said Sheik. “Casual, you probably are looking for an hour at an hour and 45 minutes. Two hours is almost the limit.”

Another factor to keep in mind is the speed of the service and the speed with which the food arrived when it was sitting.

Sheik said it is courteous to make his first order after he has been sitting.

“But we often get tables that speak for an hour and then commissioned,” he said. “I think this is inappropriate.”

It is a work of the server to set the rhythm of a client’s gastronomic experience, whether the drinks are reengled or checked with the kitchen staff with the status of the order of a table, said Sheik.

“You should have your first snack order within 10 to 15 minutes,” he said.

“And your tickets, in a perfect world, should you do [receive] They between 20 and 25 minutes maximum. “”