Ignoring the Server’s Recommendations
Walking into a restaurant and immediately defaulting to your comfort zone is one of the biggest blunders you can make. When asked about the most typical blunders he sees from customers, Lange answered, “ordering without asking questions,” explaining how vital communication is during the dining experience. “We love being there to help and guide guests, and to ensure a great meal, we ask questions about what they like and always make sure we’re communicating clearly.” Your server isn’t just there to take your order – they’re your personal guide to the restaurant’s strengths.
Not asking for recommendations can be a missed opportunity to broaden your horizons and indulge in something new. Servers who have extensive knowledge of the menu and insights into the chef’s specialties can point diners towards dishes that might not immediately stand out. By not seeking their guidance, you might be overlooking a hidden gem or an exciting culinary experience. Think of it this way: would you hire a tour guide and then refuse to listen to their suggestions? Most servers have tasted everything on the menu and know exactly what’s exceptional that day.
Seasoning Your Food Before Tasting It
Picture this: you’ve just ordered a carefully crafted dish from a professional chef who has spent years perfecting their seasoning balance, and the first thing you do is dump salt all over it. Richard Bainbridge, chef and proprietor of British restaurant Benedicts, had a proverbial bone to pick with patrons using table condiments to season their food. “The worst thing a diner can do is put salt and pepper on their food before they have even tried it,” he explained. “Seasoning is individual to palate but they could at least give it a go first.”
According to Richie Frieman, approaching each course with respectful curiosity also reflects better on you. “Never season your meal before you taste it,” he said. “It shows great disrespect for the chef. It also shows that you are impulsive and that you can’t wait to see how it tastes first.” The chef has already tasted and adjusted the seasoning multiple times during preparation. Give their expertise a chance before reaching for the salt shaker. If it genuinely needs adjustment after tasting, then by all means, season away.
Ordering the Wrong Cut of Steak for Your Preferences
Steak is often one of the more expensive items on a menu, and it is easy to allow the price to dictate your decisions. You may assume that the highest-priced cut is always going to be the best, or that paying less means you’ll receive a lesser cut of meat. This assumption isn’t completely unfounded. However, expensive doesn’t always mean better for your specific tastes.
Lange agrees and shares a bit of insight into what price points actually reflect. “Yes, price matters, especially on premium cuts. But in most cases, the difference in cost reflects real differences in flavor, marbling, and overall eating experience,” he says. So, if you have the means, you should order your steak based on your preferences, not its price. If you don’t like a fatty steak, why order the most marbled cut? A perfect example: if you prefer leaner meat but order wagyu because it’s the most expensive option, you’re setting yourself up for disappointment.
Falling into the “One-Timing” Trap
One-timing happens when a diner calls the server over repeatedly, asking for just one more thing each time – extra napkins, then a side of Ranch, then lemon for the water, then a spoon for the soup, more ice in their drink. In isolation, each request is reasonable. Together? It’s the restaurant version of death by a thousand cuts. This seemingly innocent habit can turn your dining experience into a frustrating dance of constant interruptions.
“This habit does bother me, especially when I was first starting out as a server and was relatively inexperienced, because it really slows everything down,” says Stephanie S., a server at a chain restaurant in Utah. “I felt like people were being too needy, and it stressed me out.” The solution is simple: think ahead about what you might need and make your requests all at once. Your server will appreciate the efficiency, and you’ll get better service as a result.
Sticking to the Same Familiar Dishes
If your answer is familiar dishes like tacos, burritos, and quesadillas, you might be making a mistake. There are so many more options out there that you’re missing out on. Executive chef Gerardo Duarte of Mayahuel in Astoria, New York laments that diners often make the mistake of sticking to what they’re familiar with. It’s like going to Paris and only eating at McDonald’s – you’re missing the entire point of the culinary adventure.
He advises not to be afraid of exploring beyond the familiar, as Mexican food is multilayered with many regional variations. “People often stick to tacos or burritos and miss out on the dishes that really showcase the depth of Mexican cuisine – things like mole, pozole, or regional specialties,” says a chef at Papatzul in New York’s SoHo district. Every cuisine has hidden gems beyond the tourist favorites. Ask your server about regional specialties or dishes that represent the restaurant’s heritage – you might discover your new favorite meal.
Completely Avoiding Alcohol or Drink Pairings
We’re not saying that everyone at the table has to drink, but if you’re in the mood for alcohol and you’re not the designated driver, sticking to water with your meal can be a mistake. “I do think people miss out when they don’t order a drink,” says food blogger and recipe developer Yvette Marquez-Sharpnack. This is because Mexican food and certain drinks complement each other. “A smoky mezcal with mole, a crisp beer with tacos al pastor, or an agua fresca with enchiladas can completely elevate the meal,” she adds.
Mayahuel’s executive chef Gerardo Duarte says that so many customers default to margaritas, missing out on the restaurant’s great selection of tequila’s less known cousin mezcal, tequila, and lesser-known Mexican spirits like sotol. “One of our sotol cocktails, with its earthy flavor, pairs wonderfully with our moles,” Duarte tells us. He says diners can miss a part of the experience by skipping those pairings. Even non-alcoholic beverages can enhance your meal – house-made sodas, specialty teas, or traditional drinks can complement flavors in ways that plain water simply can’t.
Ordering Dishes That Are Clearly Out of Season
Imagine ordering strawberry shortcake in December or asking for fresh corn dishes in February – you’re essentially asking the kitchen to serve you subpar ingredients at premium prices. Some items on the menu are seasonal, and ordering them when they’re out of season can cause frustration for both the kitchen and the server. Restaurants often keep these items on the menu year-round, but the quality varies dramatically based on ingredient availability.
Beyond the fact that seasonal dishes are often tastier and chef-approved, there are many more reasons to dine seasonally. For example, if a restaurant is buying food from local farms, eating seasonally can support your local producers and economy. Additionally, local, seasonal food doesn’t need to be transported as far, cutting down on your meal’s carbon footprint. Likewise, it can be easier to find foods that are raised sustainably or in a way that aligns with your values when you eat locally and seasonally. Ask your server what’s in peak season right now – you’ll get better flavor and often better value.
Making Excessive Menu Modifications
“Restaurants need to accommodate diners the best they can, but too many requests likely means you’re in the wrong restaurant for you,” Rick Camac explains. “Perhaps a vegan should not go to a steakhouse and expect a myriad of menu choices. On the other hand, allergies should be inquired about (from the staff) and allergy information available, or on the menu.” Extreme alterations – think turning a signature steak into a salad, or asking for every component of a composed dish to be swapped – put the kitchen in a tricky position. It slows service, disrupts the rhythm, and undermines the dish the chef has created. Essentially, fine dining isn’t a “build-your-own” exercise.
It’s one thing to ask the kitchen to hold the tomatoes, substitute cauliflower for asparagus or put your salad dressing on the side. It’s an entirely different story to dine at a steakhouse and ask for the barbecue spare ribs with potatoes to be made vegetarian and served over quinoa. “It’s rude to ask the kitchen to cater to an endless list of demands,” Parker says. There isn’t a hard rule for how many changes you can ask for in one dish, but aim to keep it under three. If you need more changes than that, consider ordering a different dish. Remember, you’re at this restaurant because you presumably like their style – let them showcase it.
Ordering Fusion Dishes That Try Too Hard
However, pause before you head to a fusion restaurant or order a menu item that attempts to throw two very different cuisines or ingredients together, like a burrito and sushi, or ramen and a burger. A chef at Meili in Brooklyn, notes he personally avoids these complicated dishes that try to fuse five cuisines onto one plate. “They often sound exciting on the menu but rarely deliver balance or depth. I’d rather have one cuisine done well than a confusing mix of flavors that feels like it’s trying too hard,” he says.
But if those same ingredients are being used in an Italian restaurant, you should probably pick up and leave as politely as you can. It’s not that restaurants that serve good fusion cuisine can’t be found – it’s that this type of mixing and matching requires a great amount of skill and training, which not all restaurant chefs have. Indeed, plenty of restaurants succeed because they keep it simple and cook what they know, rather than trying too hard and using ingredients they don’t understand, or that don’t match their identity. A restaurant that excels at authentic Thai food will likely serve you better than one trying to combine Thai, Italian, and Mexican flavors in a single dish.
Rushing Through Your Meal or Overstaying Your Welcome
But a visit to a steakhouse isn’t solely about the food, it’s also about the ambiance and pace. Most fine dining restaurants prioritize longer dining experiences, which is why they limit the number of diners they serve each day. They want you to sit back, relax and enjoy the moment, as long as it takes. Yes, the food will likely be deliciously tempting, but fight the urge to rush through dinner. It’s important to appreciate every morsel of that perfectly cooked steak, and every last sip of fine wine. This is the time to chill out and enjoy your friends and family. If you have trouble slowing down, focus on eating slowly and steadily, and eat in sync with the other guests at the table. If everyone at the table happens to be in a rush, then all bets are off.
On the flip side, camping out for hours after you’ve finished eating is equally problematic. For servers, turning tables is the name of the game. I’m not saying you need to rush through dinner – take your time and enjoy it. If you’ve been sitting for over three hours and haven’t ordered anything in a while, however, it’s time give up the table. Two hours after the last bite, they’re still there, nursing water, oblivious to waiting customers, to servers who can’t turn tables, to the entire economics of restaurants. They’ve confused renting a table with buying it. In cultures with longer meal traditions, this lingering is built into the model. Read the room – if there’s a line of people waiting and you’ve been nursing that coffee for an hour, it’s time to wrap up your evening.
