Restaurant Secrets
Lemont restaurant
Dining out can be a delightful experience, but behind the scenes most restaurants operate on tight margins, long hours, and fast-paced service. Knowing a few common restaurant practices will help you make smarter choices, avoid misunderstandings, and get better overall value from your meal. Below are practical insights into how restaurants operate, what to expect from service, and simple tips to improve your dining experience.
Weekend brunch shifts can be unpredictable. Many front-of-house and back-of-house staff work late or finish shifts close to closing time during the week, so don’t be surprised if servers on Saturday or Sunday mornings are quieter or a bit tired. This doesn’t mean service will be poor; it simply reflects the realities of restaurant schedules.
Upselling is a standard practice aimed at increasing the average check. Servers may suggest add-ons such as extra shrimp on a salad or a premium brand of liquor in a mixed drink. These suggestions are legitimate options, but they will raise your bill. If you prefer the house option or no additions, politely decline and specify what you want to keep costs down.
Some dining rooms use subtle sales techniques during the specials rundown. One common tactic is a slight affirmative cue from the server when they mention a higher-priced item, which can influence a guest’s choice. Being aware of these small cues will help you decide based on taste and value rather than suggestion alone.
Food waste is expensive for restaurants, so kitchens often find ways to repurpose ingredients rather than discard them. Trimmed vegetables, bones, and leftover stock commonly become bases for soups, sauces, or stocks used later on the menu. This is standard kitchen practice aimed at reducing waste and controlling food costs.
Dropping a piece of food in the kitchen is handled in different ways depending on the restaurant’s standards. Some kitchens discard the item, while others may rinse and rework it into a dish. If you have strong preferences about food handling, ask your server or choose a restaurant known for strict food-safety practices.
Timing matters. If a restaurant’s posted closing time is 10:00 p.m., staff will often begin their closing procedures at least 20–30 minutes earlier. Arriving just before closing can lead to rushed service and less attention to detail. For the best experience, visit a bit earlier in the evening so the kitchen and staff can focus on preparing your meal properly.
Not all restaurants recycle or re-serve certain items. Uncut bread and unopened butter may be re-purposed into other menu items like bread pudding or breadcrumbs, and some establishments will return sealed portions to storage if they remain unused. If you have concerns about how utensils, garnishes, or accompaniments are handled, politely ask your server about their practices.
If you want to speak with the chef, choose a non-peak time. Chefs are busiest during service hours and are unlikely to come to the dining room during a rush. A brief note left with management or a scheduled visit during a quieter service is more effective than requesting the chef at the height of dinner service.
A small hygiene tip: many restaurants use fruit garnishes like lemon slices for water and cocktails. Not every establishment washes each piece of garnish just before serving, so if you’re concerned about handling and cleanliness, ask for the lemon to be washed or simply decline the garnish in your drink.
Separate checks are a common source of frustration for servers because they increase the time and attention required to close out the table correctly. If you need separate checks, give servers clear instructions at the beginning of the meal to make the process smoother for everyone.
Suggestions
If you have an idea or suggestion for the chef, put it in writing or send an email rather than relying on a busy server to pass it along. Many chefs appreciate thoughtful customer feedback and may respond more fully to written suggestions. A polite, specific note about what you enjoyed or what might improve the menu is often the best way to be heard.
Finally, remember that servers work long hours and often perform multiple tasks beyond taking orders—cleaning, restocking, coordinating with the kitchen, and managing multiple tables at once. Tipping reflects both service and the realities of hospitality wages. While tipping customs vary by region, leaving at least 15% for average service is a baseline; 18–20% or more is customary for good service and helps support the team who made your meal possible.
Chef Chuck Kerber
Cooksandeats.com