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Business Entertaining at Restaurants As a host/ hostess, it's your duty to handle the smallest of details. From the reservation to the tip to organizing the party plans in advance, consider the likes and dislikes of your guests and anticipate their every wish. It's your job to watch over things just as you would in your own home. There should never be any doubt by the captain and the wait staff of the restaurant that as the host, youre the one in charge. Likewise, as a guest, it's your duty to be gracious to your host and the other guests. Appreciate what your host is offering you, and send a thank you note within 48 hours of the meal. Planning the Meal The restaurant staff is an extension of you while you're entertaining: Think of yourself as the director of a movie and they are the crew while your production is taking place. Treat them like you would a member of your office team and they will make you shine in front of your guests. Arrive early at your chosen restaurant, a place that is familiar to you. Ask the captain to take your credit card imprint to avoid confusion later. You might even decide to sign the check and request that it not even be brought to the table. Another way to handle paying the bill without coming to the table is to request that it be held at the captains stand and you can go there and sign it as the meal draws to a close. This is also a discreet way of handling the check. Whichever method you choose, arrive early so you can be there to greet your guests. There's nothing worse than letting your guest sit alone wondering if they had the right date or place! Dont use the occasion to try a new restaurant, but one that you know, where the staff knows you and you command good service. If you don't have such a place, start looking now. You will want to look for good food, good service and of course a pleasant atmosphere. Also remember to consider your guests personality. If he is an austere and humble person, you may not want to choose the fanciest place in town. If however, the client has given you lots of business and has entertained you lavishly, he deserves star treatment. The golden rule of dining is that its a first class mistake to treat clients like second class citizens. Extending the Invitation When extending the invitation, never ask your guest where he would like to eat. Choosing the restaurant is your responsibility. The restaurant should be convenient for your client, not you! Before you extend the invitation, check with two restaurants: one continental and one trendy to ensure that reservations are available on the day you wish. Ask for two times but be sure and cancel one when final plans are made. Give your guest the choice of times at the two restaurants. You might say something like, "John, Id like you to be my guest at lunch next week. How is Thursday at noon, or would one o'clock be more convenient for you? Once you have set the time, ask which restaurant he would prefer. Before you get off the phone with him, re-confirm arrangements. Immediately after you hang up with your client, call back the restaurant you have chosen and make the reservation for the time decided. Talk to the Matre d and let him know that this will be an important occasion. Specify a particular table at the time you make your reservations. Your guest is seated first and in the best seat. That could mean the seat with the best view, in a quiet location or away from the kitchen. As you are the expert of the restaurant, you will know best. Keep in mind that seats facing mirrors are often distracting. At the restaurant, if your guest is late, you are right to be seated and wait for him at the table. However, you must not order a drink or even open your napkin. You always want your guest to arrive at a perfectly set table. Never order foods that are difficult to eat. If it requires too much attention, don't order it. Grilled fish or meats, omelette and salads are best. A day ahead of time, re-confirm with your guest and restaurant. At the Restaurant Allow your guest to order first, but avoid putting them in the awkward position of not knowing the limits of your hospitality. In other words, give them food suggestions that allow them to order with comfort off anything on the menu, in any price category. Give your guest suggestions to order that are on the lower to higher prices categories so they will feel comfortable ordering anything. Some people feel awkward ordering food on the expensive side. Take away that stress. Always order the same number of courses as your guest for balance in your meal. No one should be eating while others at the table are waiting for the next course with no plate in front of them. This is very important. If your guest orders an appetizer or expensive dish, you should too. If he orders a drink, the same goes for you. It does not need to be alcoholic, but you should order something for balance at the table. You want to avoid having your client eating a course while you sit watching. Even if the purpose of your meeting is business, don't leap into the topic as soon as you are seated. Take your time and allow your guest to relax. It's important to first establish rapport with your guest. When the client's spouse has been included, make certain you keep them in the conversation as much as possible. When the subject of business does come up, be prepared and be aware! Some guests may want to plunge right in, while others may wait until the end of the meal or during coffee. In fact, just because the meal may be on a company expense account, don't feel that you need to discuss business at all. A pleasant chat and meal will often do more for your business relations. If, however, the discussion has not come up, you are well within your right as a host to bring it up by dessert. If you don't have enough time at this point, tell your guest youll be in touch with them and have information delivered to his/ her office, if applicable. This way they dont have to carry anything back with them to the office. Or, suggest getting together for another meal!
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Lisa M. Grotts |
