Cómo comportarse en un restaurante de primera categoría
Antes de sentarse a la mesa de un restaurante de primera categoría conviene saber cómo reservar, qué ponerse y cómo pedir el vino.
At upscale restaurants, reservations are almost essential, especially on Saturday nights when they tend to be very busy. Wait times vary considerably from one establishment to another, so it's advisable to book well in advance. When making your reservation, it's helpful to mention any special requests, such as vegetarian diets or allergies, so the kitchen can prepare accordingly.
Failing to show up without notice is unacceptable. Upscale restaurants have very limited seating, and an empty table represents a financial loss because it can rarely be refilled at short notice. Some charge a no-show fee, and this is usually disclosed when making the reservation.
As for attire, fine dining has returned to a certain degree of normalcy, and the clientele is now very diverse, so comfortable clothing is sufficient. If any establishment, which is rare, still requires a tie, they will indicate this when making the reservation. Table selection is usually not possible: the staff greets diners and escorts them to their seats, and if the assigned table is inconvenient, it's advisable to request another and explain the reason.
The portions on the à la carte menu are usually much larger than those on a set lunch menu, which is designed for an average appetite. With the à la carte menu, three or four dishes are typically sufficient, and those who get full quickly should avoid eating too much bread. In most restaurants, the set lunch menu can also be adapted within reasonable limits: changing dishes, reducing their number, or adding one from the à la carte menu, after discussing this with the waiter.
For wine, there are three options: choose a bottle from the wine list, ask the sommelier (the restaurant's wine expert) for a recommendation, or opt for a pairing, a glass with each course. If it seems like too much, you can always reduce the amount by speaking with the waiter or the sommelier.
Food and wine prices are usually transparent, but extras like aperitifs, digestifs, water, or coffee often aren't, so it's a good idea to ask when ordering. If you need to leave the table, it's best to do so right after finishing a course, so the next one isn't ready before you return.
Most restaurants accept various forms of payment. Credit card payments typically incur a fee, unlike debit card payments. The general rule for a tip is 10 percent of the bill.
If you have any questions, the waitstaff welcomes them, because there are no silly questions. Allergies, intolerances, or aversions should be communicated in advance, as excessive restrictions can overwhelm the kitchen. And if something goes wrong in the kitchen or with the service, it's best to speak up immediately: professional restaurants are distinguished precisely by how they handle complaints.