An old article in Gourmet Magazine has been working its way around the memepool of the Internet in the last few days, mostly because it's brilliant, funny, incredibly useful, and a revelation for those who assumed it was possible but never knew how.
Gourmet sent Bruce Feiler on a quest to bribe his way into packed, sold-out, three-month-waiting-list restaurants from Jean-Georges to Alain Ducasse. The resulting article is a primer on how a little money, a bit of strategy, and 10 basic tips can get you into almost any restaurant.
TIPS ON TIPPING
#1 - Go. You'd be surprised what you can get just by showing up.
#2 - Dress appropriately. Your chances improve considerably if you look like you belong.
#3 - Don't feel ashamed. They don't.
#4 - Have the money ready. Prefolded, with the amount showing.
#5 - Identify the person in charge, even if you have to ask.
#6 - Isolate the person in charge.
#7 - Look the person in the eye when you slip them the money. Don't look at the money.
#8 - Be specific about what you want.
#9 - Tip the maitre d' on the way out.
#10 - Ask for the maitre d's card as you're leaving.
The entire article is great. Read it here. I'd be curious if anyone has any experience doing this in San Francisco restaurants. Not like you really have 3 month waiting lists to jump ahead of in this city, but what if you decide to show up at Postrio on a whim?
A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.
I'll Drink to That: Bob Cabral of Three Sticks Wines Warm Up: Rotgipfler and Beyond I'll Drink to That: Bernhard Stadlmann of Weingut Stadlmann Vinography Images: Last Light I'll Drink to That: Suzanne Mustacich Warm Up: The Douro I'll Drink to That: João Nicolau de Almeida of Ramos-Pinto Book Signing in St. Helena, December 5, 2015 I'll Drink to That: Carole Meredith of Lagier-Meredith Vineyards Napa's New Reference Point
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune