Although the focus is primarily on the restaurant staff, an excellent meal is only as good as those eating it. Going out for dinner may need patience in these times; however, it is a little effort to be an excellent guest (which can be surprising for some individuals). Wine Spectator asked ten wine experts from Restaurant Award-winning establishments (from veterans to newcomers) about the kind of guests they will remember fondly and anticipate serving. The conclusion was that the perfect guest says “please and thank you” naturally and provides the best service; however, you can have more fun having the most enjoyable possible experience than the above. Check out their suggestions to have a great evening out!
Wine Spectator: What makes a great restaurant guest?
At one time, an experienced guest was the most desirable. They knew the best food items to order, picked the right wine, drank adventurous cocktails, and so on. They’re always admired, and I strive to be one myself. However, I’ve learned to respect a patron who’s willing to give up their control over their dining experience and let the staff manage to do their job and create a memorable evening. Some have gone as far as giving me restrictions on food and preferences for prices and letting me choose the menu for them. Let us have our say and have the most fun.
Andy Chabot, senior vice president of food and beverage at Grand Award winner Blackberry Farm, Walland, Tenn.
For me, a good dining guest is interested in all things wine. They want to try the food and wine you serve in your restaurant. They trust your recommendations, are open to various wines, and are eager to sample the best wines. Simply friendly, honest, and curious people make great dining guests!
At Navy Blue, Molly Austad pairs fine wine with the seafood of the Texas Gulf Coast
Molly Austad, wine director of the 2023 Award of Excellence winner Navy Blue and Award of Excellence Bludorn in Houston.
A good patron shows genuine interest in the idea of the establishment. Going out to eat can feel as if it’s just another meal, but when guests come to the restaurant with enthusiasm and curiosity, allowing us to provide guests with a unique dining experience that only they get at our Houston location–that’s truly special as in the end, it is a restaurant that is unique. This is our aim.
William Edwards, beverage director of Best of Award of Excellence winner Manhattan in New York City
The best restaurant guests are those who bring attention to the dining table. A person who serves as a table host and realizes that making plans for your drinks and meals with your friends and family members can result in a smoother experience. The person who realizes that you’ll require wine in the course and discussing it before the meal’s arrival is significantly more straightforward than having someone take a bottle of wine, three bites of the steak, and then order it for two. The awareness and the gentleness of constantly utilized smiles (“please” or “thank you”) are all I can request.
Alexandra Thomas, wine director at Best of Award of Excellence winner Adalina, Chicago
My top tips: One suggestion for your wine. It’s been an ongoing debate, but it shouldn’t be. Many guests must be informed of the amount the server is paid to their staff support and even their Sommeliers. Additionally, they’re taxed on the tips they receive! If you can afford the cost of a bottle of wine, you can afford a recommendation on the wine too.
2. Get to understand your server and sommelier. They are human too! Knowing your server can be refreshing for our industry colleagues; many clients do not want to worry about knowing the name of a server. We’re connected with our tables and enjoy going above and beyond for the tables. It is a matter of respect between the two sides of the table. And If you are satisfied with the service, you are encouraged to ask for the server’s section when they go back.
Simon Roberts, co-owner and beverage director at 2023 Award of Excellence winner Tango Room, Dallas
Curios guests make wonderful guests. If they’re as enthused by intriguing ingredients and winemakers in our own lives, we’re instant acquaintances. If that passion for wine is transformed into a burning thirst for adventure, it’s a lot of fun. Some of my most memorable dining experiences were when I handed it over to the waiter or chef and said, “Surprise me!” I once ate a seared scallop topped with Kaluga caviar in the lemon beurre blanc sauce served with the Chateauneuf-du-Pape white wine dubbed Magis. It was a pure delight for me, and it was so elegant.
Hannah Williams, wine director at Grand Award winner Blue Hill at Stone Barns, Pocantico Hills, N.Y.
A good eater is open to new experiences and ready to trust the staff and wine professionals caring for them. We’re fortunate to have wonderful customers on our premises at Blue Hill. The last week was a great one. I’d say two of the highlights were a table with new parents who were enjoying their first date post-baby, who discovered a passion for Alpine Italian white wine as well as a solo diner who is a professor at a college and is on the road to explore different countries for food during the semesters. He had a blast drinking the Corsican wine.
Amy Racine, beverage director for John Fraser Restaurants—including 2023 Award of Excellence winners La Marchande in New York City and Lilac in Tampa, Fla.—and 2023 Award of Excellence winner Tatiana by Kwame Onwuachi, New York City
The most enjoyable guests are ones who let themselves be looked after and can feel like they’re my guests by bringing them the wines I am excited about and believe they’ll enjoy. It’s delightful to engage in conversations with someone where it’s like telling you, “I’m in your hands.”
St. Anselm in Washington, D.C., boasts one of the most robust Madeira collections in the United States, curated by Jack Zarecky.