"Can I send a dish back just because I didn't like it? How do we split the check without causing a fight in the group chat? In Code of Conduct, our restaurant etiquette column, we explore the do's and don'ts and IDKs of being a good diner. On any given night at your local watering hole or restaurant, bartenders are doing double time, dispensing drinks and life lessons from behind the bar."
"Tipping is a not-great-to-kind-of-bad system for compensating restaurant staff, but at its core it is structurally very similar to other commission-based models. A salesperson's commission percentage does not decrease as the price of the sold item increases, so you should think about tipping with the same framework. Often the beverage staff invests a significant amount of unseen labor in developing the expertise needed to sell pricey wine, and the bill reflects more than simply the cost of goods."
Restaurant etiquette includes simple, respectful behaviors that make dining smoother for everyone. Wait briefly—about 40 seconds—for others to be served before starting to eat. Tip on the full bill, including expensive bottles of wine, because tipping functions like commission and beverage staff invest expertise and unseen labor that the price reflects. It is acceptable to request a different table or seating location; seating decisions are practical rather than punitive. Bartenders and servers often work double time and provide both drinks and practical guidance during service. Small courtesies and understanding of staff workflow improve the dining experience.
Read at Bon Appetit
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