I hand the man the wine list and there’s beers in the back of it. I come back around and he says “there’s no beers in here” I flip the pages and all his friends say “I bet you feel like an asshole” I come back around and he says “I’ll just take a miller light” I’m glad his friends had the same reaction as me cause man fucking really?

At my restaurant we have a little Jesus figurine we hide around the restaurant, normally around the host stand, like an elf on the shelf. We also have a taxidermied bear we like to decorate with clothes from the lost and found when its slow too, rn he's wearing a baseball cap, a purple scarf and someones reading glasses. We don't have anything too exciting or nothing but I was curious if y'all have anything similar to this at your restaurants

I have heard from countless people that in order to land my first serving job, I need to lie and make up a position. But how do I do that when employers can run background checks so easily? I would really appreciate any insight you guys might have, thanks in advance.

Hi, I have been working for a restaurant, a small one with around 12 tables for more than 1 month. The point is, I always have problems remember which customer order what and since my restaurant doesn’t have any number or any methods to deal with this, I have to remember it myself. Sometimes I deliver wrong orders and my peers and boss will start backstabbing, insulting me and such. This is really stressful, my job is to take orders, give orders and all the front of house works. And because my boss and peers, I’m now having doubts about my memory and intelligence.

I’ve been working at a location that’s split between a casual dining restaurant and a pub for about 8 weeks now as a food runner on the pub side. This is my first food running job as I was a host at my previous job which was fine dining. My original was plan was to become a server but was told I would need to foodrun first. I was also told that the food runners on the pub side sometimes make more money than the servers as there’s often large parties and events. Food runners get 20 % automatic tips on orders from the pub side as well as a percentage of bartenders and servers on the restaurant side. So far I’ve worked about 151 hours and made $1,953.89 without deductions. I feel like this is a low amount of money for the work I’m doing and is a decrease from my previous job. I am surprised my coworkers are extremely content with this amount and can afford rent as well as having decent cars solely working this position. I am currently struggling financially and am conflicted about either staying and hopefully becoming a server and making a little extra more or looking for another job where I can use my experience to serve but I do struggle slightly with carrying trays with heavier items such as skillets as well as trays with a ton of drinks. I’ve had trouble in the past looking for server jobs that require no prior experience serving but can food running experience count?

Long time industry person here, obv not crazy about the results this week. But in a way it does feel freeing and give permission to be an asshole. I went out after work for a little and someone next to me ordered scotch and a bunch of drinks then just scribbled on the receipt with no tip. I started hearing that music from me myself and Irene and grabbed the receipt and got the dude and said he forgot to tip and gave him back the receipt. He scribbled down what looked like $20 on his $100+ check and said here you go. It felt....good. We're clearly entering a new age of bedlam and antisocial behavior but it doesn't have to just go one way. It's pretty nice to just stop caring and be an asshole yourself

i recently transferred to another applebees from my hometown since i moved to a different city and just remembered a few days ago that Veterans Day is coming up... although you are getting a free/fully discounted meal please tip your servers!!!! i got hired as a server but since im a little less experienced on ththe server side and can't handle such a demanding day their having me host on veterans day and hosting is just as hectic on veterans day and we have to be tipped out by the servers🥲 just please be nice to your servers they're going through a lot, their other tables are entitled and acting like cunts, the cooks in the back are overwhelmed and probably are going to quit on the spot while making your food. leave atleast $5, we appreciate your services and happy early veterans! 🫶🏽

Hi all,

so i recently became a hostess about a month ago and have been working at 2 different locations owned by the same family while they’re hiring a new host to work permanently at one location. at one location, i am responsible for seating, bussing, taking calls, to go orders, and that’s about it. i have no problems or worries with my performance there and have been told i’m doing great.

at the other location, the pressure is really on. i have the same responsibilities but they seem unhappy that i am not walking around and socializing and “making friends” with guests at their table? they do not like that i am mostly at the host stand for my shift. i’ve also gotten comments from a waiter and the manager asking if i’m okay. i am just confused about this as a first time host because i thought servers were responsible for making conversation with their tables, and i the host am responsible for seating those tables.

i am neurodivergent so i would really like some clarity on this. i do try really hard to smile and have a friendly nature and i am just confused about what i’m supposed to say to these tables. people seem to get annoyed being asked the same questions by the host/server when i’ve even asked them what kind of water they’d like. when i was training i never saw the hosts do these things and also wasn’t told to expect it.

thanks :)

I’m looking for a new job as a server, I’ve been applying for a week straight. Any atlanta restaurant recommendations? I have fine dining and high volume experience.

Moving there in the Spring and touring apartments this Winter. During our visit up I’m wanting to drop by some restaurants I’ve been looking into, in order to deliver my resume in person.

Is 3 months ahead too early to apply? In general, do you think I’d be better off applying online but closer to our move?

For context, I’m currently a bar manager for a lounge in a smaller city. Would love to eventually bartend at a high end spot, but also 100% ready to start as a busser or barback if it means a foot in the door and room for growth.

Please let me know if you work in fine dining and/or live in Chicago and have any other advice for me.

Thanks!

Had a table today where one person listed the whole table's order. Once they were done with the whole big order for a 6-top, another person did the "ok, and then I'll be having..." joke.

I responded with "haha, yeah thought so". Maybe because I've heard the joke so many times I meant it like 'I see what you're doing' or some other type of way. Idk, sometimes I just say stuff.

However then I realised that the person doing the ordering was obviously overweight, so, uh. I had ended up implying something rude by accident.

They all laughed it off though so I hope it either didn't register or maybe I saved it somehow. I certainly didn't linger on it because that would have just made it worse.

Anyhow - any embarrassing moments to share where you've said something completely silly by accident? Just to make me feel a bit better about not always thinking things through before I speak.

I have (mostly one) staff unhappy about the amount is cleaning up expected after close. I wanted to get some perspective on whether we are asking for an unreasonable amount.

We ask bartenders to arrive 30 minutes early to prep for shift and they report they need 1.5 hours to close. I do want to state that often regulars they are very close friends with are in attendance and they are also drinking alittle while closing. I KNOW this adds to the amount of time they need to close. I have timed it and I need about the same to do an excellent job closing but this is not what it normally see. I have heard them say that since they get so little hourly I should pay for closing hours but all hours considered they make about 35/HR We are in a very low cost of living area and I’m absolutely sure that there’s not a better hospitality job in our area. They make way more than back to house who I would hate to lose %100 more.

I’m a host and my restaurant (like most restaurants) will cut people early when it slows down. My question is: if I’m scheduled until 2pm for example and the manager tells me to leave at 1pm, do I have to leave or can I ask to stay until my scheduled end time? Just wondering because the extra 1hr + can sometimes make a big difference in tips. It just seems like if my schedule says that my shift ends at 2pm that I would be entitled to stay my whole scheduled hours.

Hey I’m back with another riveting tale of “unreasonable hospitality”. Everything’s been a little trying these past few days so I thought I’ll tell you a bit of an upbeat one. This was from about a year ago.

We’re all sitting in preshift getting the rundown of the evening. Which guests are allergic to nightshades. Which reservations are a “high expectation guest” (aka an asshole). Which reservation notoriously drinks too much and need to be put in a certain table to minimize exposure to the other guests. Ya know, that sort of thing.

Then the executive sous walks in, in an oddly good mood, holding a framed picture of Alfonso Ribeiro (it’s wrong in the title, I’m dumb). Now if you don’t know who that is off the top of your head I’ll save you the google and let you know it’s the actor who plays Carlton of The Fresh Prince of Bel Air. His smiling headshot is radiating from a frame that usually holds a picture of one of our dishwashers that hangs in the office. As a side note this dishwasher is not dead and I do not know why we have a framed picture of him in the office. We just do.

Then chef explains the final reservation notes. Two dudes are coming in and requested “a printed out picture of Alfonso Ribeiro of the table please”. My executive sous thought this was the funniest thing so not only did he comply, but he kicked old Martin out of his normal frame to make it extra special. We all laugh, then proceed to put Mr. Ribeiro of a very prominent table in the main dining room, facing out, and wait.

As expected, every guest questions why a picture of this 90s actor is staring at them from the middle of the dining room. We just shrug and say it’s a special request and give no other information. My GM, who is entirely too professional, goes to flip him over but we all put our foot down and say absolutely not. This is too funny and you will not take this from us. She knows a consensus when she sees one and, as any good foreign dignitary would, chooses to pick her battles.

Then it’s show time. Two of the biggest, bulkiest, manliest men walk in the door. It’s them. Table 32. The Alfonso table. Everyone is grinning ear to ear as they are led to their table. We cannot wait to see what the fuck this is about.

The second they laid eyes on the visage of Carlton they let out what can only be described as a squeal of delight. They both are jumping up and down like children as we all surreptitiously watch from all over the restaurant. Even the sous left the pass for a minute to watch the reaction. It was everything we could have hoped for.

We greet them and the server goes to figure out why in the world they wanted this picture, which they have now turned inward to stare at them as they eat. They explain it’s a running joke they have that they have put on every open table reservation they’ve made for years. No one has ever accommodated it because, well, it’s an insane ask. They’ve never met old unreasonable hospitality over here. Of course you can have it, and it’s framed.

They eat. They drop a bunch of money. They are kind, grateful, and just generally pleasant to be around. We find out they actually flew in from a neighboring city for one night just to dine with us. It was really special.

At the end of the meal they take their picture out of the frame (we had explained we’d really like it back because that’s where the picture of the dishwasher lives) and ask to meet the kitchen. We say “of course” and lead them back. They are met with gigantic applause. They are grinning like children. We all are. They get their Alfonso Ribeiro signed by every member of the kitchen. The entire line. Dish. Everyone.

They leave with a million “thank yous” victoriously clutching their new favorite souvenir. They promise to return. We promise to accommodate any other strange headshot requests they may have. We’re all in a good mood. It’s a great day. Unreasonable hospitality wins this round.

So yeah, there it is. A nice little uplifting tale of doing nice things for nice people. Have a good shift and be kind! Or, alternatively, have a good shift and be ruthless. Whatever gets you through the weekend.

This is my first ever job (yay, lucky me..) and I've been here at this restaurant for almost 2 months now. I am an introvert, shy, and have social anxiety, I understand that I have to be able to provide a good service and socialize with customers, and I've doing that. Recently, I had a talk from my boss saying that I need to be interactive more. I just don't understand how. So I need tips on how do improve, be interactive", and to deal with complaints.

FYI, I only serve food, refill drinks from the fridge, and polishing cutleries (I don't take orders as we have someone for that at the counter). I am always at the front, so I am the one who customers would run to if they have a problem or anything. When I serve food, what I do is: Smile, say the food's name they ordered, say enjoy, ask them if they needed anything else, then walk away. I do that because that's how they showed how to do it during my training.

TYIA

Context: I work at a small bar and all my co-workers are amazing, they're super hands-on and take 0 bullshit from people. Before I worked there, they escorted the 2 over-friendly drunk guys talking to me out, walked me back to my car, and made sure to ask when I'm home safe. Stupidly amazing spot.

I have an 8-top reservation, all couples who sat across each other. Our policy is "20% gratuity for parties 6+ and 1 check or 3 equal payments). I don't have seat numbers on my Toast so the only way I can split checks, is if the guest explains EXACTLY what they ordered. One girl at the table, let's call her Lisa, ran the show. They started with 2 pitchers of Sapporo and some Sake bottles. Each couple ordered about 2-3 starters and 1-2 mains for themselves and constantly asked for substitutions or special additions. Our menu changes frequently, so its normal for guests to be disappointed they can't order something they saw on Yelp.

What I didn't anticipate... Lisa would ask if the kitchen could make her a spicy sauce or if we can take out dairy from the curry, stuff like that. When I'd tell her no, then the next couple would ask the same question or something similar like "can you sub this for chicken?" after I'd stated we didn't have any chicken in-house. Every. single. couple.

Once their food drops, I quality check throughout the meal, and Lisa's BF hadn't touched his main at all. He said it was good, but eating slowly after filling up on starters. Around this time I'm doing last call for the kitchen so if they didn't like their food, they had 15mins to let me know and my kitchen would either replace or comp it. 7 mins later, no orders. About 10 mins after once I start clearing entree's, Lisa said her BF hated his main and wanted it replaced. Nothing I can do there, I checked on them throughout their meal and reminded them of last call, so we comped the entree.

End of the night, I remind them of the reservation policy, Lisa was NOT having it. She started to fight back and said "because they ordered by couple" I should've split the bill while I was taking their order. Totally get that, and I let her know I have no ability to split the check unless they told me what each couple ordered. While we're going back and forth, my owner caught on that Lisa was being a bitch. I explained the situation, owner gave me his full support to enforce the reservation policy and asked if I wanted assistance. I said "thank you, but I want the pleasure of putting her in her place".

I return to their table, re-explain our reservation policy and it was stated on the confirmation and deposit. Lisa is STILL yelling about her split checks, so I pull out my Toast and tell her I have no way to divide it unless everyone could remember what they ate.

Lisa looks at me and says "oh your using Toast? Just give me that and I'll split it my damnself" and reached to grab my handheld. IMMEDIATELY my owner stepped in to deescalate, figured out how to have them pay, and got them tf out. If my bar wasn't so incredible, I would've ripped my work shirt off and tossed it to Lisa with the handheld. If you wanna undermine me, be entitled the whole night, and try to split your own check? all my tables are yours. And they made sure to yell at me on my smoke break :) s/o to my owners and co-workers for having my back and letting me set my boundaries

TLDR: entitled guest tried to split her own bill and my bar is the shit

A table were half an hour late tonight. Stating traffic as the cause. Whatever. It was very busy, we were going to need the table back one way or another at the usual stated time for allocation. Tables have a two hour time slot.

Manager sent me over to get their dessert order as we’d need the table back in about 10 or 15 minutes. They asked if they could have another drink. I had to check as having a drink takes longer. I explained they did not have time to have more drinks and they said if they couldn’t have drinks they wouldn’t have dessert either and just asked for the bill.

I apologised explaining they were late and we still need the table. The mother got very upset and said it was very disappointing and the traffic was the cause. I could see by her face before she was not happy at all and her complaining was to be expected. They had time to have dessert but not a drink.

I apologised and said my manager is around if she’d like to take it up with him. She said no I’m telling you. I felt so annoyed. It wasn’t my fault I was just doing what I was told to do but didn’t say anything. I said I understand and walked away.

Could I have handled this any better? I was just doing what my boss told me to do. The table had to be vacated at the usual time. Traffic or no traffic surely if you’re late you’re late. We can’t make exceptions for everyone.

Customer claims she left her item in the restaurant about two weeks ago. She also claimed how she called back about the item, that a guy answered and said that the item is there. And that she’ll return for it. Now, today, she came back for the item and we told her it isn’t there.

None of us can remember the item in question, none of us can remember the phone call. But the customer’s been blowing up our fb and ig. We’re afraid that this is a scam, and that if we bent and pooled in to buy a new item as replacement, that another issue might crop out with an even more expensive item. At the other end, we’re thinking someone’s lying and being dishonest about it.

What’s a good middle ground here?

Shorter story from an older job.

Guy comes in around 3pm. Asks us for our quietest table. There's only a handful of tables in the restaurant but when we tried to seat him near the front he says he'd rather have the back. As we are taking him he asks if he can sit outside instead.

It's like 50F outside so we tell him he can but the patio heaters aren't on. He says that's fine.

Turns down a drink. Just says he's waiting for his wife.

Several of us go by and he just politely says he's fine.

Finally his wife shows up and seems annoyed that he chose to sit outside. Hostess takes her to the table.

I'm chatting to the bartender when we hear "Are you FUCKING KIDDING ME!?!?!" Through the walls from outside.

A couple of us go look and she is having an absolute screaming fit. He's sitting there calmly, looking between her and us watching from the window.

Turns out he had decided to drop the divorce bomb on her.

She's absolutely spitting mad cursing up a storm and he's just taking it. She goes off on him for about 90 more seconds than storms off. Guy waits about 5 minutes after her car left, calmly puts a $10 bill on the table, and walks off.

My best guess is he wanted to do it somewhere public in case she had an actually violent meltdown. No one on staff recognized them so we don't think the restaurant itself was picked for any reason.

But thank you sir for insisting it was outside.

No tax on tips? Doesn’t matter cause there isn’t going to be a tip ever again.

I have had a bunch of jobs here and there and a couple of restaurant jobs hosting, but I am looking for a serving job. Any advice is very much appreciated, I am in a really tough spot financially and am looking for work that will provide me lots of hours. Thank you in advance.

so for reference i work in an open container area so city law for this area is to ID EVERYONE with absolutely no exception. even 80 year olds. no ID, expired ID, possibly tampered with (under server/manger discretion) = no alcohol. and we cannot accept pictures, it must be a physical, valid, and acceptable form of photo ID, period. so i had a 4 top and one lady wanted to order a boozy milkshake, i ask for her ID and i get the usual are you kidding me blah blah blah. then she tells me she has a picture of it and she left it in the hotel. i tell her unfortunately it has to be a physical copy, and we are not allowed to accept any type of picture. they ask for the manger so i send him over and go take care of some other things. this freaking man (who pretty much ALWAYS has our backs) walks over to me and tells me she had a picture so he accepted it and i could get her her drink. i was dumbfounded. i said but we don’t accept pictures and all he said was “well i did”. and even the bartender/shift leader was like uhh it is the law. my manger said it was a stupid law. so at the end of the day i got her her stupid milkshake and i felt like a complete idiot walking back over there. because i was completely in the right, i was following the literal law. i really show no remorse for people who are upset about not having their ID. not my problem. but i am so salty he did that. what if that had been a sting? what if that lady got drunk and fell down and had no ID and police tracked back to our restaurant? i know these are hypothetical but it really can happen and im not willing to take that risk ever. that’s his job and our liquor license on the line, so i really am not understanding why he would’ve done that. i told my coworkers and other manger about it later and they all agreed with me obviously and one told me he had done the same thing with one of their tables before.

edited: for misinformation

I stand in kitchen at work for 9 hours, and my current shoes are cheap ones that i just bought, i need some good shoes.
Someone recommended me shoes for crews, but everyone has different opinions(also posts that i saw are like really old).
I looked into Hoka, new balance but they are expensive and ugly (do not want to invest too much if they are expensive).

What would you all prefer?
are shoes for crews good or should i suck it up and buy hoka / NB, or do you have a better options

How does the host decide where to seat people? I have noticed families with kids will be placed all over the restaurant, romantic couples placed next to rowdy groups or loud kids.

Who is given the tables with the nice views? People who are expected to be the big tippers?

I have found it so random. Very occasionally given a nice table, but more often than not wedged between the table with kids running all over the place and the rowdy group of college kids.

I had a couple come in and they were delightful to serve. Pretty chill the girl is gorgeous

I come over to offer refills or something and something caught my eye on the guys phone he had out. Some girl in revealing lingerie and he’s looking at it and when I walk over he quickly swipes it away.

The woman on his phone wasn’t his girlfriend.

My negative: one time I had a family come in already in a bad mood. I was super sweet offered them refills but gave them space. Guy ate his entire meal but wife didn’t touch hers and I made a few attempts to ask for feedback and I sent a manager over in a kind non pushy way. I get my tip receipt back and see a fat 0 on it and it says “bad food worse service.” Sloppy handwriting so I ask him what it says and he tells me and then he pushes me with his hands and leaves. Then his wife comes up to me and hands me $20 and says sorry my husband is such an a hole. I cried after that because I felt bad for the wife and the whole experience.

Positive: a group of older people at the end of my shift being tipsy and funny and an older lady telling me I’m pretty and gives me a big hug. Left me $50

I'm pretty happy overall with where I work now, but this is a tale from years ago at my first serving gig.

Two things stand out about the following issue. One, I am surprised how normal we can find stuff at our first jobs, then later when we get experienced, we can see how actually insane they were.

And two, we can see how utterly clueless corporate can be. I will add this place I am taking about did eventually go out of business, and I'm not really surprised.

So during college I worked at a family oriented Italian place. They tried to appeal to the higher end of casual dining, pretty decent food but nothing super special. But we were family friendly. Oh so family friendly.

So corporate decided they wanted us to be THE place everyone in the area thought of when taking their family out to eat. So they implemented the dreaded three word policy.

"Kids eat free."

This is not an unheard of policy but most places I've heard that do this, do it on a slower day, like Tuesday, just to get a little extra pop. No. Our higher ups decided to make it Sunday. All day Sunday.

"But wait!" You might say. "Don't most placed that do that have it with a minimum purchase? Places I've been to have a policy like...'one kids meal per adult meal' "

True. We did have a minimum. For every adult entree purchased, you got FOUR free kids meals.

Guess what ended up happening. You probably know but I'm gonna spell it out.

Our kids meals came with bread, soup or salad, entree, and dessert. Our cheapest adult entrees were $7.

We did become the place people took their families out to eat. Their WHOLE families. Every.....damn....Sunday.

It was completely common, nay, the normal, for full 10, 15, even 20+ tops to come in that were essentially what you would expect to see on a weekday field trip to a Chucky Cheese. We were by far the cheapest place in town.

You would have a ten top where two parents had 8 kids. Parents ordered the cheapest entrees and waters. The whole bill for a ten top would come out to 16 dollars. We had auto grat on parties of 8 or more but so what? That was still less than $3 for a ten top. We would easily work a double on Sunday, have no tables smaller than the occasional 4 top, gets 20%+ tips on every table, and still be clearing like $6 to $9 an hour.

Oh, and Sundays were mandatory.

And fun bonus, we had carpet. So you can imagine the absolute disaster that was the restaurant by Sunday night.

No restaurant in the city was as cheap as we were Sunday. You can't take 10 people out to McDonald's and eat for less than 20, let alone get full course meals for everyone. (Or the kids anyway).

It took corporate a year to finally realize how bad our Sunday numbers actually were. We were essentially operating at a loss. And sure, specials are there to get people in the door but when they know Sundays the only day they get that deal, they only come Sunday.

Corporate also finally noticed how low our numbers were on adult entrees. See, imagine you want to go to a nice(ish) restaurant and so you and your date walk in and you see/hear 75 plus kids, sometimes LITERALLY running around the dining room. I can't tell you how many times I saw a group of adults walk in, look around, and walk back out on Sunday. Plus those that stayed usually had to contend with a wait. And even more would be standing around the lobby, listening to the horrendous noise, then change their minds.

Finally, FINALLY, corporate realized their mistake and changed the policy. To one kids meal per entree.

I worked the Sunday after it happened and my God, what a shitshow.

Now, my general manager at this time was a pretty smart cookie. She made signs saying this for the front door. She told the hostesses to make sure to tell every guest with kids, even if it was more adults than kids, the policy change. And yes. She was going to be enforcing it. No comps because "no one told us" or "but it was cheaper last week".

Customers were having full on fits in the lobby. It was funny, and I'm gonna be honest....kind of sad. I'm not a complete asshole. I'm sure for some of these families, this was the only way they could actually get to go out and have a restaurant experience.

I'm not gonna lie. I thought I was gonna have a blast that day seeing entitled Karens screaming to talk to a manager (and there were some) but I also saw little kids being led out of the lobby crying saying "But mom you said we could have pizza tonight!" 😥

One grown woman literally fell to her knees crying in the lobby. (That was the only one my manager made an exception for, but did tell her it was only gonna be once, and only two per adult. Funny that that small detail stuck with me years later).

I wasn't at the company for much longer. Maybe two or three months. But Sundays quickly became the opposite. They were ghost towns for while. A few of the more reasonably sized families came in, maybe only having to pay for one or two extra kids meals, or splitting them for the younger kids. But we'd already gotten the reputation of a kids place. Even though I quit I still had friends that worked there long after.

They said Sundays stayed dead, but at least they didn't have the sheer amount of cleaning or screaming that had become the normal.

Server in Florida here. Recently pooled a party with another server where there was an %18 auto-gratuity (customer was aware) and the customer paid the bill of the party, leaving an additional $350. Fast forward a day, my coworker reached out to me to tell me the customer called the restaurant saying they left the $350 by mistake and would like a refund of the tip. According to my coworker, my manager said we must both give back our tip from that party even though they signed off on it. My manager has not reached out to me as of this post. Is this legal?

So there’s a restaurant near me that opened on Saturday, they have other locations but are still a small local brand.

On Friday I filled out an application and talked with a manager for a bit, he told me to come back on Monday at 12 for an interview.

So I come, and another manager from another location, who’s helping out with opening tells me he thinks I have a good shot.

A lady interviews me and being completely honest she was beyond rude and neglectful. I was dressed nice, had my resume, but she couldn’t find my paper application and asked me a few questions from that. I tried to talk to her about my experience and was cut off by her asking more random questions.

She ended the interview extremely abruptly and said she would call later today. She didn’t, and I feel slighted, like I didn’t have a fair shot from the start because she couldn’t find my paper application and was thus pissed off.

I was expecting to interview with the guy from Friday. What should I do?

When did it become a thing to do an online or call in order then show up to the restaurant and say you are going to dine in?