Tips to keep in mind as you start dining out
Forget basic table manners or using the correct fork — restaurant etiquette is in for some changes, as Liane Faulder explains.
It’s an interesting dilemma. How do you sample products when consumers don’t want to touch them? ... The power of trial in supermarkets is huge. (Consumers are) easily influenced at the store level. Jean-pierre Lacroix, president, Shikatani Lacroix
As Edmonton restaurants slowly reopen for business, chefs and owners are facing a host of new challenges, and that includes ensuring customers follow COVID -19 health rules.
Physical distancing means eateries are operating at substantially less than 100-per-cent capacity due to the two-metre restriction. New health and sanitation protocols recommended by the Alberta government mean it takes longer to turn tables, and staff must be trained anew in everything from dish-clearing to serving drinks safely.
“This is a whole new world for us, too, and we are doing everything in our power to keep our staff and guests safe,” says chef Paul Shufelt, owner of Edmonton’s Woodshed Burger on 124 St., which opened for in-house dining in mid-june.
The Journal spoke to restaurant owners in Edmonton about how customers can help as the industry enters its new normal. Below are suggestions for restaurant etiquette circa COVID -19 — tips designed to make dining comfortable and safe for guests and staff alike.
HONOUR YOUR RESERVATION
Restaurants suffer when people don’t show up for their reservations at the best of times, but with many restaurants able to seat less than 50 per cent of capacity, a noshow is downright painful.
“Please call to say you are cancelling,” said Oscar Lopez, co-owner of Pampa Brazilian Steakhouse, which has three locations in Edmonton. “Especially with bigger groups, if you booked 12 seats of our 60 and you don’t show up, we’ll have brought in food and staff and turned away other guests.”
Christian Mena, co-owner of Sabor and four locations of Bodega, says they have stopped taking online reservations and are booking tables by phone so they can share key information about new service protocols.
For instance, only six people can sit together at the same table. Restaurants will try to seat larger parties near each other, but please don’t ask a restaurant to violate Alberta Health Services rules just for you.
MOVE ALONG
Another reason Mena is reserving by phone is that he wants to connect with customers and suggest they consider shorter visits during the COVID -19 crisis.
“We highly suggest they stay only 90 minutes to two hours,” said Mena.
The time limit is, in part, because restaurants need to move more patrons through fewer seats in order to pay their bills.
“But it’s not just about success of the business,” said Mena. “It’s about considering other customers who want to come in. It’s also recommended that you shouldn’t spend longer than a couple of hours in a space that’s not your own home.”
On a related note, restaurant owners ask that people consider eating outside of prime time. Everybody wants to eat at 7 p.m. — everybody can’t. Be flexible about the time of your reservation.
LET ME SEE YOUR HANDS
“Wash your hands as soon as you come into the restaurant,” said Youmashni Naidoo, co-owner with her parents, Selva and Daya, of Narayanni’s, a vegetarian and vegan restaurant in the Old Strathcona area. “And try not to bring in a lot of stuff, such as backpacks.”
Stuff makes a restaurant more cluttered and clutter makes it hard to maintain the six-foot distancing requirement.
DON’T MOURN THE OLD DAYS, AND THAT INCLUDES THE BUFFET
Both Narayanni’s and Pampa were renowned for their buffet. As per Alberta Health Service rules, both have retooled their offerings, relying solely on a la carte orders so people aren’t using common serving implements that might transmit the virus.
Lopez says it’s “disheartening ” when people complain that “it’s not like it used to be.” Restaurants have no choice but to follow health orders.
“So don’t bash us,” said Lopez.
SIT DOWN
Mike Angus, co-owner of Pip restaurant in Old Strathcona, knows that people are thrilled to be back in restaurants after a long hiatus. Still, he asks that patrons be mindful of their behaviour.
It may be tempting to leap up to greet a friend when they arrive at your table, or stroll across the restaurant when you spot someone you haven’t seen in a while. It’s best to remain seated as much as possible so wait staff can move through the restaurant with ease.
“Even though you’re going out and treating yourself to a nice evening, don’t forget your responsibility to other parties and the staff to respect social distance,” said Angus.
TAKE A BREATH
New systems are being put in place, and service may be slower.
“Be patient with your favourite restaurant as they learn new processes and come up against new challenges,” said Angus.
Shufelt echoes that sentiment, noting that “there is no perfect system at this point and everyone is doing their best.” He suggests calling the restaurant beforehand to ask about new protocols.
“Do your homework, and look at that. If it’s not enough, stay home. No one is forcing you to come.”