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	<title>Comments on: 9 Tricks for Getting a Table (and Being a VIP) at Hot Restaurants</title>
	<atom:link href="http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/</link>
	<description>Tim Ferriss's 4-Hour Workweek and Lifestyle Design Blog</description>
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		<title>By: Bryan</title>
		<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/comment-page-1/#comment-104940</link>
		<dc:creator>Bryan</dc:creator>
		<pubDate>Sun, 31 Jul 2011 14:29:17 +0000</pubDate>
		<guid isPermaLink="false">http://www.fourhourworkweek.com/blog/?p=723#comment-104940</guid>
		<description>@JC... I used to think the same way to an extent. But one little known fact (unless your in the service industry), is that in many, if not most states, Waiters are paid &quot;tip compensated wage&quot;.  This means that whether they get tipped or not, tips are figured into their wage.  So, if your dining in Washington, Your waiter is making approx $9 before tips.  But if your in michigan or texas,  he/she is raking in a solid $2.17 an hour.  Tips is how they make a living... and not the actual wage.  Not to kick a dead horse, but in many cities, the service industry is a profession and not just a job.  So, that waiter at the high end eatery has probably worked his way up the ladder to get the good high paying tables, or.... is the owner&#039;s nephew on summer break.
Just a thought.</description>
		<content:encoded><![CDATA[<p>@JC&#8230; I used to think the same way to an extent. But one little known fact (unless your in the service industry), is that in many, if not most states, Waiters are paid &#8220;tip compensated wage&#8221;.  This means that whether they get tipped or not, tips are figured into their wage.  So, if your dining in Washington, Your waiter is making approx $9 before tips.  But if your in michigan or texas,  he/she is raking in a solid $2.17 an hour.  Tips is how they make a living&#8230; and not the actual wage.  Not to kick a dead horse, but in many cities, the service industry is a profession and not just a job.  So, that waiter at the high end eatery has probably worked his way up the ladder to get the good high paying tables, or&#8230;. is the owner&#8217;s nephew on summer break.<br />
Just a thought.</p>
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		<title>By: Jerry</title>
		<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/comment-page-1/#comment-96441</link>
		<dc:creator>Jerry</dc:creator>
		<pubDate>Wed, 13 Apr 2011 05:23:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.fourhourworkweek.com/blog/?p=723#comment-96441</guid>
		<description>I&#039;ve been working in food service for thirty-one years, and Jeremy I&#039;m here to tell you that non-tippers almost always get the barest minimum of service.  That&#039;s a fact of life that can  either be accepted, or ignored at your own risk.

That being said, most of these tips are &quot;spot-on&quot;. In all of my years in the business, I&#039;ve never once seen #2 done, and only one time in all of those years has a hand-written note been sent to the kitchen; it was enormously appreciated.

I don&#039;t think asking to see the chef or owner in person is wise on a busy night. On a slower night, it&#039;d be a much-appreciated request, but keep in mind that chefs in particular are often found lacking in the most basic social skills—that&#039;s one reason why they&#039;re in the kitchen, and not out working with the public. Typically, they have Mercurial personalities.

Overall, I find #4. #5, and #7 the most useful.  As I said before, I&#039;ve never seen #2 done, but I&#039;d be profoundly impressed if I did.</description>
		<content:encoded><![CDATA[<p>I&#8217;ve been working in food service for thirty-one years, and Jeremy I&#8217;m here to tell you that non-tippers almost always get the barest minimum of service.  That&#8217;s a fact of life that can  either be accepted, or ignored at your own risk.</p>
<p>That being said, most of these tips are &#8220;spot-on&#8221;. In all of my years in the business, I&#8217;ve never once seen #2 done, and only one time in all of those years has a hand-written note been sent to the kitchen; it was enormously appreciated.</p>
<p>I don&#8217;t think asking to see the chef or owner in person is wise on a busy night. On a slower night, it&#8217;d be a much-appreciated request, but keep in mind that chefs in particular are often found lacking in the most basic social skills—that&#8217;s one reason why they&#8217;re in the kitchen, and not out working with the public. Typically, they have Mercurial personalities.</p>
<p>Overall, I find #4. #5, and #7 the most useful.  As I said before, I&#8217;ve never seen #2 done, but I&#8217;d be profoundly impressed if I did.</p>
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		<title>By: Steve Hughes</title>
		<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/comment-page-1/#comment-96206</link>
		<dc:creator>Steve Hughes</dc:creator>
		<pubDate>Sun, 10 Apr 2011 04:37:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.fourhourworkweek.com/blog/?p=723#comment-96206</guid>
		<description>Building rapport with key people tends to work in most situations...Think flattery...</description>
		<content:encoded><![CDATA[<p>Building rapport with key people tends to work in most situations&#8230;Think flattery&#8230;</p>
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		<title>By: Chad</title>
		<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/comment-page-1/#comment-80992</link>
		<dc:creator>Chad</dc:creator>
		<pubDate>Sat, 04 Dec 2010 01:59:39 +0000</pubDate>
		<guid isPermaLink="false">http://www.fourhourworkweek.com/blog/?p=723#comment-80992</guid>
		<description>Fold up some cash in your hand where you cant see it, shake his hand and tell him &quot;Thank you for taking care of me tonight, we&#039;ll be visiting you again soon.&quot;</description>
		<content:encoded><![CDATA[<p>Fold up some cash in your hand where you cant see it, shake his hand and tell him &#8220;Thank you for taking care of me tonight, we&#8217;ll be visiting you again soon.&#8221;</p>
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		<title>By: mj</title>
		<link>http://www.fourhourworkweek.com/blog/2008/10/19/9-tricks-for-getting-a-table-and-being-a-vip-at-hot-restaurants/comment-page-1/#comment-79190</link>
		<dc:creator>mj</dc:creator>
		<pubDate>Tue, 16 Nov 2010 13:10:28 +0000</pubDate>
		<guid isPermaLink="false">http://www.fourhourworkweek.com/blog/?p=723#comment-79190</guid>
		<description>Best comment here!</description>
		<content:encoded><![CDATA[<p>Best comment here!</p>
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