The tables have turned: paving the way to the best seat in the house now takes more than a simple phone reservation.
For most of us, the prospect of making a dinner booking should be as simple as calling the eatery several days out and securing a table for four at 8pm on Friday. However, with the rise of first-come-first-served table availability system becoming the norm at some of our most desirable restaurants, a change of approach is required if you really want to bag that covered position in any of Auckland’s in-demand spots.
So how does one go about ensuring that your favourite corner seat is available at whim? Well, it takes more than a little intense eye contact and charming repartee before unleashing a fully fledged bout of hands-clasped, knees-to-ground grovelling. We consulted some of the town’s most popular dining establishments to gather an arsenal of tips on how to beat the heat.
Go off-peak
It’s not rocket science but it is a very antipodean thing to want to eat dinner at 7 — 7.30pm. If you think you can survive without dining at such a bourgeois hour, your chances will improve tenfold. Try either earlier or later to improve your chances, i.e. at 6pm or 9pm.
Check-in regularly
Perseverance pays off. Those who have come in, put their name down then left shalt be considered your target for all intents and purposes. It’s not a good look to have tables sitting empty and people ready and waiting to use them. If the original party has been called but has not arrived within ten minutes of being notified, try your luck at convincing the floor manager that these tardy folks ought to be given the boot.
Call and order…
A good bottle of champagne ahead of time. If you’re going to be sipping on Krug all night (or at least you make the manager believe as much) you’ll be surprised at how quickly a table opens up — and a good one at that.
Show loyalty
Elementary perhaps, but if you frequent one restaurant enough to establish a rapport with the staff, you’re more likely to have strings pulled for you in future. Especially if you are known to tip well.
Order yourself a drink, even if they’re slammed
You’ve been told you’ll be waiting a while but make the commitment anyway. There’s nothing more unnerving to front-of-house staff than to know that there’s a backlog of customers waiting in the bar. If you show no sign of going away, they’ll simply have no choice but to serve you, no less apologising for the wait while doing so.
Have friends in the right places
Because if you don’t know someone who knows someone in Auckland, you may as well just give up now. All Maître d’s are undercover megalomaniacs; if you make them believe in their own power — “our good friend Rachel… you know her? She sent us here and said you were just the best” — they’ll be more inclined to make things happen. Alternatively, if you know the proprietor, dropping his/her name into conversation is a good idea. Even if you only ever met once at a New Years party at Stoneyridge in the 90s, most staff will want to play it safe and avoid offending anyone who might report back to the boss.
What not to do?
Don’t pass it off as a special occasion; you will receive no sympathy for trying to make arrangements at the 11th hour. Anyone seen be making a negligent boyfriend’s problem a front-of-house’s staff problem will promptly be shown the door.
