facebooktwitteryoutube
in Food Services - 14 Mar, 2016
by Samuel Fox - no comments
The Types Of People You Meet In A Restaurant

Deep down every one of us is a foodie. Trying out various food types are what makes a foodie. Every new restaurant becomes a new adventure and every new dish becomes a challenge that needs to overcome. If you are a proud owner of a restaurant, hats off it is not an easy task to be able to successively run a smooth operation. Managing a busy kitchen and satisfying the needs of plenty hungry customers is a hard task. Nevertheless been a restaurateur means never a dull day and they can’t seem to get enough of it. If you are one, it would be an agreeable fact that there are many types of people who walk in to savor the delicacies prepared and served by you. Let’s look at the many types of personalities that you get to deal with in your everyday work place.

The Photo-maniac
Topping the list is this hard to miss type of character. Taking pictures of what’s served to him in all possible angles is his priority. Visiting your restaurant maybe for the mere reason of snapping the best dished out meal and sharing it in social media or even with friends. You would be amazed to find out that such people are more prone to be seen in best seafood bistro in Hong Kong snapping classy pictures of the scrumptious dishes. Anything colorful that’s served will be his pot of gold. Color busting drinks served in alluring glasses are what people of this kind would most likely to order. However don’t be surprised if he tips you in moderate or doesn’t tip you at all, it’s just how they are.

The Gastronomic Foodie
Any person that fits into this mold is someone who has thoroughly researched on your menu. He is a foodie that is and will try anything or everything that’s written on the menu. Many best seafood bistro in Hong Kong are flooded with this type of consumers who are fishing on each dish on the menu. There favorite type of beverage is nothing but water, as a palate cleanser and they tend tip you very generously if happy with the meals.

The “so-called” chef
You can call them competitors or rivals, this type of customers are the picky yet friendly characters. They have the distinguished capability in mentioning the ingredients used in dish with the first bite. Furthermore he will not simply stop with that, he is also capable of making conversation on how he can re-create the meal presented to him in his very kitchen. Mostly seen ordering the most unlikely dish on the menu or the dish with the unpronounceable name. His choice of drink would be a vintage wine dated back in centuries nevertheless fear not, as this type of customers tend to be extremely generous in terms of tips.