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Garber on Business: Taking clients out for dinner

Guest post by: Anne Garber

Article Overview: Periodically, one has to make a good impression that involves restaurant dining. Your best -- or potential -- clients will be more amenable to proposals once they are breaking bread with you. And the more polished a performance you can put in, the more without-a-hitch the evening goes should dispel any hesitation on the part of your guests.

Garber on Business: Taking clients out for dinner

Periodically, one has to make a good impression that involves restaurant dining. Your best -- or potential -- clients will be more amenable to proposals once they are breaking bread with you. And the more polished a performance you can put in, the more without-a-hitch the evening goes should dispel any hesitation on the part of your guests. So one must choose wisely, and plan thoroughly to avoid hidden pitfalls.

Reservations

This aspect of your dining adventure can be surprisingly tricky. One fateful evening last summer, we tried to make reservations at an instant-success, recently opened and rather ritzy hangout for a Friday evening, near Toronto's College Street. We called for reservations, and were told "We are not taking reservations this evening. It's best if you just show up early." With our business associates in tow, we showed up "early" -- at 6 p.m. -- by taxi, thinking we would beat the after-the-work-week crowds. No such luck. We were told we could dine at the bar, but that meant we'd all be sitting six of us in a row, unable to talk easily. Certainly, we wouldn't be impressing our clients!

It turns out that the restaurant in question does take reservations, but they were filled two weeks previously. Had we been told that when we called, we would have made other choices. So we were left with egg on our faces! We decided instead to check around the corner on College Street. My only non-negotiable was air conditioning, and we were lucky enough to find a very nice Italian restaurant that turned out to be a very good dining experience. So all was well that ended well, but it certainly might not have been the case. So ask questions when you run into a brick wall (or a receptionist as thick as one) and spare yourself the SNAFU later.

Price point

These days, many restaurants post their full menus online, and that saves embarrassment down the line. It also allows you to check out specials, private seating, call-ahead ordering and other grief- and time-savers. You can also usually determine which credit cards are accepted and even see if there's nearby parking.

Restaurant reviews

Some reviews are very reliable, some are not. It's fairly easy to determine if a reviewer has a bias against the restaurant, but it's also good to take into account if there are lots of angry or negative reviews against a place. The one area I avoid, however, are reviews from City magazines, as these are invariably positive only if the restaurant is an advertiser! Sorry to be so blunt, but I've been burned enough to believe this is a true fact!

At the same time, so guidebooks give such vague info that I use them only for accurate address and phone numbers. The best reviews come from individual foodies and foodie sites that seem very subjective, but heartfelt. These types of reviews often include pictures of the food (a big help when ordering ethnic), prices and suggestions of what to order -- and what's in each dish. Check the ethnicity of the author, so if the person's last name is Fujiyama, you're probably on the right track if they are critiquing sushi, right? You can't always tell this way, but I've also learned that Chinese people will often be very discerning about all kinds of ethnic cuisines, and rarely have I been steered wrong by following their advice.

Special requests and food allergies

These days, it's wise to ask your guests beforehand what type of foods they like, and also remind them to inform you of any food allergies. It doesn't help to go to a surf-and-turf place if your guest is a vegan, n'est-ce pas? And it's probably unwise to take your France-born client to an untried French restaurant. They are bound to make unfair comparisons, right? Likewise, you shouldn't take them to a place with Onion in the name if they are allergic. These cautions may sound innocuous, but you could be sorry if you don't ask first. Do you need a handicapped ramp? Easy nearby parking? A strict no smoking policy (not everywhere is smoke-free yet)? Perhaps your client is a cigar aficionado. If so, does the place HAVE a secluded smokers' lounge? Best to ask first.

Ordering wine and spirits

Don't hesitate to use the services of the sommelier or bartender. They often can make wonderful suggestions for companion wines. The smart ones do not try to direct you to their more costly wines, but instead, take the time to really match wine and food. We had a wonderful experience at the famous Tour d'Argent in Paris, and they definitely treated us with deference, without gouging or talking down to us. And no up-sell, either. Very civilized and luxurious.

Relax and enjoy

Remember, this dinner should be a pleasure for you, too, so once you have completed your planning, sit back and enjoy the fruits of your efforts.

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Article Tags: dining, food reviews, impressing clients, restaurants, travel



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