Is it appropriate to request a particular server at a restaurant? —Dan B., St. Louis
It absolutely is, and customers do it all the time. Generally, the better the server, the more requests they get (known in the trade as “call parties”). And with advanced reservation systems, the front desk personnel can easily accommodate such a request. Since call parties are often regulars, they tend to get preferential seating. The server develops a rapport and a rhythm with the call party, so that table is a bit easier to service. Better yet, gratuities from call parties generally are higher than the norm. Plus, there’s a side benefit to the restaurant: If other servers sees a fellow server getting call parties, they tend to step up their game—or change their approach—effectively raising the bar for the entire restaurant. Everybody wins.
We asked a few local industry professionals for their opinions:
Elmwood co-owner Chris Kelling: "It is wonderful affirmation for all of us that there is someone with whom you’ve developed a certain rapport and/or for whom you have a particular affinity. Our job is to make you a bit happier when you leave than you were when you arrived, and if there is someone on the team who can best facilitate that, please do let us know. At Elmwood, we try to match our known guests with a server with whom they might ‘fit’ best with, and a request just makes that part of the job easier."
Louie owner Matt McGuire: "It’s perfectly acceptable to request a server. I always tell the staff that call parties are guests essentially saying, 'We want it to go just like it did last time,' and they feel that certain servers are able to advocate for them in a way that achieves this."
Twisted Tree Steakhouse manager Jimmy Kristo: "We appreciate it every time it happens. It makes the customer's experience extra special to already have established a rapport with a certain server."
Blair Halpern, a longtime server (Tony's, Kemoll's), who's currently in sales at Fabulous Fish: "A restaurant should be delighted to have repeat customers and servers who have won the appreciation of diners. However, the diner should accept being seated wherever that server has a table. I think it's awkward and rude to demand more."
Tony's co-owner James Bommarito: "At Tony's, you can request whatever food you want—and whichever server you want. That's our policy. That's what we do."
If you have a question for George, email him at gmahe@stlmag.com. You can also follow him on Twitter @stlmag_dining. For more from SLM, subscribe or follow us on Facebook, Twitter, and Instagram.
