When deciding what to order at a restaurant, asking a server for their personal favorite dish may not be the most effective way to get a recommendation, according to industry experts. Instead, they suggest diners inquire about the restaurant's specialties or what it is particularly known for.
Stephanie Mell, owner of Alabama-based ChurchStreet Family Restaurant & Hospitality Group, explained that a server's favorite might not align with a diner's preferences. "I always find it interesting when someone asks, ‘What’s your favorite thing on the menu?' Because what I like isn't necessarily what you're going to like," Mell told Fox News Digital. She believes that diners asking this question are often seeking to understand what is exciting or what unique experience the restaurant offers.
Mell recommends phrasing the question as, "What are you known for?" or "What's your specialty?" These questions, she noted, can initiate a more productive conversation, allowing servers to gauge a diner's mood and preferences, such as dietary restrictions, desired lightness or heartiness of a meal, or drink pairings.
Robert Mahon, owner of Mahon Hospitality in New York and Dublin, added that servers are aware of dishes that are consistently popular, those executed particularly well on a given day, and what suits various tastes. "Their goal is usually to help guests have a great experience, not just sell the most expensive item," Mahon said. He also pointed out that a common error diners make is ordering familiar items rather than trying the dishes the establishment is renowned for.
Experts emphasize that open communication between the diner and server is key to a better dining experience. Providing more information about personal preferences, typical drink choices, or dietary needs can help servers guide guests more effectively. A well-trained server should be able to understand each dish and who it would best suit, basing recommendations on the guest's desires rather than their own.
Derek Simms, CEO of Simms Hospitality Group, also touched on the role of gratuities and variable pay, suggesting that tipping structures can incentivize strong performance from staff and offer flexibility to guests in deciding additional compensation based on service quality. However, the primary focus for recommendations, he implied, remains on enhancing the guest's dining experience by aligning menu choices with individual preferences and the restaurant's strengths.