Originally it was an unconventional agreement that promoted the restaurant business that, according to your custom, you could leave after eating well and perhaps even smiling. At your meal, the restaurant takes care of your coat, your umbrella, and every purchase or bag.
However, while the first segment of the trade is in place, the second has been declining. A small number of restaurants work with a full-time host, not to mention a full-time hostess. There is also growing pressure on the “backyard”, where the restaurant grows in small areas that used to be shops, warehouses and coal mines. An increasing number of restaurants have adopted the common dining pattern, although the final cost may be higher. More often than not, customers are asked to hang their own clothes or even keep them behind their chairs.
This change is guided by numbers. In terms of space, the best-selling restaurants were 40 percent in the backyard, 60 percent in front of the house. In the past, there was plenty of good toilets, staff rooms, a high-rise kitchen, a wine cellar and, naturally, a decorative room near the reception area. However, over the years, the number has dropped to 30:70, as restaurants, facing higher rents, have tried to increase the number of potential customers by destroying, well, everything else.
As Richard Coraine, Danny Meyer’s special consultant for the New York USHG restaurant, explained to me in November, “Our interior design has changed due to the need to use space over time and the number of people holding their coats. I also think it may be time people don’t want to wait to take off their coats and stay on the road soon.
New York rents are very high and restaurant retailers have to plan a fraudulent scheme to provide what a customer wants in order to achieve that. At a minimum, they should provide a suitable kitchen and storage area for expensive wine bottles in the backyard.
Rising salaries have also helped. The waiter in the bedroom is busy for 30 minutes at the beginning of lunch, a little longer in the evening and then running to their feet at the end. In the middle, they are always busy. Rewards came through payments combined with financial advice that were generous in the winter months, especially at Christmas, but not necessary in the summer. Financial advice is lacking in many areas, where the need to make the host more efficient has become more important. That is why many new restaurants do not have dedicated hosts or greetings. Instead, the task of greeting falls on the caterer who lives closest to the moment.
After talking to Matt Ashman, head of the cafeteria and restaurant for Cushman & Wakefield retailers, he admitted that this was a continuing trend. “Since the closure, the restaurant is looking for a place but with two important requirements. The first is that the venue should have an outdoor seating area and the second is that there must be a supply chain management. Brompton’s are also in demand for restaurants. “
Losing a toilet can also have legal benefits. According to Marcus Barclay, a subsidiary of the CMS law firm, if “the dining room has received something from a customer, then the restaurant has accepted responsibility for the customer service offerings”. However, if the buyer hangs his garment in front of his desk and then steals it, the restaurant is not responsible.
The move to a free-flowing restaurant in homes that have no locker room, or their staff, seems unstoppable. Therefore, it is best to keep the Burberry raincoat at home and wear a second-best jacket instead.