The tricks of the restaurants used to

The truth is that they do it well, making you feel no offense but also happy to leave.

Have you ever fallen into a situation where you took a bear to eat, but when you arrived, the waiter smiled and said, " We are out of place, can you please wait for a while?".

Put yourself in the position of the restaurant owner, how do you get your guests finished or finished, "return to" to let other customers have seats that no one feels offended?

Full table already, and everyone is drunk.What should you do?

They have calculated carefully even when . you haven't appeared at the restaurant!

Gabe Garza, a restaurant chain member in Chicago, recently "unveiled" their approach to running the business smoothly. They shared with the Wall Street Journal that, first of all, the staff will calculate the time to eat and then let the guests book a table first.

For example, a table of four people would normally sit for about 15 minutes longer than a table of 2 people, even though they used identical dishes and drinks.

Table 2 people usually finish eating faster than table 4 people 15 minutes.

Restaurants recently discovered that diners tend to linger for a long time if they feel comfortable. This has led designers to book tables in open spaces and use chairs without backrests.

The luxurious look (look) in the picture will make you feel uncomfortable.

Did you ever get . to take your nose without knowing it?

Another way to limit having your customers wait too long for a "nice" table is to serve food faster.

Think about the psychology of people who are eating: they have just been seated in the best place in the restaurant, just served quickly. And the people outside also don't have to wait long. Everyone is happy, people think they enjoy the best service, while the restaurant owner benefits from both groups. A double job!

Who doesn't like to be served fast?

Sometimes, it is not always possible to have pre-calculated calculations. At that time, Garza said that the restaurants would invite diners to the counter to invite them a portion of water or dessert cake. As such, the table will be "empty", and customers think they have a bargain.

A free drink also makes you excited.

"We are very focused on controlling the meal in the room without the guests knowing," Garza explained.

The service staff also contributed to the success of . chasing customers

The work of arranging diners is not own leaders but also of the staff. They will implicitly judge you based on the first drink customers call.

According to European culture, diners often use cocktails and wine during meals. But if you call a bottle of wine in the first place instead of a cocktail, it means they won't stay too long to drink both.

Ego ordered a bottle of wine with the idea that he wouldn't stay at Gusteau's restaurant for long.(Scenes in the movie Ratatouille).

Another trick is not to bring the dessert menu out in the first place, unless asked."This is not to urge them (customers), you only limit some of the options they can make after they finish" - according to Cory Fierro, a waiter at a barbecue restaurant in Anaheim, California.

If customers call, they will earn a little more money. But often after eating, they suddenly noticed a message saying: It's time to leave.

The dessert menu is only given at the end of the meal.

The fact makes us feel that restaurants are racing to profit but forget about the customer's relaxing dinner. However, if you plan to sit back and chat for a long time, you should arrive a little late, or confirm at the beginning that you want a long dinner.

Garza also stressed: "There are many customers who want to enjoy the art of eating, and our restaurant is very willing to serve them."