Eating out at a restaurant can be a nice treat, but for the staff who work there, their livelihood depends on your custom.
And one restauranteur and chef has pleaded with diners to think twice about committing his 'biggest gripe', explaining how it costs staff millions of pounds.
The issue, he tells The Mirror, involves no-shows and same-day cancellations that leave tables unfilled.
Mike Reid, the Culinary Director of Rare Restaurant Group, which includes M and Gaucho, said the issue is one of the biggest problems for the hospitality issue in general.
"No-shows are probably my biggest issue with guests. It's not cancellations, I've got no issue with cancellations whatsoever, but if you've made a booking, don't just not turn up," he said.
"Obviously it costs us huge amounts of money. It's not just an inconvenience. It's physical money we lose every time there's a no-show because that table could have gone to someone else, we bought in food, we've got staff on you know, we've got things that we've done in preparation for the arrival of those guests, so for them not to just turn up, it costs the industry as a whole millions and millions of pounds a year.
"So that's that's my biggest gripe."
The expert, who has previously also appeared on Ready Steady Cook, continued: "Lots of restaurants are trying to get around it now with bookings and credit card deposits and it's a shame we've had to go down that route, but ultimately, any other service-style industry takes your money in advance, theatres, productions, concerts, you have to pay a price because you've taken a seat but restaurants are the last breed of entertainment where we don't do that, so for me it's so important for people to have the courtesy to at least cancel in advance."
And when it comes to cancelling your restaurant booking, there is, of course, an etiquette to this as well.
"Don't cancel under 48 hours," Mike advises. "Give at least 48 hours' notice.
"I mean anything on the day of course is still better than just a no-show. But you're still then reacting, extra staff are already in to cover the tables, the food has already been purchased by this point, so 48 hours is ideal."
And when you're not cancelling and you're actually sitting down to dine, the chef has shared his top tip for ordering that he uses every time he visits a restaurant.
"I love ordering whatever the signature dish is at a restaurant, wherever I am," he explained.
"I always ask for a recommendation. Speak to the waiter and server and ask what they recommend as they're far more knowledgeable than you are.
"So that's one of my biggest pieces of advice is to ask.
"Other than that, we all have our own personal favourites and there are a few things which I'll always order if they're on the menu, like 'nduja which I love, same with black pudding. I'm very much a niche product man."
Do you have a food story to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
