The 10 Most Controversial Restaurant Policies

Restaurants have plenty of highly debated policies -- telling customers how they can order, who they're allowed to bring, how they can pay and even how long they're allowed to hang out. You can't even loiter in a Starbucks anymore (unless you want the po-po involved). We decided to take a look at both sides of some of the most controversial restaurant policies out there -- let us know where you stand on each one!

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Comments

[kalapa]

02:09 AM on 10/22/2011

LOVE the no cell phone policy. Irritate me no end. Where are these restaurants?
Fine with the cash policy. As long as they display it clearly in front of the restaurant.
If there are dress codes, I tend not to want to stay anyway. Too stuffy.
If it's a small restaurant, I understand about time limits.
No kids. Hmm, that's a bit rough. On the other hand, many parents don't seem to have taught their children table manners.
If it's a popular joint and has a line up anyway, their food must be worth the no reservations.
No substitutions is only OK if its a cheap and cheerful place.
Automatic tip is not on. I would like to decide how good the service was and pay accordingly.

[spinachcat]

04:47 PM on 10/21/2011

No kids is a great option. Not just for restaurants, but for your entire life!

[GrandOldParty]

06:57 PM on 10/21/2011

I'll second that!

[Megandale]

02:40 PM on 10/21/2011

I don't mind dress codes, automatic gratuity or using a credit card to hold reservations. I do, however, mind no substitutions and time limits. I have two small children, and I don't mind no children rules...although I would never take my children to a nice restaurant, and I always remove them from the table if they act up.

[onewhothinks]

12:57 PM on 10/21/2011

A chef may be an artist, but they also provide a service. Besides that, there's also a certain rigidity to the idea that they cannot modify a dish. Insisting on always doing something the same way is hardly artistic. Try new things! Push your boundaries! Don't just get caught up in doing something you know has worked before. So a truly artistic chef should be able to take such requests in stride.

Artists are also frequently commissioned to do certain works, and, especially when you get to more collaborative efforts, such as film, novels, and video games, must be able work within the guidelines of their commission. One could say a chef is commissioned to cook.

[chefalvin1313]

09:25 AM on 10/21/2011

As a chef I am there to serve my guests. Refusing to tailor an item to make a guest happy does not make you a great chef. It makes you a chef heading out of business.

[chefalvin1313]

09:22 AM on 10/21/2011

The children don't bother me, but sometimes I am annoyed by parents who just sit there and do nothing as their offspring roam around terrorizing others. Misbehaving children also cause me to fear my wifes reaction, who is likely to tell off the parents.

[esther torolinetti]

07:33 AM on 10/21/2011

I think both sides to every issue has a valid point, but I have the biggest problem with the gratuity being added automatically to my bill, call me old fashioned but I really think that I should be the judge of how much my server has earned at my table, I have had the worst server in the world who, slopped water on our table, couldn't get our order correct, and actually moved bread off of someone else plate to put on my daughters plate 'because they placed it on the wrong plate to start with, but they used their bare hands after they picked up the silverware they dropped on the floor, it was horrible, but I was still charged 21% for gratuities on my check, and yes I did speak to management and the quoted policy to me, just goes to show, you can complain all day, but if you don't own the place, no one really gives a crap.

[Bubba Link]

07:42 AM on 10/21/2011

Pay with your credit card and go home and dispute the charge,,let them fight it out.

[Smithsmitty33]

07:24 AM on 10/21/2011

Ok lets look at the no substitution policy because it makes total sense. I was a general manager for one of the big chicken QSR's and one of our specials was a 2 pc dark, FF and biscuit. Everyday someone wanted to order and sub the FF for lets say okra. The fact of the matter is we had did a buy in on FF which gave them to us at a cheaper price hence making a profit. Substitution did not allow us to, and guess what? it is a profit deal this whole restaurant thing.

[Lauren Rothleitner]

06:50 AM on 10/21/2011

Ive eaten at a few places like this... I always wonder if they're just a front for a money laundering scheme.

[laterthanyouthink]

06:10 AM on 10/21/2011

I can see how people might abuse the time/table issue.
The table is provided for the dining experience and conversation related thereto.

Some people might decide that it is their location for an evening of conversation with friends where no one has to clean up afterward and, by the way, a meal is conveniently prepared and served as well.

If people are waiting to dine it may be costing the restaurant hundreds of dollars per hour to provide a conversation area after the meal is complete. Is that fair?

[Mivoyses]

04:13 AM on 10/21/2011

"Kids are prone to run around restaurants" What?!?!?! "IF" parents do their job and actually raise their children with manners and respect this is not an issue. Oh, but I forgot, it's not about discipline or limits, or right or wrong. It's about letting them explore their environment and not damaging their delicate psyches. Nothing wrong with a good old fashion spanking to get them to behave properly.

[cashaww]

06:22 AM on 10/21/2011

IF, they do. I have had many experiences where parents seem to get pissed because we would dare to be annoyed with their children's inappropriate behavior.

[Bubba Link]

07:37 AM on 10/21/2011

I dare and i do..

[nataliedlg1]

03:54 AM on 10/21/2011

When it comes to kids in nice restaurants, there are several people who claim they have well behaved children, which I'm not doubting, but they suggest that instead of children being banned those familie with ill behaved children should be asked to leave but that's not a plausable option. So a table is sitting there with a tab that they are obviously not going to pay if they have to leave, and since these are high end restaurants that we're referring to I would imagine a tab that could be $100 or well over. How is that beneficial to the restaurant? It's not an option to run a business that way. It's a fact of life that a few bad ones can ruin it for the whole bunch. Don't blame businesses that your well behaved children can't dine with you there.... blame the terrible parents that let their kids act ridiculous. Also.... the way some get so upset about the idea of banning children you would think they wouldn't be allowed to their local Applebees anymore. Those are not the kinds of places I think anyone is referring to. A nice restaurant with table clothes, expensive wine, nice music, where people are paying an arm and a leg doesn't seem like an appropriate place for kis of any age anyways.

[Miz Fit]

12:59 AM on 10/21/2011

If you don't like a restaurant's policies, you have the choice of dining elsewhere. If enough people make that choice, policies might change.

[KasondaLeigh]

12:20 AM on 10/21/2011

Every restaurant should have a good grasp of the expectations of their clientel and be flexible about their rules and policies. Family restaurants are for children, fine dining is not; gratuity should be included at 20% or higher if the service is good, it is not "optional" or at the diners discretion- servers are paid a minimum by the employers( 2.50 an hour in some states) with the assumption that the servers will recieve gratuity, but there are many people who go out to eat and have no intention of giving away a dime if they don't have to. Substitutions should be limited to allergies, not for every dietary fad that every overweight/anorexic person is torturing themselves with that week. If you are on a special diet, then stay at home and cook for yourself or go someplace that caters to picky eaters. My thoughts; be polite (keep the phone on vibrate), considerate (don't bring ill behaved guests or children out with you and don't create extra work for anyone just because you can) and generous (tip for good service at 20% or higher and say thank you) and enjoy the evening!

[Louise Aloft]

05:50 AM on 10/21/2011

i think tipping is cultural. in my country you only tip if the service is good, i tend to tip more often because i've been a waitress in the past (and being nice to the waiting staff is the least you can do, really).

of course, if you can afford to go to fine dining restaurants and pay for their food, not leaving a tip is a little stingy in my opinion.

[sunspinner]

07:18 AM on 10/21/2011

I know in our state if the server is not getting minimum wage through their employer (many states now require it) and tips are not enough to put them at or over minimum, the employer is required to pay the shortage, to ensure minimum wage. On the flip side, I should not be obligated to pay 20% to my server. I pay for the meal, and I should be able to decide how much my server has earned. 20% for 10 minutes of their time?

[kalapa]

02:24 AM on 10/22/2011

WHAT! 20%?! Yes, it's cultural. In the UK, 10% is fine. In Canada it shouldn't be more than 15% of pre-tax bill.. Why do restaurants not pay their servers a decent wage? My tip shouldn't be necessary for the servers to making a living wage. Menu prices should reflect the restaurant's outgoings plus profit. Expecting the customer to "make up" a living wage for their staff is just plain sneaky. I resent that.

[keng181]

10:46 PM on 10/20/2011

i think it can be downright unhealthy to have time limits. its a slippery slope, once you allow time limits it is likely they will get shorter and the "norm" for dining time will likely fit an accelerated rate for eating. most people eat WAY to fast anyway. you are supposed to chew each bite for at least 15 to 20 seconds. almost no one does. most people are lucky to chew for 5 seconds. but this pressure could create more problems. the last thing this country needs is more poor eating habits than we already have.