2. Make a good exit
Restaurants may be the only place on earth where the last impression is the most important. Admit it: Your opinion can be swayed, or at least rescued, by excellent desserts. Similarly, it’s true for the house, and if you make a strong exit, they’ll remember you next time on the way in. So, in addition to the aforementioned good tip, this means a few things: When you sense the restaurant wants the table back, give it to them (once you’re a Regular, you’ll have the corner booth for as long as you need it). Thank your server by name if he or she is in earshot when you get up to leave. And also thank — and tip ($20 minimum) — the maître’d or manager. Let us emphasize here, you’re doing this on the way out. And do tell him or her what you liked and what you didn’t — feedback at this point is always appreciated. Finally, the best time to book a table for next time is on the way out, in person. If you’re coming back, make it known before you walk out the door.