Be warm and personable, guests may respond well to friendly, human interaction Allow a relaxed dining pace, meals may be social and unhurried (Hofstede: lower individualism, higher context)
Wait to offer the check, in many cases, guests may prefer to request it
Give clear, confident menu guidance, some guests may ask questions before ordering (high uncertainty avoidance)
Ask about payment preferences, one person may choose to pay for the group
DON'T:
Don't rush the table, quick turnover can sometimes feel impersonal
Don't drop the check early, this may signal pressure to leave
Don't assume quiet = unhappy or loud = upset, communication style may be more expressive
Don't over-interrupt, frequent check-ins can break the social flow
Don't assume all guests have the same preferences, observe and adjust
