How to be a waiter's worst nightmare

By Sean Poulter, Daily Mail

Last updated at 08:39 18 October 2005


Clicking your fingers in a restaurant won't get you speedy service.

It will simply identify you as one of the diners that waiters – and other customers – love to hate.

Snapping your fingers has been voted the worst faux pas that can be committed in a restaurant.

Quibbling over the bill at the end of the meal and arguing with your dining companions make up the top three.

Smoking at the table, mispronouncing items on the menu, and starting to eat before others' meals have arrived, were also regarded as no-nos in the survey for Olive, a BBC food and drink magazine.

However fewer customers are committing these deadly dining sins. According to hospitality groups, behaviour in restaurants has improved significantly over the last two decades. Customers have learned to treat restaurant staff and fellow diners with more respect.

Bob Cotton, chief executive of the British Hospitality Association, agreed that clicking fingers to call waiters was beyond the pale and demeaning to restaurant staff.

It’s a little bit master-servant,’ he said. 'It relates to an age gone by rather than a modern service where people are doing a respectable job. However, I think people’s manners are getting better.

'There’s far less of it now than there was ten or 15 years ago.

‘I think that’s partly because many youngsters work in restaurants at college or university so they appreciate what it’s like.’

Etiquette consultant Heather Pickering said other inconsiderate behaviour included speaking on a mobile phone while at the table and leaving bags on the floor which staff could trip over.

She was horrified that anyone would even think of clicking their fingers for attention. 'It's awful, and just so rude,' she said.

'If people want to attract the attention of a waiter they should raise their hand and move their head a bit.'

Olive’s editor Christine Hayes said last night: ‘The survey proves treating restaurant staff and dining companions with respect is key to a great dining experience.'

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