That type of secret isn’t a dirty one, and from interviews with an anonymous group of servers whose experiences range from casual brunch spots to find dining, pizza joints, sushi places and more, we learned that most of the insider intel isn’t of a nefarious nature. A server’s job is to ensure customers have a great experience, and in order to achieve that goal it takes a complex toolkit of sociological profiling and industry gamesmanship. And also lots of comped appetizers.
The up-sell is a myth
It doesn’t make sense for a server to push something expensive that won’t make the customer happy. That doesn’t result in a good tip, or a return customer, so there’s no incentive for a server to waste their energy. They have water glasses to refill anyway.
Bigger people are seated strategically
Heavier folks and the extra-tall just won’t end up at a cramped two-top near a service lane if it can be avoided, and that’s for everybody’s benefit. Nobody wants to be crammed in an area where they feel like they’re eating the best airline meal they’ve ever had, and servers don’t want to be submitted to a floor plan that makes it feel like they’re running through a Double Dare obstacle course full of bodies.