I had never even considered doing this, but a year or so ago as was at a tapas place that notoriously has super-long waits with a large group. After being told it would be an hour plus we made our way to the bar and ordered a drink (btw, we were all industry folks). One of the husbands of a co-worker stayed behind and gave the host a $20 to check on a table "again". We weren't even aware that it was happening, but as soon as we got our drinks from the bartender we were told our table was ready (literally 5 minutes). Frankly I was amazed and would consider doing it again in a similar situation. On the other hand, I would never try at a fine dining establishment (am I being classist?).

I'm so jealous of all of these bribing stories that I'm tempted to try it myself someday. (Unintended effect of thread?)

I just tried it myself. Voila, extra horsey sauce! In your face, peasants!

stevez wrote:

i_like_cereal wrote:In retrospect, I should have told the manager. But, as obnoxious as he was, I would have felt a little bad if he had gotten thrown out on his hot date.

I'm curious abut this statement. Do you really think the manager would eject a customer because he tried to duke the hostess?

I'm not really sure. We never discussed bribery at our employee meetings...too useful. I can only guess that this is the normal protocol; since I’ve never seen management taking it up with a briber either.

Then again, shady Joe probably would have sent me to collect stray menus, while he personally accommodated the guy and gen. grant.

I personally don’t like bribing. But, people have definitely misbehaved far more offensively and acted far pettier in restaurants before…so my lasting impression of that guy was not: bad man/worst ever…more like: not smooth but has pluck

I just tried it myself. Voila, extra horsey sauce! In your face, peasants!

The ArbribeTM, another LTHForum original.

It seems to me that somebody -- Bill Rice? -- wrote a piece a few years back about how bribing maitre d's is a New York practice that, by and large, doesn't really work in Chicago (vs. bribing policemen, which definitely used to).

I did a quick search and didn't come up with it but along the way found this article about lying your way to a table, which I know happens. Someone I know named Smith used to make reservations under a different name because, he said, otherwise another "Smith" would steal his table. And more than one restaurateur told me about someone else trying to impersonate a local food writer.