A typical diner walks in, takes a seat, scans the menu, orders, maybe snaps a quick photo of the dish (if they’re that kind), and digs in. After eating, they ask for the bill, pay, and head out. Simple enough. But a great dining experience is built on the smaller moments — a thoughtful host, an accommodating chef, a chair quietly pulled out. From the restaurant’s point of view, though, every night tells two stories: One of small kindnesses and one of quiet annoyances.
We asked some of the country’s most popular chefs to share the little things diners do that make them smile, and the ones that make them sigh.
Sizzle: I love it when guests come in with an open mind and genuine curiosity, when they trust the process and let themselves be surprised. The ones who ask thoughtful questions about a dish, want to know who came up with an idea, or are excited to try something they normally wouldn’t — that energy is infectious. It tells me they are here for the full experience, not just a meal.
Fizzle: When guests come in with their minds already made up about what they will or will not eat. I completely understand personal preferences or dietary choices, but there’s something special about being open to a bit of surprise. Dining out, especially at a chef’s counter, is about trusting that every dish is there for a reason, that there’s a story or an emotion behind it. You might not love every bite, but you will almost always walk away having tasted something new, discovered a new flavour you didn’t expect to enjoy, or simply seen food from a different lens.
Sizzle: One thing we love about diners is when they remember the person who served them, rather than just the owner’s name. Also when they ask to thank everyone and not just the chef who has made their meal memorable. However, the best experience was when a diner got to know that I was not well and sent a jar of soup to my house with a note that we feed them all the time, and now they want to feed me as well.
Fizzle: All restaurants hate it when diners click their fingers to get someone’s attention or refuse to order till the chef does not personally visit their table, but the worst is when they bring a nanny who is not allowed to sit with them.
Sizzle: I really love it when diners come in with an open mind, ready to experience the meal and not just “to eat”. It means a lot to us when they notice the small details and the thought that goes into every element. We know they’re interested when they do something as simple as asking who made a dish, acknowledge the service team, or show genuine curiosity about what’s on their plate.
Fizzle: When diners take too many smoke breaks between courses. Our 10-course tasting menu’s courses are designed to flow in a certain way for all the guests at one table — the dishes come out together and the temperatures are precise. So when someone keeps stepping out, it throws the rhythm off for the whole table and makes guests feel like the meal is progressing too slowly.
Sizzle: What really touches my heart is when guests ask to visit the kitchen and meet the team. Guests often praise the food, the restaurant and the overall experience — and I love hearing that — but when they take the time to appreciate the people behind it, that means the most. The front-of-house staff always get to interact with guests; they can talk, smile, receive compliments directly. But the back-of-house team rarely gets that opportunity. So, when a guest requests to meet them, it’s a huge boost. It makes all those long hours in a hot, high-pressure kitchen feel completely worth it.
Fizzle: There’s very little I dislike about being in the restaurant, but one thing that makes me feel bad is when guests share their dietary restrictions like they don’t eat gluten or dairy and we make it ensuring it meets all their requirements. But once the dishes are served, they eat their own food and also try everyone else’s, saying “thoda thoda chalta hai” (a little bit is okay). That honestly breaks my heart — and my team’s too. We put in so much work to go out of our way, so when that happens, it feels a bit disheartening.
Sizzle: I love it when diners take a moment to ask about a particular dish or ingredient because it shows genuine curiosity and appreciation for the craft behind it. When someone wants to know why a certain tomato tastes different or how long the dough ferments, it opens up a wonderful exchange. For me, cooking is not just about serving food, but about sharing stories, techniques and traditions that have been passed down for generations.
Fizzle: When diners rush through their meal, I wish they would take a moment to really enjoy the experience. Every dish is meant to be appreciated at its own pace. Eating in a hurry takes away from the joy and intention behind what we do in the kitchen. Food, to me, is meant to be experienced with patience and presence, not just consumed.
Sizzle: As a relatively new parent myself, I am always interested to observe how people dine with their children and the etiquette they teach them from an early age. I love it when I see a young child placing an order with the captain and asking questions about their food. It is delightful to see them sit at the table, engage in conversation with their parents and enjoy their meal.
Fizzle: I am disappointed when I see parents bring their nannies to dinner to look after their children, or who give their children tablets and phones to distract them instead of enjoying and engaging in a meal together.
We asked some of the country’s most popular chefs to share the little things diners do that make them smile, and the ones that make them sigh.
HUSSAIN SHAHZAD
Executive Chef, Hunger Inc Hospitality (Papa’s, The Bombay Canteen, O Pedro and Veronica’s)Sizzle: I love it when guests come in with an open mind and genuine curiosity, when they trust the process and let themselves be surprised. The ones who ask thoughtful questions about a dish, want to know who came up with an idea, or are excited to try something they normally wouldn’t — that energy is infectious. It tells me they are here for the full experience, not just a meal.
Fizzle: When guests come in with their minds already made up about what they will or will not eat. I completely understand personal preferences or dietary choices, but there’s something special about being open to a bit of surprise. Dining out, especially at a chef’s counter, is about trusting that every dish is there for a reason, that there’s a story or an emotion behind it. You might not love every bite, but you will almost always walk away having tasted something new, discovered a new flavour you didn’t expect to enjoy, or simply seen food from a different lens.
RITU DALMIA
Founder, Riga Foods (DIVA, Motodo, Take Five)Sizzle: One thing we love about diners is when they remember the person who served them, rather than just the owner’s name. Also when they ask to thank everyone and not just the chef who has made their meal memorable. However, the best experience was when a diner got to know that I was not well and sent a jar of soup to my house with a note that we feed them all the time, and now they want to feed me as well.
Fizzle: All restaurants hate it when diners click their fingers to get someone’s attention or refuse to order till the chef does not personally visit their table, but the worst is when they bring a nanny who is not allowed to sit with them.
VARUN TOTLANI
Head Chef, Masque and ParadoxSizzle: I really love it when diners come in with an open mind, ready to experience the meal and not just “to eat”. It means a lot to us when they notice the small details and the thought that goes into every element. We know they’re interested when they do something as simple as asking who made a dish, acknowledge the service team, or show genuine curiosity about what’s on their plate.
Fizzle: When diners take too many smoke breaks between courses. Our 10-course tasting menu’s courses are designed to flow in a certain way for all the guests at one table — the dishes come out together and the temperatures are precise. So when someone keeps stepping out, it throws the rhythm off for the whole table and makes guests feel like the meal is progressing too slowly.
MANISH MEHROTRA
Celebrity chefSizzle: What really touches my heart is when guests ask to visit the kitchen and meet the team. Guests often praise the food, the restaurant and the overall experience — and I love hearing that — but when they take the time to appreciate the people behind it, that means the most. The front-of-house staff always get to interact with guests; they can talk, smile, receive compliments directly. But the back-of-house team rarely gets that opportunity. So, when a guest requests to meet them, it’s a huge boost. It makes all those long hours in a hot, high-pressure kitchen feel completely worth it.
Fizzle: There’s very little I dislike about being in the restaurant, but one thing that makes me feel bad is when guests share their dietary restrictions like they don’t eat gluten or dairy and we make it ensuring it meets all their requirements. But once the dishes are served, they eat their own food and also try everyone else’s, saying “thoda thoda chalta hai” (a little bit is okay). That honestly breaks my heart — and my team’s too. We put in so much work to go out of our way, so when that happens, it feels a bit disheartening.
MASSIMO VERZINI
Executive Chef, Si Nonna’sSizzle: I love it when diners take a moment to ask about a particular dish or ingredient because it shows genuine curiosity and appreciation for the craft behind it. When someone wants to know why a certain tomato tastes different or how long the dough ferments, it opens up a wonderful exchange. For me, cooking is not just about serving food, but about sharing stories, techniques and traditions that have been passed down for generations.
Fizzle: When diners rush through their meal, I wish they would take a moment to really enjoy the experience. Every dish is meant to be appreciated at its own pace. Eating in a hurry takes away from the joy and intention behind what we do in the kitchen. Food, to me, is meant to be experienced with patience and presence, not just consumed.
ALEX SANCHEZ
Chef and owner, Americano, OtraSizzle: As a relatively new parent myself, I am always interested to observe how people dine with their children and the etiquette they teach them from an early age. I love it when I see a young child placing an order with the captain and asking questions about their food. It is delightful to see them sit at the table, engage in conversation with their parents and enjoy their meal.
Fizzle: I am disappointed when I see parents bring their nannies to dinner to look after their children, or who give their children tablets and phones to distract them instead of enjoying and engaging in a meal together.
