This Is What (Michelin-Starred) Chefs Find Really Annoying About Guests
We asked (Michelin-starred) chefs what the most annoying thing is that guests can do. Here’s a hint: arriving with a list of preferences/allergies without mentioning it beforehand. That really drives them crazy. But there are more pet peeves…
Chefs Would Rather You Didn’t Do This Anymore
Want to make dining out a celebration for everyone? The chefs will be grateful if you stop doing the following things.
Tim Golsteijn (Restaurant Bougainville*)
“Going to the restroom when their dish is ready.”
Casimir Evens (Odile*)
“Telling me what I should cook.”
Jasper van den Berg (Hotel De Witte Dame)
“Not taking the kitchen seriously when it comes to dietary requirements and allergies. During my time at Lucas Rive, a couple had requested a six-course vegan menu. The chef was rôtie (responsible for all meat dishes, ed.) and I was entrémetier (responsible for all garnishes, ed.)—with a big grin, he said that this menu was my responsibility. I put an incredible amount of time and energy into giving those people a complete vegan experience, from the amuse-bouches to the friandises. The next day, I heard from the maître d’ that they had ended the dinner with two cappuccinos. You don’t take us seriously then.”
Thomas Val (Wils*)
“Showing no respect for the staff. Or when people ignore you.”
Leonardo Pacenti (Toscanini)
“Calling you ‘chef’! And leaving the table without asking when the food is on its way.”
Arie Visscher (Café Visscher)
“Saying they have an allergy and then ignoring it themselves—‘because it’s okay just this once’—after you’ve adjusted everything for them, or inventing an allergy for things they don’t like (‘allergic to capers’). And… being arrogant or rude to the staff.”
Michiel Deenik (Visaandeschelde)
“Not canceling and failing to mention allergies.”
Michel van der Kroft (‘t Nonnetje*)
“Going to the restroom, or worse, going out for a cigarette, while we’ve just finished preparing the next dish to serve. All the dishes from the entire table then go back to the kitchen until the person in question returns to the table. I’ve sometimes thought about telling guests that the best time to go to the restroom is right after a dish has been eaten, but that might be taking things a bit too far.”
Jord Althuizen (Black Smoke)
“Treating employees disrespectfully. As a crew, we’re here to serve our guests, but paying a bill doesn’t mean you’re allowed to be disrespectful to employees.”
Marleen Brouwer (Noor*)
“Only telling us on the night itself that they don’t like something or mentioning an extremely serious allergy, even though everything had already been discussed by phone beforehand.”
Niven Kunz (Triptyque*)
“Being disrespectful to our team.”
Onno Kokmeijer (formerly Ciel Blue**)
“Only mentioning any allergies upon arrival.”
Edwin Kats (Noble Kitchen*)
“Showing up on busy nights at the last minute with extensive dietary requirements; lactose-free, gluten-free and sugar-free, or being vegan. Naturally, it’s no problem when this is mentioned in advance.”
Rudolf Brand (formerly CIRCL)
“Behaving like a boor and complaining about things that simply aren’t true. And thinking that a restaurant employee should act submissively.”
Stefan van Sprang (Aan de Poel**)
“It’s one thing for someone to bring four bottles of champagne on their own, but then to also ask for ice to chill their own caviar and, with the main course, produce their own truffle from their bag… It really happened; I was dumbfounded!”
Dennis Middeldorp (Sense Restaurant & Bar)
“Not showing up. And assuming beforehand that we can simply accommodate every possible dietary requirement out of nowhere.”
Erik van Loo (Restaurant Parkheuvel*)
“Leaving without paying.”
Jef Schuur (Bij Jef*)
“Saying you don’t like something without ever having eaten it.”
Chris Naylor (formerly Vermeer)
“The ‘no-show’ story. It’s extremely annoying when people make a reservation but don’t show up. There are even people who confirm their reservation and still don’t come.”
Yornie van Dijk (Basiliek*)
“Being ungrateful or unreasonable.”
Guido Braeken (restaurant Julemont at Château Wittem, from Jan. 2025 Van Oys)
“Making a reservation and not showing up.”
Yuri Wattimena (YANO)
“Being rude and snapping their fingers.”
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