Waiters
in leading restaurants and at big hotels in Bangkok have received
formal training. The service in these restaurants does not vary
much from that in first-class restaurants anywhere in the world.
But in native restaurants waiters are untrained and the server
may be a family member. Then, service is not exactly proper but
rather with little formality.
Because of
the local custom of social sharing, separate bills are
uncommon in local restaurants and Thais never ask for it. Sometimes
a pair or group of foreigners will get just one bill even if separate
bills have been requested. The easiest way for those who want
to pay separately, is to divide the costs later. In tourist-oriented
restaurants, the staff is aware that farangs (literally French
but used for all Westerners) usually go Dutch (even if they are
French, German or American).
Better restaurants
usually impose a 10% service charge. In hotel restaurants
there is also an additional government tax. These surcharges are
sometimes referred to as "Plus Plus".
Only in tourist
oriented better restaurants are tips generally expected
and a matter of good manners even if there is already a 10% service
charge on the bill. Sufficient tips are around 5% of the
bill or less, especially if a service charge is indicated. To
give a tip, one just leaves the change on the table. The Western
habit of saying "keep the change" when paying in restaurants is
not common here and will just create confusion. Generally, tips
are pooled and shared by all employees.
Many restaurants
permit a customer to bring a bottle of wine or spirits of his
own, but some charge a corkage fee which can be exorbitant
in high class restaurants or hotels. All drinks served in hotels
are costly.
Most restaurants,
especially those Thai and Chinese or those in hotels, are open
for lunch and dinner seven days a week. Coffee shops of
hotels are usually open 24 hours. Some European restaurants
may be closed one day a week (usually on Sunday or Monday).
Table setting
in first-class restaurants is the same as in Europe or America,
with the addition of chopsticks and wide Chinese porcelain
spoons. In Thailand, chopsticks, together with the porcelain
spoon, are only used to eat soups. When a spoon and fork are used,
the eating is with the spoon and the fork serves
as a pusher.
In small restaurants
those requiring a knife will have to ask for one as they
are not normally provided. Knives are not needed in native places
as meats are usually chopped into bite size. In native places
or homes one may notice diners polishing their table service with
tissue. It is a custom in Thailand and sometimes needed
- but of course not only unnecessary but explicitly impolite in
first-class restaurants.
In first-class
restaurants, common condiments on the table are salt and
pepper. In native places, however, it's instead soy sauce and
nam pla, a fermented fish oil, lighter in color than soy
sauce.
Except in
first-class restaurants, bread and butter does not come
with the meal and is generally not available. Breads are often
too sweet for Western taste. Tomato ketchup or mustard are not
common in native places.
First-class
restaurants observe the international sequence in serving
dishes, or the sequence typical for the particular cuisine of
a country. In native places, however, those who prefer food served
in a certain sequence (e.g. first soup, then salad, then meat,
then coffee) should order step by step, because sequence is generally
not observed but all kinds of food are brought at the same time.
Except in
better restaurants, foods are often precooked and served
at room temperature.
First-class
establishments require guests to wear shoes (not neckties) and
ban persons wearing shorts and/or sleeveless T-shirts. For groups
one should always make reservations, and it is advisable to book
or go early to the major hotels and restaurants on weekends when
they are apt to be crowded.
