Observations on Philippine Dining

[JJReyes]

Although our condo has a kitchen, our preference is to go out for lunch and dinner.  I notice there are subtle differences in the dining experience.  Other expats may want to share theirs.

Reservations - Unless you are a well-known regular patron, restaurants prefer no reservation.  When calling, they will say it's "First Come. First Serve."  The reason is locals have a reputation for making a reservation and never show up.  They don't cancel.  This also happens in the United States, but now they ask for a credit card number.  There is a charge if you don't show up.

Crying Children - Their kids are raised by maids and yayas, so the parents have no idea of what to do.  It would be a simple matter of taking them outside until they calm down.  No luck.  Other customers have to endure the crying.  (I don't mind airplanes knowing the crying is due to the effect on ears from the changes of air pressure.  But even here, the simple solution is a baby bottle with milk or juice, or a snack to chew.  Movement of the jaws relieves the air pressure, similar to crying.)

Substitutions - You get what's stated in the menu, prepared the way the kitchen staff knows how.  The waiter may say, "Yes." to changes but the kitchen won't.  We have given up asking that they put the sauce on the side.  "No sauce." is sometimes understood.  "No salt." is not.

Take-Out - There are chairs outside the entrance of restaurants for Panda and Grab drivers waiting for customer takeout orders.  According to a close friend who owns restaurants, the agreement is a 30% commission which the delivery company shares with the driver.  For condos, there is a table where the order is left if the recipient is not at the lobby waiting.  If you personally go to a restaurant and ask for a takeout order, the establishment may add a 4% or 5% boxing fee, but no service charge.

Service Charge - In lieu of individual tipping, it seems more restaurants are adding a service charge.  It's a standard 10% computed after deducting the VAT.  Therefore, it is actually less than 10% of the total bill.

Specials - Some patrons are not happy about seniors receiving a 20% discount and no VAT.  Again, my friend who owns restaurants explained they are adding menu specials that are cheaper than ala carte items.  Since it is special price, they don't have to give the senior discount.  There is also the promo benefit. 

Rice? - Total confusion when we don't order rice with a Filipino meal.  Sometimes the manager would come to our table to confirm.  Rice is sold at a subsidized price.  Out of curiosity, I computed the cost to cook one cup.  The margin is huge!  No wonder they push you to order.

Credit Card - A couple of restaurants informed us they won't accept our credit card unless we have a valid local identity card.  There is also no space to add a tip.  You have to give it in cash.

Official Receipt - A printed receipt is presented.  You pay either in cash or with a credit card.  Then you wait for the Official Receipt.  I have been chased outside the restaurant for not waiting.  There is a penalty from the Bureau of Internal Revenue if they fail to give you one.

 

 

[BrettGC]

Pretty much my experience as well JJ.  

Only thing I'd add is something that is hospitality 101 in most countries I've visited/lived in.  In The Philippines you're seated and give your entire order, drinks included, then you're left alone until the entire order comes out in dribs and drabs.  

Rest of the world:  You're seated, waiter takes your drink order while you peruse the menu.  Drinks arrive, you continue to peruse, waiter comes back and takes your food order as well as a second drink order (PI restaurants are losing money there right away).  All meals arrive together.  PI chefs/cooks seem incapable of preparing food in such a way that all meals arrive at the same time and are still hot; it's first year apprentice chef stuff in Australia at least.  I understand why it's so, i.e. Filipinos eat many meals at home cold, but it does annoy the duty pub manager in me from a past life. 

[mountainside]

18 minutes ago, BrettGC said:

Pretty much my experience as well JJ.  

Only thing I'd add is something that is hospitality 101 in most countries I've visited/lived in.  In The Philippines you're seated and give your entire order, drinks included, then you're left alone until the entire order comes out in dribs and drabs.  

Rest of the world:  You're seated, waiter takes your drink order while you peruse the menu.  Drinks arrive, you continue to peruse, waiter comes back and takes your food order as well as a second drink order (PI restaurants are losing money there right away).  All meals arrive together.  PI chefs/cooks seem incapable of preparing food in such a way that all meals arrive at the same time and are still hot; it's first year apprentice chef stuff in Australia at least.  I understand why it's so, i.e. Filipinos eat many meals at home cold, but it does annoy the duty pub manager in me from a past life. 

Growing up in the American Midwest it was common for parents to remind their children: "Eat your food before it gets cold".  Never overheard such a conversation in SE Asia.  Like you, I understand why.  But I still prefer my "hot" dishes served "hot".  To their great credit, though, no Filipino has ever served me a warm San Miguel . . .

[Mike J]

We recently ate at a rather high end restaurant where the waiter said "sorry ma'am, we only have bottled water".    I call that BS as their wait staff is certainly not drinking bottled water and they are not using bottled water to wash dishes, etc.  This was in Cebu City.

[Possum]

51 minutes ago, mountainside said:

To their great credit, though, no Filipino has ever served me a warm San Miguel . . .

True, they'll even add ice .

[hk blues]

2 hours ago, BrettGC said:

Pretty much my experience as well JJ.  

Only thing I'd add is something that is hospitality 101 in most countries I've visited/lived in.  In The Philippines you're seated and give your entire order, drinks included, then you're left alone until the entire order comes out in dribs and drabs.  

Rest of the world:  You're seated, waiter takes your drink order while you peruse the menu.  Drinks arrive, you continue to peruse, waiter comes back and takes your food order as well as a second drink order (PI restaurants are losing money there right away).  All meals arrive together.  PI chefs/cooks seem incapable of preparing food in such a way that all meals arrive at the same time and are still hot; it's first year apprentice chef stuff in Australia at least.  I understand why it's so, i.e. Filipinos eat many meals at home cold, but it does annoy the duty pub manager in me from a past life. 

To some extent I agree with your observation about food coming in dribs and drabs but I'd say it's no different to what I've experienced in Thailand for example.  I'd also say it isn't always the case - in our local mall food court for example all the main dishes are served together. Unfortunately, the consequence of this is some of the food is only warm rather than hot.

My ongoing bugbear is some menu items being unavailable.  I swear that the veggie burger in BK has never, ever been available so why advertise it? Often no soft drinks available which is a farce. And a scam so they can sub for cheap iced tea - Chowking is guilty of this.

[mountainside]

3 hours ago, Mike J said:

We recently ate at a rather high end restaurant where the waiter said "sorry ma'am, we only have bottled water".

 

3 hours ago, Greglm said:

True, they'll even add ice .

Can't wait to to return to Cebu City and dine at the restaurant mentioned by Mike J.  I'll be confident that the ice cubes in my San Miguel will have been made only with bottled water.  Then I won't have to fish the ice cubes out of my glass and wonder what to do with them . . .

[Kingpin]

On 2/18/2023 at 9:26 AM, JJReyes said:

Rice? - Total confusion when we don't order rice with a Filipino meal.  Sometimes the manager would come to our table to confirm.  Rice is sold at a subsidized price.  Out of curiosity, I computed the cost to cook one cup.  The margin is huge!  No wonder they push you to order

Try to find a restaurant that doesn't serve rice, they'll be one of the better ones. Many under the Abaca group, for example.

[RBM]

We dined at a very up market restaurant last Saturday night. Parking by security guard, owner met us at reception plus staff were also there to meet and greet.

The resto was as good as I have seen in any European city, exquisite.  

Sadly there it stopped, my meal came 10 minutes before my partners, beer was served ice cold in a can, my glass was full of ice. We had to request them to remove empty  plates between courses, also to refill the water glasses. Food was not good.

Its beyond me how they can spend several million to build such a beautiful establishment and neglect to train staff......

Once again I vow not to eat out just at home as my partner is a great cook.

 

[Tommy T.]

2 hours ago, RBM said:

Once again I vow not to eat out just at home as my partner is a great cook.

And it's a lot cheaper... The main problem is you need to wait your own table and wash your own dishes... Hmmm and the tip can be very nice!