Next time you order the Romanée-Conti or send back the caviar at your favorite Manhattan restaurant, look for a waiter scribbling in a notebook. Chances are you’ve just been labeled.
Some of the city’s best restaurants have started to give their best clientele (and worst) labels like “BLR,” short for baller, and “SOE,” for “sense of entitlement,” according to the New York Post.
Wine expert Bianca Bosker reveals in her new book, “Cork Dork,” that restaurants keep very harsh nots one their notable guests.
“Marea keeps files on its guests — their pet peeves, personal quirks, dining histories, and importance to the restaurant — and communicates the information to the staff via . . . paper tickets that print as soon as a table is seated, so everyone on duty knows how to treat the group,” she writes.
A note with “PX” is for personne extraordinaire — aka a big spender.
“It’s appended to reservations made by big spenders, owners’ friends, high-rolling regulars, and special guests, like Chef Daniel Humm of Eleven Madison Park,” she told the post. “They are to be coddled, spoiled, humored and upsold at all costs.”
Lots of restaurants do it, and it’s not really a secret — any one who has ever eaten in the Four Seasons Hotel restaurant knows that they keep and extensive file on retail leasing bigshot Faith Hope Consolo.
These labels also tell servers not to ban big spenders who might on occasion behave badly.
“These wine PX’s earned privileges beyond the personal touch or a hard to get reservation,” Bosker writes. “One PX, a regular and regular drunk, had, on previous occasions thrown up in the dining room, stuffed a whole fish down his shirt, and entertained himself by whispering obscene come-ons to the female staff. He wasn’t banned, he was just banned from having female servers.” [NYP]