Guido Schuldberg
Restaurant Manager, the Oak Room, Westin St. Francis, San Francisco

“We have no written policy about how to treat the single woman diner. When you’ve been in this business as long as I have, though, one of the most important things you learn is how to read people. When guests come to the dining room, they give clues as to whether they’re interested in talking or would prefer not to be disturbed. Sometimes they come right out and ask for a corner table, for example, or ask to be seated close to a lamp to enjoy a book they’ve brought with them. If they’re talkative, you have a clue they might want to be near people, with perhaps the chance to interact with them. Our single women diners are usually traveling on business, away from their partner and kids. Some are eager to make contact with other people and, just as frequently, many enjoy the solitude—a chance to relax and enjoy a meal and a glass of wine. The bottom line is, whether it’s a businesswoman or man dining alone, they’re away from home on business, and it’s our job to make them feel special and comfortable.”

Darin Jemison
F&B Director, Six.One.Six Restaurant, JW Marriott, Grand Rapids, Michigan

“We have no formal policy about seating the solo woman diner, but knowing that the percentage of female business travelers is up (52 percent of business travelers are women), we’ve introduced several amenities with them in mind. For example, we designed a show kitchen in the center of our restaurant, which we call the Chef’s Lab. This is where the chef and his two assistants create appetizers, flatbreads, and desserts. When an unaccompanied woman enters, she’s often carrying a laptop or book. We explain that the Chef’s Lab offers her the options of working or reading, interacting with the chef, or both. The chef comes out from behind the counter, introduces himself to the diner, and offers her ‘tastings’ of his creations. Even though this ‘theater-in-the-round’ seats 12, the way the space is configured—with seats 24 inches apart—offers diners ample personal space. The response we’ve gotten confirms that this addition is a major hit with business travelers, especially women.”

Rudy Meyer
Restaurant Manager, Parker’s Restaurant, Omni Parker House, Boston

“We expect our employees—even before they are trained by us—to be sophisticated about matters such as seating the single woman. It’s hard to believe in this day and age that there is any difference in how a man or woman dining alone is treated—certainly not here. We have a feedback survey our guests can participate in, and we actually have guests who have dined alone writing or emailing us complimenting the server on how they were treated. Making a solo diner comfortable starts the moment he or she walks in; sometimes they have a briefcase or a book, and the host will notice that and ask them if they’d like a table with enough light to read or work. We will ask how their day went or something like that. It really doesn’t matter what you say, the point is to make them feel welcome. If there are no obvious clues, such as a book in hand, the host will ask where the person prefers to be seated. We certainly don’t put anyone along the wall just because they are dining alone; our staff is well-informed about this. We believe a few moments of special care can make a solo diner’s day special and earn your restaurant an outstanding reputation.”

Vanessa Jackson
Restaurant Manager, 5 Fifty 5, New Orleans Marriott, New Orleans

“Although we have no formal policy when it comes to seating a woman dining alone, we make sure new employees understand the need to treat everyone equally, based on their dining preferences. We teach them not to draw attention to the fact that someone is dining alone. For example, as soon as a single woman diner enters the restaurant, we welcome her, and, instead of saying, ‘One for lunch?’, we ask if we may seat her for lunch or dinner— without calling attention to her single dining status. At dinner, we have certain sections closed off, but, as always, we try to make people comfortable, asking them if they have any seating preferences. Because they’re often busy with their Blackberries or have a book to read, they will desire a more quiet location. By making small conversation, you can often glean a person’s preferences. Sometimes we point out healthier choices on the menu when we’re serving them—we make suggestions we feel might cater best to them. We always strive to make each individual experience memorable and pleasurable.”