How do you skip the line and get the corner table? (photo: Thomas Hawk)

An evening out should be special, especially if it’s an expensive evening.

But too often it’s a disappointment. Does the following scenario sound familiar? After weeks of trying to score a reservation at that new restaurant that just got a great review, you finally get one – only to find yourself waiting until 9pm for the table you were promised at 8pm. When you’re finally seated, you find yourself waiting – for a drink, for your food, for your check, even for your coat.

It might be somewhat tolerable if you looked around and saw that everyone was treated the same, but that’s rarely the case.

There always seems to be at least one table getting the VIP treatment. It’s like a little oasis: The diners aren’t kept waiting; the waiters are particularly attentive; and the chef may even come out to say hello or send over some extra desserts at the end. Who doesn’t want to be treated like that?

I’m not fussy and I’m not high maintenance. I think those are two reasons I stumbled upon the secrets of being treated like a VIP…

For years, I was editor in chief of a publishing house and edited cookbooks by some of the world’s best chefs – so my friends always assumed that’s why I got treated so well. But the truth is – the restaurants where I was treated best never knew what I did for a living. Trust me: If you get pitched books all day, the last thing you want is to be pitched books over dinner.

Here are 9 tips for becoming a VIP who skips lines and gets tables. Test even a few and you’ll almost always get amazing treatment at the very restaurants others can barely get into.

1. Start at the bar. Try having a meal there. Chat with the bartender a bit; introduce yourself to the Maitre d’ and get her or his card. Ask if the owner is around and introduce yourself to her or him.

2. Ask the waiter to ask the chef two questions: First, What does everyone order, and Second, what does almost no one order but the chef thinks everyone should. Then order them both. Chefs want to show off their popular dishes, but often have an item on the menu they are really proud of, and really want people to try. I first did this at The Slanted Door in San Francisco. A cook actually came out to say hello because he thought it was so unusual.

3. Be one of the first customers. If you read local food-blogs, or visit sites like chow.com or zagat.com, you’ll know what’s opening and who’s opening it. If it sounds good, go. Businesses frame their first bucks and treasure their first customers.

4. If you like it, come back for two more meals that very week. I went to a great NYC restaurant called Union Pacific for lunch the week it opened. I loved it and came back for dinner that night, lunch the next day, and dinner later that week. They never forgot me. After Union Pacific became white hot, I could score a reservation any time I wanted – even if I hadn’t been there for months. Even though the restaurant is sadly gone, I’ve kept up with some of the alums – and they now work in some of the city’s best restaurants.

5. Be forgiving. Even VIPs sometimes have to wait, get spilled on, or get the wrong dish. VIPs are often simply people who were good sports when all didn’t go as planned. You don’t have to be a milquetoast – but if the restaurant knows it messed up, you can score major points by not making a big deal about it or using it as an excuse to try to score freebies.

6. Send compliments to the chef – especially when you are specific about what you like. I know it sounds dorky – but it’s almost always appreciated. If you really love the place, send a note to the chef. Very few people do this.

7. Tip 25% if you like the place and got pretty good service. At very fancy restaurants, tip the Maitre d’ too. If you can’t afford to tip properly, then you can’t afford that restaurant. Go someplace you can afford.

8. Choose the cheapest wine. Or choose a wine you know and like. Or one that intrigues you. Or just ask for help. But don’t choose the second cheapest wine, unless it’s a wine you know and like. (The cheapest is often a good, smart value; the second cheapest is sometimes a sucker’s play – a bad deal put specifically on the wine list for all the people who don’t know wine, don’t want to ask, but don’t want to look cheap by ordering the cheapest).

9. Ask to be treated like a VIP. Okay, I saved the most obvious for last. But it works. There’s a restaurant called Matsuri in New York. I went and loved it. So I called the manager, told her that I was crazy about the place, and would entertain there a lot if I could be pretty sure that I would be nicely looked after. I’ve been treated like a prince there ever since. And I do entertain there whenever I can – both for business meals and with friends. There may be new restaurants cropping up all the time, but Matsuri is still one of NYC’s best and has me for life.

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