News Summary

• Chef Robert Irvine suggests coming in at the same time of day and on the same day of the week.
• Elizabeth Morrissey Brown, senior vice president of hospitality management company Morrissey Hospitality, said that learning staff names is a must.
• “Having compassion for the service industry is a great way to gain some ‘brownie’ points,’” Allison Williams, general manager at Washington, D.C.’s Pascual, said.“Ultimately, the best way to become a regular is to really invest in getting to know the people who work at the restaurant, not just as staff or servers but as friends you visit every week,” said Peter Elias, founder of Spain Wine Bar in Ocean City, Maryland.