Here's what to do when you call at the last minute and are told no tables are available -

- Ask to speak with the maitre d'. Get his/her name before your call is transferred.

- When the maitre d' picks up, address him by his first name and give your own full name. That creates the impression that you have been to the restraurant before and know him.

- Give your name, and say with empathy, "I know how busy you are tonight. But if you could find a way to have a table for me at 8PM, I would be happy to take care of you the right way." This language may feel uncomfortable or cagey, but it is the language that service professionals recognize.

HINT: Never mention a dollar figure - it's offensive and demeans his craft. Be specific in what you want. Otherwise you could end up eating at midnight.

- If the answer is still no, take one last shot. Say, "I don't mind waiting in the bar for a bit if it would help you out." Your flexibility lets him know that you are experienced and not unreasonable.

- If you get a table, tip the maitr d' discreetly. No one should ever see - give him a folded bill(s) in your handshake.

The tip amount depends on the caliber of the restraurant, how badly you want to get in and how hard the maitre d' had to work to get you the table. $10 is enough for a good restraurant on a typical night. $20 to $50 for more extreme circumstances, such as conventions, holidays, etc.

Valet Parking - Keeping Your Car Up Front -

When your waiter hands over your check, hand him/her your valet ticket stub and ask him to give it to the valet. That way, your car will be waiting at the front of the line for you by the time you pay your check and leave the restraurant.