Texas dining

Bruce Buschel, a blogger with www.nytimes.com in the small business section, is apparently opening a new restaurant in New York next year. Preparing for such, he posted on the blog his list of 100 things restaurant staffers should never do.

It was a laundry list of things that often annoy diners (find links to his two-part series here and here), but it also contained references that might seem foreign to many of us Texans. For instance, No. 4 says, “If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche.”

Amuse them with what?

With the help of a few friends and readers, here is a glance at tips for restaurant staffers in Texas:

1. Greet all customers with a hearty “Howdy” or “How are y’all?”