Some classic missteps in Russian dining venues push guests away and even scare them off. This list gathers the main annoyances and explains why they fail to win repeat visits.
First mistake: hanging a TV in the dining room.
Years ago, many new restaurants trimmed costs by dropping plasma displays from the opening budget. The result often felt like a chaotic visual backdrop: mismatched video content, noisy music videos, or generic nature footage. The effect is distracting because bold, sticky imagery competes with the food and the atmosphere rather than supporting them.
The exception tends to be sports bars, where screens belong. Yet even there, the trend can backfire when the place markets itself as a family restaurant while walls remain covered with screens. A quiet lunch and a separate dining space can get crowded out by wall-to-wall broadcasting.
Second mistake: adding a tip line to the bill.
That setup places guests in an uncomfortable spot. They may feel the service did not justify a tip, or the portions deserved more attentive care. The software often adds a tip across the entire check, even though etiquette usually crowns a 10–15% tip on the food portion, not counting alcohol, which can complicate the calculation. Legally, tipping is a payment for service included in the meal price; a separate line can imply a discount on service. Yet it is not reasonable to expect guests to enter the kitchen to correct the bill.
There is a practical note: in Russia, customers can request removal of the tip line if they prefer, which is sometimes overlooked by staff.
Third mistake: delivering subpar coffee.
The coffee scene has become so competitive that serving poor coffee is a quick way to lose customers, even in upscale spots. There have been cases of expensive venues charging premium prices for coffee that tastes like a generic machine brew. When confronted, managers may insist that the venue is not a coffee shop, leaving the guest to ponder the value of the caffeine bill. It is often wiser to focus on tea offerings when coffee quality is lacking.
Fourth mistake: not knowing the menu and its terminology.
In today’s dining culture, staff should understand terms like vegan, dairy-free, lactose-free, and gluten-free. Misunderstandings can lead to creamy dishes ordered by the dairy-free crowd or vegan dishes that rely on animal products. Guests may encounter dishes labeled vegan that are not truly animal-free, or servers who struggle to describe ingredients accurately. A concise, current menu is common in modern establishments, typically 1–2 pages. Training helps servers know each plate, including whether nuts can be omitted or substituted, and after a week of practice, a waiter can confidently explain every dish.
Fifth mistake: failing to train staff.
The industry has invested in service coaching, yet progress is uneven. Fifteen years ago, waitstaff and bartenders were seen as ordinary staff who could carry a tray. Over time, owners learned that well-trained staff are the face of the restaurant and can mitigate other drawbacks. Budgeting for training matters, especially at opening, so waiters can describe special desserts and other details clearly, smoothing the guest’s experience and encouraging return visits.
Sixth mistake: not listening to guests.
Not every complaint will be reasonable, but when a guest says cucumbers are stale, a staff response like “we’ll check the kitchen” matters. Dismissing feedback or interrupting a guest erodes trust and discourages future visits. If guests feel their tastes are unimportant, they won’t revisit the venue.
Seventh mistake: offering a kids’ menu of nuggets and chips.
Many families appreciate simpler fare at times, but it can feel mismatched when an upscale or diverse menu presents a few canned nuggets on a fancy plate. A thoughtful approach is to craft kid-friendly options that still feel special, improving impressions with modern parents who value meals that let children enjoy vegetables alongside more sophisticated dishes.
Eighth mistake: not providing free water.
Water is a basic need and a small courtesy that guests expect. Pricing water aggressively can frustrate guests who may simply want a clean drink with their meal, regardless of other beverages. It’s a basic service norm that contributes to overall guest satisfaction.
Ninth mistake: undervaluing the visual aspect of the menu and dishes.
Visual appeal matters in today’s market. Even with great flavors, many guests decide where to eat after seeing appetizing photos on social media or delivery apps. High-quality imagery and well-lit presentation help guests anticipate taste and quality, so investing in photography and presentation pays off. A modern venue can achieve compelling visuals with accessible equipment and imagination rather than pricey gear.
Tenth mistake: inventing arbitrary rules.
Strict policies such as bans on dogs, non-refundable deposits, or insisting guests must use disposable cups can irritate visitors and even breach local regulations. A rigid stance often signals a lack of guest respect and reduces the likelihood of repeat visits. The author’s opinion reflects a personal perspective and may not align with every editor’s view.