If someone could somehow make Palin look less of an idiot than she is, she might be a formidable opponent. And that’s scary. Bush 43 got elected twice,and he’s probably the least intelligent President we’ve ever had. It could happen again if these couch potatoes fall for it.

Barbara Pachter
Pachter & Associates

Business and personal budgets have been cut to the bone by this recession — but we still may need to take clients out for a meal or treat out-of-town guests to dinner.
Solution: Limit the cost of eating out while still seeming as munificent as ever. Here’s how…

Choose restaurants that seem pricier than they are. You don’t have to bring guests to the most expensive restaurant in town — just avoid eateries that look cheap. When we entertain, the visual impression offered by the dining room can be as important as the quality of the food. The waitstaff must be professionally dressed — no jeans or fast-food–type uniforms… the tables must have tablecloths… the room must seem clean and fresh… and there should not be a TV.

Be ready to explain why you chose this restaurant over better-known alternatives. Two options…

Eat at the restaurant before inviting important guests, then provide a personal endorsement.

Example: “It’s one of those great places that only locals know about.”

Cite a glowing review. Search the online archives of your local newspapers… or search the name of the restaurant and town on Google.com to find reviews.

Example: “The Tribune gave this place a great review. I’ve been meaning to give it a try.”

Recommend dishes in the midprice range. You can’t tell your guests what to order, but you can provide a rave review of an entrée that isn’t too expensive.

Example: “I always come here for the chicken marsala. It’s the best thing on the menu.”

Use a little wine research to trim a lot from the bill. Restaurants usually offer some perfectly nice wines for less than $25 a bottle. Trouble is, selecting one of these less expensive wines could make you appear cheap.

Solution: Skim the restaurant’s wine list prior to your important dinner, and jot down a few of the more affordable bottles. (The wine list might be available on the restaurant’s Web site. If not, visit the restaurant in person and ask to see it.) Look these up in a wine guide, such as Parker’s Wine Buyer’s Guide (Simon & Schuster) or Hugh Johnson’s Pocket Wine Book (Mitchell Beazley). Note two or three wines of different varieties from the list that earn favorable reviews. At your dinner, use these ratings to validate your inexpensive choice in the eyes of your guests.

Example: “Robert Parker gave this wine 91 points. Let’s give it a try.”

Preorder dinner for large groups. Ask to speak with the restaurant’s manager when you call to make a reservation for a group of 10 or more. The manager might be willing to let you create a special menu for your group. To control your costs, omit the restaurant’s priciest dishes from this menu.

The restaurant manager even might be willing to negotiate a special discount… or a fixed “per head” cost for your dinner, particularly if it is on a slow weeknight. You will have to give the restaurant at least several days’ notice to arrange a special menu. The larger your party, the greater the odds that the manager will agree.

Helpful: Let the manager know if you treat groups to meals frequently. Discounts and other special terms are most likely for customers who bring repeat business.

Don’t order the specials. Specials often are priced 10% to 40% higher than menu listings. Many restaurants don’t even say how much specials cost unless customers ask — and you’ll seem cheap if you ask.

You can’t prevent your guests from ordering the specials… but avoid restaurants likely to feature ultra-pricey lobster, crab or steak entrées.

Clip coupons. Even fancy restaurants sometimes issue coupons during difficult economic times. These coupons might be in regional “entertainment” coupon books… in local newspapers… or sent to those who sign up for the restaurant’s mailing list on its Web site.

Do not let your guests see you use a coupon — doing so seems cheap. Excuse yourself from the table to pay the bill. If a coupon must be presented in advance, arrive at the restaurant before your guests and ask the manager to have the discount applied confidentially.

Remain sober. A tipsy host might fail to notice that a guest has taken over the wine ordering and made a budget-busting selection. Besides, the more you drink, the more your guests are likely to drink, driving up your bill.

Host a lunch rather than a dinner. Restaurants often price their lunch entrées as much as 50% lower than dinner entrées… and your guests are likely to drink less at lunch.

Avoid paying a big bar tab. If the group wants to go to a bar after your dinner, agree to this and pay for the first round — then come up with a polite reason why you can’t stay any longer. Otherwise, you’ll be expected to pick up the entire bar tab. Example: “I’d love to stay longer, but I have an early meeting tomorrow.”

Bottom Line/Personal interviewed Barbara Pachter, president, Pachter & Associates, a communications training firm in Cherry Hill, New Jersey. She is author of many books, including When the Little Things Count… and They Always Count (Da Capo).

Thanks for the inquiry. I am very busy these little ones are finally coming out of their fear shell. I think the doctors are working their magic on the heads. They seem to believe that they are safe and they are beginning to act like little girls.

They have so many questions and they are eager to learn. We hope that after a year or so more of private tutelage, they will be ready for private school with others of their own age.

I am still a faithful reader. I start my day with your column. It is amazing how many times I see new material after I have read it before I retire the next day.

You must be very busy too. I hope we get to meet one day. I bet we have more in common than you know.

Ruth

Who are these guys kidding. This country elected George Bush twice… and they put 100 certifiable conservanuts into the house in 1994 who still bedevil us to this day. If it comes down to it and Sarah Palin’s name is on that lever in 50 states we don’t know WHAT could happen.

Put me down as one of those “lefties” who are indeed afraid of Palin.. for every George Washington and Thomas Jefferson.. this country has put in a Millard Fillmore or a Taft or a Nixon… DARE this electorate NOT to elect this idiot and you’ll be eating YOU BETCHA campaign pins through the end of the century.

I don’t know what’s wrong with these Democrats… but they need to put somebody in charge and quick. You don’t have elections like the one last year without eventually having to do the dirty work of slamming the faces of the defeated in deep dirty mud… Obama took the high road and you see where it has gotten him.

You give the greed merchants too much credit! Unstable dopes managed by a ruthless crumb like Cheney have proven a viable model.

So putting an empty suit who doesn’t look like she’ll EVER figure it out suits the puppetmasters fine.

Where have you been for the last 13 years? That “corporate America” you referred to with all those “very smart people” you referred to. Helped elect Bush to not one but two terms in the White House.

They also almost made us a third world economy over night. If the not so bright non corporate people hadn’t elected Obama to set on the path of recovery, would you be singing a different tune now?

What bull are you selling?

Corporate america is about profits. Countries, health of the planet or people are irrelevant. Money is GOD. And they worship at the highest alter.

Paul