Problem: The air-conditioning is blasting; you’re freezing.
Solution: “We know that all seats aren’t created equal when it comes to A/C,” says restaurant manager Sandy Hanson. “So if you’re not comfortable, let us know.” Don’t be disparaging; just explain that you’re shivering. The restaurant should quickly figure out a way to warm you up without overheating the other diners. At Le Français, this may mean changing your table. Or if you’re female, it may mean bringing you a shawl to drape around your shoulders. But few restaurants will lower the thermostat for one diner and risk making the others hot. And you shouldn’t expect them to.

Problem: So many menu options, so little time. Where should you begin?
Solution: First, know the following: The top and bottom items on menus are usually things restaurants want to sell a lot of (they’re getting a good cost-to-price ratio on them, says Craig LaBan); the specials often include savory items the chef has plucked at the farmers’ market or fish store and is eager to cook with; signature dishes are what the chef is known for (they are usually marked as such on the menu); and tasting menus (which generally consist of six to seven mini dishes and matching wines) are the best way to enjoy the full range of a chef’s work. That said, if you’re still clueless, ask for the waiter’s recommendation, but avoid questions like “Is the trout good?” says Philippa Rizopoulos, who waited tables at New York’s beloved French oasis Tartine for four years. Instead, give the waiter a framework: “I’m in the mood for fish. Any suggestions?” or “The pasta looks amazing. Can you recommend two or three?”