Dining in the Philippines has always been closely tied to expressions of hospitality and affection, but recent incidents have sparked a growing debate over restaurant etiquette. Viral episodes, such as a food poisoning scare at Nono’s and criticism of a delivery rider left waiting in the rain, have heightened public scrutiny of how we treat service workers and dining spaces.
Perhaps one of the most shocking cases involved a Taytay cafe, where a group of customers stayed for over four hours, using the restaurant as their office without ordering anything additional. When asked politely to leave, they retaliated with a flood of negative online reviews, damaging the business’s reputation. These stories reflect a deeper disconnect in how we engage with our dining experiences and the people behind them.
Industry advocates say these situations point to a troubling shift in expectations among diners, who, they argue, increasingly view dining spaces as arenas for confrontation rather than hospitality.
“Behind every dish is a team working long, high-pressure hours,” said David Sison, president of Resto.ph, an organization that supports restaurant owners and workers. “Our staff are human beings, not machines, and many are fighting fatigue or burnout. A little patience, empathy or even a simple ‘thank you’ from diners can truly brighten their day.”
Restaurant owners and hospitality experts emphasize that while Filipino dining culture traditionally values warm, attentive service, this should not come at the cost of respect for workers.
“Hospitality doesn’t mean submission,” Sison said. “It’s about mutual respect.”
Pet-friendly dining sparks debate
As more establishments across the country adopt pet-friendly policies, restaurant operators are also urging diners to observe basic courtesies when bringing animals into dining spaces.
Some restaurants have introduced designated areas and menus for pets, responding to growing demand from pet owners. However, industry leaders caution that not all diners — or animals — are prepared for the environment.
“Allowing dogs to bark loudly, or placing them on dining tables, can be disruptive to both diners and staff,” Sison said.
Restaurant operators recommend that pet owners ensure their animals remain calm and follow house rules to avoid inconveniencing other patrons.
Practical reminders for diners
Hospitality leaders and chefs alike are encouraging patrons to adopt simple, common-sense practices to help improve the dining experience for all.
Among their recommendations: honoring reservations or canceling them responsibly, practicing patience during busy hours, raising concerns calmly, and offering constructive feedback rather than public criticism. Diners are also urged to observe pet policies, keep children supervised and noise levels down, and, when possible, tip service staff.
“Ghosting a reservation can really impact a restaurant’s operations,” Sison said. He also emphasized the importance of keeping complaints offline at first. “One viral complaint or misunderstanding can be devastating for a small restaurant. We truly appreciate it when guests give us a chance to address issues directly.”
Restaurant workers, Sison noted, are often stretched thin. Simple gestures, like offering to help clear a spilled drink or acknowledging a job well done, can go a long way in supporting staff morale.
Dining as a shared experience
Hospitality professionals argue that empathy should remain at the heart of dining out, especially in an era when social media can quickly escalate minor issues into public controversies.
“Social media has raised expectations sky-high,” Sison said. “We feel pressure to be perfect every time.”
Restaurant owners and advocates are calling for a cultural reset, encouraging diners to view meals as shared experiences rather than opportunities to air grievances.
“Dining is not just about the food,” Sison said. “It’s about respect, kindness and the people behind the plates.”
