I often give thanks to the chef for excellence or unusual requests. often they stop by the table or give us a digestif. Sometimes more;

I asked for a seasonal fresh wild mushroom dish recently and after thanking the chef at the Seasons restaurant in the Grand Palace in Riga for the superb result he sent us chocolates and a bottle of wine in our room. I have rarely had such effusive thanks, although it was my 65th birthday.

Everyone appreciates thanks, whether with wine, tip or just the words. Courtesy and gratitude never fail.