As Nadodi's executive chef Sricharan Venkatesh will tell you, "It's always nice to receive personal thank you messages. Some guests even come to the kitchen to thank the cooks and to request photographs, which always motivates us."
  
Even rarer is the customer who insists on cooking for the chef: "We had this guest who cooked a meal for me at their home," he recalls fondly.

But the best way to show your support for your favourite restaurant is plain and simple, which is to dine there often: "The nicest thing is when our customers come back. In fact, our percentage of return customers is pretty good. We've had guests dine here more than five times a month."

Everyone wants to be feted and fed well when dining out, but guests should also conduct their own research and take responsibility for their own dining experiences.

"I really appreciate our cooperative guests," says Miki Lie (second from right, squatting), who oversees Gooddam's front of house and operations. "Some of them have many special requests, but make sure to inform us ahead of time while being clear about the arrangements. Only then can we can do our best to accommodate their needs."

While negative stereotypes revolve around the rich and the famous, Lie reveals that some of their most considerate customers are VIPs and Datuks.