If you lie about being gluten intolerant, won't let fellow diners tuck into their food until you've photographed it from every angle, and douse your painstakingly made meal in seasoning before it's even touched your tongue then beware - you're upsetting a lot of chefs in kitchens with sharp knives.
They say the customer is always right - but to the chefs who spend countless hours curating menus using the finest ingredients and slaving away at the stove all to tickle your tastebuds, that's not quite always the case.
Helena Poulakka is the executive chef at London's Nordic-French restaurant Aster
Ask for Tabasco in a fine dining restaurant. It's just blasphemy.
Richard Bainbridge, chef and proprietor of British restaurant Benedicts in Norwich
The worst thing a diner can do is put salt and pepper on their food before they have even tried it. Seasoning is individual to palate, but they could at least give it a go first. Taking photos of food is also a new dining trend that needs to disappear, just enjoy your meal!
Lee Skeet runs a self-titled pop-up restaurant.
The worst thing a customer has done with us is to be dishonest or rude. All our meals are ticketed, and are a set tasting menu. We don't really cater to dietary requirements unless it's pre-arranged at the time of booking. We had a guest who turned up on the night and told us they were gluten free and couldn't eat three of the six set courses so wanted substitutions, which we didn't have. The menu was published months ahead and the guest had booked based on the menu.
When our manager discussed the issue the guest told us they had selected a gluten free menu when booking online, which was a lie and in fact we have never offered any such option. They also told the manager to go to a shop and get something. We try to be understanding and fair to everybody, and are extremely grateful for all of our guests, but when somebody is lying to your face repeatedly and you know it, it's incredibly arrogant and patronising!
Ani Arora, the head chef at Nirvana Kitchen, an Asian fusion restaurant in London
Arrive really late for the reservation is annoying. As is making up your mind then placing your order and sending back a dish they don't like but have eaten more than half of. And being rude to the server.
Daniel Fletcher, head chef at Fenchurch Restaurant, in Sky Garden, London
Be rude to the staff. I have so much respect for my colleagues, and find it hard when they have to handle this kind of behaviour.
Simon Rogan is chef and owner of L'Enclume and Rogan & Co in Cumbria
Please do not go to the toilet when you know your food is coming.
Hari Ghotra is an Indian chef who works at Tamarind of Mayfair, London
Eat and pay for food that they are not entirely happy with. Speak to the the staff they will help. No chef wants to serve food that is not enjoyed.