The article discusses how restaurants define and treat their distinguished guests, referred to as PXs, a term derived from the French "personne extraordinaire." Guests are categorized into tiers (PX1, PX2, PX3) based on their connections, such as industry relationships or regular patronage. Establishments offer various perks to these guests to enhance their dining experience. Wine directors and restaurateurs share insights on their PX policies, emphasizing the personalized treatment that includes complimentary drinks and the nuance of treatment that varies by establishment.
"For us, PX1s are new regulars and friends, PX2s are (mostly) family members of people that work here, restaurant industry peers and major regulars... We Google our guests—not ashamed!" - Andrew Lawson, partner and general manager, Ètra, Los Angeles
"There isn't an exact formula to being classified as a PX or a VIP for us. It can mean someone who's industry or industry-adjacent, friends and family of the staff, guests who have been supporting us." - Nikita Malhotra, beverage director, Smithereens, New York City
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