fine dining

BASIC ETIQUETTES OF FINE DINING

Posted on Posted in FOOD, NEWS, TRICKS

The subtle clinking of glasses, soothing music playing at the backdrop, spotless white linen laid out neatly on the table, mellow lights setting the mood for the night, a terrific view of the sea or the entire city before you, masterfully prepared food, the best of liquors from across the globe, and a waiter to diligently attend to your needs – this is undoubtedly fine dining at its best.

HERE IS WHAT YOU SHOULD FOLLOW AT YOUR END

GENERAL DONT’S

  • Do not gulp your wine. It is impolite to become drunk in front of the other guests or your hosts. Sip quietly and occasionally.
  • Never wipe your mouth with a napkin, you should always dab.
  • Do not cross your legs, do not lean back on your chair, and do not shake your feet.
  • Don’t make a fuss. If you don’t like something, leave it.
  • Don’t blow on hot food to cool it down. Wait for it to cool itself.
  • Don’t smoke at the table unless invited to by the hostess.
  • Don’t photograph the table, it looks desperate.
  • Don’t move your plate after your meal has been served.
  • Don’t treat the servers badly. It makes you look common.
  • Don’t eat chicken or chops with your fingers.
  • Don’t point with your cutlery.
  • Don’t hold your fork while you drink your wine.
  • Don’t overstay your welcome.
  • Flailing your arms impatiently to catch the waiter’s attention is not going to make him sprout a pair of wings and swoop down to you.
  • Speaking in monosyllables and looking down into the menu card while talking to the waiter is also extremely rude.

WITH THE  WAITER

  • Just make eye contact and slightly raise your index finger – that should do the trick 

with the waiter

AT YOUR TABLE

  • The host will sit at the head of the table (this is normally the seat farthest away from doors or commotion. To his right sits the wife of the guest of honour and to his left sits the wife of the next gentleman in order of importance.
  • The hostess will have the guest of honour on her right, and the second most important gentleman on her left.
  • When you are seated at the table your feet should be firmly planted on the floor in front of you.
  • Your elbows should be at your side at all times.
  • Sit upright and do not lean over your plate when you are eating; bring your food to your mouth.
  • don’t expect too much if you arrive for a 7pm reservation at 7:30 pm.
  • Everyone’s dying to get a table at a popular restaurant but you’ve been smart  you’ve made reservations. However Being punctual only reflects on how much you value time.
    at table

WHILE ORDERING

  • Always let your guest order first and try to order the same number of courses as him or her.
  • While ordering wine, know better than to announce the price range you’re looking for.
  • You could always read about a good list of wines and what sets them apart. If the dishes have fancy names that you can’t decipher, there is no harm in asking the waiter what the dish comprises of (don’t shout later when they serve you something unexpected).
  •  Let them know about any allergies that you may have beforehand too.

CUTLERY PLACEMENTS

  • The top left glass is for red wine. It will usually have a fairly large bowl. Directly below that you will find the white wine glass, that will be smaller. At the top right you will find a champagne glass or perhaps a smaller glass for dessert wines or port. on the bottom right is your water glass.

cutlery placement

NAPKIN AND KNIVES

  • While you’re at the table, enjoying your meal, place the napkin on your lap.
  • If you excuse yourself to go to the washroom, leave the napkin on your chair.
  • When you are done with your meal (or a course), neatly place the napkin on the left side of your plate on the table.
  • hold the knife at an 80 degree angle to cut the food better and the knife should always be in the right hand.
    Once you have commenced a meal, it is improper to let any part of your fork or knife rest outside the plate.
  • While resting they can be placed in an inverted-V position
  •  when you finish your meal place them together in the 10:20 position on your plate.
  •  If the cutlery on the table includes multiple forks and knives, go outside-in with each course. Start with the ones farthest from the plate and work your way towards it as your meal progresses.

BASIC TABLE MANNERS

  •  It is essential to sit upright and keep our elbows off the table.
  • When drinking from a glass, keep your eyes directed into the glass, not at everyone else in the restaurant.
  • If clinking glasses to say cheers, make sure that you look your companion in the eyes when you do so.
  • Eat with left and drink with right
  • The bread and butter plate is always on the left and all glassware on the right.

WHILE  EATING

  • When eating soup the soup bowl must stay on the table. It is never acceptable to drink your soup from the bowl.
  • Bring the spoon to your mouth and drink the soup from the edge – do not put the whole spoon in to your mouth. Do not slurp.
  • Pudding is not to be confused with dessert – they are two entirely separate courses though one can take the place of the other. Pudding is a sweet course, whereas dessert is usually fruit or cheese.
  • you must not start eating until everyone has been served. If there are a large number of guests, the hostess may indicate that you may begin before everyone is served.
  • If you are eating something that has stones or pips in it, you may use your forefinger and thumb to remove them from your mouth. Place them on the side of your plate.

how-to-hold-the-fork-and-knife

“In fine dining, irrespective of whether it’s a professional or social setting, it is essential to know the likes and dislikes of your guests beforehand. Something as basic as entertaining foreign guests in a restaurant where Indian food is served, advising them to eat with their hands may not be a wise decision. It should be avoided because they may not be comfortable with it.”

THINGS THAT RESTAURANT STAFFERS SHOULD NEVER DO

  • Should not let anyone enter the restaurant without a warm greeting.
  • Should not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar. Yeah, but we waiters know you’re on a blind date and are already laying bets if you’re gonna bolt when you discover your internet love is 300 pounds of unwashed manic-depressive goodness.
  • Should never refuse to seat three guests because a fourth has not yet arrived.
  •  If a table is not ready within a reasonable length of time, they should offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.
  • Should do not announce their name. No jokes, no flirting, no cuteness.
  • Should Do not interrupt a conversation. For any reason. Especially not to recite specials.
  • Should Do not touch the rim of a water glass. Or any other glass.
  • Should never say “I don’t know” to any question without following with, “I’ll find out.”
  • Should not take an empty plate from one guest while others are still eating the same course.
  • If someone is unsure about a wine choice, Should help him.
  • If someone likes a wine, they should steam the label off the bottle and give it to the guest with the bill.
  •  Should Do not put their hands all over the spout of a wine bottle while removing the cork.
  • Should never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
  • Should do not eat or drink in plain view of guests.
  •  Should never reek from perfume or cigarettes.
  • Should Do not call a woman “lady.” I prefer the terms “Madam” and “Broad.”
  • Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do. Bullshit. People who use these pleasantries are just as likely to be turns like anyone else.
  • Should do not curse, no matter how young or hip the guests.

table

 

Please follow and like us:

One thought on “BASIC ETIQUETTES OF FINE DINING

Leave a Reply