Whole books have been written on dining etiquette, so if you're serious about being the perfect diner, that's the place to look. However, if you just want a quick outline, or you're really just interested in not looking like a shmoe at a nice restaurant, the following tips will keep you from being considered classless. And as an extra added bonus, it will keep your servers happy, which in my book is ALWAYS a good thing.
1) Napkins: Your napkin goes on your lap as soon as you sit down at the table. It's horribly annoying for your server if they're trying to place something in front of you, but your napkin is in the way. If you get up from the table mid-meal, etiquette dictates that the correct place to leave it is on your chair, but neatly folded on the table is appropriate as well. It's simply gross to leave your dirty napkin crumpled on the table for your dining partners, servers and neighboring guests to look at, and it's definitely not cool to put it on top of the remains of your food, because your server has to deal with the mess.
2) Glassware: Beverages belong on the table at your right side. Keep in mind that food should technically be served from the left, so keeping your glassware on the right clears the path. If your server is having problems reaching your glass, it's okay to slide your glass to a more accessible position for pouring and then slide it back into place on your right. Please don't lift your glass for service, as it's sadly reminiscent of Oliver Twist.
3) Stemware: Champagne flutes, wine glasses and the like are meant to be held by the stem. Not only is this for temperature-controlling purposes, but no one wants to see your paw prints all over the bowl of the glass. This is especially true if you are not planning on using the clean glassware that was preset on your table, as your server probably goes through a significant amount of time and effort keeping those glasses polished.
4) Bread: Bread & Butter plates belong on your left side (remember this if you are seated at a round table!), and should remain on your left side.
Part one of the bread story is that etiquette tells us to never bring to your mouth a piece of bread larger than one bite. This means putting a dollop of butter on your B&B plate, tearing off a bite-sized piece of bread, buttering that piece, sprinkling a little salt on it if the butter is unsalted, and putting it in your mouth.
Part two of the bread story is that in most fine dining restaurants, it is NOT ABOUT the bread. [One particular exception that comes to mind is Joel Robuchon at the Mansion in Las Vegas where they have a stunning bread cart and the most amazing bacon bread one could ever imagine!]
Putting these two parts together: it's tacky to put the bread plate right in front of you and start diving in. And finally, the clincher is that the server is about to bring your first course to the table, and it is highly likely that his or her hands will be full with two plates. That means he or she does not have an extra hand to move your bread plates back into proper position so that the food can be set in front of you, which leads to an irritated server.
5) Silverware: Simply put, used silverware does not belong on the table. It belongs on your plate if you're going to set it down, and when you are finished with your dish, it should placed together with the handles pointing to 4 o'clock. Proper fine dining service dictates that empty plates be removed from the right side, so the 4 o'clock positioning is used so that servers can easily remove everything in one fell swoop with their right hands by holding the silverware firmly in place on the plate with their thumbs.
(to be continued)
Saturday, November 22, 2008
Sunday, November 16, 2008
Food I Have Eaten
Okay, so this isn't about being a diner per se, but it's fun! It was discovered by a friend whilst surfing the net from http://www.ladycrumpet.com/archives/2008/08/food_i_have_eaten.php:
Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all.
Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. -Fugu-
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
(I had to italicize my bolds to make them at least a little more obvious.)
So I think this is accurate. Was it 77? My count changed now that I've actually looked things up. Given the right chef, I'll try most everything, except Fugu. My understanding is that it's just a bland white fish except for the whole "possibility of dying" thing.
Oh, and when I looked up "Kaolin" it says it's a mineral. Hmmm...
As a quick note, being the perfect diner does include being open to trying new things - even if it's just a nibble. If it won't kill you, why not? Anyhow, looks like I've got some new things to try!
Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all.
Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. -Fugu-
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
(I had to italicize my bolds to make them at least a little more obvious.)
So I think this is accurate. Was it 77? My count changed now that I've actually looked things up. Given the right chef, I'll try most everything, except Fugu. My understanding is that it's just a bland white fish except for the whole "possibility of dying" thing.
Oh, and when I looked up "Kaolin" it says it's a mineral. Hmmm...
As a quick note, being the perfect diner does include being open to trying new things - even if it's just a nibble. If it won't kill you, why not? Anyhow, looks like I've got some new things to try!
Sunday, November 9, 2008
Amuse Bouche
Just a few thoughts on the amuse bouche. For those of you not familiar with the term, it is simply a little something that the Chef sends out to "tempt the palate" at nicer restaurants.
This little something is usually quite small - can be eaten in a bite or two, and is just a prelude of your meal to come. No, you did not order it, and yes, your server will tell you what it is once everyone at the table has one in front of them. Please do not protest when it is set in front of you, nor stop your server before he or she is done passing them out with your uncouth "WHAT'S THIS?" questions.
The amuse is meant to come before bread service, but after cocktails or the first sip of wine.
Note to customers: don't ask for bread before the amuse comes out unless you're starving.
Note to servers: don't bring me the amuse until I've received my drink.
Amuse bouche rules:
- If it looks like finger food, and especially if it is served on a skewer or on a crouton, it IS finger food. Use your fingers. The dish it comes on is usually way too small to handle your dirty silverware, and the reason we put it on a skewer or a crouton is so that you don't have to use your silverware and we don't have to reset it.
- Eat the damn thing. Unless you're vegetarian and it's meat, or it's simply gross, put it in your mouth and be done with it. Don't linger or save it for later, and if you're not going to eat it, simply push it away from you. Your servers are waiting for you to finish it before bringing you your bread and pre-setting you for your first course.
This little something is usually quite small - can be eaten in a bite or two, and is just a prelude of your meal to come. No, you did not order it, and yes, your server will tell you what it is once everyone at the table has one in front of them. Please do not protest when it is set in front of you, nor stop your server before he or she is done passing them out with your uncouth "WHAT'S THIS?" questions.
The amuse is meant to come before bread service, but after cocktails or the first sip of wine.
Note to customers: don't ask for bread before the amuse comes out unless you're starving.
Note to servers: don't bring me the amuse until I've received my drink.
Amuse bouche rules:
- If it looks like finger food, and especially if it is served on a skewer or on a crouton, it IS finger food. Use your fingers. The dish it comes on is usually way too small to handle your dirty silverware, and the reason we put it on a skewer or a crouton is so that you don't have to use your silverware and we don't have to reset it.
- Eat the damn thing. Unless you're vegetarian and it's meat, or it's simply gross, put it in your mouth and be done with it. Don't linger or save it for later, and if you're not going to eat it, simply push it away from you. Your servers are waiting for you to finish it before bringing you your bread and pre-setting you for your first course.
Leisurely Meal?
At different restaurants, there are different expectations of how long guests are expected to occupy a table while enjoying their meal. At a fast food restaurant, you're likely to spend less than 30 minutes at a table, while at a 4-star restaurant, the time frame is about 3 hours. There are also slight variations depending on when you happen to arrive, such as the early "pre-theater" crowd which cuts dining time down by 30-60 minutes, and the late arrivals who damn well better not stay until way past closing.
For most restaurants you would make a reservation at, the management expects you to be there for between 1.5 to 2 hours. This should be plenty of time to have a cocktail, order, and enjoy a three course meal. After that amount of time, the staff needs to get you out, clear, clean and reset the table, and seat the next party.
Some people simply have a little more to talk about, and others are totally oblivious to the concept of time. In the business, we call them "Campers." It's not entirely a bad thing to be a Camper, but if you don't want to piss off the staff (which usually means better service and happier people all around), please consider the following:
- Communication is key! When you make the reservation, whether online or on the phone, MENTION that it is a business dinner, or you're catching up with an old friend, or your group can't shut up and will likely be there all night. When you do this, the maitre'd will love you and almost always seat you at a table that does not need to be "turned" (cleared and set for the next party).
- Plan ahead! Weekdays are great for Camping. Weekends are not. If you're dining early (anytime before 7pm) on a weekend, chances are the table is scheduled to be turned. If you plan on lingering, come in after 7:30pm.
- If you're a walk-in, ask if there is a table available that you can linger at. The restaurant staff will think you are an AMAZING person if you ASK when the next reservation is for the table, and then decide whether that time frame works for you.
- Don't forget that there is almost always a bar. If you're going to spend an additional hour over dessert, coffee or after-dinner drinks, ask to be moved to the bar. Bar seats are first-come, first serve, so you won't get booted until the restaurant is empty. You might even get a little extra loving from the bartender since you were so considerate!
- Pay attention to the world around you. If you are through with dessert and there are people hovering in the doorway or standing at the bar looking irritated, chances are they are waiting for your table. This will not require much extra attention, as your server will be at your side with the check asking you if you need anything else - every two minutes. Put yourself in the shoes of the people waiting for your table and remember what it felt like to be hungry.
As a final note, if you are one of the unfortunate ones waiting for a table because of Campers - for God's sake, don't take it out on your server. He or she is already irritated that the other people won't leave, and bitching at them will only make things worse for you in the long run. Grab a cocktail and an appetizer at the bar. The management will probably comp something on your tab to apologize for the wait. Take advantage, don't be a pill.
For most restaurants you would make a reservation at, the management expects you to be there for between 1.5 to 2 hours. This should be plenty of time to have a cocktail, order, and enjoy a three course meal. After that amount of time, the staff needs to get you out, clear, clean and reset the table, and seat the next party.
Some people simply have a little more to talk about, and others are totally oblivious to the concept of time. In the business, we call them "Campers." It's not entirely a bad thing to be a Camper, but if you don't want to piss off the staff (which usually means better service and happier people all around), please consider the following:
- Communication is key! When you make the reservation, whether online or on the phone, MENTION that it is a business dinner, or you're catching up with an old friend, or your group can't shut up and will likely be there all night. When you do this, the maitre'd will love you and almost always seat you at a table that does not need to be "turned" (cleared and set for the next party).
- Plan ahead! Weekdays are great for Camping. Weekends are not. If you're dining early (anytime before 7pm) on a weekend, chances are the table is scheduled to be turned. If you plan on lingering, come in after 7:30pm.
- If you're a walk-in, ask if there is a table available that you can linger at. The restaurant staff will think you are an AMAZING person if you ASK when the next reservation is for the table, and then decide whether that time frame works for you.
- Don't forget that there is almost always a bar. If you're going to spend an additional hour over dessert, coffee or after-dinner drinks, ask to be moved to the bar. Bar seats are first-come, first serve, so you won't get booted until the restaurant is empty. You might even get a little extra loving from the bartender since you were so considerate!
- Pay attention to the world around you. If you are through with dessert and there are people hovering in the doorway or standing at the bar looking irritated, chances are they are waiting for your table. This will not require much extra attention, as your server will be at your side with the check asking you if you need anything else - every two minutes. Put yourself in the shoes of the people waiting for your table and remember what it felt like to be hungry.
As a final note, if you are one of the unfortunate ones waiting for a table because of Campers - for God's sake, don't take it out on your server. He or she is already irritated that the other people won't leave, and bitching at them will only make things worse for you in the long run. Grab a cocktail and an appetizer at the bar. The management will probably comp something on your tab to apologize for the wait. Take advantage, don't be a pill.
Introduction
I often drive my friends crazy when we go out to a "nice restaurant." I'm usually intent on pouring over the menu and wine list, engaging the servers or sommeliers in conversation about recommendations, and harping about the sequence of service as soon as something happens out of order. While I agree with them wholeheartedly that the point of eating out is to enjoy the meal and the company, I suppose I'm also hell-bent on seeing if I can enhance the experience.
I am a foodie as well as a restaurant professional. I am extremely demanding when spending more than $20 per person eating out, and am even more so with my own service staff. Hopefully, and luckily for servers everywhere, my own experience being the one serving makes me a less obnoxious diner than the thousands out there who are the subjects of countless waiter rants and movies like "Waiting."
At any rate, because I am both on both sides of the table, expect the following posts to go back and forth between my expectations as a diner and my irritations as a server.
Salud!
I am a foodie as well as a restaurant professional. I am extremely demanding when spending more than $20 per person eating out, and am even more so with my own service staff. Hopefully, and luckily for servers everywhere, my own experience being the one serving makes me a less obnoxious diner than the thousands out there who are the subjects of countless waiter rants and movies like "Waiting."
At any rate, because I am both on both sides of the table, expect the following posts to go back and forth between my expectations as a diner and my irritations as a server.
Salud!
Subscribe to:
Posts (Atom)
