Archive for August, 2011
6 Rules for Fine Dining
No, you probably won’t use these tips and tricks at your niece’s 3rd birthday party or at the spaghetti house, but whether you’re a high-paid city slicker who is a frequenter on the gourmet scene or simply trying to prepare for a work awards banquet or high-class date, these rules are going to apply to you.
1. Soup and Pudding- While eating soup, your bowl should always stay on the table, never pick it up and slurp like you would your fruity pebbles on a Saturday morning. Soup spoons come in two shapes, one shaped like a bowl, the other like an egg. Do not slurp, and never put the entire spoon in your mouth–simply drink from the edge.
2. Knives and Forks- If setting a table, always remember that forks go on the left side of the plate while knives and spoons go on the right. If a table has been set with several of each utensil, it’s generally safe to move from the outside in. Begin with the sliverware furthest from your plate for the first course, and work your way in.
3. Body and Seating- If your table has no seating chart or place cards, wait to be seated by your hostess. The host always sits at the end of the table and his wife will sit to his right. Never sit in either of these two seats. When seated, always leave your feet firmly panted on the floor, sit up straight, and never put your elbows on the table.
4. Bread- Use your bread plate that should be displayed on the left hand side of your main plate. If there is no bread plate (and this may sound surprising), it’s acceptable to place your bread on the table next to your dinner plate. You should never put bread directly onto your dinner plate.
5. Conversation- Topics to never discuss at the table unless with a group you know very well: religion, politics, or sex. These subjects often spark controversy and are better shared over drinks at the bar or over coffee in your own home. Fine dining should always be a pleasant experience, do not ruin the dining experience of others by imposing your opinions on them while you eat. Also, it’s important to carry on coversations that everyone at the table can participate in. Save inside jokes, private conversations, gossip, and secrets for the playground please.
6. Fine Dining Dont’s:
-Don’t complain if you don’t like a certain dish
-Don’t blow on a dish to cool it down, wait for it to cool
-Don’t photograph the table (it’s isn’t classy)
-Don’t treat servers poorly
-Don’t overstay your welcome
With these simple etiquette rules and tips, no one will be able to tell if you frequent fine restaurants or if you usually go through the drive-through. Test yourself at a casual dinner sometime, etiquette rules can become quite the game.
Top 5 most expensive restaurants in America
- The French Laundry in Yountville, CA has an average check size of $957. The owner of this restaurant also owns the second most expensive restaurant in America. Their website states that “a great meal is not about the food and the wine. A great meal is an emotional experience… a great meal is not one that fills you up. A great meal is a kind of journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.”
- Per Se located in New York City. Main chef and owner, Thomas Keller also is the owner of French Laundry. The average check size at Per Se will run you about $883. Per Se is the “urban interpretatoin of The French Laundry.”
- Michael Mina in San Francisco will cost you about $844 on average. It is described as”Japanese ingredients and a French influence.”
- Alinea in Chicago. The average ticket here is $736. In May of 2010 this restaurant was listed as number seven in a list of the World’s 50 Best Restaurants. It was also in Chicago Magazine as the best restaurant in Chicago in a list of 40.
- Charlie Trotters is the fifth most expensive restaurant in America at an average check amount of $666. This restaurant is in Chicago as well. It was in third place on the list done by the Chicago Magazine in May of 2010. The owner recently said: “I do not want guests walking out of the restaurant feeling as if they over-indulged because of excessive cream, butter, and alcohol. I want them to feel stimulated and alert, knowing that they will be able to look forward to breakfast the following morning. Food doesn’t have to be rich to taste good.”
