I often come across guests who are interested in the fine dining restaurant world. It’s nice to get out on occasions, but when they walk in the restaurant doors, they often feel like they don’t belong there. The atmosphere is very formal and not everyone is familiar with the etiquette. That can create tension among the guests.
In this article I want to give a few tips on how to release this tension, so the dining experience can be enjoyed in the best possible way.
Choosing a restaurant
Choosing the restaurant is the first step. Michelin has great recommendations, so decide what kind of establishment you want to visit.
Bib Gourmand means the restaurant serves good food at affordable prices.
One Michelin star means high quality cooking, the restaurant worth a stop.
Two Michelin stars mean excellent cooking, the restaurant worth a detour.
Three Michelin stars mean exceptional cuisine, the restaurant worth a special journey.
Between these categories you can have different cuisine styles, so pick a restaurant that resonates with your style. Don’t just go because an establishment holds two Michelin stars for 20 years but serves all the food that you dislike. I would highly recommend looking up the sample menus online and making the decision based on that.
Wine
I often come across reviews when the guests are saying how expensive the wine list is.
When you pay for the wine you never just pay for the bottle you picked, you pay for
- the expertise of the wine has been chosen
- the restaurant will have to order it and store it
- they will have to print and maintain an up-to-date wine menu
- on the occasion you choose the wine with your meal, someone will present it to you
- the sommelier or the wait staff will serve it
- glasses will have to be washed and polished, the empty bottle disposed of and restocked.
There is a lot of work involved before the wine gets on the table, when it is on the table, and when it is off the table. Some restaurants allow you to bring your own wine, but they will charge a ‘corkage fee’. This is the cost of covering the serving and the tidying up.
My advice is, if you can, don’t skip the wine. It’s a wonderful addition to any meal and chosen well it will elevate the dining experience. (Please consume alcohol responsibly.)
The wine flight often involves a big selection. My husband and I prefer to have a glass of champagne or sparkling wine on arrival and a bottle of wine that will follow along with the menu.
The sommelier is always happy to help, that’s why they are there. Be clear on what you want and what you like, it will make their work easier. You can also discuss the budget and price range you are willing to spend. You will look like a confident guest who knows what they want.
The table
When you make a booking, you may request the table’s location. For example, you would prefer to sit near a window, because you know the view would be breathtaking, or in a quiet corner because you want intimate vibes with your partner, or if they have an open kitchen with a view of how the back of house works. Most of the time they will try to accommodate your requests.
Kitchen tours
Kitchen tours are offered to guests who show deep interest in the operation or also work in hospitality. It usually takes place after most of the service is done. Again, you may request it when booking, but prepare to have a later table because tours are not happening when service is in full swing at peak time.
Allergies
The booking team asks about allergies because they must. Tell them all your food allergies because not every ingredient is listed on the menu.
Your waiter or waitress should look after you confidently. As Ewa Woronowska said it “A good waiter is one who is within reach but doesn’t impose. They are not just a person who brings food, but also a host who takes care of the atmosphere that you want to return to.”
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