Tasting menu/fine dining etiquette
I have a decent amount of experience in upscale dining; however it has been awhile. A close friend is coming to visit me and has offered to take me to dinner anywhere I want. I chose Le Rêve here in San Antonio (so excited!!). We're planning on going all out - 8 course tasting menu with wine pairings.
I'm not concerned so much about what to wear (we're both female) or which forks to use, I understand that sort of thing. However I've never done a tasting menu, any tips on what to expect? Neither of us are picky eaters but what if there's a course that falls under my small "will not eat" category? Also, I am in charge of tipping - who do I tip besides our waiter and how much? Thanks in advance everyone.. this is also my first post here in the forums.
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10 Comments:
Wow. You raise good questions - I'm slightly allergic to shellfish, so I say that when I make the reservation, but other than that, I'm not sure (I'm so not picky). And I've only ever tipped the server.... now I'm worried I'm doing it wrong.
Hope you get good responses. And welcome to posting!
BangieB at 11:22AM on 02/11/09
You will receive a menu describing all the courses you will be served. When the waiter comes around, he will (should) ask you about food allergies and other dietary restrictions. Based on what you see on the menu, this is your opportunity to tell them what you don't want to be served and they should be able to accommodate you, if you are being reasonable. Mostly they will be able to substitute things based on food allergies. If you say "eww sweetbreads" for example, they won't take kindly to that, with just cause. Sometimes tasting menus are structured with a couple alternatives for each course, depends on the place.
The only tips you should leave other than with your check is for the coat check attendant if you check your coats, bathroom attendant if there is one, valet parking guy, and the bartender if you sit at the bar, just as anywhere else. The sommelier gets a share of the tip you leave on the table, the host is on salary.
Sounds like fun! I love tasting menus with wine pairings.
simon at 11:55AM on 02/11/09
@simon thank you! that was most helpful! and I will try not to say "ewwww" at any point in the experience :)
allikazoo at 12:06PM on 02/11/09
You're welcome. Let us know how it went, what you ate, drank, and your thoughts on it all.
simon at 12:25PM on 02/11/09
Welcome to posting! Tasting menus are a great way to spend the evening.
simon is spot on.Oh, just to say, the last tasting I went to ,my cheese course was fabulous. The cheese was presented on a wine cask which had been covered in thick glass. The selection was impressive, and the waiter stayed there cutting each cheese until we were on overload.
Amazing. Enjoy your evening.
donnie at 2:27PM on 02/11/09
Oh how fun! You're soooo lucky. Welcome to the posts :)
Here's some added tips I try to remember when I go to a formal dinner or wine tasting course:
- When eating rolls, break off a piece of bread before buttering.
- When you have finished eating, and to let others (including service) know that you have, place your knife and folk together, with the prongs (tines) on the fork facing upwards, on your plate.
- (I have trouble with remembering this one) Avoid picking food out of your teeth with your fingernails; they usually have toothpicks if you order a slow-cooked meat or something to that extent
- Try to chew and swallow all the food in your mouth before talking, taking more food or taking a drink.
I've heard that leaving a small portion of the food on the plate when you're finished is also a polite way of telling kitchen staff or the head chef that the portions were good.
hungrychristel at 2:29PM on 02/11/09
"- Try to chew and swallow all the food in your mouth before talking, taking more food or taking a drink. "
LMAO! Are you being sarcastic? Sounds like instructions for a ten year old.
simon at 4:13PM on 02/11/09
Leaving food on the plate tells the staff that you didn't love what you ate. It says nothing about portion size, which on a tasting menu is small.
Calichef at 7:01PM on 02/11/09
Also, finished plates aren't ever seen by the cooks who are busy cooking food, they get bussed straight to the dishwashing area which is often, especially in finer kitchens, somewhere else, far removed from the line. And they actually really couldn't care less whether you finish your plate or not, unless you send it back because it wasn't done right.
simon at 7:20PM on 02/11/09
@simon - hey! you never know dude. I have to remind myself once I start drinking...haha--I only heard about leaving the food on the plate but I myself served for 6 years and understand the chaos of BOH
hungrychristel at 3:04PM on 02/12/09