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restaurant ordering
> In reading back through this thread, i realize I may have come off a little
> bit like Miss Manners. I was answering mainly as a former server (who
> loved the job)... Manners boils down to making everyone comfortable
> around you....most often, sticking to etiquette makes people
> UNcomfortable in casual situations so I agree, do what works.
As it happens, I have met and talked with Ms. Martin a number of times. Making people comfortable is in fact what manners - etiquette - is about. The "rules" make sure that everyone is operating under the same set of expectations.
Manners are not for special occasions. They are most important with the people who are most important to you, including on casual occasions.
Brunch in Annapolis, MD
Carrol's Creek in Eastport is probably the best. Rockfish is quite good. Boatyard is more casual but nice. Chart House has some of the best views from the bar/lounge area. Sam's Waterfront is nice but overpriced; the view there is great and the staff has been first rate. Wild Orchid is also nice but overpriced; parking is difficult and the view is of walls and fences. Many people love McGarvey's but it is too loud for my taste.
Osteria 177 on Main Street is great for dinner - I haven't had brunch there. I'm trying Severn Inn next weekend.
In addition to being a chain, Ruth's Chris moved in on top of Annapolis sailing iconic restaurant Marmadukes and should be avoided on that basis alone!
Back to Table Manners, Again!
> If someone's plate arrives late and the person says, "please start before
> your food gets cold," is it then appropriate to start, or should you still wait?
Wait. "Thank you, I'll wait for yours."
Whether at home or out, eating begins when the hostess picks up her fork. If all men are dining, or a woman is not playing the role of hostess, the host indicates beginning to eat.
It is the responsibility of a restaurant to serve everyone at table together, regardless of differences in preparation time. The expectation is that service happens at the same time, not start-of-cooking. Therein lies a core difference between a cook and a chef.
As for GolfGirl's difficult family members, gentle off-line introduction to etiquette, perhaps with references to Amy Vanderbilt or Emily Post might help. If they aren't sufficiently open-minded, then part of good manners is avoiding a scene in which case please eat to avoid the tears and certainly to avoid people popping up and down like Jacks-in-the-box to microwave things.
regards, dave
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I keep food until it starts to smell off. Hasn't killed me yet! I work hard to eat things within a day or two, although sometimes it is three or four days. I've gotten pretty good at it, and generally only end up throwing away things like homemade mayonnaise that has been in the refrigerator too long.