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The Elements of Fine Service in Fine Dining
In a restaurant worthy of “fine dining,” the service must match the food, and everything must defy your high definition. “Beautiful,” “perfect,” and “spectacular” must seem a little inadequate for the needs of describing the taste of each dish and the respect and precision with which each dish comes to your table.
At casual fine dining, good food often pays for mediocre service, and a 15% free tip often draws attention from a well-trained server. Willing to settle for a little camaraderie and casual courtesy, casual diners are often unaware of the benefits of good service.
You’re comfortably seated at a comfortable table—the host or Maitre D’ greets you warmly, asks for your party number, and then asks what your preference is. When you get to your table, your guide should ask you again, if you are satisfied with your stay or not. If you are near the kitchen or toilets, you have the right to ask for a better place.
The hostess or Maitre D’ will occupy the seats for the ladies, starting with the oldest.
The table itself should be set with a linen tablecloth and appropriate silverware, including salad forks for well-prepared salt. A skilled concierge or Maitre D’ can expertly place your towel on your lap. Indeed, he will urge you, “Please, enjoy your food,”
Your server greets you, offers you a delicious drink, and helps you with your choices -Your server greets you immediately, introducing himself. Good guest, you will remember your server name. Your server will give you a warm welcome and offer you the perfect bartender’s mix or drink that suits the season. When you order cocktails, busboys fill your water glasses, bring iced butter and a butter knife, and your bread. Your server will tell you about the daily specials or the restaurant’s best dishes. Don’t ask for server preferences, but feel free to ask about the most popular menu items.
The food goes on and respects the right time
Your server serves your food from the left and removes the used plates from the right, removing more silverware and glasses as you go. Unless you have not finished your drink, your dining glass should be empty before the wine service begins.
As soon as you complete one course, the next course arrives. In the short time between courses, the bus driver cleans your table and uses a clean towel to remove crumbs from your table cloth. In the best places, the servers can change the tablecloths between courses.
After two bites of each dish, your server should ask if it’s ready for your taste. If the dish is not satisfactory, politely return it to the kitchen. If you don’t like it, just take another bite and set aside. As you continue to eat, your server or busboy will check the condition of your table, removing the plates and silverware that you have finished with. Proper service requires that the staff not pile up the dishes, but thoughtful guests may pile up the dishes to make the staff’s job easier. Always put the dishes you have used to your right, to help your colleagues to do the work properly.
Your server should be smart and skilled enough to suggest a dessert that complements your meal. Remember that sherry and aperitifs count as dessert; wait for your server to serve the soft drink again.
Server presents the check- Unless you give other instructions, the server will present the check to the main man at the table. Father’s rights still prevail. The server should present the check quietly, without straining, thanking the person giving the check with a nod or handshake.
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