Dining can be considered a hobby. It certainly is a hobby of mine. It requires a heightened sense of knowledge about ingredients, about the environment, the culture of the fare. It requires money and time. Dining can even be considered a sport- a team sport, nonetheless- the more you practice the better you get.
You have the the Hosts, the Bartender, your Server, and the Chef- along with yourself, the consumer. Sometimes there are second string players such as the band, the water boys, and the manager. If one player is out of whack, it takes a whole lotta work to make up for it in the long run.
Everyone has their particular part to play. The Host: welcoming consumers, making them feel at home, welcome, invited, comfortable, special. The Bartender: a quick drink that is expertly mixed, as in the case of cocktails, or carefully chosen, as in the case of wine. Your Server: the Leader of the team, and the one responsible to make your experience one to remember. Friendly, intuitive, and respectful, this person serves as a knowledge guru for anything you may want. S/he offers their infinite knowledge about the menu, the ingredients, the wine to pair, and even what to order for desert. And of course, The Chef: ultimately prepared for any request to his dish, not taking anything personally and highly accommodating for any consumer.
Then there is the consumer: armed with the right mindset of having a delectable dish, understanding the environment of the restaurant, and aware of the expectations of it and it's staff.
The art of dining has to have been around for ages. In my quick Google research of five minutes, I found the earliest book on etiquette and dining to have been published in 1780. Frances Trollope (1780-1863).Domestic Manners of the Americans. London: Whittaker, Treacher & Co., 1832. 2 volumes.
But just because something was born so long ago doesn't mean it must be discarded with the latest fads. Just because the world is more in sync with technology, doesn't mean the bodies technology must be denied. At least not to me.
So here, is my take on a fine dining experience:
- Make reservations. It is appointment setting- the restaurant should be expecting you, and you don't have to wait awkwardly in a bar until the little beeper starts blinking or your name is called out like cattle.
- Check your coat. It will allow you to have a more relaxing and calm dinner, also giving subliminal hints to the server that you are planning on staying awhile to enjoy the experience.
- Start with cocktails or champagne as an aspertif to tickle your stomach awake.
- Order a light appetizer.
- Depending on where you are, I like to insist on keeping my menu and ordering as I go. This eliminates my ultimate dining pet peeve, which is when the next course arrives before you have finished the first.
- Order the wine next. If you want to have a different drink with each meal, this would be the time to order a nicely chilled white wine. It will not overshadow your appetizer or the second course of soup or salad. Use the smallest fork the left side of your plate. To eat soup, use the spoon accompanying the dish, and ladle the spoon from the front of the bowl to the back. When finished, place the fork on the left-hand corner of the plate. This should signify to your server that you are finished. A true professional, will understand this type of communication and will clear your plate without having to interrupt the conversation.
- While exploring the flavors of the first course, and matched wine, discuss your dinner options and wine choices. The old adage of particular wines with particular meats (i.e. white with fish, red with beef) does not have to apply here. If you do drink a red, find one that will complement your dinner, or ask your server to help. Lighter red such as a fine rose, or even a Merlot can compliment your dinner perfectly.
- Always take into heavy consideration the specials of the day- and weigh the options of a chef's choice. These are usually fresh dishes not always available.
- As you taste the first bite of your entree, place your utensils down in order to experience the whole morsel. Close your eyes and let the flavors melt into your mouth and into your senses. Sometimes it is even possible to feel the character of the dish based on the way it was prepared. Be sure to taste your entree with a swig of wine, in order to let additional flavors unveil themselves.
- Dine slowly and with purpose. Enjoy the dish with all senses and appreciation.
- Table should be fully cleared and drinks should be refreshed before each course is served. Plates should always be cleared from the left side.
Your server should be aware of your seriousness of dining, and should be kissing your ass right now. Afterall, a server who understands this form of lost art, is handsomely rewarded based on the experience. This includes a good intuition of when to interject into a conversation, when to clear plates, refresh water, and offer the next course.
Dessert is allowed to be shared, and should be offered with coffee, port, ice wine, or any other after-dinner drink.
Diners should be left to relish in the memory of said perfect meal and service, and the check should not be delivered too soon.
Servers and hosts should be aware of the timing of each table, able and ready to seek coats, call taxi or valet, and open doors, warmly smiling as you humbly exit to the outside world and onto the next experience.
Ahhh, the lost art of dining. It seems in this world, where we are often in dining situations, the art and appreciation of a good meal and dining experience has been lost. It may seem caddy to have to remember all these manners while dining, but I think it is fun. It is a challenge to execute dining at it's finest. Of course, it is not something I always want to have to do- and usually don't- but I do enjoy the art of dining, the experience of dining, the enjoyment to dine, and would appreciate a good team that can successfully execute this opinion of a true dining experience.
No comments:
Post a Comment