Comments on: Restaurant Dining Etiquette – The Adventure Begins! http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/ post-eating reading. dining etiquette, know-how and anything else tasty. Wed, 25 Nov 2009 14:48:40 +0000 http://wordpress.com/ hourly 1 By: Dr. Ranjit S.J.B. Rana http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13919 Dr. Ranjit S.J.B. Rana Sun, 18 Oct 2009 20:51:40 +0000 http://menuism.wordpress.com/?p=204#comment-13919 I am a social couture for the Australian Army and related regimental duties to the Her Magesty's Officers' Messes. I feel sorry to the write ups of Deepak Bista. I am a social couture for the Australian Army and related regimental duties to the Her Magesty’s Officers’ Messes.

I feel sorry to the write ups of Deepak Bista.

]]> By: maharaj kumar Ranjit Rana http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13915 maharaj kumar Ranjit Rana Sun, 18 Oct 2009 01:46:14 +0000 http://menuism.wordpress.com/?p=204#comment-13915 Mr Bista when you become so couture in Europena foods with spoons and forks and knives. Di you not still with left hand your chamre jogi bhat? Mr Bista when you become so couture in Europena foods with spoons and forks and knives. Di you not still with left hand your chamre jogi bhat?

]]> By: charles aldren l. lemon http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13775 charles aldren l. lemon Thu, 13 Aug 2009 03:34:39 +0000 http://menuism.wordpress.com/?p=204#comment-13775 i need to learn some napkin foldings also how to make a good skirting.thanks!!!!!!!!!! by the way im from UEP binalonan. i need to learn some napkin foldings also how to make a good skirting.thanks!!!!!!!!!! by the way im from UEP binalonan.

]]> By: AnimaBlue http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13639 AnimaBlue Fri, 22 May 2009 23:27:23 +0000 http://menuism.wordpress.com/?p=204#comment-13639 This is a great article, lots of good info. I liked the specific clarifications about what to do with napkins. But I do have a question, echoing commenter Fred Cohen above about this part: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ You May Be Hungry But Hold Your Horses! Curb that appetite and always wait until everyone receives their food before partaking of your meal ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ That is fine if you are dining with a handful of people. But what if you are with a large group? I host large-ish restaurant outings on a monthly basis (20+ people at a time). Is it practical to wait for every single person to have their food before eating, when there are large groups? My members are very polite and often want to wait, but I encourage them to go ahead, or else their food can get cold. Especially if the entrees are soup. With larger groups, the wait time from the 1st person to the last can be a bit of time - from 1 minute to up to 30 mins. Would that make sense to have everyone wait for 30 mins, until everyone was served? I would really appreciate if you could perhaps give a time guide for groups & how long people should wait before eating. Please let me know! Thanks muchly, AnimaBlue :) This is a great article, lots of good info.

I liked the specific clarifications about what to do with napkins.

But I do have a question, echoing commenter Fred Cohen above about this part:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You May Be Hungry But Hold Your Horses!

Curb that appetite and always wait until everyone receives their food before partaking of your meal

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

That is fine if you are dining with a handful of people.
But what if you are with a large group?

I host large-ish restaurant outings on a monthly basis (20+ people at a time).

Is it practical to wait for every single person to have their food before eating, when there are large groups?

My members are very polite and often want to wait, but I encourage them to go ahead, or else their food can get cold. Especially if the entrees are soup.

With larger groups, the wait time from the 1st person to the last can be a bit of time – from 1 minute to up to 30 mins.

Would that make sense to have everyone wait for 30 mins, until everyone was served?

I would really appreciate if you could perhaps give a time guide for groups & how long people should wait before eating.

Please let me know!

Thanks muchly,
AnimaBlue :)

]]> By: SpummaMurnbub http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13544 SpummaMurnbub Sun, 19 Apr 2009 23:39:30 +0000 http://menuism.wordpress.com/?p=204#comment-13544 Очень полезно Очень полезно

]]> By: Deepak Bista, Australia http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13507 Deepak Bista, Australia Sat, 11 Apr 2009 23:01:36 +0000 http://menuism.wordpress.com/?p=204#comment-13507 Hi Abby, This is an excellent article and thank you. I do not like to dine with people who do not have manners. They really annoy me and I might copy these tips and e-mail or refer these pages to them. Hi Abby,
This is an excellent article and thank you.
I do not like to dine with people who do not have manners. They really annoy me and I might copy these tips and e-mail or refer these pages to them.

]]> By: Lord Roberts of Buckingham http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13163 Lord Roberts of Buckingham Tue, 21 Oct 2008 20:22:31 +0000 http://menuism.wordpress.com/?p=204#comment-13163 Some formal diners are served banquet style. This means that all the utensils are laid or as you say in the US set on the table prior to the meal, this is probably the most perplexing situation for diners.As an etiquette trainer I am asked all the time about which fork to use first. I assure people that in a restaurant the utensils will be simple and generally you will use what is set on the table for the entree and if others are needed they will come with each course. However, if you are placed in a situation where you have to decide follow two basic rules. 1) Start from the inside out and work in as each course comes. 2) the smaller the dish the smaller the utensil e.g. The salad is smaller than the entree; use the smaller fork. Lord Roberts is a British Master Butler. Meet him on his blog: LordManners.com Some formal diners are served banquet style. This means that all the utensils are laid or as you say in the US set on the table prior to the meal, this is probably the most perplexing situation for diners.As an etiquette trainer I am asked all the time about which fork to use first. I assure people that in a restaurant the utensils will be simple and generally you will use what is set on the table for the entree and if others are needed they will come with each course. However, if you are placed in a situation where you have to decide follow two basic rules. 1) Start from the inside out and work in as each course comes. 2) the smaller the dish the smaller the utensil e.g. The salad is smaller than the entree; use the smaller fork.
Lord Roberts is a British Master Butler. Meet him on his blog: LordManners.com

]]> By: Restaurant Dining Etiquette - The Finale « foodha for thought - menuism blog http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13049 Restaurant Dining Etiquette - The Finale « foodha for thought - menuism blog Mon, 25 Aug 2008 07:28:03 +0000 http://menuism.wordpress.com/?p=204#comment-13049 [...] Yes, the Restaurant Dining Etiquette Finale is finally here. If you haven’t done so already, click here to read “Restaurant Dining Etiquette - The Adventure Begins” and click here to read “Restaurant Dining Etiquette - Part 2″ and than you’ll be [...] [...] Yes, the Restaurant Dining Etiquette Finale is finally here. If you haven’t done so already, click here to read “Restaurant Dining Etiquette – The Adventure Begins” and click here to read “Restaurant Dining Etiquette – Part 2″ and than you’ll be [...]

]]> By: Restaurant Dining Etiquette - Part 2 « foodha for thought - menuism blog http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13038 Restaurant Dining Etiquette - Part 2 « foodha for thought - menuism blog Mon, 18 Aug 2008 04:44:48 +0000 http://menuism.wordpress.com/?p=204#comment-13038 [...] Dining Etiquette - Part 2. I’m sure you’ve been waiting with bated breath, right? Click here to read Restaurant Dining Etiquette - The Adventure Begins! In that first article, I focused mostly on etiquette in regards to proper use of your napkin and [...] [...] Dining Etiquette – Part 2. I’m sure you’ve been waiting with bated breath, right? Click here to read Restaurant Dining Etiquette – The Adventure Begins! In that first article, I focused mostly on etiquette in regards to proper use of your napkin and [...]

]]> By: Fred Cohen http://blog.menuism.com/2008/08/08/restaurant-dining-etiquette-the-adventure-begins/#comment-13031 Fred Cohen Mon, 11 Aug 2008 14:45:39 +0000 http://menuism.wordpress.com/?p=204#comment-13031 An excellent article, but may I add that in recent years ,when hot food is served, if all the entrees do not arrive at roughly the same time then one of the diners who has not yet been served should urge the others to "start before your food gets cold." If that consideration is not forthcoming, then it is acceptable for one of those who have been served to exhibit the common sense to say, "I hope you don't mind if we start before this gets cold." Particularly in groups of more than four, this is frequently required. An excellent article, but may I add that in recent years ,when hot food is served, if all the entrees do not arrive at roughly the same time then one of the diners who has not yet been served should urge the others to “start before your food gets cold.” If that consideration is not forthcoming, then it is acceptable for one of those who have been served to exhibit the common sense to say, “I hope you don’t mind if we start before this gets cold.” Particularly in groups of more than four, this is frequently required.

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