Los Angeles Steak Restaurants.com : Food & Wine Etiquette

Steak House Food & Wine Etiquette

Dinning Etiquette

Your Dinning Manners Are Showing

... Do's...

*Do respond to invitations. RSVP on an invitation is French for respondez s'il vous plait and means that the host(ess) would like you to confirm or deny your attendance. If an invitation includes "regrets only", reply if you will NOT attend the function.

*Do take your seat upon entering the dining area and remove your napkin. If of the masculine gender, do place your napkin in your lap in lieu of your shirt collar. *Men should rise whenever a woman sits, leaves or returns to the table.

*Do talk with both neighbors during a dinner. Be prepared to discuss a variety of subjects.

*Do control the noise level at the table particularly if you are the host or hostess. It can be distracting to other patrons of the restaurant if a group is noisy.

*Do be aware that you will be asked questions while you have food in your mouth; therefore, do not consume huge portions at one time.

*Do try to order food that you are familiar with. Foods that require your fingers are not appropriate at a business luncheon or dinner.

*Do remember to eat using silverware from the outside in towards the plate. If a knife is not necessary, it should remain on the table.

Dont's

*Do not invite yourself or a guest anywhere unless the host(ess) is aware. (It should be remembered that business luncheons, dinners and receptions are not cheap dates.)

*Do not take huge portions of food when serving yourself. It is better to make several trips to the food table than to make one suffice for several, formal dinner guests should not request second helpings or "to-go " servings. At a corporate reception, it is extremely important to take small portions so that you may be able to hold your food and glass in your left hand keeping your right hand free for greetings.

Wines

*A dry white wine is served with fish or with an entree. It should be well chilled prior to serving. When drinking white wine, you may drink the contents of the glass completely.

*Red wine is normally served with red meats, duck and game. Red wines should be served at room temperature. Leave a sip of wine in the glass if drinking red wine. This avoids swallowing any possible sediment.

Small sample from DINING ETIQUETTE by Benjamin P. McLaurin

Broiler or Fryer
- A broiler or fryer is a young chicken usually under 13 weeks of age of either sex that is tender-meated with soft pliable smooth-textured skin and flexible breastbone cartilage.

Carcass
- All parts of any slaughtered livestock.

Natural
- A product containing no artificial ingredient or added color that is only minimally processed a process which does not fundamentally alter the raw product may be labeled natural. The label must explain the use of the term natural such as no added colorings or artificial ingredients minimally processed.

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Did You Know?

The History Of The American West
As the American west was being built folks worked hard played hard and at the end of the day sat down to great food and friendly conversation.