I look forward to it every year with excitement: the announcement of the Michelin stars. For many ambitious chefs, it is a nerve-wracking event. Having a star is considered the highest achievement in the field of food and drink, but it also reflects perfect ambiance and hospitality. The French cuisine has long been leading, but in the meantime, our own little country - with no less than 100 restaurants with one or more stars - is seriously competing. Due to the fact that people travel a lot and thus become familiar with other cuisines, a lot has changed in the world of culinary enjoyment, but it should be clear that the etiquette in a star restaurant is of a different caliber than the daily special in the café around the corner.
Enjoying a gastronomic night out? Here are the rules:
Dress for the occasion. You don't have to go all the way, but being a bit neat and a touch festive is nice. Casual in sneakers doesn't fit in an environment where most guests come to really enjoy a night out.
And yes... the ladies always have the seat with the best view.
Know your place. It is customary that when entering, the woman walks in front. Men and women preferably sit alternately at the table, and couples are separated. And yes... the ladies always have the seat with the best view.
Furthermore, it is normal for you as the host to give your choice first.
The order. According to tradition, the woman tells the man what she wants to eat. This is the general etiquette, but nowadays it is of course free to make your own arrangements about this. Furthermore, it is normal for you as the host to give your choice to the waiter first and then the choice of the other.
Don't be alarmed if the waiter places a -folded- napkin in your lap.
The napkin. Don't be alarmed if the waiter places a -folded- napkin in your lap. Otherwise, you unfold the napkin yourself at the beginning of the meal and leave it there for the entire meal. Your napkin only leaves your lap if you want to wipe your mouth (discreetly before taking a sip of wine) during dinner.
By the way: many people fold their napkin back up when they are done eating. Don't do that!!!
By the way: many people fold their napkin back up when they are done eating. Don't do that!!! Just lay it loosely unfolded back on the table, to the right of your plate. And if you get up from the table between courses, fold the napkin once and place it to the left of your plate.
Bread. Even though there is a knife next to it, you do not cut bread; you break it with your hands. You use the knife for the butter. It is not the intention to spread a roll or slice all at once. You do this piece by piece as you break off. Oh, and don't forget that your bread plate is on the left side of your plate.
Pouring the wine: you never do that yourself.
Pouring the wine: you never do that yourself. Ideally, the waiter keeps an eye on when it needs to be refilled.
Knife and fork. With multiple courses, different types of cutlery are used. If you work from the outside in, you are always doing it right. Place your cutlery down on your plate when you are talking and definitely do not “wave” your knife and fork around.
Too hot to handle.
Too hot to handle. If a meal or soup is too hot to eat right away, you don't blow on it like an idiot, but calmly wait until it cools down a bit.
Pepper and salt. If you start sprinkling right away, it seems like you have no confidence in the cooking skills of the chefs. Taste first before you start sprinkling.
Passing. If food or bread is served in bowls, always pass it to the right.
Hands above the table.
Hands above the table. If you are not eating, keep your hands on your lap or let them rest with your wrists on the edge of the table.
Do not disturb. Making phone calls, touching up your makeup: all things you do not do at the table.
Actually, it is generally not done to interrupt dinner. Even going to the bathroom between courses is not really appropriate.
The fork with the tines down and the knife on the right with the cutting edge facing the fork.
Finished. When you are done eating, place your knife and fork next to each other in the middle of the plate. The fork with the tines down and the knife on the right with the cutting edge facing the fork.
Finally: don't forget to enjoy because that's what good food is for.
