For your next meal in a gourmet restaurant, I suggest you (re)discover the essentials of good manners. Beyond taking care of your image, the art of conversation is just as important. Talking about gastronomy is a great way to preserve your privacy.
WHERE TO PUT YOUR NAPKIN ?
You should place your napkin on your knees only once you ordered your meal. If you need to go to the toilet you can put it on the back of your chair. At the end of the meal you should place your napkin to the right of your slightly crumpled plate. In France the hands must always be visible unlike in England. When the plate is facing you, place them on either side. Forearms are tolerated, elbows are prohibited.
ORDER, CUTLERY, BREAD & BUTTER
Your guest must first order. Avoid spicy dishes (garlic, onion, various herbs). Choose a dish that reflects your personality, a professional or personal experience. You can take this pretext to tell for example your taste :
- open-minded & curious if you choose world food cuisine
- craftsmanship driven thanks to local products or even AOP/AOC,
- traditional values if the meal is typical from a region…
- so on… “Tell me what you eat, I’ll tell you who you are” J-A B.S
Don’t worry about cutlery issues since the waiter brought new ones adapted to each meal. You can « sauce » a dish provided you prick the piece of bread with your fork. If the sauce is too abundant, use your spoon and tilt the plate to easily collect it. At the end of the meal place the cutlery on the plate without crossing them.
BREAD & BUTTER : A BRETON HERITAGE
Bread and butter are often offered in French gastronomic restaurants before the meal starts. Don’t eat too much since you will be served amuse-bouche This Breton tradition is a sign of hospitality borrowed by gastronomic restaurants. A lump of butter was always placed at the table in Breton houses so that guests felt at home. Some butters bear the restaurant’s initials. The bread is offered on the tray and placed on a plate usually to your left.
WINE : KING OF GASTRONOMIC MEAL
If you don’t know anything about it, you can ask the sommelier to arrange the wine according to the dishes you have chosen. If you don’t drink alcohol, you can definitely ask for an increasingly common non-alcoholic food and drink pairing. Usually herbal teas or mocktail. A glass of wine stands by the foot and not the chalice. Wine professionals even sometimes hold it by the base. Rotate the glass at the table and grab it to feel it slightly tilted. To understand its aromas, draw air before tasting.
Gastronomy is an underestimated asset in your professional success. Make your salesteam save time learning in a few hours how to better understand people & better work with them.
Empowerment : why and how can gastronomy help you gain confidence. Leadership : the basics of communication and the art of asking the right questions. Culture : boost your conversation throughout historical meals & gourmet artists.