Restaurant etiquette
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Today, there are many different situations and occasions for visiting a restaurant.
In order to cope with situations without any concerns, we will give you a few hints:
Entering the restaurant
A relatively outdated rule was: You must always only the man entered the restaurant and make the greeting.
Nowadays, in certain situations, the woman entered the restaurant first, for example, if the invitation to dinner and she is hostess. It would be very cumbersome, the information needed to inform the gentlemen in the run only.
In the restaurant we continue in this series, the In-charge will show the way and places the guests. When several couples invited or eating it, the ladies will be placed in the middle. Is there no "responsible" take over the men for this task.
Cloakroom
After entering the restaurant the Lord will help the first lady of the jacket, then he takes off his clothes.
When leaving the restaurant, this is exactly the other way round. At first, the man pulls at the jacket / coat, then he helps the lady.
Allocation of tables / guests of the alignment aid
Here you can see a flat rate, the higher the restaurant category, the more likely it is that you have also presented a table or offered.
Although not immediately waits a service employee or Referring Physicians at restaurant entrance on you, YOU wait a moment and not rush immediately to a free table.
Be discreet and polite!
Aperitif at the BAR
Have you been asked to wait briefly at the bar, in order to take a drink, wait until the service staff will accompany them to the table. The drinks stay at the bar, they are then taken from the service.
Address the service employee
Please remember to immediately: "Waiter" or "Miss"! These terms are outdated and no longer current. Many service personnel respond to such cries less and less.
Try to keep eye contact with the staff and get noticed by discreet hand signals. This helps faster to the goal.
Waking up at the Welcome
To welcome is to the man and welcomed the other guests. The woman must remain seated. Over time, a woman in business is eating up too.
If you see friends in the restaurant, then you cry about not, but go just to them and say that you come back later after eating again.
Napkin
The napkin is placed on the lap. Here it is again taken to the center.
If they have to get up during the meal, place the napkin on your left side.
If you accidentally drops a napkin on the floor, it will be by very attentive staff automatically replaced with a new napkin.
Order
The service staff is looking closely at your next appointment, as you are your menu on the table.
Open = The order is not yet clear
Closed = The client has chosen and the order can be included
Make sure when ordering process that you always order the women first and then the men's turn.
Amuse - Gueule
In some restaurants you get as a small company, a greeting from the kitchen. Please do not say that you have not ordered. The chef would give insight into his kitchen.
Translated it means "Gaumenkitzler" or "fork Happen".
Bread
Bread is not cut or grease with butter, but is broken only. The pieces are bite-size. A little butter on the bread top is of course not allowed.
Cutlery order
You always start from the outside to the inside. This rule helps mostly with a menu with several cutlery on the table.
Glasses
Glasses always seize the style of the glass on, not the glass itself.
Cheers
A simple "For the good enough", please remember "Cheers".
Wine
The rule of thumb: Red wine with red meat only fits and white wine with white meat is no longer limited to date. A good service employees will not begin to argue with you. He will recommend rather the right red wine for white meat or fish.
Mobile phone reception
The restaurant was the phone ringing loudly. If you absolutely must be reached by phone, please use the vibration mode. Go to your phone in a quiet corner.
Pay
Before you order the bill, please clarify who will pay. It is unusual to then argue over the bill.
Leaving the restaurant
Here, the ladies stopped the door and the men finally left the restaurant.
Recommend this article on XING further.
Editor: Alexander Haensel @ September 7, 2009