Fine Dining & Everything that Goes into it: Chapter 7

* Importance of Silverware, Dinnerware & Glassware If you’re running a true Fine Dining restaurant, you’re spending the money to make sure that the food Chef has worked so hard on preparing is plated on deserving dinnerware. You can’t deliver a truly amazing experience if all your food comes out on standard diner-like semi-ceramic plates and bowls. Same goes for glasses and cutlery. Your typical ‘single’ and ‘double rocks’ glasses […]

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Fine Dining & Everything that Goes into it: Chapter 6

* Importance of a Well-Stocked Bar Variety is everything; and by variety I don’t mean a million and one flavored vodkas. In fact, the fewer flavored vodkas a restaurant has the closer chance of being a Fine Dining restaurant it has. It’s unnecessary, unoriginal and not to mention cheap. All the best flavors are extracted from natural ingredients; fruits, berries, vegetables. So what if people are used to their orange […]

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Fine Dining & Everything that Goes into it: Chapter 5

* Acknowledging the Act of Running Food as a Delicate Collaborative Dance All restaurants are different in how they operate as far as table numbers and assigned seat numbers go, but they all have a system. Some choose seat 1 to be closest to the kitchen, going forward in a clockwise direction; others pick a different point of reference in the restaurant to designate said seat number. Some stick to […]

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Fine Dining & Everything that Goes into it: Chapter 4

* Importance of Having a Staff that’s Genuine and Engaging While being knowledgeable is important, it’s equally important that both servers and bartenders actually interact with their guests and make connections. Aside from the excellent food and drinks, it is those connections that are the true reason they keep coming back. Someone I very much respect once said “People don’t go out to a Fine Dining restaurant because they’re hungry; […]

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Fine Dining & Everything that Goes into it: Chapter 3

* Importance of Having Knowledgeable Staff There’s nothing worse than asking a question about the menu, whether it’s food or alcohol related and watch the dumbfounded look on your server/bartender’s face because they don’t have a clue. A true Fine Dining restaurant will neither hire nor keep around staff that isn’t actually knowledgeable of their craft and everything about the restaurant they’re working for, including its history. The ‘Come in, […]

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Fine Dining & Everything that Goes into it: Chapter 2

* Importance of Having a Talented Executive Chef A Fine Dining restaurant isn’t a diner – you can’t walk in and expect a grilled cheese sandwich just because the kitchen has the ingredients and they ‘can make it’ much like you can’t walk in and expect a dish that used to be on the menu but is no longer, just because you’re ‘special’. A well-run restaurant will have a set […]

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Fine Dining & Everything that Goes into it

Fine dining is a lot like Mixology- Everyone can claim the title but not many can actually measure up to it. There are only a couple of places that I’ve been privileged enough to work at, that actually carry that title deservingly. It takes a lot of hard work and dedication to have and successfully run a Fine Dining restaurant, and some places no matter how much they like to […]

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