What is Fine Dining?

Fine dining is a restaurant experience that is typically more sophisticated, unique, and expensive
than one would find in the average restaurant. Industry analysis, trends and opportunities for fine
dining restaurants.

TYPICAL CHARACTERISTICS OF A FINE DINING RESTAURANT

 Traditionally the most expensive dining experience

 Typically multi-course

 Elegant a la carte or prix fixe menu options

 Popular during holidays or special occasions

Fine Dining Service Rules

Unlike casual restaurants, fine dining service rules are strict, as a high standard is expected. Fine
dining establishments hire staff that can deliver elegance, experience, and knowledge to the dining
experience.

The Setup and Greeting

 Flatware and silverware is arranged from the outside in, starting with the first course.

 Tablecloths are clean and evenly placed.

 Any cutlery, plates, and napkins are removed for empty seats.

 When guests arrive, greet all members of the party warmly and formally. “Good evening,
sir,” is appropriate, while “How’s it going tonight?” would not be.

The Meal

 To avoid leaving fingerprint marks, glasses and silverware are held by the base.

 Servers never reach over a guest across the table. It’s best practice to take the plate from
the closest point.

 Servers remove used plates and silverware at the end of every course.

After the Meal

 Servers only clear a plate when everyone in the party is finished with the course.
  When clearing off the table, servers stack plates one at a time off of the table to avoid
making noise.

 If the meal is not prix fixe, servers bring out dessert and drink menus before offering the
check.

Fine Dining Etiquette

Attire

Depending on how “fine” the fine dining restaurant is, there may be a dress code required for
guests. Typically, any mandated dress code will be specified beforehand so as not to single out any
patrons, but it is not uncommon for restaurants to turn guests away at the stand if they are not in
the proper attire.

Behavior

Guests at a fine dining restaurant are expected to uphold a certain level of civility at a fine dining
restaurant. Some of the unspoken rules include, but are not limited to, the following:

Proper attire should be observed.

While not enforced in every fine dining restaurant, young children are traditionally expected to not
be a part of the fine dining experience. Learn more about the pros and cons of child-free dining.

Speaking loudly or making too much noise is discouraged and seen as disruptive.

Since fine-dining is usually multi-course, expect to take your time at the venue. Guests should not
expect to feel rushed in a fine dining restaurant, no matter how busy it is.

Limit menu customizations. The menu has been painstakingly designed by an expert chef, so
changes, substitutions, and/or special requests are usually not the norm.

How Fine Dining Restaurant Concepts Compare to Others

Fine Dining vs. Casual Dining

Casual dining restaurants are full service, just like fine dining, but are less experiential and less
expensive.
Fine Dining vs. Fast Food

Fast food is typically pre-made and focuses on speed, while fine dining is made to order and could
last several hours.

Fine Dining vs. Fast Casual

The guest experience at a fast casual restaurant is quicker, whereas in fine dining restaurants, guests
sit and experience a meal from start to finish.

Fine Dining Restaurant Staff

Staffing a fine dining restaurant is drastically different than many other restaurant types. Those who
work in a fine dining restaurant often see it as their career high point. Thus, those looking to hire for
a fine dining establishment should seek out those with years of experience in hospitality.

Fine Dining Food/Menu

Prix Fixe

Prix fixe menus are set menus with one or limited options in the multi-course meal. Some
restaurants will have one choice for each course, while others may have a few options for customers
to pick and choose from.

A la Carte

A la carte menus in fine dining restaurants let guests build their main course plate from an extensive
menu. For example, Davio’s steak entrees do not come with side orders included – the price reflects
the main part of the meal. However, their menu has an extensive list of sides and appetizers – such
as mashed potatoes and asparagus – available for separate purchase that the entire table can enjoy.
Traditional Entree Menu

Some fine dining restaurant stick with a more mainstream model of ordering, where entrees include
side orders to be matched with the main part of the meal. For example, the filet might be paired
with roasted potatoes and a side salad, while the New York strip might come with french fries and
seasonal vegetables.

In both the traditional and a la carte menu choices, additional courses like appetizers and desserts
are optional.

Fine Dining Menu Contents

The menus at fine dining restaurants tend to be more expensive, elegant, and unique than menus at
more casual restaurants.

four criteria I would use to designate a restaurant as a “Fine dining” establishment:

Price : Fine dining restaurants are generally more expensive than casual restaurants for a myriad of
reasons. Notably, it’s not just about the food, these establishments take into consideration the
entire dining experience. Dishes tend to be created with seasonal and sometimes rare ingredients.
The raw materials for the menu items are chosen on principles of quality as opposed to price. You
won’t find any frozen or pre-prepared food in these kitchens. Everything is carefully sourced to
ensure the dish that is placed in front of you fully expresses the best of each and every ingredient.
The recommendation is almost always as pre-fixe, but a la carte options are almost always available.

Quality of preparation : These kitchens are manned by culinary professionals! Most of the team (if
not everyone) is classically trained and brings to the kitchen a culinary repertoire that includes
experience with a wide range of cuisines, ingredients and techniques. They fully understand the
rigorous standards expected…correction …required in a professional kitchen. They possess a level of
creativity that is evident in both the execution and presentation of each dish. These are the
establishments where you are likely to be presented with a plate of food that looks almost too good
to eat. Since you are likely to be eating in courses, portion sizes will be noticeably smaller, but the
courses will be plentiful and under no circumstance will you leave hungry.

Quality of environment: Cloth tablecloths (sometimes), cloth napkins, high quality flatware,
stemware and dinnerware are standard. Deliberate thought goes into the design of every aspect of
the physical space. Again, these restaurants focus on the entire dining experience: the furniture, the
colors, the lighting, the music etc. Every element of how guests experience is examined with almost
scientific precision. The service is impeccable thanks to a service team composed of well-trained
hospitality professionals. Each table is generally served by a team as opposed to on waiter or
waitress, so that guests never need to “flag down” a person to get something.
Beverage program: The cocktails, spirits and wines available are phenomenal. Rest assure, at any
fine dining establishment in NYC, even the cheapest bottle of wine on the list is a solid bottle. There
is always a (hopefully) knowledgeable sommelier available to help you navigate the list if needed.

Introduction to Appetizers

Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also
called hors d’oeuvres, antipasti, or starters, and may range from the very simple to the very
complex, depending on the occasion and the time devoted to making them. They’re a common
accompaniment to aperitifs, cocktails served before a meal.

At dinners, banquets and the like, appetizers may be served before a meal. This is especially
common at weddings when it takes time for the wedding party and guests to get to a reception after
the marriage has taken place. Appetizers may be served at long parties that occur after a regular
mealtime. A mid-afternoon party where there is no intent to serve dinner, or an evening party that
occurs after dinner may feature appetizers so that guests can have the opportunity to snack. . Many
restaurants feature a range of appetizers that are ordered just before a meal as a first course.

Characteristics of Appetizers

Appetizers should be big on flavour, small on size and price. The appetizer must have distinct,
piquant flavour and appetite-whetting qualities. Pickled and salted foods, acids, pepper and paprika
play a conspicuous part in their manufacture. Raw oysters and clams, grapefruit, melons and fruit
cocktails, canapes and small sandwiches spread with pastes of sardines, anchovies and caviar,
lobster and crabmeat, pate de foie gras, cheese, olives and other mixtures of high flavour, deviled
eggs, small succulent salads, may all be included without prejudice in the list of appetizers. In parts
of the United States, the dinner is always begun with the salad as the appetizer.

Classification of Appetizers

 Cocktails

 Hors d’ oeuvres

 Canape

 Relishes/Crudite

 Salads

 Soup & Consommé

 Chips & DIps

Cocktails
Consist of several bite-sized pieces of fish, shellfish, drinks and fruits served with tangy flavoured
sauce. They must be fresh in appearance and arranged attractively to have an eye appeal. Various
cocktails are-Juices of orange, pineapple, grapefruit or tomato served with cold salad dressings.  

Hors d’ oeuvres

Hors d’ oeuvres are small portions of highly seasoned foods formerly used to precede a meal served
either hot or cold. Simplicity should be the main criteria for making the hors d oeuvres. Although
most hors d oeuvres are served cold, there are also hot ones.

Canape

Canape is a bite-sized or two bite-sized finger food consisting of three parts: a base, a spread or
topping and garnish or garniture. They are savoury titbits of food. They could be served hot or cold.
The items should be dainty, petite, fresh, having an eye appeal and colour contrasts. There are no
set recipes for making canapes. Individuals or a combination of several different coloured items are
used on the small fancifully cut pieces of bread, toasted or fried, biscuits, etc. The larger canapes are
termed as ZAKUSKIS after Chef Zakuski.

Relishes/Crudite

Relishes/Crudite are pickled items and raw, crisp vegetables such as julienned carrots or celery
sticks. relishes are generally placed before the guest in a slightly, deep, boat shape dish.

Salads

Petite Salads- they are of small portions and they are usually displaying the characteristics found in
the most salad. Salads are of two types:-

1. Plain salads:

 Cucumber salad

 Tomato salad

 Beetroot salad

2. Compound Salad:

 Salad Russe: Dices of mixed vegetables in mayonnaise.

 Salad Waldref: Dices of apple, celery, and walnut, bounded with mayonnaise.

 Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons, and grated
parmesan cheese.

Soup & Consommé

Soup & Consommé include in the appetizer category because they are served in this course more
than ever before.

Chips & Dips

Savoury dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper
consistency is important for many dips you prepare. it must not be so thick that it cannot be scooped
up without breaking the chip or crackers, but it must be thick enough to stick to the items used as
dippers.

Some examples of the classical appetizers

 Caviare: The roe of sturgeon fish served with its own accompaniments.

 Escargots: Snails served with toasted white bread and garlic butter.

 Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in mayonnaise.

 Huitres: Oysters served with its own accompaniments.

 Smoked salmon: Smoked fish served along with brown bread and lemon segments.

 Jus de tomate: Tomato served with salt and Worcestershire sauce.