WHINE AND DINE

I’m suffering from a serious case of the Mondays this morning, so with that said; let’s talk about fine dining pet peeves. When I eat at any upscale restaurant, I have high expectations for service, and I can’t help but nitpick at every little aspect. While I’m not so obnoxious as to point out my criticisms to the staff, there are a few service faux pas that, quite frankly, annoy the hell out of me.

1. Serving food when a diner is absent from the table

This is my ultimate pet peeve. It’s poor etiquette, and foods like pasta and lobster cool quickly. It also leaves your guests awkwardly waiting for you to return to the table before beginning to eat. While this may not be much of an offense to some, it really irks me.

2. Poor timing of tasting menus

Nothing ruins a tasting menu like the courses being served too close together (too far apart can be problematic also). You end up full halfway through the meal leaving little to no room for the latter courses.

I also take issue with the oversized “tasting” portions that are running rampant at even the top restaurants nowadays. As fine dining novices demand more food based on the high menu prices, restaurants are being pressured to deliver. As far as I’m concerned, a tasting menu should have tasting-sized portions—period.

3. Picking up plates before everyone is finished eating

Dishes shouldn’t be removed until everyone at the table has finished the course. (Empty drink glasses are the exception.) It’s a small detail, I know, but it’s one that I believe distinguishes between 4-star and 5-star service.

What are your fine dining pet peeves?

#tastingmenus #petpeeves  #caseofthemondays  #tastingnewyork