Showing posts with label Restaurant Etiquette. Show all posts
Showing posts with label Restaurant Etiquette. Show all posts

Wednesday, November 29, 2023

More 1930’s Dating Etiquette

                   
This young chap is embarrassed because his girl hangs on his arm while he buys movie tickets. He envies the man behind him whose “date” properly ignores the transaction.

Your Social Blunders Embarrass Others

Watch your movie manners theater manners. Let your escort spend his money without your help. This young chap is embarrassed because his girl hangs on his arm while he buys movie tickets. He envies the man behind him whose “date” properly ignores the transaction.

You’d expect the first couple to stumble rudely over other people’s feet, crunch candy, nudge each other and giggle. And it’s so easy to say “I’m sorry” if you have to pass in front of others. And be considerately quiet once you are seated.

Check your score on social carelessness. Do you ever stop at a restaurant table to prattle gaily for 10 minutes while the men in the party stand at attention.

Do you make up your face in the street car instead of getting it in order before you leave home or dressing-room? People judge you by your every-day conduct. 
Learn good manners for street, shop, restaurant, automobiles, introductions and invitations. – Santa Ana Journal Home Service. 1937


🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Saturday, September 2, 2023

10 More Etiquette Tips of 1940

    The salt and pepper shakers should be removed from the dinner table on a tray with the rest of the food from the preceding course, before the dessert is brought in.

    1. The salt and pepper shakers should be removed from the dinner table on a tray with the rest of the food from the preceding course, before the dessert is brought in.
    2. You may serve the guests first or not at your dinner, as you wish. However, if the dish being served is unusual, or if the guests may not know how much of it to take, a good idea is for the hostess to be served first and the guests can follow her example. 
    3. The general rule (with American dining) when serving a meal is that everything is served and removed from the left except beverages and extra silver, which are placed at the right.
    4. When two men are dining in a restaurant, each gives his order to the waiter, even it one is the guest of the other.
    5. If a girl and man are waiting for a cab, the girl should let the man hail it when it comes.
    6. Children should be cautioned about blocking the sidewalks with their roller skating, marble playing, rope skipping and other activities. or of bumping into passing adults. It is never too early to teach youngsters consideration for others the foundation of good citizenship. 
    7. Listen to your own voice and intonations. It is not only pleasing, but it is good manners to speak pleasantly in a low, quiet voice, which can be acquired if you will but watch your tones and lower those high notes to make them clearly audible but pleasantly low pitched. A pleasant cordial voice will help you win friends.
    8. When leaving a large tea or reception it is not necessary to go to the receiving line and say goodbye before leaving. 
    9. A mother does not give a bridal shower for a daughter, or a sister for her sister. If mother or sister wish to entertain for the bride-to-be. They may provide material for something for the new home, like tea towels or napkins, and let the guests work on them, but not expect said guests to bring gifts.
    10. On the wedding day, the bride either leaves her engagement ring at home or wears it on her right hand, as the wedding ring should not be put on over the engagement ring. 


    From the “Grab Bag” feature in the Imperial Valley Press, 1940


    🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Saturday, April 1, 2023

    Reaching for the Right Fork in 1999

    Don't know which fork to use? You say you don't much care? Figure such silliness really doesn't matter? Time to wake up and smell the coffee (which always should be served on your right): If your boredom with etiquette has led to ‘boor-dom’ at the dinner table, that new job you covet may be lost before dessert’s served.– Image from 

    It's never too late to brush up on table etiquette. Don't know which fork to use? You say you don't much care? Figure such silliness really doesn't matter? Time to wake up and smell the coffee (which always should be served on your right): If your boredom with etiquette has led to ‘boor-dom’ at the dinner table, that new job you covet may be lost before dessert’s served.

    Patti Shock, chairman of the tourism and convention department in the College of Hotel Administration at the University of Nevada, Las Vegas, said if a job interview includes a meal out, the applicant would be well-advised to be comfortable with the basics of etiquette. “There have been a lot of cases of people who have been on their third job interview, and it will be a meal function, and they'll do some faux pas and not get the job and not know why,” Shock said.

    The list of prime lose-the-job offenses, she said, includes talking with a mouth full of food – something we all know we shouldn't do, but something that some of us apparently forget when we're busy trying to make what should be a good impression. “It's knowing that when you pass the bread, you pass to the right and you never force it in somebody’s hand; you place it on the table. And it always goes to the right,” she said. “If they ask for the salt, you pass (the salt and pepper) together. When eating soup, you don't lift the spoon directly to your mouth; you circle it away before bringing it to your mouth.”

    All of which may sound like so much fussiness. But ignoring or being ignorant of such social niceties can brand you as person prospective employers, workers and friends aren't too eager to have around. “People who are educated in this will recognize little faux pas,” she said. As a country, Shock said, we're forgetting the rules of etiquette — something she notices among her mostly college-age students. “Back in my day, when you had the nuclear family that sat down to dinner at night, families generally instructed you,” said Shock, who's 58. “Plus, we used to have grandparents in the home” to provide any training parents missed. Many of today’s families, Shock said, rarely sit down and eat together.

    “Now, it’s pretty much catch as catch can.” Some of the details of etiquette are admittedly arcane. But if, like a lot of people, you don't automatically know that your bread-and-butter plate is the one on your left, it's never too late to learn. You can study the basic rules, of course; Judith Martin has even written an entire book on the subject, “Miss Manners’ Basic Training: Eating.”

    You can take cues from your more well-versed dinner companions. And while Shock laments that many restaurants aren’t training their servers in the fine points of etiquette anymore, some still are, so – especially in better restaurants — you may take your cues from your server.

    At Le Cirque restaurant at Bellagio, 3600 Las Vegas Blvd. South, the staff underwent a three-week training program before the restaurant opened, said assistant general manager Peter Tischmann, on “everything from proper place setting to posture in the restaurant to verbiage.” Daily sessions, Tischmann said, reinforce various points.

    Tischmann said that, like all other aspects of proper etiquette, it's important for servers to make guests comfortable. “It's definitely one of the basics, to make them feel at ease,” he said. “We don't want to be uptight and stuffy.” Tischmann conceded that the elaborate place settings the restaurant sometimes uses can be intimidating for some patrons.

    “I just don't think they're knowledgeable about it, in terms of silverware settings and what forks and knives to use,” Tischmann said. “It can be sort of overwhelming, whether it be a fish knife or oyster fork. We have a whole slew of silverware,” Tischmann said, ”six or seven different spoons” that may include demitasse, dessert and sauce spoons in addition to the familiar teaspoon.

    As a waiter serves a person, he said, they're instructed to subtly explain the silverware – “And here is your fish knife,” for example – to make things easier on guests. Some of the niceties of server etiquette at Le Cirque are things guests don’t even have to concern themselves with. If a guest excuses him – or herself mid-meal, for example, there will be a fresh napkin waiting upon their return. “We're very keen on those things,” Tischmann said.

    At Hugo’s Cellar at the Four Queens, 202 Fremont St., each new server receives a booklet covering about 20 points and must take written and practical exams, said Vincent Wiggins, sommelier. Periodic training seminars also are scheduled. “In most cases, at this restaurant, we do not hire a new waiter without some sort of gourmet experience.” Wiggins said.

    Wiggins said, “Hugo’s Cellar uses a relatively straightforward place setting – salad fork, dinner fork, knife, spoon, bread-and-butter plate, bread-and-butter knife, napkin and wine glass – and we leave them pretty much on their own unless they ask.” In case of a faux pas — a patron who uses a dinner fork for his or her salad — “we would just replace it when the entree arrives,” Wiggins said.

    Wiggins said he doesn't think we're collectively losing our grasp of etiquette. “I think people are more etiquette-savvy – maybe because they're eating out more,” he said.

    At Rosemary's, 8125 W. Sahara Ave., service manager Rick Powers said servers spent two weeks in training before the restaurant opened seven months ago and receive continuous training, including pre-meal training before service starts each day. The restaurant’s best servers train new servers. “We also ask them to go out as much as they can and try to feel out service standards and what they like and don't like and bring it back to me,” he said.

    Powers said his clients tend to be well-versed in etiquette. “Most are local,” he said. “Most are educated in food and dining.” But sometimes, he said, customers may think things are moving too slowly, not realizing that that's how it's supposed to be. “We're here for you to dine, not just eat and run,” he said.

    Charlie Abowd, chef/owner of Adele’s in Carson City, said while he sees most people following the basic rules of etiquette, coping with modern challenges tends to elude them. “Today, I think the common etiquette mistake is that people don't have respect for time,” he said. “And cell phones are the biggest player in that. If you're sitting down and we're having a conversation, that totally interrupts the conversation you and I have.” 

    “People don't realize the depths of that. If I got up and went over and sat down at another table and left you there abandoned, that would be the same thing. People do have table manners; I think it's ‘human manners’ that are lacking,” Abowd said. “Everything is going so fast that we've forgotten the common courtesies in life. It's such a ‘now’ society.” And Abowd, whose clientele generally includes a lot of people involved in state government, cautioned that loose lips can sink deals as well as ships.

    “It’s always funny when you have new players in the Legislature — typically, new young lobbyists who don't know all the players, who will be sitting in close proximity and discussing openly their strategies,” he said. “I've seen a couple of times when strategies have been blown because of not knowing all the players. I had recently somebody talking about the Leadership when in fact, sitting within 3 feet of that person talking about the Leadership, was one of the Leadership,” Abowd said.

    “I went back into the kitchen and had one of my staff tell that person that they had a phone call, and brought them back into the kitchen and told them who was sitting nearby. I got a Little Feat CD as a thank-you.”— Las Vegas Review-Journal, 1999


    🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Saturday, August 13, 2022

    Etiquette of the Sexes in Restaurants


    “If men dine alone, 10 men together, how they dress*** I really don't mind. I'm not there. But if a man takes me out to dinner, I like him to smell of a nice soap, to wear his best suit, maybe a black tie, so that I can wear my nice little dress. I will know then he has kindness of heart, he has said to himself, ‘I will make a little effort so that she can look her best’.” – Louise De Vilmorin

    Her point is well taken. Then, there are a few things she should remember, as well, and I am sure she does.

    For one, not to keep him waiting too long before they even start out, while she decides that her makeup base is too light or her stockings too, well, purplish or something, and changes them. In most fair to good restaurants these days you need a miner's cap to read the menu by, anyway. Ten gets you twenty the man you're with won't notice what color stockings you're wearing, if any, but he'll certainly notice the three cigarettes he had to smoke while he waited.

    She should carry the minimum equipment. If she knows she'll need a complete ballot and ring job by mid-evening, it's simpler to bring along a veil. I know a girl who tapes a lipstick, a dime, and a folded dollar bill above her knee (is she could slip them into her bra too) before she goes dining and dancing. This makes great sense – no swollen velvet pouch to end up in a man's pocket and make him heavy on his feet, or hers. (Of course, a girl must carry a small bag she is lost without Compact, cigarettes, and so forth. But it should have a wrist strap or loop, so she can wear it while she dances.)

    As for mad money, you don't hear much about these days, a charge account at a cab company can be handy. It is a no-host evening, she won't need much money along, either. Sonia Goodkid always hands Bill Youngenbroke her contribution before they leave. Or if it is entirely her celebration, she'll have stopped in earlier and arranged with the restaurant to bill her later. (However, she better watch her step with this routine, or Bill will get the habit, and first thing you know, she'll be putting him through med school.)

    A working girl, at any age in any job, pays for own lunch when she lunches with a man. Or, at any rate, she is expected to, unless this is a budding office romance (as most wives will assume it is, if their spouses lunch money starts disappearing with twice its usual feverish rapidity). She can give him a few dollars before they go into the restaurant – for her share of the bill – and hope she gets her change back.

    Or, if she knows he isn't sensitive about these things – and there's no reason he should be, at a business lunch – she can simply pay her own check and leave her own tip. Either way.

    By the way, these financial matters should always be clearly understood all around, whether the situation is business or social. A woman I know gave a lavish restaurant party for three couples – she had been visiting in the city and this was the only way she could return their royal hospitality. The champagne flowed; she urged upon them the pressed duckling, the grapes after the fashion of Suzette, the brandy; and her guests needed little urging. Finally, when she asked for the check, it developed that one of the gentleman had already paid it. She protested, but he was adamant. All she could do was send him a note and a gift – a desk clock, it was. He owned to already, but she still feels indebted to her friends.

    The worst female restaurant menace, according to men is the woman who stops to chat – standing – with acquaintances at another table. A man feels ungentlemanly if he doesn't rise, and uncomfortable if he can't sit down immediately thereafter. A sweet smile from the lady, and a brisk hello, are sufficient, before she strides on. If she has to say something, she can send a note by the waiter.

    Finally, to the matter of ordering. This is a male prerogative. Giving the order to the waiter will – back to our original touchstone – somewhat build the male ego, if he is knowledgeable about these things, and cares. But not if he isn't and doesn't. He'll properly consider it's not worth the effort, if the menu is abstruse, or if the lady shuffles nervously from Crab Thermidor to the Lamb Chops, with a short but dramatic pause at the Curry Indienne along the way. If she can see her way clear, or if she wants to discuss sauces with the waiter, she'd better do her own ordering.

    If there are more than two people at the table, each had better order. The hosts usually can't remember all that. Like a wraparound skirt in a high wind, the whole thing is apt to blow up.

    And so to a few rough notes on the Social Gathering, as it concerns men and women, and etiquette.

    It is true that a man gets gold stars on a ladies ledger – which cancel some of the black marks on his rap sheet – when he tells her how pretty she looks ( or handsome or well put together, as the case may be) before they go to a party, or while they are en route. But he gets double credit for telling her once they get there, for then it has twice the impact. The reason is this: Before she leaves home, a woman is tolerably satisfied with how she looks (or she wouldn't have left). Indeed, she is often delighted with her appearance – the naked black basic, the company face – wholly different from the rather soul – shattering reflection the mirror handed her early that morning. But once they arrive, her innocent glory is apt to be dimmed by all the other naked black basics and company faces, which in her excitement she had forgotten would be there. At this point, especially, she must know how she stacks up, this is the time to tell her.

    Still, this is a minor point. A major one – or, to put it another way, what makes women the maddest – is the male tendency to herd together, drinking and talking shop. Many a woman asked for it, with her crossfire chitchat about purely female concerns, which drives the man perforce into the tall timber where the bottle is. But many a woman who doesn't ask for it gets it, too, which can have unhappy repercussions. After all, she didn't put on her company face and her nice little dress just to swap tatting patterns with Irene and Thelma. She'd be glad to do it for a while, mind you, but not all night.

    The fact is that the virtuous housewife – if she doesn't work outside the house – sees and talks to few males alone, except for the milkman and the little old codger in the Blanket Department twice a year at White Sales. And this party – she thought – would be a chance to shine a little, showing a few pretty facets that may have rested a bit at the kitchen sink. If she doesn't get to go – if, on the contrary, she goes home feeling like the little woman in the tight permanent, with a pocket full of tuna recipes – she'll feel like kicking the cat.

    This sorry state of affairs, with the sexes is getting no practice in attracting and interesting each other, is often reflected in a certain lackluster performance in the bedroom, particularly where our heroine is concerned. Nothing has come alive for her, including herself, though the moon shine ne'er so brightly over the cow shed. 

    * "An almost outmoded grace that still thrills me actually is to have a man take his hat off an elevator when I enter. It makes me feel feminine and cherished – makes me feel, and act, much nicer for at least half an hour." ~ Kay Taylor 

    ** I don't know what makes them think they're auricles. It's common knowledge that female writers and resemble either horses or birds, and their fingers are usually smudgy from changing typewriter ribbons. 

    ***This goes for the convention hats with the funny tassels, too. Sometimes the boys forget, and keep them on and restaurants.

    From Peg Bracken's 1959, "I Try To Behave Myself"



    🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Thursday, July 2, 2020

    Dining Etiquette in America of 1926

     “The day of the Pea Juggler, the Knife Swallower, the Soup Yodeler and Coffee Inhaler and kindred menaces of the restaurant patron’s peace of mind has passed.”

    Better American Table Manners? 
    From this article and the previous post, 1926 seems to have been a good year for them!

    It is reassuring to hear from Harry J. Boekenhoff, president of the National Restaurant Association, that American table manners are improving. “The day of the Pea Juggler, the Knife Swallower, the Soup Yodeler and Coffee Inhaler and kindred menaces of the restaurant patron’s peace of mind has passed,” he says, “Today men pay more attention to the manner in which they partake of their meals. Women always have been more careful than men in such matters, but they, too, have improved.” It comes by practice, he explains. 


    “More of us are dining out; and dining in public, under general scrutiny, and with good models to observe, naturally brings refinement in the art of eating. People now order better balanced meals, too.” he says. “They have learned about food values, and eat more sensibly, as well as more genteelly. Thus, little by little, we grow civilized. Eating in public is one of the crucial tests of culture. Eating in private, however, is a still more crucial test. A fellow can’t help wondering whether there is as much improvement at home as in the restaurants. How many men remember their restaurant manners at their own tables, in spite of the pleas of their women-folk?”— San Pedro Pilot, 1926


    Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Wednesday, September 26, 2018

    Restaurant Mobile Phone Manners

    Have you checked us out on Instagram or Twitter yet? We’re @Etiquipedia

    If you must have your mobile with you in a restaurant...

    • Please keep it on silent mode.
    • Please keep it off of the table — it’s not part of a place setting.
    • Keep it in your handbag, briefcase or a pocket.
    • If you must respond to someone, do it via text. 
    • If you absolutely must take a call, excuse yourself from the table and go to the lobby or outside. 
    • Take every caution to avoid “phubbing” others around you.


    Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

    Tuesday, June 26, 2018

    American Doggie Bag Etiquette

    “Doggie bags” have an interesting history in the United States. They were first promoted as a way to combat food shortages in 1940, when the U.S. became involved in WWII. Pet owners were encouraged to feed pets their table scraps. Shortages of food were a sad fact of day to day life, so like “Victory Gardens,” feeding Fido one’s restaurant leftovers seemed like a great idea. Soon, eateries across the U.S. began similar practices, but when people began requesting doggie bags to take home the leftover meals for themselves, some etiquette columnists quickly wagged their fingers at this new development. “I do not approve of taking leftover food such as pieces of meat home from restaurants,” Emily Post’s newspaper column decried in 1968, though Emily Post herself died in 1960. “Restaurants provide ‘doggy bags’ for bones to be taken to pets, and generally the bags should be restricted to that use.” Nowadays, people in the U.S. have no qualms about asking the wait-staff to wrap up a remaining entrée for enjoying later. After all, if one has already paid for the food, there is no reason for it to wind up in a landfill somewhere.


    Diners bark about ‘doggie’ bags

    DEAR ABBY – My husband and I both work downtown and live in the suburbs, so we often eat dinner together downtown after work. We are usually served more than we can eat, so we ask for a “doggie” bag to take home the leftovers. We tried a new place, and when we asked our waiter if we could take our leftovers home, he came back with a pint-sized carton with a little wire handle the kind you get when you buy ice cream to carry home. We felt embarrassed putting our leftovers, like so much “garbage,” into this carton in plain view of everybody. In other restaurants, they transfer your leftovers into a doggie bag in the kitchen and give it to you at the end of the meal. Please print this so we can mail it to the guilty restaurateur. Thank you. - Diners


    DEAR DINERS –The “guilty restaurateur” may not feel so guilty after all. Read on for a letter I received the same day yours arrived, and file them both under: “Damned if you do, and damned if you don’t.”


    DEAR ABBY – My wife and I are both 75 years old and we go out to eat two or three times a week. We usually order two meals and take home what is left. Last Sunday we went to a nice place and the food was not cheap. We both ordered prime rib steak. We shared my plate, and my wife ate a small piece of her steak, and asked the waiter to wrap up the remainder to take home. When we were ready to leave, wc asked the waiter for our check and the leftover meat. He came back and told us that the meat had already been thrown out, so I told him to bring us another piece of beef! He returned with a piece of meat, saying he was able to retrieve it before they threw it in the garbage We looked at the meat, and it wasn’t ours. We were sure it wasn’t, because it had some rice on it and we didn’t order rice! (Evidently he took it out of the garbage can.) We were outraged, and told him to bring us a new piece of beef which he did. From now on, if we have food to take home, we always ask the waiter to bring the container to our table! - DelrayBeach   (Both Letters From Dear Abby, in the 
    Desert Sun, 1988)



    Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Friday, March 16, 2018

    Café And Restaurant Etiquette

    “Tip quietly, discreetly; the girl with you will know you don't kiss and tell,” is the first rule of correct restaurant conduct, according to Niccolo de Quattrociocchi, who ran “El Borracho” in New York. The famed café was well known for it’s “Kiss Room.” Thousands of signed ‘lipstick-kissed’ cards, from various female patrons, hung all around the room. Newcomers added to the cards as time passed, adding to the room’s romantic whimsy.

    Man Who Knows New York’s Famed 
    ‘Café Society’ 
    Tells How to Behave Properly in a Café 

    “Tip quietly, discreetly; the girl with you will know you don't kiss and tell,” is the first rule of correct restaurant conduct, according to Niccolo de Quattrociocchi, who runs El Borracho, a restaurant and rendezvous of 
    Café Society. 

    Nicky Q, as he is better known, has turned author with the issue of his book “Love and Dishes.” The volume is a combination autobiography and cook book, including recipes which Nicky has culled from his own kitchen as well as from the kitchens of other famous eating houses here, and abroad. 

    Other rules which Nicky, a stickler for etiquette, puts forth for guidance are: 
    • “Your cash looks much nicer than your personal checks. If you must write checks, make sure they are not ‘rubberized.’ 
    • “Check your hat when you enter a smart joint. What's two bits to you? 
    • “If you are the suave, mysterious type, you talk quietly. People next to you like to carry on conversations of their own, which is impossible if you are a loudmouth.
    • “Don’t nag, frighten or otherwise convert waiters into nervous wrecks. Be nice and they will spread the word around about what a gentleman you are—if you are the type that likes to be taken for one. 
    • “Make sure you really want what you order. A restaurant is not a department store. Exchanges sag the profit. 
    • “If you are a girl, you will look ravishing and very alluring as you comb your hair in a restaurant. But who wants alluring hair flying into his soup?Use the powder room. 
    • “If you feel romantic, don’t neck in a restaurant. There is time, place and a quiet room for things of that sort. 
    • “Restaurants’ pepper and salt shakers and silver are really no better than yours. Besides, restaurants are not in the souvenir business. 
    • “Don’t pick fights in restaurants. Chances are you will lose. 
    • “If you feel sleepy, go home. 
    • “If you are a boy who consents to his lady friend paying the check, make sure she comes across in the taxi. Everyone sees the money she passes to you under the table. 
    • “Don’t be a sound effect eater. Chew with your mouth closed. 
    • “Don't rinse your month with coffee. Please!” – New York Times, 1951


    Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

    Saturday, April 16, 2016

    Restaurant Napkin Etiquette

    “Haircut or shave, sir?” — Past toddlerhood, bibs are not allowable according to to currently accepted etiquette standards, unless one is dining on lobster in its shell and the restaurant provides special bibs, or one is dining in a theme establishment at which diners are encouraged to wear napkins tucked in at the neck.

    The efficient Henry, major domo of New York’s posh Barberry Room, was pained to note that one diner, evidently unfamiliar with the etiquette of dining in high society, had tucked a big napkin under his chin, preparatory to tackling an order of goulash-with-noodles. 

    How to tell the gauche fellow that he was doing the wrong thing without hurting his feelings? Henry figured out a way. He tapped the diner lightly on the shoulder and inquired politely, “Haircut or shave, sir?”

     * * * 
    A customer had been trying in vain to get some service in a crowded midtown restaurant one lunchtime. Finally he beseeched the major domo, "Can't you change my table, please? I'd appreciate something nearer a waiter.” — By Bennett Cerf, Distributed by King Features, 1962

    Etiquette Enthusiast, Maura J Graber, is the Site Site Moderator and Editor for the Etiquipedia© Etiquette Encyclopedia

    Saturday, August 23, 2014

    The 8 Ps and Qs of BYOB Etiquette

    It’s up to the patrons to reciprocate that courtesy by following some basic manners when participating in the BYOB practice.
        Have you carefully stored a special bottle of wine for an anniversary or birthday? And are you planning on popping its cork at your favorite dining spot? If you are, please do the restaurant a favor by minding your Ps and Qs while you BYOB.
        

        Most diners, myself among them, feel that the customer is usually right. If I want to eat my dessert first and appetizer last, that’s my business. The restaurant’s business is to serve me what I order, in any order I wish. But when it comes to bringing in a bottle of wine or champagne, the restaurant gets to call the shots as they are under no obligation to do so, and the laws vary wildly from place to place. 

        Generally, the restaurants in states, counties, provinces, or countries where it is legal, will usually allow their patrons to bring their own wine into a restaurant as a courtesy. And it’s up to the patrons to reciprocate that courtesy by following some basic manners when participating in the BYOB practice. The following is a list of etiquette to keep in mind: 

    1. Call ahead of time to check with the manager regarding bringing your own bottle, or check online. Some restaurants may not allow BYOB, or may not have a license to serve alcohol of any kind, or may not have a permit to sell their own, but can serve you yours. This gets very tricky, so if you are traveling, always check ahead of time.
    2. Don’t cause a scene or make a fuss if the restaurant doesn’t allow you to bring your own wine, even if their local ordinances allow the practice. Different insurance companies will advise establishments of possible liabilities and restaurants will take these in to consideration when making policies regarding alcohol, so if you’ve made a reservation and would like to go back to this particular restaurant, keep the reservation.
    3. Ask  about any corkage fees so that there are no surprises when you are handed the bill. Fees in upscale restaurants can go as high as $25.00 or more, per bottle, and will vary from restaurant to restaurant. Some restaurants charge nothing at all. Fees can sometimes change with the time of day and with the day of the week with slower and less busy hours offering the best rates. Ask when you call ahead, to find out if this is a policy that they practice. 
    4. Ask if the particular bottle of wine you would like to bring is already on the restaurant’s wine list. If it is something the establishment normally offers, then don't bring it or choose another wine to bring. It would be extremely gauche to bring something they offer just as it would be to bring your own burger to Mc Donald’s to enjoy, along with their fries and a shake. 
      BYOB if your wine is somehow unique. Don't BYOB just to pinch pennies.
    5. Don’t BYOB simply to save money. BYOB because because you have a special bottle that you’ve always wanted to open, or maybe you have a bottle from your birth year and it you are celebrating your birthday, or you have a bottle that’s more interesting than anything the restaurant offers. BYOB if your wine is somehow unique. If you think the restaurant charges excessive markups on wine, skip that restaurant. 
    6. Tip well, especially if you have made special requests regarding your bottle/s. This might include asking the staff to have the bottle uncorked prior to your arrival to allow time for your Cabernet to breathe, or keeping your White Burgundy chilled to a specific temperature an hour before serving.
    7. Don’t be snobbish if the restaurant’s Cellar Master, Sommelier or Wine Steward wants to chat with you about your wine. If you thought it was special enough to bring in to drink, it will probably arouse curiosity or possibly be a conversation starter. The most gracious of patrons will offer him, or her, a taste.
    8. This shouldn't need to be said, but I have to repeat it often: Please follow all basic dining etiquette while you dine out, especially if you have made special requests of an establishment. It is simply good manners!


    Compiled by contributor Maura Graber, who has been teaching etiquette to children, teens and adults, and training new etiquette instructors, for 30 years, as founder and director of The RSVP Institute of Etiquette.  She is also a writer, has been featured in countless newspapers, magazines and television shows and was an on-air contributor to PBS in Southern California for 15 years. 


    Etiquette Enthusiast, Maura J. Graber, is also the Site Editor for Etiquipedia© Etiquette Encyclopedia