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Dining-Out Etiquette

TIPical Mary Ellen : Episode TIP-430 -- More Projects »
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The general rule for using dining utensils is to work from the outside in. For instance, the soup spoon and salad fork are at the far right and far left, respectively.
Restaurant manager Michael Kutscheid of Oceanaire Seafood Room shares his tips on dining out.
  • For the best shot at getting a table in a popular restaurant without a reservation, arrive right when the restaurant opens. If the restaurant has a bar, sit there and skip the drinks, but order dinner from the menu.

  • Know what to expect when heading out for dinner. Expect that restaurants are going to be crowded, loud and full of energy on Fridays and Saturdays. Try to reserve a table for the weekends at least two weeks in advance.

  • Mondays, Tuesdays and Wednesdays are usually much slower, and it will be easier to sit down quickly and ask more questions of the staff.

  • To get a good table, try simply asking for one. Request a window seat or a table away from the kitchen, or just point to a table that looks good and ask if it's possible to sit there. For special occasions, go to a restaurant in advance and pick out the perfect table.

  • A rule of thumb about utensils set out for formal dining is to start with the fork, knife and spoon farthest from the center of the plate and work in with each course. The salad fork is on the outermost left and the dinner fork is closer to the plate. The soup spoon is usually on the outermost right, next is the salad knife and the dinner knife is closest to the plate. The dessert spoon and fork are above the plate, or are brought out with dessert.

  • If dining slowly, place the knife and fork over the plate and form an "x" to let the server know not to pick up the plate.

  • Do not push the plate away when finished. To signal the server that you are finished, lay the knife and fork to the right of the plate if you're right-handed, and to the left if you're left-handed.

  • After the plate is removed, place the napkin on the table in front of you.

  • Here are some general guidelines when it comes to tipping:

    • For a server, 15 percent of the bill is standard. Twenty percent is appropriate in a four-star restaurant or for large parties.

    • A headwaiter or maitre d' should receive none, unless a special service is provided. Then it should be approximately $5.

    • A busboy should be given nothing.

    • Counter servers should receive 15 percent of the bill.

    • A restroom attendant should get 50 cents to $1.

    • Valets should receive nothing. The tip is included in the price of the meal.

Guests
Michael Kutscheid
Manager, Oceanaire Seafood Room
1300 Nicollett Ave.
Minneappolis, MN 55403
Phone: 612-333-2277
Also in this Episode
TIPical Mary Ellen : Episode TIP-430
•Writing Thank-You Notes
•Homemade Onion Rings
•Dining-Out Etiquette
•Tip of the Day
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