About Fine Dining

PHILIPPINES Restaurant and Wine Bar discusses fine dining etiquettes

Date: 9th October, 2010

Fine Manners for Fine Dining

Sit up straight, without resting against the back of your chair, leaning over the table, or rocking back and forth….

Serving
• Serve soup or consommé in a plate placed on the table beforehand. Don’t offer soups, salads, cheeses or fruit a second time. Other dishes may pass twice.
• Don’t choose the helping that appeals to you most. Take the portion in front of you without commenting on its size.
• Use two pieces of service cutlery to serve yourself and leave them on the plate, the fork with the tines turned down and the spoon rounded side up.
• If your host or a person seated next to you offers you wine, raise your glass slightly, but do not move it if the wine is offered by a waiter.
• At the end of the meal, place your table napkin beside your plate on the table without refolding it.
Holding Cutlery
• Hold the fork firmly in the palm of your hand without placing the index finger on the tines.
• The knife ought not to be held in a closed fist, like a dagger. The index finger ought not to reach beyond the circle which separates the blade from the handle. Never put it in the mouth.
• Not to be used for eggs, salad, pastas and cakes. Offer a knife to someone handle forward.
• Cutlery farthest from the plate should be used for the first course.
• While chewing, place cutlery at an angle without crossing them in the centre of the plate.
• When finished, place cutlery beside one another facing on the plate.
• Use the dessert knife for cheese, the fork for cake, the spoon for cream and entremets (floating islands, charlotte, caramel custard).
How to Enjoy…
• Brochettes of meat, fish or fruit – Taking care to avoid splatters, hold the skewer in one hand and with the other use a fork to slide the pieces onto the plate.
• Escargots – Savour snails in the shell, or preferably on snail plates. Grasping the shell with snail pincers in one hand, using a special fork in the other, remove the flesh of the snail. But don’t draw butter out of the shell and don’t dip bread in the butter dish . . . Alas!
• Foie gras – Don’t spread it, and don’t use a knife. This exquisite (and pricey) dish ought to be consumed in small bites using a fork.
• Omelette – Cut with the side of the fork, not the knife.
• Papillote – Open carefully with your knife and fork. Using fingers can cause burns and be messy.
• Poultry – Don’t use fingers. Remove flesh from the bone with a knife and fork.
• Soft boiled egg – Don’t cut the top off with a knife. Break the shell using gentle taps of a spoon, shell the top of the egg and eat it with a small spoon. When finished, break the shell in the plate so that it does not roll and fall on the floor when the plates are being removed.
• Soup – Don’t blow on soup to cool it. Don’t tip the plate to spoon up the last drops. The front of the spoon approaches the mouth among French diners, while the side of the spoon is brought to the mouth among their English counterparts.
Fish, Seafood and Shellfish
• Fish – Using a fish knife, make an incision along the length of the fish and turn back the filets on their sides. A bone taken in inadvertently may be spat out discreetly in the hand and placed on the rim of the plate.
• Mussels – Holding the shell, the flesh is removed with a fish fork.
• Oysters – Hold the shell in the left hand. Remove the flesh with an oyster fork. Drink the sea water discreetly, quietly and without sucking, and swallow the oyster.
• Shrimp and scampi – Use a knife and fork to separate the head from the body. Then, remove the legs and detach the shell
Pasta
• Use the side of a fork, never a knife, to cut macaronis, raviolis, or cannellonis. Do not cut spaghetti. Roll only a small amount around a fork. And try to eat it without making a sucking sound.
• Spaghetti and flat spaghetti present a nightmare for anyone who is clumsy. They may even offer a brief word of apology for their poor upbringing, then cut their pasta intentionally before eating it very tidily. Etiquette ought not to become constrained to the point of depriving anyone the pleasure of a dish that they love
Vegetables
• Artichokes – Use fingers to remove leaves and dip each leaf once in the sauce. Use the round part of the fork to remove the cone and eat the artichoke bottom with knife and fork.
• Asparagus – Cut asparagus with a fork, dampen in sauce and enjoy … whole, remembering a good cook always cleans asparagus thoroughly and leaves no hard parts!
• Avocado – Presented cut in two, pitted, often stuffed, remove flesh with a small spoon.
• Chips – Decidedly finger food.
• Fries – Reach for your fork.
• Potatoes and other vegetables – Unless already mashed or pureed, don’t crush them on your plate. Do cut them with the side of the fork.
• Salad – Separated and torn to small pieces, it is mixed just as it’s to be served. Don’t cut it. If leaves are too broad, use a fork and a small piece of bread to fold them, then raise them to the mouth.
Fruits
• Apples and pears – Quarter using dessert cutlery. Hold each quarter with the fork and peel it with the knife.
• Banana – No monkey business. Using a dessert knife, cut the skin lengthwise and remove the fruit, cutting it into rounds before eating.
• Cherries – Pits should be expelled discreetly into the palm of your closed hand and placed on the rim of the plate. Deal with olive pits in similar fashion.
• Figs – Quarter without detaching sections and use a fork to remove the pulp.
• Grapefruit – Served cut in two, placed on a plate in a stable manner, the pulp already cut away from the skin, it is eaten with a small spoon.
• Grapes – Serve in bunches with scissors. Never spit out skin or seeds.
• Kiwi – Use dessert cutlery to peel and cut into rounds before eating.
• Mandarins and oranges – Cut the skin, remove the fruit, and eat quarters with a fork.
• Melon – A small spoon is used if it is served whole or halved…because port or pineau may have been added. Both knife and fork are used if it is served in slices, with prosciutto, for example.
• Peaches – Like all fruit with a large pit, do not quarter, peel with dessert cutlery.
• Pineapple – Cut in slices or pieces.
• Strawberries and raspberries – They are served hulled and enjoyed with a fork or spoon.

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Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Source: http://www.metro.ca/recevoir-le-monde/art-de-recevoir/abc-belle-table/etiquette-table/elegance-bonnes-manieres-table.en.html

Clark Wine Center was built in 2003 by Hong Kong-based Yats International Leisure Philippines to become the largest wine shop in Philippines supplying Asia’s wine lovers with fine vintage wines at attractive prices. Today, this wine shop in Clark Philippines offers over 2000 selections of fine wines from all major wine regions in the world. As a leading wine supplier in Philippines, Pampanga’s Clark Wine Center offers an incomparable breadth of vintages, wines from back vintages spanning over 50 years. Clark Wine Center is located in Pampanga Clark Freeport Zone adjacent to Angeles City, just 25 minutes from Subic and 45 minutes from Manila.

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http://www.ClarkWineCenter.com

Getting to this wine shop in Pampanga Angeles City Clark Freeport Zone Philippines from Manila
Getting to the Clark Wine Center wine shop from Manila is quite simple: after entering Clark Freeport from Dau and Angeles City, proceed straight along the main highway M A Roxas. Clark Wine Center is the stand-along white building on the right, at the corner A Bonifacio Ave. From the Clark International Airport DMIA, ask the taxi to drive towards the entrance of Clark going to Angeles City. From Mimosa, just proceed towards the exit of Clark and this wine shop is on the opposite side of the main road M A Roxas.

Clark Wine Center
Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Angeles Clark Freeport Zone, Pampanga 2023
0922-870-5173 0917-826-8790 (ask for Ana Fe)

Wine@Yats-International.com

YATS Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 ask for Rea or Chay

Best place to buy wine in Clark Pampanga outside Manila near Subic and Angeles City Philippines is Clark Wine Center.