Gourmode Galateo

March 15, 2022 #gourmet

Our treatise on good taste and good manners at the restaurant

Being unbelievably refined and chic is our approach to life. When it comes to good taste and manners, we are ready to share with you secrets and treats to replicate and follow in order to spread the “Bon goût” among the various diners around a bistro table in the company of lobsters, oysters and champagne or simply in front of a plate of Pappa al Pomodoro or salmon canapés served in your favourite restaurant.

Healthy bearers of style and courtesies, white-glove in hand, golden bell ready to call attention, and there you have it, our menu of elegance, sophistication and finesse.

Entrée

When being invited to dinner at a restaurant, you arrive early, wait for your guest before entering. Chatting à la mode and voyages in the programme could be a good alternative to give a gou gou touch to your conversations.
Being fragrances lovers and creators of gou gou mixtures and potions at one of our events, we would like to remind you not to overdo with perfumes as it should be appreciated leaving the aroma of food undisturbed.
We love make-up, but as true aesthetes of the table, opting for a no-transfer lipstick is a great idea to avoid getting lip tattoos on your glasses.
If for sitting down you have to pass through a narrow space between two tables, enter with your front, not your back to the people who are already seated, and a nod of greeting will certainly be an appreciated note.
Once seated, gracefully unfold the napkin on your lap and wait for the menu to arrive without showing signs of impatience. Remember to always use it to wipe your mouth before drinking and at the end of the meal, leave it to the left of the plate, but without folding it.
Dear followers of fine taste, before you satisfy your refined palate and proceed with the culinary tour, you must know how to hold a restaurant menu according to etiquette. As you look at each item, hold it so that the bottom edges rest on the table, you will maintain a mannered and upright posture. Gou Gou inspectors at work observe you…

Plat principal

Mouthwatering and gourmand faim define the ordering moment. Let’s imagine, rambling through our thoughts, that we have been invited to court among dances and candelabra. A table laden with peonies and eucalyptus pleases our eyes before the arrival of the waiter dressed to the nines. We always address him with extreme politeness and a smile, even when he is serving the courses or stirring the wine in the glass.
Your phone should be placed in your bag or pocket, not on the table. However, we allow you a quick social snapshot to share with taste and chicness. Silencing it afterwards is appreciated, except in cases of urgency
When the waiter arrives with the dishes, like a perfect Gou Gou, you must interrupt the conversation and let him present the dishes. This is an excellent opportunity to learn about the delights and delicacies to be enjoyed.
Did you know that “Cin Cin” actually means “You’re welcome”? All you have to do to toast is to say a wish, and we can offer you interesting and imaginative ideas; in the meantime, just raise your glasses while looking into each other’s eyes, without causing the unpleasant squeal.
When the waiter leaves a serving dish on the table before the banquet begins, usage of the assigned to it cutlery is a must. Wait until everyone has received their plate before eating, of course.
We would like to, but we cannot compare our tables and meals to those of the aristocrats of the past; the experience of conviviality is always first and foremost a time of sharing. Therefore, it is not a good idea to remind diners how hungry you are by wishing them bon appétit, but to start the meal quietly and casually.
Between one course and another, chatting will make the time go by, however, keeping your tone moderate not to disturb others.
The fork in mid-air is indeed weird, so put it down during conversations! The same goes for a full mouth and pausing for more than a minute between bites.
During meal breaks, etiquette recommends the cutlery to be placed on the plate in an arrangement that corresponds to 8.20 p.m. on the clock. If, on the other hand, we would like to signal to the waiter that we have finished, we simply place the cutlery facing upwards parallel to 6.30 o’clock. We guarantee that it is easier done than said!
Complimenting food is not at all gourmode, so beware of any comments!
The exception to the rule, bonus gourmet à la mode: you are required to leave a small morsel on your plate and we forgive you if you obviate this by saying “We call it Buongusto!”.

Guarniture

Don’t believe, in a fit of kindness, that you are doing the waiter a favour by handing him the plates to be collected from the other guests; this is his job and you may only be getting in his way.
Going outside to smoke during lunch or dinner is kitschy and old-fashioned, so stand out with gourmand habits.
Powdering your nose at the toilet is fun and still so chic, but be sure to calculate the time spent: it is not polite to leave the table for too long.
Who should you ask where the toilet is? Directly to the wait staff in charge of the tables, never to the waiter!

Dessert

The last course is often represented by coffee. If you take it with sugar, it is highly unrecommended that you put the spoon in your mouth after stirring. The spoon should only be used to stir the sugar in a gentle downward movement and not quickly in a circular manner. Gou Gou, don’t be tempted by the sweetness, and after mixing the sugar, put the spoon back on the coffee saucer!
When paying the bill, wait for the waiter to ask if you are ready.
Finally, the age-old question of tipping. Etiquette suggests that if you decide to leave a tip, it should be accompanied by generosity.