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  2. Insider Today: Fine-dining faux pas - AOL

    www.aol.com/insider-today-fine-dining-faux...

    Fine-dining faux pas Dining at a high-end restaurant is a luxurious experience. But if you're used to more casual fare, there are four etiquette mistakes you don't want to make in a finer setting.

  3. Table manners in North America - Wikipedia

    en.wikipedia.org/wiki/Table_manners_in_North_America

    As business dealings can take place over a meal, table manners can be helpful while dining with clientele, co-workers, or subordinates – building rapport with a client, celebrating the accomplishments of a team, or simply hosting a discussion in a non-office setting all call for proper etiquette if dining is involved.

  4. Fine dining - Wikipedia

    en.wikipedia.org/wiki/Fine_dining

    Fine dining is a restaurant experience that is typically more sophisticated, special, and expensive than at a typical restaurant. The décor of such restaurants features higher-quality materials, with establishments having certain rules of dining which visitors are generally expected to follow, sometimes including a dress code .

  5. Full-course dinner - Wikipedia

    en.wikipedia.org/wiki/Full-course_dinner

    A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.

  6. Category : Fine dining restaurants in the United States

    en.wikipedia.org/wiki/Category:Fine_dining...

    Defunct fine dining restaurants in the United States (3 C, 5 P) C. Fine dining restaurants in California (2 C, 4 P) I. Fine dining restaurants in Illinois (1 P) N.

  7. Haute cuisine - Wikipedia

    en.wikipedia.org/wiki/Haute_cuisine

    The cuisine was very rich and opulent, with decadent sauces made out of butter, cream, and flour, the basis for many typical French sauces still in use today. [4] The 17th-century chef and writer La Varenne (1615–1678) marked a change from cookery as known in the Middle Ages , to somewhat lighter dishes, and more modest presentations.

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