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Contactless dining typically consists of digitalized s menus, ordering, and payments, which represent each step of the traditional dine-in experience in which a restaurant guest needs to interact with a server or item. [16]
Gueridon service offers a higher style of service to the guest. It is similar to service à la russe, where every dish is portioned by a waiter tableside, but usually involves additional cooking steps. Table side procedures include: Flambéing of dishes such as crêpes Suzette, bananas Foster, cherries Jubilee, or Chicago-style saganaki;
Organizations tend to have their own standards for room service, as there are no universally held best practices as they differ from business to business and the best practice depends on the guest's perspective, but generally it can be considered the guest's ability to order a meal, the meal being prepared and be served the product in the privacy of their own room as to maximize the customers ...
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Reservations for later dining times may prove problematic, as a restaurant may have a backlog that will require the reservation-holders to wait beyond their stated arrival time. In addition, diners with a late reservation face a higher chance that the restaurant will run out of necessary ingredients for a particularly popular dish. [1]
It is also a polite custom to wait for the eldest or highest ranking guest at the table to start eating before the other diners start. [8] Another customary and important etiquette is to say gochisōsama-deshita ( ご馳走様でした(ごちそうさまでした) , lit. "it was a feast") ( ja ) to the host after the meal and the restaurant ...
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Historically, the dais was a part of the floor at the end of a medieval hall, raised a step above the rest of the room. On this, the master of the household or assembly (e.g. the lord of the manor ) dined with his senior associates and friends at the high table, while the other guests occupied the lower area of the room.