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The gentlemen would remain in the dining room having drinks. The dining room tended to take on a more masculine tenor as a result. In the 1930s and 40s, dining rooms continued to be separate from kitchens even as servant's rooms became less common in middle-class houses. In the 1950s and 60s, dining and kitchen areas were merged, and living ...
Here, the triclinium maius ("big dining room") would be used for larger dinner parties, which would typically include many clients of the owner. Smaller triclinia would be used for smaller dinner parties, with a more exclusive set of guests. Hence, their decoration was often at least as elaborate as that found in larger triclinia.
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
Dining room of Restaurant Chartier Entrance of Restaurant Chartier. In France, a bouillon (French pronunciation: ⓘ) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants.
"Cenacle" is a derivative of the Latin word ceno, which means "I dine". Jerome used the Latin coenaculum for both Greek words in his Latin Vulgate translation. "Upper room" is derived from the Gospel of Mark and the Gospel of Luke, which both employ the Koine Greek: anagaion (ἀνάγαιον, Mark 14:15 [2] and Luke 22:12), [3] whereas the Acts of the Apostles uses the Koine Greek hyperōion ...
The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment. The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.
In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes ...
The room would be used by the butler and other domestic staff. Even in households where there is no butller, it is often called a butler's pantry. [citation needed] [4] In modern houses, butler's pantries are usually located in transitional spaces between kitchens and dining rooms and are used as staging areas for serving meals.