Instructions to the Waitstaff Chaîne policies are designed to affect orderly food and wine service. As some of these policies may contradict the usual restaurant service practices, they should be discussed with the management and staff before the dinner takes place: Concurrent service is the ideal. Staff should always ask before removing any glasses containing wine. Care should be taken to avoid wasting wine. Staff should always ask before refilling wine glasses after the initial service and should always ask before removing any glasses containing wine (some guests like to keep their wines for subsequent comparison tastings). Wine staff should pour no more than four ounces at the initial service, regardless of the size of glass. Staff should always ask before refilling wine glasses after the initial service. If there is any question, please ask the guest if he/she is finished with a course before removing the plate. When it has been determined that the last diner has finished, all plates should be immediately removed. Staff should provide water if requested. Unless custom dictates otherwise, it is recommended that seasonings (such as salt and pepper) not be placed on the table, as most chefs take pride in properly seasoning their dishes. Wine and bread (if any) accompanying a course should be served before the food is placed on the table. Speeches are not encouraged at Chaîne functions (except during the Induction Ceremony). Short commentaries on food and wine, however, are appropriate, interesting and educational. The service staff should continue service while narrations are underway. Entertainment, however, must cease during such commentaries. | back to top |