FINESSE

…we care as we allow our guests to be superstitious too…

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Serving food and drinks to any table requires understanding and care. Knowledge about food and wine helps while working in a restaurant, so does the being familiar with some of the older superstitions.

FINESSE
Serving food and drinks to any table requires understanding and care. Knowledge about food and wine helps while working in a restaurant, so does the being familiar with some of the older superstitions.

I make it a habit to serve bread at my dinner-table the right-side up. It is an old superstition that bread served upside down suggests bad luck or sudden illness to whomever it is presented. Few people believe in such. Yet it does save me a trip as the ones who do not like to receive their bread upside down most likely will ask for another basket with bread.
Pouring wine: I make sure that the last drop goes to a woman in childbearing age or to a man who is not married. If the guests know what the meaning is they will laugh. If they do not know, no harm is done. Some people do believe the last drop from a wine bottle served to a woman means pregnancy in the very near future. And the last drop poured into a man’s wine glass indicates engagement and marriage are waiting for him just around the corner.
Many of us are superstitious too. We knock on wood. We keep our fingers crossed. Therefore it shows that we care as we allow our guests to be superstitious too. It is part of finesse on the waiter’s side.

by helmut schonwalder