Things You Should Know About Dining Etiquettes

Dining out with friends, family or colleagues is a joyous moment, a time for celebration. Well, whether it’s a social gathering or a business call your dining etiquettes are always under surveillance— beware of any faux pas.

Now don’t get intimidated, you simply need to master the basic nuances of dining and get appreciated by one and all. Before you are ready to savor the perfect flavor, aroma and the magical spell of the dishes, get your protocols straight. The article will help broaden your perspectives on the dining etiquettes in a restaurant, ensuring a delightful experience for both—the hosts and the guests.

Bookings and Arrival

The world is now plagued by electronic gadgets; be smart, make the effort to fetch your expensive Smartphone and book a reservation. Hustling for a seat at the restaurant isn’t a gracious act. Get the specifics right—date, time, no, of guests and seat preference.

Hey! Are you super chilled out, engrossed attiring or perfectly drawing your eye-liner because the reservation is done? Not a noble conduct. If it’s a 19 hrs booking make sure your watch ticks leastwise 18:45 hours (not to mention a perfectly timed watch) when you are at the eatery’s threshold with your guests. ‘Punctuality is the politeness of kings’—adapt it.

Food Ordering

Talk to the person in charge and make yourself comfortable at your table. Don’t get started with your chitter-chatter already. Time to run down the carte du jour (menu) and avoid dispelling the recurring waiters awaiting your orders. Peruse through the menu list (request at least 2 menu cards if members are more), ask others their preferences, suggestions and quickly order.

Is the endless number of dishes perplexing you? Well take your time, if needed inquire but don’t bother your courteous waiter with constant persistence to alter the order. Might leave him perplexed instead! If you can’t decipher a particular fancy dish ask the waiter, don’t yell later.

Now, you may prattle but in a mellowed tone. Your jesting anecdotes, gleeful laughter and thumping might be totally unnecessary for others. So keep your tone low; maintain your etiquettes.

While you Eat

The hot delicious food is served. Pass them to all, take turns to help yourselves or ask the waiter, wait for others to start and arrange your napkins, needed cutleries and drinks— oh! are the exotic aromas challenging your patience, well hold on to your adrenaline rush. Now, you are ready to eat—wait I said eat and not gorge, eat decently picking one item at a time. Use your knives, forks, spoons decorously without playing with them. Look if others require something, you are permitted to converse but first swallow your food. If having drinks clink your glasses don’t bang them please.

Enjoying your time at the restaurant, the elegant décor, magnificent interior, the spotless white linen on the dining table and the clean sparkling flooring? Please don’t stain them. Littering the table with waste food is against dining protocols. Request for an extra plate for your throwaways.

While you Leave

So you are leaving? Bye adios — but have you cleaned your table? Yes, you should. The table might be messy with your leftovers or discarded food. You just generously tipped the waiter for his service, let him thank you rather feel disgusted. Use your napkins to at least clean the waste so much so that the next group of table occupants doesn’t grumble about your distasteful dining etiquettes.

This is your crisp list for a visit to the restaurant. There can be multiple additions to these which may vary depending on your purpose of visit. Remember to depict your benignant nature and decorum that speaks high of you. Enjoy eating!

 

Pumpkins Tips Recipes

Pumpkins have been present in North America since 7000 B.C. and probably had their beginnings in Mexico. A member of the squash family, the name means “large melon” in Greek (pepon), which the French called pompon. It is believed that early civilizations consumed only the seeds, which were roasted before eating. The flesh of the early pumpkins was bitter and more suitable for animal feed, but the pumpkins themselves made handy vessels and bowls after they were cleaned out.

Although introduced to Europe by explorer Christopher Columbus, who brought back seeds from the Americas in the late 1400s, Europeans were slow to embrace the pumpkin for human consumption, relegating it to animal fodder and food for the lower classes, eschewed by elite. Some adventurous chefs created puddings and sweet desserts from the watery pulp, but overall, pumpkin pies were not showing up on the dining tables of French or British royalty. (After all, what did those upstarts across the pond in America know about fine cuisine, anyway?)

Native Americans were growing pumpkins long before the first settlers arrived at Plymouth Rock and introduced them to this versatile squash. Easy to grow, it soon became a staple of the early pilgrims and was used for soup, vegetables and stews.The first Thanksgiving feast included pumpkin and other winter squash varieties, which were easily stored, providing food through the long Northeastern winters.

Colonial cooks soon created new dishes using pumpkin, and it was popular in stews, boiled and buttered, mixed into sweet puddings and even made into beer. Mashed and sweetened, the first pumpkin pies appeared in the late 1600s, and even George Washington grew pumpkins and squash on his plantation but expressed disappointment in the bitter taste and his farm manager’s inability to dry them for storage. (Pumpkin jerky?) Surprisingly, foodie president Thomas Jefferson, who grew acres of them in his famous gardens at Monticello, did not include them on the menus at his state dinners. The majority of the crop went to feed his cattle and pigs.

Gradually they gained popularity as a dessert when nineteenth century homemakers began to mix the pulp with custards and bake it in a pie shell. But it just never caught on like the apple and was relegated to a seasonal holiday pie, as more and more fruits and vegetables became available, and that all-American apple pie reigned supreme all year long. Once Thanksgiving was pronounced a national holiday in 1863, the traditional dessert made its yearly appearance but still remained somewhat of a regional favorite, primarily in the Midwest, where most pumpkins were grown, as well as the Northeast. Southerners preferred their sweet potato pie variation, and Westerners were late to the party. (At least where pumpkin was concerned.)

After WWII, when Americans took Halloween more seriously, the upsurge of carving pumpkins spawned a new renaissance of the orange gourd. The first Jack-o-lanterns were actually made from potatoes and turnips as part of an old Irish legend to ward off evil spirits. Irish immigrants found the New World pumpkin far superior for carving, and the tradition was born here in the U.S. Over the years, growing contests and carving creativity have soared, as we welcome Autumn with the traditional pumpkin. Visiting the local pumpkin patch is still a highlight for millions of children just before Halloween.

In the 1950s farmers were able to grow hybrids which were better for carving, and others with tasty and firmer flesh for eating. Soon the once-a-year pie filling began to make its way back to dining tables year ’round and expand its repertoire to include muffins, breads, scones and even cheesecake. Libby’s dominates the pumpkin market, making it readily available in canned form, both plain and ready-to-bake filling. The State of Illinois, which grows and cans approximately 90% of the country’s pumpkin, suffered rain damage for several years, but in 2016, they were slowly rebounding with a harvest of 318 million pounds, worth $12 million, still down from previous years of 754 million pounds with 90 million. (Now that’s a lot of pie.)

These days we relish our pumpkins. A popular animated special with Charlie Brown of Peanuts fame shows up yearly before the holidays. An old nursery rhyme character used a pumpkin to house his wife (Peter the Pumpkin Eater). Even Cinderella’s elegant coach turned into a pumpkin after the ball. And for those of you who are still back in the music of the 60s, a rock group from Chicago aptly calls themselves The Smashing Pumpkins, presumably after a popular activity late Halloween night. (Which is unappreciated by residents who have to clean up the next day.)

No question, Americans secured their love affair with the pumpkin decades ago, with no end in sight. But even if you can find a version of pumpkin beer, you might want to take a pass.

 

Trying Pepper Jelly Food

How would you like a nice bowl of creamy ice cream topped with pepper jelly? What? Wait! Pepper jelly on ice cream? Why, yes, as it gives you a sweet-heat treat neatly atop that cool and creamy dessert. Why go for chocolate sauce when you can try pepper jelly that comes in a vast array of flavours and gives most things a kick?

Zesty, sweet, heat–that’s what pepper jelly brings to the table, or the grill, or the frozen treats, or the finger foods, or the dips, or, well, you get the idea.

Obviously the first thoughts about how to use pepper jelly will be all the ways you use regular jelly. Toast, bagels, peanut butter sandwiches, on crackers, on Melba toast, the list goes on and on. But this condiment isn’t limited to breakfast anymore. Since it’s not a new idea, people have had the time to experiment and come up with many, many uses for the stuff and they didn’t stop at breakfast, not by a long shot!

People have been mixing it into drinks like margaritas and daiquiri’s as it kicks the flavour up a notch, giving that iced drink a hint of heat that makes it all the more delicious. It’s also been used as a marinade or a glaze for meat that is about to be grilled. This gives a fruity heat flavour to meat and is especially good on pulled pork or chicken, just for a variety of taste.

And since it’s being used as a topping for ice cream, it was only a matter of time before someone decided to add it to frozen treats that are made at home. Simply mix in with your juice of choice and viola, you have an interesting tasting frozen treat to enjoy by the pool.

Meat isn’t the only thing to benefit from a glaze of pepper jelly at the next BBQ though, as it’s being used as a glaze for vegetables too. With so many flavours available, you can have a different veggie pepper jelly combination every day! Hot wings, candied bacon and caramelized carrots all get a little bit better when you add this super versatile condiment.

If you haven’t tried pepper jelly yet, what are you waiting for? With so many varieties you’re sure to find one or two perfect for you and your family, perhaps you’ll even come up with a new and exciting way to use it in a dish no one has thought of before!

 

Understanding About Online Food Business

Although food-delivery apps may not suit every business, they provide a unique opportunity to promote your business in a new way (think positive ratings leverage and digital menus), while cutting down on the traditional costs and headaches usually associated with food delivery.

There is huge potential to turn casual users into loyal customers with the repeated brand exposure associated with delivery apps. In the current climate, businesses who pay attention to details like packaging and presentation will have a real advantage over those who are slower to recognise the branding opportunities.

The numbers are staggering. On average, Australians eat out or buy takeaway meals 3 to 4 times a week, not including any workplace orders (these currently represent 16% of all orders placed through delivery apps). Source AHA.

In order to increase the likelihood of takeaway customers converting into loyal (or even physical) patrons, it’s important to design a packaging experience that conveys your brand values, aesthetics and market position clearly.

Think about your dine-in experience and the way you present your food, your restaurant’s decor and the general atmosphere of the space. Ideally, this experience should extend to your dine-out packaging. The easiest way to recreate this is with branded packaging.

Branded takeaway accessories, such as paper wrappers, and burger belts (a belt that slips over generic packaging) offer plenty of advantages over plain packaging as they are highly visible. Business owners should keep in mind that every order that leaves the kitchen is an opportunity to drive home your market position and overall brand feel.

Taking the time to select packaging that really communicates who you are and what you’re about is essential if you want to make the most of the limited time a customer will be exposed to your brand as a takeaway product. While you’re packaging your order it’s also the perfect time to add something special to surprise, delight or convert customers. A retro burger flag, a paper bag carry handle, or something creative like a sticker or fortune can go a long way to endear your brand to customers if done right.

What’s available?
There are now literally thousands of custom packaging options available now for all budgets. Including custom printing and branding belts, eco-friendly or recycled boxes, clamshells, trays and more. As well as personalised options for takeout staples such as paper bags. The possibilities are endless. It’s never been easier to serve up innovative and memorable packaging.

Where do I start?
Taldara Industries offers a wide range of Custom Printed Packaging and material options designed to maximise your brand’s exposure. We’ve been supplying Perth’s hospitality industry with packaging for over 30 years and are happy to discuss your needs. Can’t find something? We stock over 2000 product lines and more are available on request.