| Fine dining refers to the cuisine and service provided | | | | auditory, and psychological experience. Expensive |
| in restaurants where food, drink, and service are | | | | wines are always on hand, offered on an extensive |
| expensive and usually leisurely. Turnover per table | | | | wine list. Food fashions change, and the high-style |
| may be less than one an evening. Many of the | | | | restaurant operators must keep abreast of the |
| customers are there for a special occasion, such as a | | | | changes. |
| wedding or birthday. Many customers bring business | | | | Heavy sauces have given way to light ones, large |
| guests and write off the meal cost as a business | | | | portions to small. The restaurant must be kept in the |
| expense. The guests are often invited because they | | | | public eye without seeming to be so. If given a |
| can influence business and other decisions favorable | | | | choice, the restaurant operator selects only those |
| to the host. Fine dining is usually found in enclaves of | | | | guests who will probably be welcomed by the other |
| wealth and where business is conducted-cities such | | | | guests. Doing this helps to create an air of |
| as New York, San Francisco, and Palm Beach. | | | | exclusivity-one way to do this is to park the most |
| Las Vegas has several fine-dining restaurants catering | | | | expensive autos near the entrance for all to see |
| to tourists and high-stakes gamblers. The restaurants | | | | (Rolls-Royces do well). It also helps to have celebrities |
| are small, with fewer than 100 seats, and | | | | at prominent table locations. Very expensive |
| proprietoror partner-owned. The economics of fine | | | | restaurants turn off many well-to-do guests and |
| dining differ from those of the average restaurant. | | | | make others uncomfortable when they feel they |
| Meal prices, especially for wine, are high. The average | | | | don't fit in or dislike the implied snobbery of the |
| check runs $60 or more. Rents can be quite high. | | | | guests or staff. |
| Large budgets for public relations are common. | | | | Luxury hotels, such as the Four Seasons and the Ritz |
| Because of the expertise and time required for many | | | | Carlton chains, can be counted on to have |
| dishes and because highly trained chefs are well paid, | | | | restaurants boasting a highly paid chef who |
| labor costs can be high. Much of the profit comes | | | | understands French, Asian, and American food, who |
| from wine sales. Flair and panache in service are part | | | | likely attended an American culinary school or trained |
| of the dining experience. | | | | at a prestige restaurant, and who has mastered |
| Tables, china, glassware, silverware, and napery are | | | | French cuisine. Would-be restaurant operators should |
| usually expensive, and the appointments can be | | | | dine at a few of these restaurants, even though |
| costly, often including paintings and interesting | | | | they are expensive, to learn the current meaning of |
| architectural features. The menus usually include | | | | elegance in decor, table setting, service, and food. |
| expensive, imported items such as foie gras, caviar, | | | | (To avoid paying the highest prices, go for lunch and |
| and truffles. Only the most tender vegetables are | | | | do not order wine.) Better yet, anyone planning a |
| served. Colorful garnishment is part of the | | | | restaurant career should take a job in a luxury |
| presentation. Delectable and interesting flavors are | | | | restaurant, at least for a while, to get the flavor of |
| incorporated into the food, and the entire dining | | | | upscalefood service-even if you have no desire to |
| event is calculated to titillate the guests' visual, | | | | emulate what you see. |