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Dining do’s & don’ts

Is it acceptable to put ice cubes in a glass of wine to cool it down?

Plus other pro tips for serving red, white and sparkling wines in hot weather.

  • Huon Hooke

You might think you’re ‘helping’, but leave the plate-stacking to the professionals

When empty plates disappear without you even realising, you’re in good hands. However, we don’t always make it easy for waitstaff.

  • Terry Durack
Alice Zaslavsky suggests using a bill-splitting app or appointing a Designated Dave to pay.

But I didn’t even drink! How to fairly split the bill without the side serving of awkwardness

Forget fighting over who drank what and whose turn it is to pay. Follow these tips for friends with differing budgets to dine together without friction.

  • Alice Zaslavsky
Martinis are a specialty at stalwart Melbourne bar Gin Palace.

The classic cocktail Melburnians can’t get enough of right now – and where to find the best ones

You can order them frozen, dusty and with a deli cabinet’s worth of garnishes. But don’t mess with the fundamentals, say bartenders.

  • Emma Breheny

Don’t season a dish before you’ve tasted it (and other modern dining rules)

Elbows on table? Don’t worry about it. The time is right to lighten up a bit at restaurants. Just try not to be late.

  • Alice Zaslavsky
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Alice Zaslavsky has learnt to quickly scan a menu and choose the best dishes.

‘Eat around the mains’: How to order better (and save money) at restaurants

Throw out the rule book and prepare to share if you want to get the best value out of a menu.

  • Alice Zaslavsky

End of the line: Why are we queuing for food in-person (and online for reservations)?

Is it just social media hype or are some restaurants worth the long wait, wonders Terry Durack.

  • Terry Durack
Illustraton by Dionne Gain.

Elbows are back on the table as Gen Z say manners no longer relevant

More than three quarters of those polled aged over 16 said traditional table etiquette was outdated nonsense.

  • Ewan Somerville
“It’s all about the theatre, the grandeur of a massive bit of steak,” says butcher Troy Wheeler.

$361 for a steak? Top butcher says the tomahawk is ‘a bit overrated’

If you’re going to splash your cash like the Seven Network allegedly did with Bruce Lehrmann, you can do better than the axe-shaped steak favoured for its showpiece-worthy size. Here’s what to order instead.

  • Tomas Telegramma

What’s yours is mine: Who actually enjoys sharing their food at a restaurant?

Share plates are popular, but some diners have had enough of others digging into their meals.

  • Terry Durack

Original URL: https://www.theage.com.au/goodfood/topic/dining-do-s---don-ts-6fw2