What's the finest restaurant in Dusseldorf?

Whats it like to be in a high-end restaurant?

• Ive never been to high-end restaurant where everyone is dressed up Whats it like? I know you have to have etiquette. Idk I feel like i would even have trouble ordering stuff (fancy names) Also whats a safe amount of money to spend it on?

• Answer:

  Don't be fooled by this "etiquette" nonsense. I've worked in several fine restaurants, and just because someone has the $$$$ to dine there doesn't mean they have any manners. In fact, some of the weathiest people I've ever served have been the absolute rudest. And I'm not just talking about "which fork you use"... Your manners in a restaurant shouldn't be any better (or worse) than your manners at home or at your best friends' house when their mother invites you over. You are in America, the only place in the world where restaurants attempt to impress their customers by pretending to be smarter than the ones paying. If they're going to be pretentious enough to use unfamiliar or obscure terms in other languages to intimidate you, don't fall for it. Anything you don't understand, ASK YOUR WAITER. That's his job. Waiters like it when people are direct. Look him/her in the eye and ask anything you're not sure of. Don't mumble it at your plate or ask someone else to ask for you. He/she would much rather you find out BEFORE you order than be dissatisfied 30 minutes later with something you didn't know you were ordering. Remember that the goal here for both you and the waiter is to get you well- and happily-fed---so that you feel like it was worth the astronomical price that the owner/chef of the "high end" restaurant put on dining in their establishment. These often silly shows of "high-end" are usually the work of owners and chefs. Your waiter wants to get a tip at the end (15-20% is standard), and desires a "working relationship" with the customer (you). Work together. The more honest, straightforward and pleasant you are; the more honest, straightforward and pleasant your waiter is most likely to be. Act uptight and defensive, and they'll most likely get that way, too. (This is another lesson a lot of people who frequent "high-end" restaurants never learn. This is unfortunate, because I've seen several of those nasty customers drink an entire pot of coffee that wasn't "all coffee", if you know what I mean...). As far as the flatware goes, usually they'll place on the table what you'll be needing shortly before it arrives. Leave it where it lands. Don't play with your utensils and abandon them in the spot where the plate is supposed to go when it arrives. Waiters hate that. If you want to fidget, that's what cocktails and bread are for. Restaurants are not the White House or Buckingham Palace. No restaurant I've ever been seated in had an array of 5 forks on one side of the plate and an assortment of knives and spoons of all sizes on the other. This is a myth about high-end restaurants. Occasionally, you will have more than one fork or one knife in front of you. In that case, just use the ones farthest from the plate in your line-up (not anyone else's). I've seen a diner go through 2 forks, a spoon, a knife and a butter knife all for an appetizer that was supposed to be eaten as finger food!!! Still, the waitstaff just brought him more flatware that he'd be needing later. It's as simple as that. Remember: you're there to ENJOY YOURSELF. Relax. Concentrate on the experience, especially the food and whomever you're eating that food with. That's why you're going there, right? Have fun. As far as the dressing up goes, you're better off wearing business clothes (suits for men, skirts & jackets or day dresses for women). You're probably not going to a formal event after dinner, so don't dress "too formal" for the restaurant--unless you want everyone there older than you beaming sweet smiles at you and asking you which high school/college is having their formal that night. As far as the amount of money goes, there's nothing wrong with calling ahead and asking the prices. Typically in high-end restaurants, each diner has one appetizer, one main course and one dessert, but remember you can have what you want. Don't feel pressured by "suggestions" to order more food than you want or need (I'd like to add that these "suggestions" are usually at the behest of the chef/owner, and NOT necessarily because the greedy server wants you tipping on a bigger check--something else not many high-end diners know.). But, also remember that portions in high-end places don't tend to be as large as some of the portions in family restaurants. The drinking (wine, especially) is where the prices start fluctuating wildly. Many restaurants are happy to fax you copies of their menu/wine list if they don't have that information on a website. Remember to factor in tax and tip in your total.