"While many of us celebrate Thanksgiving at home surrounded by family and friends, the joy of eating out cannot be denied. Heaven is someone else stressing over the turkey, preparing the roster of sides that accommodate all dietary needs, and then sticking around to clean up and do all the dishes. But going out on Thanksgiving also means that all those folks cooking in restaurant kitchens and working the dining room are giving up their holidays to make yours flawless and festive. Good manners and generous tipping should be standard practice at a restaurant any night of the week, but diners need to be extra mindful of their etiquette and gratitude on Thanksgiving."
"Whether you're hosting dinner at a small mom and pop restaurant or a big hotel, it's really important to talk about the menu with your guests well before you show up for dinner, suggests Nicholas Bathurst, director of food & beverage at the newly reopened Waldorf Astoria in New York City. Waldorf's chef Michael Anthony will serve a classic American Thanksgiving feast of butternut squash soup with cider-pickled apples, roast turkey with gravy, cranberry relish and a sage, mushroom stuffing and a parade of desserts including apple crostata, chocolate cake, and pear panna cotta."
"Given that many restaurants run special holiday menus, they may not be able to easily switch out a dish without prior notice. Customization and ordering off menu might not be the same as it would be on a normal day, Bathurst says. He advises that guests get a sense of the menu beforehand and communicate any special requests such as allergies, dietary restrictions, or preferences with the restaurant in advance."
Diners should communicate menu choices and dietary restrictions to the restaurant well before arrival so kitchens that run special holiday menus can plan accordingly. Many establishments operate fixed Thanksgiving menus and may be unable to substitute or accept off-menu requests without prior notice. Guests should learn the planned offerings and submit allergies, restrictions, or preferences in advance. Punctual arrival matters because restaurants pace reservations throughout an all-day service. Kitchens and dining-room staff often work their holidays to serve guests, so patrons should show extra courtesy, express gratitude, and tip generously on Thanksgiving.
Read at www.bonappetit.com
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