Dining do’s & don’ts
Finger clickers to bill splitters: These are the five worst types of restaurant diners
As we reveal the finalists for the Good Food Guide 2024 Oceania Cruises Service Excellence Award, we ask what makes a bad (or good) diner right now?
- Jill Dupleix and Terry Durack
Confused about when and how much to tip? Setting the ledger straight on top tipping etiquette
Bring your glasses and your calculator. We’re diving into the tricky topic of how much to tip waitstaff.
- Jill Dupleix
The setting point: Restaurant cutlery is better now, but not necessarily simpler
Congratulations to whomever invented these picker-upperers; they are utterly useless.
- Terry Durack
Sour grapes: Why don’t my dining companions praise my top-shelf wine?
These people are probably not real friends of the vine. Those who truly appreciate wine know when it’s good and they let their enthusiasm show.
- Huon Hooke
How to order the perfect steak, from marble scores to dry-ageing – and the buttery cut of the moment
Make the most of your restaurant steak experience with these expert tips.
- Jill Dupleix
Does a slice of toast help or hinder sleep? The do’s and don’ts of eating before bed
It’s not news that you shouldn’t eat late, but there are ways to mitigate the damage and ensure a better night’s sleep.
- Boudicca Fox-Leonard
- Opinion
- The Empty Plate
Smart casual has become sloppy casual when dressing for dinner
Constant restaurant-goer Terry Durack gets a little bit shirty, and wishes the dress code would be enforced for diners.
- Terry Durack
From temaki to uramaki: The beginner’s guide to ordering sushi (and yes, you can use your hands)
Sushi is an art form and a great eating experience. Here’s how to do it right.
- Jill Dupleix
- Opinion
- Fine dining
Cancellation fees, online-only bookings, time limits: Reservations? I have a few
Back in the day, it was simple. You rang, spoke to the nice person who answered the phone, booked a table for the time you wanted, and that was that. Now? Hard-to-get-into restaurants are even harder to get into.
- Terry Durack
- Opinion
- Know how
The rules of engagement (or how not to annoy your waiter)
Jill Dupleix defines the rules of engagement between diner and floor staff, so that both sides have a better time.
- Jill Dupleix