Introduction
what is savoir vivreorigin and meaning of etiquettediplomatic protocol in gastronomyverbal and non-verbal communication in gastronomyfeedback as a tool in gastronomyproxemics in gastronomyPart I
why do we go to restaurants / participate in receptions?first impression in a restaurant / bistro / dining roompredispositions of gastronomy employeesprofessional etiquette of gastronomy workersempathy and the hospitality genethe role of the hostess / hostthe role of the waiterthe role of the sommelierthe role of the floor manager / catering managerthe role of the chefPart II
receptions and their types: glass of wine, cocktail reception, buffet and sit-downparty preparation: occasion, place, time, durationrules for proper table setting – case studyorigin, meaning and role of cutlerywaiter's uniformtypes of waiter servicerules of waiter serviceorder of operations in a restaurantPart III
wine in gastronomycrisis situationshandling a difficult customerrestaurant manualupsellingthe billlast impressionPart IV
the social role of shared mealsrules for organizing official receptions: guest of honor, invitations, seating around the table, table setting and decoration, dishes, glasswareorder of waiter service operations during an official receptionorganization of a sit-down official reception on the example of a dinner given in honor of the head of state by the President of the Republic of Polandrules for consuming alcohol during official receptions
