Veg Way

S.N College Junction, Kollam, Kollam - 691001


About Veg Way

The main attractions of Veg Way resturant
The Attention to Small Details
Going well beyond music, lighting, and art on the walls, creating a fine dining atmosphere is all about the details. Many fine dining places are going so far as to make their own china and stoneware, ensuring it matches the aesthetic of the space and the food. You might not be able to taste the difference between locally sourced razor clams and those from the distributor, but food critics can. Every tiny detail is considered, ensuring a unity of vision. Want to know why servers wear white? So they blend in.

Nothing should be too loud, too bright, too much. Subtlety is key, and just like with the best art, the experience is subjective, but is always high quality.

The Servers Are Exceptionally Skilled
No matter what the restaurant's concept, servers will be at their best. Fine dining requires servers who have experience and knowledge of the restaurant business, not just of stemware and menu items. It is no place for beginners, and with many servers pulling down six figures, the job can be a wise career choice if you don't mind the hours. A good fine dining server should be able to explain the entire menu without using notes, often hitting emotional cues with the guest. They know appropriate jokes, are there when you need help, and never when you don't.

Many servers are trained in wine knowledge, as wine and liquor sales can really plump up the bottom line.

The Guest Experience Is Paramount
Some typical services provided in a fine dining restaurant include escorting patrons to the table, holding the chair for women, escorting patrons to the restrooms if needed, crumbing the table between courses, and replacing linen napkins if a patron leaves the table. New wine is never poured in the same glass, and silverware is replaced entirely between courses.

Prix Fixe Menus Are Commonplace
A prix fixe or set menu is one that can change on a daily or weekly basis. It is often four to 10 courses. There will usually be two options, one that includes meat and fish, and one vegetarian. This is a great benefit, because a smaller rotating menu allows the restaurant to buy local, seasonal goods when they are at their peak of freshness. Usually, the chef or sous chef purchases these items, considering the season and their own creativity when designing menus. It is also much easier for a restaurant to calculate bills per diner if all the menus are the same.

In more famous restaurants, there will often be a supplementary menu from which you can order their signature dishes if that is all you want to try.

Reservations Are Usually Required
Reservations allow a restaurant to adequately space parties, ensuring that the kitchen and wait staff are not overwhelmed during a dinner rush—which, in fine dining, is often the entire length of service. In lieu of individual reservations, some fine dining restaurants offer seatings—for example, a 5 p.m., 7 p.m., and 9 p.m. seating. Trendier restaurants, or those in larger cities and with a menu that is cutting-edge but relatively easy to execute, might not offer reservations at all. This can often draw even more guests, as the fear of not securing a table can make diners line up around the block for a table.

Don't Always Expect White Tablecloths
While tablecloths were once the calling card of any fine dining restaurant, but that idea has largely fallen off. If a restaurant chooses to skip tablecloths—which require a huge amount of upkeep—there is usually a reason. It may be that the restaurant does not find them in line with their aesthetic, or they are shedding traditional ideals so that they can branch off into their own identity. Restaurants are seeing tables as a huge part of the decor, and some are making them from trees from the surrounding area, stone from a local quarry, or another material they find better exemplifies their personality.

Social Media Is Used with Precision
Enterprising managers and chefs know that one dish serves one diner, but an exceptional photo of a dish can be shared thousands of times. Chefs are going so far as to incorporate more service and plating elements at the table, letting diners know that the "next course will be prepared tableside," giving diners the chance to flip on their phones for a quick video. Last-minute tables might be offered online, and special events will usually be broadcast on social first as a way to reward their following.

Posted By : manager

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