Fine-Dining Etiquette Seminar and Washington Wine Dinner with Dieter Schafer

Table manners play an important part in making a favorable impression. Learn how to be more polished and socially savvy for your next fine dining experience.

(PRWEB) March 31, 2005 -- Join Certified Educator and Sommelier Dieter Schafer from Hospitality & Wine Education as he covers the dos and don't of fine dining over a scrumptious six-course dinner prepared by Chef/Owner HansPeter Aebersold.

Dieter will address questions of etiquette, ordering, pairing food and wine, how to complain and compliment, guest-server relationships, and tips for hosting a dinner. Four matching Washington wines are served and a wine tasting primer is included.

Table manners play an important part in making a favorable impression. Learn how to be more polished and socially savvy for your next fine dining experience.

Monday, June 6, 2005, 6:30 pm.
Geneva Restaurant, 1106 Eighth Avenue, Seattle.
$70 per person, includes dinner and wines.
Reservations required 206-624-2222.
Info WineDieter@cs.com .

Hospitality & Wine Education, www.Hospitality-and-Wine-Education.com , is Seattle's premier consumer fine-dining and wine education, and restaurant employee training facility. The owner and operator is Dieter Schafer, a Certified Hospitality Educator and a Certified Food Service Management Professional, with over 30 years in the hotel and restaurant industry in Europe, Africa, Asia, and North America.

Geneva Restaurant, www.GenevaRestaurant.com , is a proud DIRONA - Distinguished Restaurants of North America - Award Winner sinse 1998 ... and Zagat Surey 2003 voted Geneva Restaurant Number 1 in Seattle for Service!

Geneva - Fine European Dining: "Small, intimate, inviting, and gently elegant". Geneva is one of the city's finest restaurants serving classic Continental cuisine with some Northwest influence. It is a small but intensely personal restaurant that sets high standards of customer care. European charm is evident with the personal touches of the Swiss owners, HansPeter and Margret Aebersold. The Chef, HansPeter, sets high standards resulting from professional training in Switzerland and over thirty years of experience.

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