The Chaotic Origins of Formal Dining

In the old days of French service, hosts placed every single course on the table at once. Instead of being served individual plates by staff, guests had to reach across the table to grab whatever they wanted.

This style meant the dining room was filled with dozens of dishes simultaneously, creating a crowded and hectic buffet environment. Diners had to serve themselves, which often led to a competitive scramble for the best food. Eventually, this was replaced by the modern style where waiters bring dishes out sequentially. It is fascinating to think that what we consider formal dining today was once a chaotic free-for-all.