Fairmont Olympic Looks To Etiquette To Drive Revenue

The Fairmont Olympic Hotel in Seattle has come up with a way to help guests and locals alike feel more comfortable in formal dining settings, and at the same time developed a potential new revenue stream for its fine-dining restaurant, The Georgian.

By Staff -- HOTELS Magazine, 11/1/2007

The Fairmont Olympic Hotel in Seattle has come up with a way to help guests and locals alike feel more comfortable in formal dining settings, and at the same time developed a potential new revenue stream for its fine-dining restaurant, The Georgian.

The hotel is offering a series of fine-dining etiquette classes in the private dining room at The Georgian that will teach pupils everything from which fork goes with which course to the proper etiquette for bringing wine to a restaurant. The interactive seminars, led by Maitre d’ Tony D’Agostino, offer lessons to give participants the knowledge and confidence necessary to ensure an enjoyable and relaxing fine-dining experience.

Open to just 10 guests, each session includes a three-course dinner with wine and one-on-one interaction with D’Agostino and the hotel’s sommelier. The two will cover topics ranging from making reservations to the proper way to make menu and wine queries.

Each class costs US$69 per person, which includes dinner (but excludes tax and gratuity). The initial series of classes will be offered during weekday evenings in late January and early February, 2008.