Mathilda

We've been watching old seasons of Top Chef and it got us talking about what exactly is fine dining.
How would you define it?
Requirement to wear a suit and tie?
Some monetary limit?
Five course dinners?
Amount of serving staff?
Sommelier?
Amuse-bouche?

I found it difficult to come up with a clear definition.

Charlatan

In the not to distant past, fine dining implied that not only should one dress for the occasion but the restaurant should also be dressed for the occasion. You would expect, not only fancy and pricey foods but also a formally dressed table (multiple glasses, cutlery, plates and chargers, etc.). You would also expect impeccable service.

Today, things have shifted a little with the times. While one should still expect fancy food (and by that I mean the food is not only pricey but also impeccably prepared from top ingredients in either a highly traditional or extremely innovative way -- sometimes both) the environment in which that food is consumed is often less formal than in the past. It will not always be necessary to wear a jacket and tie. Additionally, the traditional place setting may be replaced with something a little more relax but, most importantly, it should still feel as if you engaging in a special occasion.

That's how I feel about it, in any case.

__________________
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Willravel

How would you define it?
I'd probably factor in things like price, food quality, service quality, and the look of the restaurant. If I'm going to be spending more on the meal than I spend on electricity in a month, it's probably fine dining.

Requirement to wear a suit and tie?
Only if you're a man (or identify as one). If you're a woman, a dress probably works just fine.

Some monetary limit?
I'm thinking anything over $50 per person is probably going to be getting into 'fine dining' territory.

Five course dinners?
Probably. Of course, I can get a 5 course meal at McDonalds. "Good evening sir. Tonight, we have a delightful fruit parfait with strawberries and blueberries, followed by Caesar salad. This is followed by a honey mustard chicken wrap. For the entree, we have an Angus chipotle barbecue sandwich, served with hot French fries. For dessert, we have a fudge Sunday."

Amount of serving staff?
This I'm not so certain of. Yes, many expensive places have more staff, but I've been to some very high-brow establishments with only a small staff. If they handle everything effectively and with that certain element of class and sophistication, it doesn't seem necessary to have 4 waiters per table.

Sommelier?
Yes. I'm not a wine expert, and if I'm going to be paying a great deal of money for a dining experience, I'd like at least one person there to point me in the direction of the right wine.

Amuse-bouche?
Must... not... make... amusing.... joke....