The right room, the right hour, who orders first and when to talk about the deal: a business dinner has a choreography. Here it is, city by city.
Choose a room with tables, not counters
A counter is for friends and for eating; a business dinner needs a table where four people can hear each other. Villa Merton in Frankfurt, Haerlin in Hamburg, Borchardt in Berlin, Daniel in New York and Le Cinq in Paris are built for it. Book a quiet corner and say it is a business dinner; restaurants seat accordingly.
Lunch or dinner?
In Frankfurt, Zurich and Düsseldorf the business lunch is the institution: two courses, an hour, done, at Erno’s Bistro, the Kronenhalle or Phoenix. New York and London do dinner; Spain and Italy do lunch that becomes dinner. Follow the local rhythm and nobody feels rushed or trapped.
The host orders last and pays quietly
Let guests order first; take the same number of courses they take. Give the card to the maître d’ before dessert or settle the bill on the way to the bathroom; a bill on the table is a bad ending. Tip according to the country, see our tipping guide.
Wine, carefully
One bottle for four at dinner, none or one glass at lunch in Germany and Switzerland, more in France and Spain where the meal is the meeting. Ask the sommelier for something that suits the table rather than impressing it; a mid-list Burgundy says more about judgement than a trophy Bordeaux.
When to talk business
After the main course, before dessert, and only if the host opens it. In Vienna, Paris and Madrid the meal is the relationship and the deal comes later; in New York it may come with the bread. Read the room, and end on time.
Try it
Table FinderChoose the city, the occasion, your budget and a kind of cuisine.Tipping GuideEnter the bill and the country.Frequently asked questions
Which restaurants are best for a business dinner?
Classic dining rooms with generous tables and discreet service: hotel restaurants, brasseries with private corners and the grand houses.
How much should a business dinner cost?
The guest should never be able to tell. Two to three courses, one bottle, no tasting menus unless the relationship is the point.
Can I bring a client to a counter restaurant?
Only if you know them well; counters are loud, fast and hard for conversation.
