Dining

Dining refers to the act of consuming a meal, usually in a social or semi-social setting. It includes meals eaten at home, in restaurants, and during formal or ceremonial occasions such as banquets, institutional meals, or social gatherings.

Historically, dining has shifted from informal hearthside eating to defined dining rooms and the restaurant system. The practice has been shaped by cultural norms, culinary technologies, urbanization, and shifts in labor and class structure.

Etiquette and service practices vary widely. Common features include course structure in some traditions, table manners, and the use of utensils or chopsticks. Service styles range from full table service to buffet or family-style settings, with seating arrangements that encourage conversation.

Cultural variation influences when people eat, how portions are shared, and rules about cleanliness and politeness. Some cultures emphasize shared dishes and communal dining, while others prioritize individual orders. Dietary laws and religious observances also influence meals.

In modern economies, dining encompasses restaurants, catering, and institutional kitchens, along with home dining supported by groceries and delivery services. Trends include sustainability, seasonal menus, dietary accommodations, and technology-enabled reservations, contactless payments, and health and safety standards.