Full-course dinner

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A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically common.

The dishes served at a multi-course meal often follow a sequence of dishes influenced by French gastronomic principals, generally called the "Classical Order" of table service, which emerged in France in the early 17th century. The Classical meal includes five stages: potage, entrée (including hors d’œuvres and relevés), roast, entremets (savory and sweet), and dessert.^[1]

The idea of ritualized, multi-course meals dates back to at least Ancient Rome, where the midday meal (the cena) began with a gustatio (a variety of herbs and hors d'oeuvres), then continued through three main courses and finished with a dessert.^[2]

There are many styles of multi-course table service throughout the world, and the above styles are not a comprehensive list of all such practices.