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Twenty years ago fine dining implied two heavy tablecloths on every table and an elaborate approach to table linens overall , says Jason Lapin , a partner with Las Vegasbased consultancy Blau and Associates . Today , Lapin notes , plain white cotton is often the norm , and the trend is toward simple elegance .
At Maroma Resort & Spa in Riviera Maya , Mexico , white 100 % Egyptian cotton napkins
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and tablecloths rule the day , says Food & Beverage Director Alexis Scharer , and 30 % of the stock is replaced every 12 months .
Regent Taipei also uses 100 % cotton tablecloths , napkins and runners at its restaurants , which F & B Director Robin Liu says are soft yet durable . “ The color we tend to use is white , and the style is simple and plain ,” Liu explains . “ We want the guest experience to be
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timeless — not trendy .” “ Too many restaurants in the fine-dining segment focus on the linens , cutlery , et cetera , as a show ,” agrees Nishant Yadav , director of food and beverage at lebua at State Tower , Bangkok . “ We want the focus of our staff and guests to be the world-class cuisine and a memorable experience .”
Mezzaluna at lebua at State Tower uses relatively plain , vanilla-colored 180-thread-count
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Egyptian linen tablecloths and napkins . Prior to Mezzaluna ’ s relaunch last summer , management tested three different linens with repeat guests to make the best choice for the linen program .
Durability is a key concern for The Dow Hotel Co ., Seattle , says CEO Murray Dow , which is why the company chose 100 % spun polyester napkins for its restaurants . “ These have the look and feel of cotton
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but are more absorbent and have enough stiffness for napkin folds ,” Dow explains .
Dow also notes the importance of using one line of products to maximize longevity . “ Washing with cotton will damage 100 % polyester products ,” he says . “ Cotton fibers adhere to the polyester in the wash cycle and reduce the life of the product to about half . With proper care , we can get up to one year out of the linens .”
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