Skip to main content

The Globe and Mail

Is it gauche to serve tap water to guests?

What do you think about serving non-filtered (a.k.a. tap) water to dinner guests? A friend of mine says it's gauche."

"Gauche" is a little strong, although "lazy" wouldn't be entirely unfair. Tap water almost always tastes a little like chlorine, particularly at room temperature. And though that's usually as bad as it gets, a few parts of the country, like Ontario's otherwise bucolic Prince Edward County, have water that can taste like dirty socks or worse.

Buy a filtering pitcher - basic ones cost $20 or less most places. That'll remove most off tastes, and it's far cheaper (and easier on the planet) than stocking the bottled stuff. For extra points, consider getting a carbonation unit. They start at about $100, (plus C02 refills) and they'll give you an endless supply of fizzy stuff at home.

Story continues below advertisement

Either way, don't be shy about adding subtle aromatics like cucumber slices or old-fashioned lime or lemon wedges to your pitcher. Your so-called friend will never call you gauche again.

Chris Nuttall-Smith is a food writer and restaurant columnist. Have an entertaining dilemma? E-mail style@globeandmail.com .

Report an error
About the Author

Chris More

Comments are closed

We have closed comments on this story for legal reasons. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.