Fondue does not wait. 5 minutes before the fondue is ready, get everyone to the table, ask someone to light up the lamp and to serve the wine. There is nothing worse than having to wait for everyone to find the time to come and eat.
5 (possibly 6) persons per fondue pot. For large parties, use several pots.
Using forks and pots for fondue bourguignone. These forks are a guarantee that you will lose your bread in the fondue, and a meat fondue pot is unsuitable for cheese fondue (walls too thin and too small opening).
No strings. Cheese fondue does not make strings. If yours does, there something seriously wrong with your fondue (temperature? proportion wine / cheese ?...)
Drink cold in large quantities. Can make digestion very difficult. Drink either hot tea, or white wine in small sips.
Use or drink red wine. Sacrilege!
Burn/scorch the fondue. Constantly adjust the burner so that the fondue never boils, just a few small occasional bubbles. In addition each guest must contribute to stir the fondue with each piece of bread dipped.
Scrape the bottom. In particular do not to scrape the bottom if it starts to burn, moreover you want to let la religieuse take form.
Fruits. For dessert maybe, but not with in the fondue!
Vegetables. Yes but only if it is potatoes, and even only with fondue fribourgeoise or tomato fondue.
Soft bread. Keep this one for the toasts at breakfast, use crusty well structured bread (baguette).
Use reasonable pieces of bread, you want to eat cheese, not bread only!
Fondue for 18 peopleFondue for 18 people
No red wine in cheese fondue!No red wine in cheese fondue!
Fondue for 13 peopleFondue for 13 people
No ananas in cheese fondue!No ananas in cheese fondue!
Not a whole slice!Not a whole slice!
See the good example at the top of the picture!See the good example at the top of the picture!