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 Simon & Schuster. The art of the table.

Rockefeller Center. New York
 Websites..

Objectives:
 Know the vocabulary of table setting
 The difference between formal and informal
dining
 Table etiquette manner
 How to eat specific food


Formal Dining
 An elegant refined mode of entertainment dining
experience
 Setting dazzles the senses with profusion of
sparkling crystal, glistering porcelain, exquisite
floral arrangement and magnificent decor
 Place name cards define seating arrangements
 Menu cards, where the finest meals and fine wine
are served
 Food is prepared by chef; a minimum is four
courses




 The food is served on time and the guests are
expected to arrive promptly
 Pre-dinner always arranged before the dinner
time approximately 30 minutes
 Champagne and cocktails or champagne
cocktails are served in pre-dinner including
hors d ‘oeuvres and canapé
 The ladies is first seated by hostess,
gentlemen and host is last
 Announces dinner time when the time is right


 Wine are refilled during dinner time (most of
wine and food are served one glass per one
course)
 Guests uniform are formal; evening dress for
lady- black jacket or tuxedo for gentlemen
 Host announces for grateful and thank you
for all guest
 When dinner time is finished take away gift
may provided
 Conversation or business issues are being
talk
http://oregonstate.edu/ua/events/sites/default/files/images/invitation.jpg
 Limitation of dining time
 A simple food courses are created
 Time of dining is not specific
 The time relaxation and informal talking
 Guests uniform are casual, smart casual
 Family and American service style are arranged
 Table setting is casual; easy, not too complicated
 No formal pre-dinner party
 Food can be set menu or buffet


 The need of good conversation which
concerns with objective of the party
 Host is seat in the middle
 The seats of honor are accorded those to the
right of host
 Second most important seats are to their left
 Use the place cards when more than six
guests are seated
 The rest guest are seated in appropriate
sitting
 The extreme guest is seated at the head of
the table and host is seated to his right
 Couples guest is seated separate
 Seating arrangement for more than one table,
◦ host and hostess are sit separate
◦ female honoree sits at the table of host’s table
◦ male honoree sits at the hostess’ table
◦ All other husbands and wives sit at separate tables
 Seating for best flow of conversation;
◦ do not seat together two people of the same
profession
◦ Do not seat two employees of the same company
together


http://www.apd.army.mil/jw2/xmldemo/p600_60/p600_60f3-7.png
http://www.apd.army.mil/jw2/xmldemo/p600_60/p600_60f3-7.png
 The way of raising first glass of drink to health or
greeting
 Toast is always given in formal dinner
 Host gently taps his glass with utensil, then rises to
toast the honored person
 State the name of the honored guest and makes a
toast (all guests stand)

 Raise the glass in the direction of the honoree,
repeat the name and sip the drink
 When honoree choose to make a toast, responds
immediately or at any time during the meal
 Informal dinner, a toast is not expected
◦ Small party, guest need not to stand
 Depends on the method of preparation and
whether the meal is formal or informal
 Formal meal; utensil are used and finger do not
touch the food except dry roll or cracker and hold
fresh fruit
 Informal meal; both fingers an utensils are used
 Hamburger in a bun is held with fingers but meat
patty on a plate is eaten with fork




 Bread product
◦ Canapés; depends on the way are served-finger
or utensil
 Caviar; serve in a small crystal bowl laid on a bed
of cracked ice accompanied by small rounds of
toast-buckwheat pancakes, sour cream, and other
garniture; and served as appetizer accompanied
with vodka
 Cheese; serve with cracker, bread basket, dried
fruit, used both fingers and utensil
 Soft-boiled egg; serve in eggcup –cut the upper of
egg with knife , put some salt and pepper then
used small or coffee spoon

http://www.beauforthousechelsea.co.uk/wp-content/uploads/2012/08/Canape-selection.jpg h
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http://www.shakeandcook.com/test/wp-content/uploads/2010/06/cheese-platter.jpg
 Escargot; edible snail- serve in garlic butter sauce
and bread used scissor-like tong with snail fork
http://www.wallpaperup.com/128031/fried_snail_tongs_plate_fork.html
 Fish;
◦ detach the head
◦ Steady the body with a fish fork, and slit the body
open with the pointed tip of the fish knife
◦ Use the fork and knife to lay the fish flat on the
plate
◦ To lift the bone from the body, place the tip of the
fish knife under the backbone, and with the fish
fork lift it and place it on the side of the plate

 Fondue; hot melted chocolate with fruits, can
be meat or fish fondue with hot sauce
 Frog legs;- a farmed frog leg, when eating
held with the fingers of one hand, the large
legs are used knife and fork
 Hors d’oeuvres;
◦ Light appetizers served as an extra course or a
snack taken out side the main course
◦ They are eaten with fingers or a fork
◦ Serve with cocktails, such as cheese and cracker
◦ Serve at the table before a first course



 Petit Fours;
◦ Small sponge cakes, chocolate or candied
◦ Serve at the end of the meal course
after dessert, accompanied with tea and coffee
◦ Serving for four to five pieces
 Foie gras;
◦ Depends on foie gras are served
◦ Used utensil when foie gras is served as the first
course or second course
◦ Appetizer may used the fingers
◦ Foie gras are served with sweet sauce or fruit sauce
Video: http://www.youtube.com/watch?v=BAzrSl0ztsQ
 Shellfish;
◦ Whose bodied are protected by hard shells,
these include crab, lobster, and shrimp
Crab;
◦ Crab is frequently served in shell
◦ In the restaurant, crab is served cooked and
cracked, ready to eat with small seafood fork
◦ If not break them open with a nutcracker, which
provided with the dish
◦ To remove the meat from the legs, claws, and tail,
the appendages are twisted off with fingers
◦ Remove the flesh from the shell with a small
seafood fork or nutpick
◦ Discard shells in the dish provided and rinse the
fingers in the finger bowl

Lobster;
◦ Lobster are served boiled, steamed or grilled
◦ cooked in the shell is eaten with fingers, a small
fork, a knife and nutcracker
◦ Condiments are served as drawn butter, lemon
wedge and parsley
◦ If the meat has not been loosened, proceed much
as for crab
 Oyster;
◦ raw oyster is served on half shell on a bed of
cracked ice are usually seasoned with lemon,
pepper, or little hot sauce
◦ Used oyster fork for eating
◦ Alternatively, bring the shell to the mouth and
quietly suck the loosened flesh from the shell
◦ Oyster is served as pre dinner cocktail with
champagne

 RSVP- Répondez s'il vous plaît- Please reply
 How to hold dinner for a late guest
◦ The dinner is held no longer than 15-20 minutes
◦ The late diner have to come to host and offers a
brief explanation, served the course in progress
◦ If the latecomer arrives during meal course, as a
courtesy the host sees that a dinner plate is made
up for her/him
◦ Service person keep looking at the latecomer, in
order to run the meal course speedy

http://www.angelfins.co.uk/shop/images/source/rsvpPlainExample.jpg
http://nbc.clientmediaserver.com/nbc_royalwedding/tablesetting/

Thank you