Proper Dining Etiquette

What is Etiquette?

Etiquette is respect, good manners, and good behavior. It is not just each of these things, `but it is all of these things rolled into one. Whether at home or in a restaurant, it is important to have a complete understanding of how to conduct yourself when entertaining or being entertained

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Dining

Goal

...To help you perform with graciousness and poise at the table. …Provide you with knowledge, self- confidence and skills needed for a successful social and business life. …Teach you how to handle meal situations and make a big difference in your image

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Proper Dress AttireLadies

Simple is best……..

- Basic black or navy suit with white blouse.  Dress (little black) or blouse with skirt (slacks are acceptable) - Jewelry (pearls)- No body jewelry (i.e. tongue rings, facial jewelry, etc.) - Panty Hose?? (skirt) – Knee highs?? (pants) - Well groomed: hair combed, nails clean, shoes clean, brush teeth, use deodorant. - Skirted suits are almost always preferable. A solid navy, grey or black suit with a solid or light colored blouse is recommended for most positions. Avoid brown, green or pastel suits. Business dresses are acceptable in fields that are less formal and less conservative.. No dangling or distracting bracelets. Avoid purses of any size - carry a portfolio or briefcase instead.

Proper Dress Attire- Men
- Basic black or navy suit with white shirt and tie. (jacket, slacks with belt, and shirt with tie - acceptable) - Well groomed: hair combed, nails clean, shoes clean (no tennis shoes), brush teeth, use deodorant. - No earrings, body jewelry (tongue rings, facial rings, etc.) - A traditional suit is preferred to a blazer. The color should either be a dark blue or grey in either a solid or invisible plaid with a pressed longsleeved (even in summer!) white dress shirt.

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Turn off Cell Phone Be Punctual:
Arrive no later than five, but no more than ten minutes early.

Stay on Target
• • • • Should I Stand to shake hands with someone at the dinner table?

• Table manners play an important part in making a good impression. • Here are some basic tips to help you…

Table sitting

Silverware will be arranged precisely in the right order that it is to be used for the meal. General rule -start with outer utensils and work your way toward the service plate.


*Tip…..The word “left” has four letters, so does the word fork. The word “right” has five letters, so do the words knife & spoon. This is a great way to remember that the fork is on your left and the knife & spoon are on your right.

Napkin
• Place the napkin on your lap.
– If it is small – unfold it completely. – If it is big – fold it in half, lengthwise.

• At the beginning of the dinner, place your napkin in your lap after the last person is seated. Unfold the napkin and put it in your lap…do not shake it open. • Place napkin on your lap immediately following the actions of the host. All leads should be taken from the host.

• The napkin stays on your lap the whole time. • If you need to leave the table during the meal, place your napkin on your chair as a signal to your server that you will come back. • You should only dab your lips and should not make the napkin dirty. • Once the meal is over, you too should place your napkin loosely on the table to the right of your dinner plate. • It should not be crumpled or twisted, which reveal untidiness or nervousness. • Nor should it be folded, which might show that you think your host might reuse it without washing

Ordering
• If there is something you don’t understand on the menu, ask your server any questions you may have. Answering your questions is part of the server’s job. the server will decide who orders first. Often, women’s orders are taken before men’s. •

Menu
• Read the menu to decide what you want to eat. • If the host makes a recommendation, use it as a price guide as well. • Generally, as the guest, your order will be taken first. • Ask the server questions about the dish, but do not make too many substitutions. • Do not order more than two courses unless the host makes a comment to do so. • Never order the most expensive thing on the menu.

Table setting

Table Setting

Cutlery

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Soup Spoon Desert Spoon Butter knife Dinner fork Salad Fork Dinner Knife

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• White Wine • Red Wine • Champagne Glass

Basic Table setting

Dessert /Coffee Wat er

Bread Plate Butter Knife

Wi ne

Wi ne

Salad Salad Meat Soup seafood

Plate/Napkin
Coffee and Saucer

Meat

Informal Setting
• As you can see, this is a setting for a buffet dinner since there is no dinner plate. A. Dinner Plate if you chose to serve in this manner B. Forks. Salad Fork on the left. Dinner Fork to the right of the Salad Fork. C. Napkin D. Dinner Knife with the cutting edge facing the plate. E. Spoons. In this setting, soup will be served prior to the main course, so it is placed in the outside position, keeping with the idea that you work from the outside in with your utensils. F. Glasses. Water Glass above the knife and wine glass to the right of the water. G. Salad Plate H. Bread Plate with Butter Knife placed diagonally. I. Dessert Spoon and Fork. J. Coffee Cup and Saucer

Formal Setting

Legend
• A. Dinner Plate B. Butter Plate C. Dinner Fork D. Fish Fork E. Salad Fork F. Dinner Knife G. Fish Knife H. Salad Knife  I. Soup Spoon or Fruit Spoon J. Oyster Fork K. Butter Knife • Glasses - can number up to 5 and are places so that the smaller ones are in front. • Water Goblet placed directly above the knives.

• (not shown) Champagne Flute would be placed to the right of the water goblet. • Red Wine Glass • White Wine Glass Sherry

Another Table Setting

1. Seafood Fork 2. Soup Spoon 3. Fish Course Knife/Fork 4. Meat Course Knife/Fork 5. Salad Course Knife/Fork 6. Dessert/Coffee 7. Water Glass 8. Wine Glass 9. Wine Glass 10.Plate and/or Napkin 11.Bread Plate & Butter Knife 12.Coffee Cup & Saucer


Important Tips


• Use silverware from the outside in.

Using the knives, forks and spoons
• In most restaurants you will only find one knife and one fork on the table. • If there are more than one, you should use the one on the “outside” first. • When you hold the knife or fork, you should relax your fingers. • Never let the knife, fork or spoon touch the table after you started eating.

Using the knives, forks and spoons
• When you take a break from eating, you simply put your knife and fork on the plate. • • When you have finished eating, you should put your knife and fork together pointing to the left.

• Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours. Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. • The salad fork is on your outermost left, followed by your dinner fork. •

Posture
• Sit up straight with your arms near your body. • Don’t put your elbows on the table.

• Soup: Spoon, don’t slurp. Don’t crush crackers. Do not slurp or tilt the bowl. Do not drink from your bowl unless you are in an Asian restaurant, where it is appropriate. • Salads: Salad bowl will be placed to the left of your plate or in front of you. Do not move it. When finished, put fork on salad plate tines down between 10 and 4. • Beverage: Swallow completely and wipe you hands and mouth before taking a drink. This will keep glass free and clear from grease marks. • Pace your self with the host. Your meals should end at the same time.

Excuses
• Try to refrain from leaving the table during dinner. • If necessary excuse yourself from the table, exit on the right. Place your napkin on your seat. A napkin on the table signals the end of dinner. •

• Eat food in the order it is served. • Start eating hot food when it is served. • For cold food or buffets, wait for the host/hostess to announce dinner. (Wait until invocation or bless your food before you start eating. • Bring food to your mouth, not your mouth to your food • Chew with your mouth closed • Cut your food into small pieces…take small bites so you can carry on a conversation • Do not smoke, use a toothpick, chew gum, apply make-up at the table

Salt & Pepper
• Taste your food before adding salt & pepper.  Passing the salt & pepper • Pick up both (salt & pepper) and place them within reach of the person next to you, do the same until they reach the person who asked for it. • Do not pass hand to hand…salt & pepper should only be used by the person that ask for it. Always pass

• If the glass has a stem, hold the glass by the stem to preserve its chill. • Tuck empty sugar packs, plastic cup from creamer under the rim of your plate or under the edge of saucer or butter dish •

Eating Breads
• Take one piece of bread, place it onto the bread plate and pass it counterclockwise. • Break bread into moderately sized pieces with your fingers – do not cut it. • Spread enough butter, using the butter knife, onto the piece you have broken right before you eat it. • Do not butter the whole piece of bread first. • Do not bite bread • Place bread on your service plate • Use your knife at your place setting to retrieve butter from butter plate. Place on your plate. • Butter pats in foil….remove foil, using your knife, slide butter onto your plate. • Fold foil and place it under the rim of your plate.

• Take some butter and put it on the plate. • Break a piece of bread off with your hand. • Put some butter on the small piece. • Don’t spread the butter over the whole piece of bread

What to do when finished with your meal……and
• Leave your plate where it is, do not push it away. • Place knife & fork horizontally or diagonally in the plate.

(Indicates to server you are finished)

• Place the napkin to the left or right of your plate, or in the center of your plate. • When you leave the table at the end of the meal, place your napkin loosely next to your plate.


And…Whoever extended the invitation to dinner should pay the bill

Setting a table for a formal sit down meal is an art. Sitting down and dining is a formal procedure or a string of etiquettes master them will help you to dine with the best. •

HAPPY DINING

Important Tips….once again
• Always be on time. If you are late, call the host/hostess. • If you are uncertain about how or when to use a certain utensil, watch others and do what the majority of them do. • If a little bowl of water is on the table, or appears with the dessert, wash tips of your fingers in it. Dry them on your napkin. • Meat ordered with bones, should be eaten with knife & fork (cornishhen, ribs). Never use your fingers.

• To eat soup, dip the spoon into the soup, then remove it by going away from your body, not toward it. Sip, (not slurp) the soup off the side of the spoon, instead of placing the whole spoon in your mouth. • Ordering spaghetti (shell pasta) easier to eat • Eating peas from a dinner plate use knife to push peas onto plate. Eating out of a bowl, use spoon. • Never discuss controversial issues (religion, politics) • Never chew gum • Do not talk with mouth full of food • Do not apply make-up, lipstick at the table

Formal Dinner Place Setting
Formal Dinner Place Setting 1. Napkin 2. Fish Fork 3.  Dinner or Main Course Fork 4.  Salad Fork 5.  Soup Bowl & Plate 6. Dinner Plate 7.  Dinner Knife 8.  Fish Knife 9.  Soup Spoon 10.  Bread & Butter Plate 11.  Butter Knife 12.  Dessert Spoon and Cake Dessert Fork 13. Sterling Water Goblet 14.  Red Wine Goble 15.  White Wine Goblet

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•M u c

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