dining etiquette-powerpoint-presentation-developed-by-kay-stephan2916

Dining EtiquettePowerPoint Presentation

Developed by Kay StephanCertified Etiquette TrainerPrepared exclusively for

At Ease Inc.*2001 At Ease Inc. Protected by the United States Copyright Laws.

It is illegal to duplicate this material.

Agenda

•The purpose of business etiquette

•The napkin

•Iced tea

•American dining & European dining

•Salad, rolls, & difficult-to-eat foods

•10 common dining faux pas

Purpose of Business Etiquette

To make others feel at easeand

To build rapport.

Proper Starting Position

Solids on your left

Liquids on

your right

Using Napkins

• Place your napkin on lap after every-one has been seated.

• Fold your napkin in half with crease toward you.

• Use your napkin as necessary.

• Place your napkin on left side of plate when temporarily leaving table.

• Leave napkin in lap until everyone is finished.

• Place napkin to right of plate at end of meal.

Iced Tea

•Don’t chew ice!

•Cup hand around lemon wedge.

•Use moderate amount of sweetener.

Managing Bread and Rolls

•Butter wrappers

•Do’s & Don’ts

•Crumbs

•Mopping up

•Last roll

Managing Soup

• Soup spoon provided or to right of teaspoon.

• Hold spoon with thumb across the top of the handle.

Managing Soup (cont.)

•NOT with handle in palm of your hand.

• Take soup spoon AWAY from you rather than toward you.

• Sip from the side of the spoon, not front.

Managing Soup (cont.)

•Placing crackers:– in soup when home alone with

blinds closed

–oyster crackers placed in chowder

–other crackers should be eaten

with soup--not in soup

Managing Soup (cont.)

•Bowl may be tipped if it contains

a handle. (Tip bowl away from you.)

•Rest soup spoon in cup or bowl.

•Soup spoon finish position to right on service plate. If there is no service plate, spoon should remain in cup with handle to the right.

Salad

•Passing the dressing

•Cutting the lettuce

•Cutting cherry tomatoes

•Eating olives with pits

•Using salt & pepper

Passing Food(If it is in front of you)

• Offer to the left.

• Pass to the right. (Counter clockwise)

• Pass salt and pepper together.

Difficult-To-Eat Foods

•Spaghetti and other pastas

•Corn on the cob

•Peas and other hyperactive food

•Chicken with bones

•Ribs

•Shellfish

Proper Starting Position

American Style of Dining

•Place fork in your left hand--tines down and handle hidden--and knife in your right hand. (right-handed)

•Cut one piece of food at a time.•Lay knife across top of plate--

serrated edge facing you.•Transfer fork to right hand to

actually eat.

American Style Of Eating

American StyleResting Position

American StyleFinished Position

European Style of Dining

•Follow Step One of American Style.

•Leave your knife and fork in same position as Step One.

•Take bite with fork in left hand and place food in mouth with tines face down.

European Style of Dining

European StyleResting Position

European StyleFinished Position

10 Common Dining Faux Pas

•Napkin on lap before everyone is seated.

•Blowing or stirring soup.

•Eating ice cubes.

•Eating before everyone is served.

•Breaking dinner roll in half rather than tearing a bite-size piece.

Faux Pas (cont.)

•Talking with food in your mouth.

•Chewing with mouth open.

•Eating a larger than bite-size piece of food.

•Blowing your nose at table.

•Pushing your plate away.

•Stacking dishes.

Style and grace will boost your

competitive edge.

Know the guidelines!

Any Questions?