dining etiquette

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Table manners and basic lunch interview etiquette.

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  • 1. Dining Etiquette
    Nicole L. Davis, PhDSouthern Illinois University Carbondale

2. To Start Off With
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2
Host will signal when to be seated at the dining table
Wait until everyone has been served before beginning to eat
Small groups
Large groups
3. The Equipment
4. Table Setting
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Liquids on your right" and "solids on your left
In the center: dinner plate
To the right: glassware, cup and saucer, knives, spoons, and a seafood fork if the meal includes seafood
To the left: bread and butter plate, saladplate, napkin, and forks
5. Which Fork Do I use?
6. Which Fork Do I use?
Water Goblet
Coffee Cup
Dinner Fork
DessertSpoon
Salad Fork
Dinner Knife
Dinner Spoon
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Napkin
Fish Fork
Dinner Fork
Salad Fork
Soup Bowl & Plate
Dinner Plate
Dinner Knife
Fish Knife
Soup Spoon
Bread & Butter Plate
Butter Knife
Dessert Spoon & Fork
Sterling Water Goblet
Red Wine Goblet
White Wine Goblet
Table Setting
8. Napkin Use
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Put your napkin on your lap soon after sitting down at the table
Small napkins, unfold
Large napkins, fold in half
If you leave the table during themeal, place your napkin on your chair as a signal to your server that you will be returning
9. Napkin Use
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Meant only to be dabbed at the lips and should not get dirty in the process
If napkin falls on the floor during a very formal event, signal a member of the serving staff that you need a fresh one
Once the meal is over, place your napkin neatly on the table to the right of your dinner plate
10. Silverware
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Eat from the outside in
Details
Use one utensil for each course
Dessert spoon and fork are above your plate or brought out with dessert
11. Silverware
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Once you have used a piece of silverware, never place it back on the table
It is not proper to allow even the cleanhandle of a knife or fork to rest on the cloth while the other end lies on theplate
Unused silverware is simply left on the table
12. The Knife and Fork
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Holding knife and fork
Use of knife and fork
American
European
13. The Courses
14. Appetizers/Buffet
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Dont crowd the buffet
Dont graze, take what you want and walk away
Appetizers may be eaten with your fingers, unless very elaborate
When in doubt, follow your host
15. Bread Plate
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Bread and butter plate sits left of the dinner plate
When butter is passed, take enough for yourself and place it on the edge of your B&B plate
Eat rolls or bread by tearing off small bite size pieces and buttering only the piece you are preparing to eat
16. Soup and/or salad
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Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon
Do not slurp soup from a spoon
If your soup is too hot to eat, let it sit until it cools; do not blow on it
Place used spoon on thesaucer, not in the soup bowl
17. Main Course
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If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate.
Taste food before seasoning it
Pass salt and pepper shakers together
Try a bit of everything on your plate
18. Dessert and Coffee
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Dessert utensils will most likely be provided with the dessert
Id you do not like coffee, simply place your hand over the cup when offered, or tell the waiter no, thank you or ask for hot tea
NEVER turn the coffee cup upside down on the saucer
19. Finishing Touches
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Leave your plate where it is in the place setting
Lay your fork and knife diagonally across your plate
Place your knife and fork side by side,with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife
20. Tips and Pitfalls!
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It is inappropriate to ask for a doggy bag when you are a guest.
Save the doggy bag for informal dining situations.
It is best to order foods that can be eaten with a knife and fork.
Finger foods can be messy and arebest left for informal dining.
21. Tips and Pitfalls!
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Do not order alcoholic beverages in professional situations.
Drinking too much when dining out is one of the most disliked behaviors.
Sit up straight at the table.
It makes a good impression.
When you are not eating, keep your hands on your lap or resting on the table (with wrists on the edge of the table).
Elbows on the table are acceptable only between courses, not while you are eating.
22. Tips and Pitfalls!
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Pass items to your right
Season your food AFTER you have tasted it
Never chew with your mouth open or make loud noises when you eat
If food gets caught between your teeth and you can't remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private
23. Tips and Pitfalls!
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Engage in table conversation that is pleasant but entirely free of controversial subjects.
Never spit a piece of bad food or tough gristle into your napkin.
Remove the food from your mouth using the same utensil it went in with. Place the piece of food on the edge of your plate. If possible, cover it with some other food from your plate.
24. The Matter of RSVP
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When invited to an event, ALWAYS RSVP by the deadline provided.
If you are able to attend, state if you will be alone, or bringing a guest
If you are unable to attend,state a brief reason why
It is not necessary to remain longer than thirty minutes after dinner if the invitationdoes not include the entire evening.
25. Lunch Interviews
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Know the place and time
Be prompt
Allow at least two hours for the business meal
Wear business attire
Turn off your cell phone
Or leave it in your car
Business discussions usually begins after placing the meal order
26. Lunch Interviews
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Order items that can be easily eaten
You arent there to eatexactly
Eat a snack before you go
Do not drink alcohol
even if offered
If you smoke, dont
Take any medication prior to the entering the restaurant when possible
27. Lunch Interviews
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NEVER ask for a doggy bag
You could be the best candidate based on qualifications
But if you dont pass the meal test,you may get passed over for someone else