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- 1. Dining Etiquette P ower P oint Presentation Developed by Kay Stephan Certified Etiquette Trainer Prepared exclusively for At Ease Inc .* 2001 At Ease Inc. Protected by the United States Copyright Laws. It is illegal to duplicate this material.
- 2. 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
- 3. Purpose of Business Etiquette To make others feel at ease and To build rapport.
- 4. Proper Starting Position Solids on your left Liquids on your right
- 5. 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.
- 6. Iced Tea
- Dont chew ice!
- Cup hand around lemon wedge.
- Use moderate amount of sweetener.
- 7. Managing Bread and Rolls
- Butter wrappers
- Dos & Donts
- Mopping up
- Last roll
- 8. Managing Soup
- Soup spoon provided or to right of teaspoon.
- Hold spoon with thumb across the top of the handle.
- 9. 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.
- 10. 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
- 11. 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.
- 12. Salad
- Passing the dressing
- Cutting the lettuce
- Cutting cherry tomatoes
- Eating olives with pits
- Using salt & pepper
- 13. Passing Food (If it is in front of you)
- Offer to the left.
- Pass to the right. (Counter clockwise)
- Pass salt and pepper together.
- 14. Difficult-To-Eat Foods
- Spaghetti and other pastas
- Corn on the cob
- Peas and other hyperactive food
- Chicken with bones
- 15. Proper Starting Position
- 16. 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.
- 17. American Style Of Eating
- 18. American Style Resting Position
- 19. American Style Finished Position
- 20. 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.
- 21. European Style of Dining
- 22. European Style Resting Position
- 23. European Style Finished Position
- 24. 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.
- 25. 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.
- 26. Style and grace will boost your competitive edge. Know the guidelines!
- 27. Any Questions?
- 28. Thank you.
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Presented by Career Services Fine Dining Etiquette 160 Henry Parkway, McDonough, GA 30253 (678) 547-6584