dining etiquette powerpoint presentation developed by kay stephan

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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
    • Crumbs
    • 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
    • Ribs
    • Shellfish
  • 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.