table etiquette principles

8/11/2019 Table Etiquette Principles

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Simon & Schuster. The art of the table.Rockefeller Center. New York

Websites..

Objectives

Know the vocabulary of table setting

The difference between formal and informal

dining Table etiquette manner

How to eat specific food


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Formal Dining

An elegant refined mode of entertainment diningexperience

Setting dazzles the senses with profusion of

sparkling crystal, glistering porcelain, exquisitefloral arrangement and magnificent decor

Place name cards define seating arrangements

Menu cards, where the finest meals and fine wine

are served Food is prepared by chef; a minimum is four

courses


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The food is served on time and the guests areexpected to arrive promptly

Pre-dinner always arranged before the dinnertime approximately 30 minutes

Champagne and cocktails or champagnecocktails are served in pre-dinner includinghors d oeuvres and canap

The ladies is first seated by hostess,

gentlemen and host is last Announces dinner time when the time is right


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Wine are refilled during dinner time (most ofwine and food are served one glass per one

course) Guests uniform are formal; evening dress for

lady- black jacket or tuxedo for gentlemen

Host announces for grateful and thank you

for all guest When dinner time is finished take away gift

may provided

Conversation or business issues are beingtalk


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http://oregonstate.edu/ua/events/sites/default/files/images/invitation.jpg


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Limitation of dining time

A simple food courses are created

Time of dining is not specific

The time relaxation and informal talking

Guests uniform are casual, smart casual Family and American service style are arranged

Table setting is casual; easy, not too complicated

No formal pre-dinner party

Food can be set menu or buffet


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The need of good conversation whichconcerns with objective of the party

Host is seat in the middle

The seats of honor are accorded those to the

right of host Second most important seats are to their left

Use the place cards when more than sixguests are seated

The rest guest are seated in appropriatesitting


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The extreme guest is seated at the head ofthe table and host is seated to his right

Couples guest is seated separate Seating arrangement for more than one table,

host and hostess are sit separate

female honoree sits at the table of hosts table

male honoree sits at the hostess table

All other husbands and wives sit at separate tables

Seating for best flow of conversation; do not seat together two people of the same

profession Do not seat two employees of the same company

together


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http://www.apd.army.mil/jw2/xmldemo/p600_60/p600_60f3-7.png


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The way of raising first glass of drink to health or

greeting Toast is always given in formal dinner

Host gently taps his glass with utensil, then rises totoast the honored person

State the name of the honored guest and makes atoast (all guests stand)


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Raise the glass in the direction of the honoree,repeat the name and sip the drink

When honoree choose to make a toast, respondsimmediately or at any time during the meal

Informal dinner, a toast is not expected Small party, guest need not to stand


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Depends on the method of preparation andwhether the meal is formal or informal

Formal meal; utensil are used and finger do nottouch the food except dry roll or cracker and hold

fresh fruit Informal meal; both fingers an utensils are used

Hamburger in a bun is held with fingers but meatpatty on a plate is eaten with fork


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Bread product

Canaps; depends on the way are served-fingeror utensil

Caviar; serve in a small crystal bowl laid on a bedof cracked ice accompanied by small rounds of

toast-buckwheat pancakes, sour cream, and othergarniture; and served as appetizer accompaniedwith vodka

Cheese; serve with cracker, bread basket, dried

fruit, used both fingers and utensil Soft-boiled egg; serve in eggcup cut the upper of

egg with knife , put some salt and pepper thenused small or coffee spoon


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http://www.shakeandcook.com/test/wp-content/uploads/2010/06/cheese-platter.jpg


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Fish; detach the head

Steady the body with a fish fork, and slit the bodyopen with the pointed tip of the fish knife

Use the fork and knife to lay the fish flat on theplate

To lift the bone from the body, place the tip of thefish knife under the backbone, and with the fishfork lift it and place it on the side of the plate


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Fondue; hot melted chocolate with fruits, canbe meat or fish fondue with hot sauce

Frog legs;- a farmed frog leg, when eatingheld with the fingers of one hand, the large

legs are used knife and fork Hors doeuvres;

Light appetizers served as an extra course or asnack taken out side the main course

They are eaten with fingers or a fork

Serve with cocktails, such as cheese and cracker

Serve at the table before a first course


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Petit Fours; Small sponge cakes, chocolate or candied

Serve at the end of the meal courseafter dessert, accompanied with tea and coffee

Serving for four to five pieces

Foie gras;

Depends on foie gras are served Used utensil when foie gras is served as the first

course or second course

Appetizer may used the fingers

Foie gras are served with sweet sauce or fruit sauce


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Video: http://www.youtube.com/watch?v=BAzrSl0ztsQ


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Shellfish; Whose bodied are protected by hard shells,these include crab, lobster, and shrimp

Crab; Crab is frequently served in shell In the restaurant, crab is served cooked and

cracked, ready to eat with small seafood fork

If not break them open with a nutcracker, whichprovided with the dish To remove the meat from the legs, claws, and tail,

the appendages are twisted off with fingers Remove the flesh from the shell with a small

seafood fork or nutpick Discard shells in the dish provided and rinse the

fingers in the finger bowl


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Lobster; Lobster are served boiled, steamed or grilled

cooked in the shell is eaten with fingers, a smallfork, a knife and nutcracker

Condiments are served as drawn butter, lemonwedge and parsley

If the meat has not been loosened, proceed muchas for crab


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Oyster; raw oyster is served on half shell on a bed of

cracked ice are usually seasoned with lemon,pepper, or little hot sauce

Used oyster fork for eating

Alternatively, bring the shell to the mouth and

quietly suck the loosened flesh from the shell Oyster is served as pre dinner cocktail with

champagne


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RSVP- Rpondez s'il vous plat- Please reply

How to hold dinner for a late guest The dinner is held no longer than 15-20 minutes

The late diner have to come to host and offers abrief explanation, served the course in progress

If the latecomer arrives during meal course, as acourtesy the host sees that a dinner plate is madeup for her/him

Service person keep looking at the latecomer, in

order to run the meal course speedy


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http://www.angelfins.co.uk/shop/images/source/rsvpPlainExample.jpg


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http://nbc.clientmediaserver.com/nbc_royalwedding/tablesetting/


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Thank you

table etiquette principles

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