BUSINESS ETIQUETTE

Arkansas Business Education Association 

Greet and Eat, A Proper Dinner  

Terry D. Roach, Ph.D.Arkansas State University—Jonesboro

tdroach@astate.edu870.680.8525 ASU-J

3 August 2010  

Make the introduction. Say something about each person. Shake hands. Introduce yourselves.

Enter from the left. Exit from the right. Bags, purses, attaché cases, books—under

the table. Men may help a lady with her chair—don’t

slide it under her. She can do that herself.

Do not lean a chair against a table—against fire code in all 50 states.

Either put the napkin on the seat of the chair or put the napkin on the back of the chair.

Goes in your lap when:◦ The all group members are seated at your table.◦ The host places his/her napkin in his/her lap.◦ The server places your napkin in your lap.◦ Banquet style, when you sit.

Does not go back on the table until everyone is leaving the table.

Placed on the left when the meal is over. Goes in your chair seat if you leave the

table between courses.

Breakfast Luncheon Family Dinner Formal Dinner Buffet

Are always on the right. Are arranged in order of service (Informal).

◦ Coffee cup, tea glass, water glass Are arranged in order of service(Formal).

◦ Sherry◦ White wine◦ Red wine◦ Champagne◦ Water◦ NO coffee cup

Always on the left Butter knife on bread and butter plate Butter spreader on bread and butter plate

In center May be stacked May be brought with each course

All but two are on the left: rule of 4 Arranged according to service: outside toward

plate Usually salad fork, fish fork, dinner/luncheon

fork Salad fork may be placed in last position if

formal as salad is a filler Dessert fork may be at top of place setting, last

fork on left near service plate, or brought with dessert

Cocktail fork is on right side in bowl of first spoon

All but one are on the right: rule of 5 Are arranged according to service: outside

toward service plate. Usually (informal) coffee spoon, tall drink

spoon, soup spoon Usually (formal) soup spoon Dessert spoon is at the top of the service

plate, spoon nearest service plate, or brought with dessert

Arranged on the right side: rule of 5 Usually fish knife then dinner knife A steak knife may be placed after the dinner

knife. The server will remove the knifes not needed for a meal after the entrée is ordered

Lemon Butter Salad dressing Salt and Pepper Sugar Bread

The person the common item is nearest starts the ‘pass’.◦ Offer to your left◦ Help yourself◦ Pass to the right.

If the order gets out of order, then all items go to the left or to the right—not both ways.

Two sugar packets at a time.◦ Excessive if more than two

Tear sugar packets half way or three-fourths of the way—the packet stays as one piece of paper.

Paper goes under the tea glass saucer or under the lip of the service plate.

Hold the lemon slice with the right hand. Cover right hand with left hand. Squeeze juice into the glass. Place used lemon on salad plate—not in the

glass. Neither lemon nor tea are served at a

formal meal.

Stir the tea gently with the Tall Drink Spoon. Tap the spoon over the tea to remove

drops. Place the spoon on the next service utensil

to dry.◦ Move to the table after it is reasonably dry◦ Don’t place a ‘wet’ spoon on a white table cloth

First glass is Sherry for Soup Second glass is White Wine for Fish Course Third glass is Red Wine for Meat Course—

the rule of white wine for white meat and red wine for red meat has been eliminated in most restaurants. Order the wine you like.

Fourth glass is Champagne for dessert Fifth glass is for water

If a coffee cup and saucer are in drink position (right) and you intend to have coffee with your meal, leave the cup and saucer alone.

If you intend to have coffee with dessert, then move the cup and saucer to the center of the table. Bring them back to drink position just before dessert is served.

First: Fruit/Seafood Cocktail—use the cocktail fork.

Second: Salad (informal)—use the salad fork. You may use the dinner knife to cut salad greens.

Third: Fish (formal)—use the fish knife and fish fork.

Fourth: Meat—use the dinner knife and dinner fork

Fifth: Dessert—use the dessert fork and/or spoon. Move these into place position just before dessert is served.

Bread is placed on the Bread and Butter Plate.

Bread is placed on the left lip of the service plate.

Bread is broken one piece at a time, buttered one piece at a time, and eaten one piece at a time.

Bread may be used to ‘sop’ gravy or sauces—I wouldn’t do this at a formal meal.

Cream Soup Spoon—the bowl is rounded. Broth Soup Spoon—the bowl is oval. Put the spoon into the soup bowl and push

away from you. Eat from the side of the spoon—no slurping. When finished with the soup service:

◦ Leave the spoon in the bowl if no soup plate◦ Place the spoon on the soup plate on the right

Crackers are eaten one bit at a time. Do not make cracker ‘sawdust’ in your soup.

If oyster crackers are offered, place one to three in your soup bowl.

Don’t order difficult soups such as French onion or jambalaya.

Cut noodles with your spoon by pressing the noodle between the spoon and lip of the bowl.

You may tilt the bowl away from you to get the last drop. I wouldn’t at an interview.

Continental or European Style: Knife in the right hand and Fork in the left hand.

American Style: knife in the right hand, fork in the left hand, cut, place knife at top of plate, move fork to right hand.

Use your Salad Fork (and your Dinner Knife). Place salad dressing on the side of the salad. You may ask for the salad dressing to be

passed to you if you want more. If you don’t eat salad, don’t. And, don’t

make excuses. Say something like, “I don’t care for a salad today”.

If you use the Dinner Knife, place it at the top of the Salad Plate with the blade toward you for ‘rest’ and the Fork at the 4-10 or 5-11 position for ‘rest’.

Use your Fish Fork and Fish Knife.◦ Place at the 4-10 or 5-11 for ‘rest’.◦ Blade of the Knife toward you.

Use your Dinner Fork and Dinner Knife.◦ Place at the 4-10 or 5-11 for ‘rest’.◦ Blade of the Knife toward you.

Move the Dessert Fork to the left and move the Dessert Spoon to the right.

Move the coffee cup to ‘drink’ position. No ‘toasting’ at the table without

permission (formal).

If at an interview, don’t order every course. Dropped a utensil or napkin on the floor:

Ask for another; don’t make excuses. Spilled food or drink, use your napkin and

call for a server for more serious spills/messes.

Leave the table between courses. Place your napkin on your chair.

What goes in the mouth with the hand or utensil comes out of the mouth with the hand or utensil.

Your menu has no prices. Ask your host for suggestions.

Don’t experiment with menu items on another’s dollar.

You don’t drink alcoholic beverages. Ask for water, ginger ale, juice, or other non-alcoholic.

Don’t argue over who pays. Don’t complain publicly. Tell your host or

tell your server/manager.

No makeup/lipstick at the table. No handshaking before or during the meal. Turn your cell phone ‘off’. Alert your host if you must have your cell

phone ‘on’. No eating off another’s plate (formal). No sharing food (formal). No ‘doggie bags’ (formal)—well, maybe. Don’t argue over ‘split’ tickets/bills.

Usually added to the bill if group meets a certain size (6 or more usually).

15 % or 20%. In Tennessee, use the sales tax and double. Add more if really good service or round down if not so good.

Always Tip—others at your table may have had a great time.

$1 for each person who drank alcohol. No more than $2 for each person who drank alcohol.

Don’t argue over the who pays the tip.

Napkin goes on the left. Thank your host and guest for a good time. Push your chair under the table. Go to the restroom if needed before you

leave the restaurant.

Tell them what you told them.