DINING ETIQUETTE

You never get a second chance to make a first

impression. And in this fast-food era, many people have

forgotten – or were never taught - the fundamentals of

dining etiquette. Which way should I pass? Which fork

is mine? What do I do with my napkin?

Table manners play an important part in making a

favorable impression. They are visible signals of your

manners and therefore are essential to professional

success. Whether you are having lunch with a

prospective employer or dinner with a business

associate, your manners speak volumes about you.

OBJECTIVES

By the end of the presentation, participants will:

Know proper table manners in business or

social setting

Gain skills to conduct themselves properly

when eating in any situation

WHAT WE WILL COVER:

General Social and Dining Etiquette Rules

The formal table setting

Serving Food, Passing Dishes

Table Manners

Eating

General tips

WHEN YOU ARRIVE AT THE TABLE

Do not place any bags, purses, sunglasses, cell phones, orbriefcases on the table

When everyone is seated, gently unfold your napkin andplace it on your lap, folded in half with the fold towardsyour waist

Keep utensils in the same order they appear on the table

Do not rearrange utensils to accommodate yourself if youare left-handed

Wait for all parties to arrive before beginning any part ofthe meal

Formal Table Setting

NAPKIN ETIQUETTE Placing the Napkin in Your Lap

Unfolding the Napkin - Unfold your napkin in one smooth motionwithout "snapping" or "shaking" it open.

The size determines how you unfold a napkin in your lap.

Large napkins provided at more formal dinners, are unfolded halfway.

Smaller napkins are unfolded completely and cover the lap fully.

Tucking the Napkin -Don't tuck a napkin into your collar, betweenthe buttons of your shirt, or in your belt.

When messy finger food is served before tucking the napkin under thechin or tying it around the neck, look to the host to see if he does thesame.

CONTINUED

Using the Napkin-Use your napkin frequentlyduring the meal to blot or pat, not wipe, your lips.Blot your lips before taking a drink of yourbeverage-especially if you're a woman wearinglipstick.

Napkin Rings-If a napkin ring is present, afterremoving your napkin, place the ring to the top-leftof the setting. At the end of the meal, grasp thenapkin in the centre, pull it through the ring, and layit on the table with the point facing the centre of thetable.

PASSING FOOD

Food should be passed to the right - but the point is forthe food to be moving in only one direction.

One diner either holds the dish as the next diner takessome food, or he hands it to the person, who then servesherself.

Any heavy or awkward dishes are put on the table witheach pass.

Cream pitchers and other dishes with handles should bepassed with the handle toward the person receivingthem.

If a platter for sharing is present it is passed around thetable, with each diner holding it as the person next tohim serves himself, using only the serving utensilsprovided.

SALT AND PEPPER ETIQUETTE

Taste Before Salting. Be sure totaste the food before putting salt orpepper on it.

Pass Salt and Pepper Together.Always pass salt and peppertogether. If a person asks for justone, pass both anyway.

If there is no spoon in the saltcellar,use the tip of a clean knife to takesome salt.

If the saltcellar is for you alone,you may either use the tip of yourknife or you may take a pinch withyour fingers.

Cut the food by holding the knife in the right hand and the fork in the left hand with the fork tines

piercing the food to secure it on the plate.

Cut a few bite-size pieces of food, then lay your knife across the top edge of your plate with the sharp edge

of the blade facing in.

Change your fork from your left to your right hand to eat, fork tines facing up.

If you are left-handed, keep your fork in your left hand, tines facing up.

Using the Fork & Knife

SERVING ETIQUETTE

Formal Meals

Food is brought to each diner at the table; The server presents the platter or bowl on the diner's

left, (Alternatively, plates are prepared in the kitchen and

then brought to the table and set before the diners.)

Casual Meals

The host will dish food onto guests' plates to pass aroundthe table; or

The diners help themselves to the food and pass it toothers as necessary

USING SERVICE CUTLERY

Some general guidelines for using serving cutlery: Serving cutlery are placed on the right side of serve

ware; When a serving spoon and serving fork are presented

together, the spoon is laid on the right ready to cut andlift and the fork on the left to steady and hold.

The cutlery is returned to the platter or serving bowl inthe same position.

When a serving spoon is presented on an under plate,after use the cutlery is replaced in the bowl (ready forthe next person to use).

To protect the hand, the blade of a carving knife facesinward.

COURSE FINISHED

When each course is finished:

Place the knife and fork parallel with the handles inthe four o'clock position on the right rim of the plate;

The tips rest in the well of the plate in the teno'clock position;

The blade of your knife should face inward;

The fork tines may be either up or down.

This position signals to the server that you're finished. Italso decreases the chance that the utensils could fall tothe floor when the plates are cleared.

SPECIFIC FOOD ETIQUETTE

Berries: Generally, eat berries with a spoon, whether theyhave cream on them or not.

Bread: Break slices of bread, rolls and muffins in half or insmall pieces never larger than one bite. Butter each bite at atime. Small biscuits do not have to be broken. Never cut aroll with a knife.

When the rolls are served in a basket, take one, andalways pass the basket to your right. Never tear your rollin half or into many pieces.

Use your own butter knife and the butter on your plate;buttering should be done on the plate or just above it.

Clams and oysters in the half shell: Hold the shell withthe left hand and lift the clam out using your oyster fork.

CONTINUED

Crab, shrimp and lobster cocktails: These are eatenwith a cocktail fork.

Fried Fantail Shrimp: Picked up by the tail and eatenwith the fingers.

Pasta or Spaghetti: The perfect method for eatingspaghetti or other long stringy pasta is to twirl itaround your fork. Use a spoon to help if needed. It isalso acceptable to cut pasta with a knife and fork.

Potatoes: If not already slit, cut across the top with aknife, open the potato wider with your fork, and addbutter or sour cream and chives, salt, and pepper. Youmay eat the skin as you go along. Don't take theinsides out and put the skin aside (or take the foil off).

THANK YOU