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Social Graces for Junior Senior Prom
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Social Graces for Junior Senior Prom



This is a presentation in preparation for the junior senior prom. This includes social graces and dining etiquette.

This is a presentation in preparation for the junior senior prom. This includes social graces and dining etiquette.



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Social Graces for Junior Senior Prom Social Graces for Junior Senior Prom Presentation Transcript

  • Beauty & The Best
  • Test Your Etiquette Awareness (T or F) 1. It is okay to double dip hors d’oeuvres. 2. The following is an example of a proper introduction: Mr. Smith (CEO), meet Mr. Santos (the client)”. 3. The proper way to butter bread is to cut the bread into small pieces and butter one piece at a time. 4. It is alright to place your elbows on the table when there is no food in front of you. 5. When you drop your fork, it is alright to pretend it didn’t happen and take the fork nearest you. 6. When dining the 4 o’clock is the “I’m finished” position. 7. In fine dining it is alright to use fingers for French fries. 8. It is alright for men not to give their seats to ladies in public transport, especially if they are not elderly nor disabled. 9. It is alright to stand at the entrance/exit of MRT or LRT. 10. It only takes 5 seconds to make an impression.
  • Do’s and Don’ts in Prom Etiquette
  • Do’s and Don’ts in Prom Etiquette for Ladies  Do wear a wrap or shawl over a strapless dress.  Don't wear rings over your gloves.  Do wear your bracelet over your gloves.
  • Do’s and Don’ts in Prom Etiquette for Ladies  Do remove your gloves during dinner.  Don't remove your gloves at any other time than dinner.  Don't walk ahead of or behind your date.  Do follow the head waiter to your table with your date behind you.
  • Do’s and Don’ts in Prom Etiquette for Ladies  Do go to prom with a date who will pull out your chair at dinner.  Do reserve the first and last dance for your date.
  • Do’s and Don’ts in Prom Etiquette for Ladies  Do dance with others at your prom dance when asked however, do not abandon your date the entire night.  Do be on time. Don't keep your nervous prom date waiting.
  • Do’s and Don’ts in Prom Etiquette for Ladies  Do try on all prom dresses, prom accessories, and prom make-up at least a week in advance.
  • Do’s and Don’ts in Prom Etiquette for Gentlemen  Do pull out a ladies chair.  Don't seat yourself while a lady is standing.  Do stand when a lady stands to excuse herself.  Do escort your lady whenever appropriate.  Do make all entrances with your lady, not behind her and not in front of her.
  • Do’s and Don’ts in Prom Etiquette for Gentlemen  Don't forget the corsage.  Do ask your lady what color her dress is so that you may match her corsage to her dress.
  • Do’s and Don’ts in Prom Etiquette for Gentlemen  Don't ask to see your ladies dress before prom  Do ask your lady if she would prefer a wrist corsage or a pinned on corsage (when in doubt, opt for the wrist corsage).  Do escort your date to the date's door step at the end of the night.
  • Invitations  As you consider who to ask to the prom, remember it is a good idea to ask someone you have known for a while and who can carry on an intelligent conversation.
  • Invitations  Think ahead…you are going to be with that person for an entire evening. This is not the time to ask someone out that you don’t know very well and it is definitely not the time or place for a blind date.
  • Invitations  Lots of people attend their proms solo and organize a group of friends to go together and sit at the same table. This gives everyone a chance to attend their prom without the pressure of having a formal date.
  • Prom Wear   Find out is if your prom is going to be a formal, semi-formal, or special themed event and pick your attire accordingly. If your prom is to be a formal affair, your clothing has basically been chosen for you… tuxedos for the guys and long formal gowns for the girls.
  • Invitations   A prom that is to be semiformal usually means sport coats and ties for the guys; short dresses for the girls are acceptable. For a themed prom, you may need to research the theme and make appropriate clothing selections.
  • Flowers    If you don’t know what color might go with her dress you can't go wrong with white roses, baby's breath, or carnations. Be sure to ask your date if she’d prefer a wrist corsage or a pin-on corsage. Her outfit will usually dictate which would be best.
  • Flowers  To put on a wrist corsage, turn the inside of your date’s left arm up (if your date is left-handed, she’d probably prefer you put it on her right arm) and slip on the corsage.
  • Flowers   Pin-on corsages are placed on your date’s left side with the flowers pointing up and the stems down. Hand it to her and let her pin it on herself. If you see she is having problems, you may offer to help if you are comfortable doing so.
  • Getting to the Prom  Never, ever, stay in your vehicle and honk your horn for your date. Always walk up to the door, knock or ring the doorbell and, if the parents don’t know you, introduce yourself.  Be polite and respectful.
  • Dining Etiquette
  • Napkins :  As soon as you are seated, remove the napkin from your place setting, unfold it, and put it on your lap.  Do not shake it open.  At some very formal restaurants, the waiter may do this for the diners, but it is not inappropriate to place your own napkin on your lap, even when this is the case.
  • Napkins:  The napkin rests on the lap till the end of the meal. Don't clean the cutlery or wipe your face with the napkin. NEVER use it to wipe your nose!
  • Napkins:  If you excuse yourself from the table, loosely fold the napkin and place it to the left or right of your plate. Do not refold your napkin or wad it up on the table either. Never place your napkin on your chair.
  • Napkins:  At the end of the meal, leave the napkin semifolded at the left side of the place setting. It should not be crumpled or twisted; nor should it be folded. The napkin must also not be left on the chair.
  • Napkins:  They should never be tucked into your shirt like a bib.  Place your napkin on your lap, completely unfolded if it is a small luncheon napkin or in half, lengthwise, if it is a large dinner napkin.
  • Napkins Some respected etiquette experts will disagree and flatly state that when leaving the table, you should hang the napkin over the back of your chair. Whatever you do, do not place the napkin in the seat of your chair. You don't want to wipe your mouth with a napkin that has been left on the seat.  Note:
  • When to eat: In a restaurant:   Wait until all are served before beginning to eat. * If an individual at your table who has not been served encourages you to begin eating, you may do so. However, eat slowly while waiting for their food to be served.
  • Place Settings Etiquette  Place settings can be confusing.  The general rule for silverware is to work from the outside in as the meal progresses.
  • Place Settings Etiquette  Use the silverware farthest from your plate first.  Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours.
  • Place Settings Etiquette 1.  Dinner plate - The center of the place setting. When finished eating, do not push the plate away from you. Instead, place both your fork and knife across the center of the plate, handles to the right.
  • Place Settings Etiquette 3. Bread plate - Belongs just above the tip of the fork. Bread should be broken into bite -sized pieces, not cut.  Butter only the piece you are preparing to eat. When butter is served, put some on your bread plate and use as needed.
  • Place Settings Etiquette 4. Napkin - Placed to the left of the fork with the fold on the left.  Sometimes placed under the forks or on the plate or in the glass.
  • Place Settings Etiquette 5. Salad fork - If a salad fork is used, it belongs to the left of the dinner fork.
  • Place Settings Etiquette 6. Dinner fork - Placed to the left of the plate. No more than three forks to the left of the plate. If there are three forks, they are usually salad, fish, and meat, in order of use, from outside in. An oyster fork always goes to the right of the soup spoon.
  • Place Settings Etiquette 7. Butter knife - Place horizontally on bread plate. 8. Dessert spoon - Above the plate.
  • Place Settings Etiquette 9. Cake fork - Above the plate.
  • Place Settings Etiquette 10. Dinner knife - To the right of the plate. Sometimes there are multiple knives, perhaps for meat, fish, and salad, in order of use from outside in.
  • Place Settings Etiquette 11. Teaspoon - To the right of the dinner knife. 12. Soup spoon - If needed, to the right of the tea spoon. 13. Water glass - Just above the tip of the knife.
  • Place Settings Etiquette 14. Red wine glass - To the right of the water glass. 15. White wine glass - To the right of the red wine glass. A glass of white wine is held on its stem to preserve the chill. It should be served at 45 to 55 degrees Fahrenheit.
  • Place Settings Etiquette 16. Coffee cup and saucer - If needed, bring at time of coffee service.
  • Key Points: Serving Food Pass food from the left to the right.  If asked for the salt or pepper, pass both together.  Food is served from the left.  Dishes are removed from the right. 
  • Key Points: Serving Food  When passing items such as creamer, syrup, or a gravyboat, pass it with the handle pointing toward the recipient.
  • Using the fork and knife:  American Style:  Knife in right hand, fork in  left hand holding food.  After a few bite-sized  pieces of food are cut, place knife on edge of  plate with blades facing in. Eat food by switching fork to right hand (unless you are left handed).
  • Using the fork and knife:  Continental/European Style:  Knife in  right hand, fork in left hand.  Eat food  with fork still in left hand. The difference is that you don't switch hands-you eat with your fork in your left hand, with the prongs curving downward.
  • Silverware:  Once used, your  utensils, including  the handles, should  not touch the table  again. Always rest forks and knives on the side of your plate.  For more formal  dinners, from  course to course,  your tableware will  be taken away and  replaced as needed. 
  • Silverware:  To signal that your are done with the  course, rest your fork, tines up, and knife blade in, with the handles resting at five o'clock and tips pointing to ten o'clock on your plate. Any unused silverware is simply left on  the table. 
  • General Etiquette Rules:    Arrive at least 10 minutes early  unless otherwise specified.    Pass food from the left to the right.     Always say please when asking  for something. Be sure to say  thank you to your server and  bus boy after they have removed  any used items.   
  • General Etiquette Rules:  If asked for the salt or  pepper, pass both together, even if a table  mate asks for only one  of them. This is so  dinner guests won't  have to search for  orphaned shakers. 
  • General Etiquette Rules:  Set any passed item,  whether it's the salt and  pepper shakers, a  bread basket, or a  butter plate, directly on the table instead of passing hand-tohand.
  • General Etiquette Rules:   Never intercept a pass.  Snagging a roll out of the  breadbasket or taking a  shake of salt when it is  being passed to someone  else is a no-no.    Food is served from the left. Dishes are removed from the right.   
  • General Etiquette Rules:   Never turn a wine glass or coffee cup upside down to decline wine or coffee. It is  more polite to let the wine or  coffee be poured and not draw  attention. Otherwise, hold your  hand over the wine glass or  coffee cup to signal that you  don't want any wine or coffee. Taste your food before seasoning it.
  • General Etiquette Rules:    Keep elbows off the table. Keep your left hand  on your lap unless you are using it.     Do not talk with your mouth full. Chew with  your mouth closed.     Cut only enough food for the next mouthful. Eat  in small bites and slowly.    
  • General Etiquette Rules:  Don't clean up spills with your own napkin and don't  touch items that have dropped  on the floor. You can use your  napkin to protect yourself from  spills. Then, simply and  politely ask your server to  clean up and to bring you a  replacement for the soiled  napkin or dirty utensil.     
  • General Etiquette Rules:   Turn off your cell phone or switch it to silent or vibrate mode before sitting down to eat, and leave it in your pocket or purse. It is impolite to answer a  phone during dinner.     Do not apply makeup at  the table.  
  • General Etiquette Rules:  Do not ask for a doggy bag unless it is an  informal dining situation.   Do not ask to taste someone else's food.  Similarly, do not offer a taste of your food to  someone else.   For hard to scoop items like peas, use your  knife or a piece of bread to push the items  onto your fork. Do not use your fingers. 
  • General Etiquette Rules:    If soup is too hot to eat,  let it cool in bowl. Do  not blow on it.   Try to pace your meal  to finish at the same  time as the majority of  the group at the table. 
  • General Etiquette Rules:  Do not push your dishes away from you or stack them for the waiter when  you are finished. Leave plates and  glasses where they are.
  • Specific Food Etiquette Guide:  Bacon: The rule is  simply that bacon  with any fat on it  should be eaten  with a knife and  fork. If it is very  crisp, crumble it with  a fork and eat it with  your fingers.
  • Specific Food Etiquette Guide:      Bread: Break slices of  bread, rolls and muffins in  half or in small pieces at a  time. Never tear your roll in half  or into many pieces.   Butter each bite at a time.  Small biscuits do not have  to be broken.  It is never appropriate to  cut a roll with a knife.
  • Bread:  When the rolls are  served in a basket, take  one, and always pass  the basket to your right.  Place the roll on the  bread plate, which is  located on the left side. 
  • Specific Food Etiquette Guide:  Chicken: knife.   Chicken is eaten with a fork and 
  • Specific Food Etiquette Guide:  Chips and French Fries: Chips are eaten with the  fingers and French fries with a fork. Never pick up  the whole piece and bite part of it off. 
  • Specific Food Etiquette Guide:  Clams and oysters in the half shell: Hold the shell  with the left hand and lift the clam out using your  oyster fork.
  • Specific Food Etiquette Guide:  Pasta or Spaghetti:  The  perfect method for eating  spaghetti or other long  stringy pasta is to twirl it  around your fork. Use a  spoon to help if needed. It  is also acceptable to cut  pasta with a knife and  fork. 
  • Specific Food Etiquette Guide:   Potatoes: Baked potatoes are most often served already slit. If not, cut across the top with a knife, open the potato wider with your fork, and add butter or sour cream and chives, salt, and pepper.
  • Specific Food Etiquette Guide: You may eat the skin as you go along. Don't take the insides out and put the skin aside (or take the foil off).  Eat it by scooping out the insides bite by bite. 
  • Specific Food Etiquette Guide:  Salad: If you are served large pieces or a whole wedge of lettuce, cut one bite at a time, using the knife provided.
  • Specific Food Etiquette Guide:  If the salad is served before or after the main course, use the smaller fork. If the salad is considered the main course, use the entrée fork.
  • Specific Food Etiquette Guide:  Sandwich: Small sandwiches, such as tea sandwiches or canapés, may be picked up and eaten with your fingers.  Large sandwiches, if not cut in halve, should be cut with your knife before lifting and eating.  Any hot sandwich served with a gravy requires a knife and fork.
  • Specific Food Etiquette Guide:  Soup: Dip the spoon into the soup, moving it away from the body, until it is about twothirds full, then sip the liquid (without slurping) from the side of the spoon (without inserting the whole bowl of the spoon into the mouth).
  • Specific Food Etiquette Guide:  It is perfectly fine to tilt the bowl slightly (again away from the body) to get the last spoonful or two of soup.
  • Specific Food Etiquette Guide:  Sushi: Sushi is served in bite size pieces.  You can eat sushi using your fingers, chopsticks or a fork.
  • Specific Food Etiquette Guide:  Never bite pieces in half as they are meant to be eaten whole.  Sushi is usually enjoyed by dipping into soy sauce or other condiments in your own small saucer.
  • Specific Food Etiquette Guide:   Fried Fantail Shrimp: Picked up by the tail and eaten with the fingers. Shish-kabob: Hold the tip of the shish-kabob in one hand and use the dinner fork to remove the pieces with the other. When all the food has been removed from the stick, place it on the side of your plate. Always eat the meat with your utensils.
  • Visual Poise Proper Way of Standing, Sitting & Walking
  • Standing Stand with one foot slightly in front of the other, the back foot turned out at a slight angle. Let one foot carry the body weight; always maintain perfect alignment at all times.
  • Walking 1. Start with the original standing position. 2. Keep your knees slightly flexed and point your toes as you begin your steps in parallel lines. These are two lines side by side. Never walk on one line as this will give you a crisscross gait which is most unflattering.
  • Walking 3.The heel should gently strike first followed by a roll to the ball of the foot from which you push off for the next step. 4. Let your arms brush slightly on the sides and keep the legs passing close together. Arms move alternately and at opposite directions from the legs.
  • Walking 5. Glide smoothly as you walk and avoid bouncing or exaggerated hip movement. The less hip movement or jerky motions the better the walk will be.
  • How to Sit Properly 1. Approach the chair from an angle and walk closely enough to touch one leg to the edge of the seat of the chair. 2. Then turn and allow the back of one leg to touch the chair as you assume the original standing position.
  • How to Sit Properly 3. Make sure that your upper part of your body is straight as you bend at the hip and knee joints to lower yourself onto the chair. 4. Place your buttocks on the front part of the chair first. Then use your hands, if necessary, to gently lift yourself into the chair so that the backrest braces your back.
  • Sitting Positions 1. Original leg position with one foot in front and the other foot slightly slanted behind the front foot. 2. Double L Position because of the L silhouette from a side view of the torso and upper legs and another L formed by the lower legs and the feet.
  • Sitting Positions 3.Semi S Position is done by crossing the legs at the ankle and sweeping them to the side. The position looks like a half opened S. 4. Cross S Position – when you cross your legs at the knees, keep your ankles close together.