Dining Etiquettes - The Sovereign School, Rohini - Delhi

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  • The Presentation will take you through the Dining Etiquettes which will be relevant to improve your overall Basic Mannerisms.
  • Teacher will take a napkin and would show the students how it is to be folded and where all it should be kept while and after the use.
  • Dining Etiquettes - The Sovereign School, Rohini - Delhi

    1. 1. Dining Etiquettes Table manners are visible signs that you are polished and knowledgeable.
    2. 2. Agenda <ul><li>The Purpose of Dining Etiquette. </li></ul><ul><li>Proper Starting Position. </li></ul><ul><li>Activity </li></ul><ul><li>Using Napkins. </li></ul><ul><li>Managing Soups. </li></ul><ul><li>Passing food. </li></ul><ul><li>Difficult-To-Eat Foods. </li></ul><ul><li>Types of Meal Service. </li></ul><ul><li>Basic Table Manners. </li></ul><ul><li>Common Dining DONTS. </li></ul><ul><li>Follow-up ( Activity) </li></ul>
    3. 3. Purpose of Dining Etiquette To make others feel at ease And To build rapport
    4. 4. ACTIVITY Give each child a copy of the following poem and read it aloud while students follow along. As a follow-up, students can draw pictures of the Goops or of people eating with proper table manners. This poem could also be used for copy work or memorization. The Goops The Goops they lick their fingers, And the Goops they lick their knives; They spill their broth on the tablecloth -- Oh, they lead disgusting lives! The Goops they talk while eating, And loud and fast they chew; And that is why I'm glad that I Am not a Goop -- Are you? The Goops are gluttonous and rude, They gug and gumble with their food; They throw their crumbs upon the floor, And at dessert they tease for more. They will not eat their soup and bread but like to gobble sweets, instead, And this is why I oft decline, When I am asked to stay and dine!&quot;
    5. 5. Proper Starting Position
    6. 6. Using Napkins <ul><li>Place your napkin on left side of plate when temporarily leaving table. </li></ul><ul><li>Leave napkin in lap till everyone is finished. </li></ul><ul><li>Place napkin to right of plate at end of meal. </li></ul><ul><li>Place your napkin on lap after everyone has been seated. </li></ul><ul><li>Fold your napkin in half with crease towards you. </li></ul><ul><li>Use your napkin as necessary. </li></ul>
    7. 7. Managing Soup <ul><li>Soup Spoon provided or to right of teaspoon. </li></ul><ul><li>Hold Spoon with thumb across the top of the handle. </li></ul>Eating with Etiquettes is like adding colors to a plain diagram.
    8. 8. Managing Soup( Contd.) <ul><li>NOT with handle in palm of your hand. </li></ul><ul><li>Take soup spoon AWAY from you rather than toward you. </li></ul><ul><li>Sip from the side of the spoon, not front </li></ul>
    9. 9. Managing Soup( Contd.) <ul><li>Bowl may be tipped if it contains a handle. (Tip bowl AWAY from you) </li></ul><ul><li>Rest soup spoon in cup or bowl. </li></ul><ul><li>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. </li></ul>
    10. 10. Passing food (If it is in front of you) Offer to the left Pass to the right( counter clockwise) Pass Salt and pepper together
    11. 11. Difficult-To-Eat Foods Spaghetti and other pastas Corn on the Cob Peas Shellfish Chicken with bones
    12. 12. Types of Meal service <ul><li>Family Service- Serving dishes are filled in the kitchen and brought to the table. They are passed around the table and diners serve themselves. </li></ul><ul><li>English service- Plates are filled at the table by the host or hostess and passed to everyone. </li></ul><ul><li>Buffet Service- This is for a large group, people serve themselves from the buffet. </li></ul>
    13. 13. Basic Table Manners <ul><li>Serve guests of honor, woman first, then male, then counterclockwise around the table. </li></ul><ul><li>Place knife or folk on plate, after using. </li></ul><ul><li>When you are finished place the folk and knife parallel to each other. </li></ul><ul><li>If your napkin falls on the floor, do not retrieve it. You should be able to signal a waiter that you need a fresh one. </li></ul><ul><li>Do not place your napkin in your empty plate. </li></ul><ul><li>Never blow on food to cool it. </li></ul><ul><li>Just like your mother told you, keep your elbows off the table. </li></ul><ul><li>People from different countries and cultures have table manners that may be different from yours. Respect and accept people with their customs. </li></ul><ul><li>If you don’t like something, don’t eat it, but don’t make a big deal out of it. </li></ul><ul><li>Remember to say “please” and “thank you.” </li></ul>
    14. 14. Common Dining DONT’S <ul><li>Napkin on lap before everyone is seated. </li></ul><ul><li>Blowing or stirring soup. </li></ul><ul><li>Eating Ice-Cubes. </li></ul><ul><li>Eating Before everyone is served. </li></ul><ul><li>Breaking dinner roll in half rather than tearing a bit-size piece. </li></ul><ul><li>Talking with food in your mouth. </li></ul><ul><li>Chewing with mouth open. </li></ul><ul><li>Eating a larger than bite-size of food. </li></ul><ul><li>Blowing your nose at table. </li></ul><ul><li>Pushing your plate away. </li></ul><ul><li>Don’t ask for a tooth pick. </li></ul><ul><li>Do not talk at excessively loud volume. </li></ul><ul><li>Do not “play with” you food, or your table utensils. </li></ul>
    15. 15. FOLLOW-UP Serve the students a snack or a meal. Divide the students into small groups and have them politely encourage each other to eat with good manners throughout the meal, giving gentle reminders when needed. Style and Grace will boost your competitive edge.
    16. 16. Any Questions
    17. 17. Thanks Good Manners sometimes means simply putting up with other people’s bad manners

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