Entertaining at Restaurants - Business Etiquette

Welingkar’s Distance Learning Division
CHAPTER-21
ENTERTAING AT RESTAURANTS
We Learn – A Continuous Learning Forum

At restaurants you either entertain
or are entertained.
There are responsibilities and rules
that one should follow
to make the meal
interesting, enjoyable and worthwhile.

Entertaining
You invite a client to the restaurant for a meal to:
• Discuss a proposal
• To strengthen a relationship
• Return hospitality
• Introduce a visiting official
• Entertain a visitor/ colleague

• As the person inviting, you should extend the
invitation at least a week in advance
• It is better to call (if you know the person) and invite
him / her
• If you have sent a formal invite and have not received
a response you should call two days after sending the
invitation to ascertain whether the invitee will join
you

• If you do not know the preferences of the invitee, it is
always best to call him and find out.
• It is bad manners to impose your likings to another
person.
• It has to be remembered that the other person is your
guest and it is your responsibility to put him at ease
and make him feel comfortable

• It is important that you check the preferences of the guest you
are inviting for a meal
• Decide on the venue for the meal
• You should also agree with your guest on the timing
• Once the venue and time is decided upon, its best to make a
reservation for it’s not good to reach the venue and then have
to wait for a table to be given to you
• If the venue is a restaurant you haven’t been to before, it is
advisable to visit the place and know the layout.

• If you are meeting your guest at the venue, you should aim to
be there 10 minutes prior to the time the table has been
booked for
• On arrival inform the host of your arrival and ask to be seated.
•
• Mention that you are expecting others at the table and to guide
them to your table.
• If you are going with your guest ensure that you are on time.
Most restaurants hold reservations for 10 to 15 minutes only

• If you are not able to reach the restaurant on
time, you should call the manager and inform him of
your delay and request that the table be kept for you.
• If you are expecting guests at the venue ask the
manager to make an apology on your behalf and
request him to look after their needs

• You must treat those serving you properly
• Do not call waiters names. They do not appreciate display of
bad breeding. They cannot retaliate. To put you down they
would give you bad service.
• You can make arrangements for payment. Check at the time
when you are making a reservation. There are some restaurants
that do not accept credit cards
• It saves an awkward situation to who should pay if you hand
over your card to the maître d’ on arrival

Seating
• It is the responsibility and the prerogative odf the host to seat
the guests.
• The host should be seated away from the wall and into dining
area so that he can call the waiters easily.
• The most important guest should be seated to the host’s right
and the second most important guest to the left.
• It is useful to put vegetarians together as they are likely to eat
the same food.

Seating should be friendly,
not confrontational and there should be
a good eye contact

SEATING
Confrontational
H G

SEATING
Friendly
H
G

SEATING
Awkward eye contact
G
H H

• If you have a briefcase or laptop, give them to the
attendant so that it can be stored away so that it is
out of the way
• Do not hang jackets/coats behind your chair. You
should never do so unless the host does this.
• Some restaurants expect jackets to be worn during
meals

SEQUENCE OF COURSES
• Refreshments
• Hors d’ouvres
• Soup
• Seafood
• Sorbet
• Entrée or main course
• Salad/ cheese and Salad/ cheese
and biscuits
• Dessert
• Liquer
• Coffee/ Petit four

REFRESHMENTS
Normally at business lunches liquor
is seldom drunk
However as the host, you should
allow your guests to order as they
wish
If you are having dinner, intend to
order wines or hard liquor to the
preference of your guests

• If you intend to drink wine you should ask the sommelier (wine
steward) for the wine list and choose a wine that will
complement your food.
• After the wine is brought, read the label and ensure that it is
the wine that you have ordered for.
• Touch the bottle to see that it is adequately chilled
• When the bottle is opened, the server will bring you the cork.
Pinch inch the cork to see that it is moist. If it is dry, the wine
may have gone bad
• Never smell the cork.Never smell the cork.

WINES
• Types of wine ( Sparkling, Still,
fortified)
• What goes with what
• Wine temperature
• White 6 to 8 degrees
• Rose 10 to 12 degrees c
• Red 14 to 16 degrees c
• Presentation of wine
• Wine tasting

• Once the bottle is uncorked you cannot refuse the wine unless it is spoilt
• The steward will pour you a little wine.
• Swirl it to release it bouquet
• Look at its colour.
•
• Smell it the wine for its bouquet
• Sip it. The sip it rolling the wine on your tongue
• Approve it
• It is only after this that the server serves others the wine
• In case of red wine only half the goblet should be filled. This allows the wine
to breathe wine to breathe

GLASSES

Appetizers
• It is good to order these at it gives you time to talk to your guests and get to
know them better
•
• The guest should be given the preference of choice
• Unless the guest abdicates his right, you should not order the food.
• Do not engage in serious business talk while refreshments and starters are
on as there are likely to be a lot of distractions
• Talk on other general topics. Will help you get your guest better. This will
give you the advantage of knowing him better at a discussion

Main course
• Ordering the meal can be quite a task especially if there are a
number of guests and not too many people who make up their
mind quickly
• It would be a good idea to request the maitre d’ to ask each
guest what they would like. He is in a better position to know
which is the best choice
• Only after the main course is ordered should the serious
discussion start. It needs concentration and attention

Dessert / Coffee
• Dessert and coffee are ordered after the main course
is over.
• Desserts are not usually ordered in lunches
• They are ordered after a dinner as this is a meal that
is had with more leisure

Do not do at a business meet…
• …gossip about your organization or colleagues
• …crack off-color jokes in the presence of women
• …interrupt when someone is speaking
• …wait for the other to finish a sentence
• …be too personal
• …flirt with the opposite sex

Do not
• …begin a business conversation before starters are
cleared
• …place business papers on the table
• …place your elbows on the table
• …belch or burp
• …dress inappropriately

The host should…
…invite your guest at least 3 days in advance
…confirm the invitation on the day of the meeting
…agree on when and where to meet your guest
…stand when your guest arrives
…not start business talk till entrees are cleared up

The host should…
• …end the meeting by repeating the conclusions that have
been made
•
• …ensure the atmosphere is comfortable
• …get to know the guest
• …encourage conversation
• …at the end of the meal place the napkin on the table and get
up.

Being Entertained
• There will times when you are invited and are the guest
• The responsibility of having a good business meal will have to be shared with
your host
• You must be dressed appropriately
• Reach on time
• Be fully of what is to be discussed at the meet
• You have been invited with the expectation to contribute and not as an
embellishment

• If you are carrying brochures and have to hand it
over, do so after the meal rather than during
• With regards to food take hints from your host. There
may be some constraints. Be aware of them
• Ask him for suggestions. If he refrains then order
what you would like to
• It would be best to avoid alcohol during a business
meet

Seating
• The host will usually indicate where you should sit
• Men should offer to pullout the woman’s chair and then sit
•
• If a lady leaves or joins the table the host usually stands up.
• A lady or a gentleman is usually taken around and introduced to
the others, the person to whom the newcomer is introduced to
will stand up
• In case the business meal has to be called off for some
reason, you should call and apologies personally

Table Setting
When your food is served,
it is important that
you use the right cutlery and
eat correctly
The following illustrations will show how they are to be placed

Table Setting

Plate Setting - Regular

Remember
• To use the cutlery furthest to you first and work your way in
• There are distinctive pieces for soup, steak and the likes. Ensure
you use the right one
• Bread may be used with soup or placed on the table
• If you wish to eat bread then you should first take a serving of
butter from the butter dish place it on your bread (side) plate.
Break the bread to bite sized pieces one at a time. Butter the
piece and then eat it

Place Setting - Banquet

• If there are serving dishes placed on the
table, they should be passed to the right
• Serving persons normally serve the food
from the right and remove from the left
• If you pause while eating, the cutlery should
be place in the shape of an inverted “V”.
This indicates that you have not finished.
• You should not stuff your mouth in a manner
suggesting that you are starved

• After your meal do not pick on your teeth with a
tooth pick. It is not courteous.
• While at the table sit straight. Do not place your
elbows on the table
• At a business meal, avoid foods like spaghetti or meat
with bones. This will take away attention from the
discussion the food

Eating Styles
This illustrates show how soup should
be eaten
After you have finished the soup
leave the spoon on the soup plate on
the left hand side

Methods of Eating
It is important that we use the
right style and cutlery of eating.
In India we use the continental
method of using cutlery.

Eating Indian Food
• Indian food is usually eaten with the hand
• Glasses should be placed on the left since the right hand is used
to eat
• Indian food eaten with the hand is tastier. However, you must
ensure not to be messy and wash your hands after the meal
• Indian food can also be eaten with a combination of the fork
and spoon

Eating Chinese
• Chinese food is extremely popular in India.
• It should ideally be eaten with chop sticks. But
chopsticks must be used with caution. You sure do
not want your neighbor eating your meal
• Noodles may be eaten from a plate, but rice should
be eaten from a bowl

Toasts
• Toasts may be given when a promotion is received or something
exciting has happened
• A toast is for celebration, to wish good health
• The word is derived from the Roman custom of putting a piece
of burnt bread into the goblet to mellow the flavor of the wine
• In medieval England a piece of toast bread was put into the
bottom of the glass and you drank till you got to it

Toasts
• He stands when he makes the toast
• When a toast is given in your honour
don’t sip just nod in acknowledgement
as sipping it would be as good as as
giving yourself a tap on the back
• No one should toast the guest of honour
before the host
• If a toast hasn’t been raised then a guest
may quietly request the host to do so

Gratuity
• Gratutity or tips are given in appreciation for the
service to the person who has provided you the
service
• You are not obligated to “tip” but it is expected and
appreciated
• If you tip well, you may expect better/outstanding
service the next time you come back

How much tip and who should pay?
• Maitre d’ Rs. 100 to Rs. 500
• (depending on the service provided)
• The server 10% to 20% of the bill
• The sommelier Rs. 50 to Rs. 100
• The parking attendant Rs 10 to Rs. 20Rs
At a buffet, the tip will be lower as you are serving yourself
• Maitre d’ nothing usually
• Server Rs. 100
The person who extends the invitation pays the tips.

Mistakes that shouldn’t happen
• Cutlery:
• Do not hold your cutlery like a dagger.
• Once you have picked it up it should not touch the table again
• Silverware should be placed partly on the table and partly on
the plate
• Knives go un the plate blade facing in and touching the insides
of the plate
• Do not wave your cutlery in the air

• Napkins:
• Napkins should not be used to blot or rub the lower half of your face.
• Do not flap your napkin around
• It should be placed unfolded on your lap
• If you leave the table, place the napkin on your chair n push the chair back
under the table
• Do not refold your napkin after the meal
• Leave it loosely on the table to the left of the plate

• Chewing:
• Do not chew with your mouth open
• Do not speak with food in your mouth
• Appearance:
• Sit up straight
• Keep elbows off the table
• if in doubt, keep them on your lap

• Breaking Bread:
• Do not butter the whole slice at one go
• Butter each bite before you eat it
• Speed:
• Do not gulp down your food
• Pace your speed of eating with others and finish each
course with others

• Being picky:
• To not pick your teeth at the table
• If it is irritating, go to the restroom
• Lipstick:
• Do not leave a trail of lipstick on glasses napkins and the like

• Smoking:
• Ask for permission if you wish to smoke
• Never light up in a non-smoking zone
• Do not use a plate as an ashtray
• Purses and briefcases:
• They should not be placed on the table

Remember
• Must not put salt or ketch up in your food before you taste it
• Do not cut more food than you need. After cutting a piece you
should place it in your mouth
• If a person requires medication before a meal, do not be
inquisitive
• Do not drop pieces of biscuits into your coffee before you eat
• After you have finished your meal do not push your meal do
not push your plate away or your chair back

• Never tilt your chair
• Pass food to your right
• Do not enquire where they are going when people leave the
table
• If you cough or belch your mouth with napkin and say “Excuse
me” to no one in particular
• Do not blow on any liquid that is too hot

• Bread should be broken into small pieces. Butter should be
placed on the butter plate and then used to butter the pieces of
bread.
• Once you pick up a piece of cutlery, it should never touch the
table again. Put it on your dish rather than leaning it half on and
half off
• Do not use toothpicks on the table. It is disgusting

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