Welingkar’s Distance Learning Division
CHAPTER-21
ENTERTAING AT RESTAURANTS
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
At restaurants you either entertain
or are entertained.
There are responsibilities ...
Welingkar’s Distance Learning Division
Entertaining
You invite a client to the restaurant for a meal to:
• Discuss a propo...
Welingkar’s Distance Learning Division
• As the person inviting, you should extend the
invitation at least a week in advan...
Welingkar’s Distance Learning Division
• If you do not know the preferences of the invitee, it is
always best to call him ...
Welingkar’s Distance Learning Division
• It is important that you check the preferences of the guest you
are inviting for ...
Welingkar’s Distance Learning Division
• If you are meeting your guest at the venue, you should aim to
be there 10 minutes...
Welingkar’s Distance Learning Division
• If you are not able to reach the restaurant on
time, you should call the manager ...
Welingkar’s Distance Learning Division
• You must treat those serving you properly
• Do not call waiters names. They do no...
Welingkar’s Distance Learning Division
Seating
• It is the responsibility and the prerogative odf the host to seat
the gue...
Welingkar’s Distance Learning Division
Seating should be friendly,
not confrontational and there should be
a good eye cont...
Welingkar’s Distance Learning Division
SEATING
Confrontational
H G
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
SEATING
Friendly
H
G
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
SEATING
Awkward eye contact
G
H H
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
• If you have a briefcase or laptop, give them to the
attendant so that it can be s...
Welingkar’s Distance Learning Division
SEQUENCE OF COURSES
• Refreshments
• Hors d’ouvres
• Soup
• Seafood
• Sorbet
• Entr...
Welingkar’s Distance Learning Division
REFRESHMENTS
Normally at business lunches liquor
is seldom drunk
However as the hos...
Welingkar’s Distance Learning Division
• If you intend to drink wine you should ask the sommelier (wine
steward) for the w...
Welingkar’s Distance Learning Division
WINES
• Types of wine ( Sparkling, Still,
fortified)
• What goes with what
• Wine t...
Welingkar’s Distance Learning Division
• Once the bottle is uncorked you cannot refuse the wine unless it is spoilt
• The ...
Welingkar’s Distance Learning Division
GLASSES
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
Appetizers
• It is good to order these at it gives you time to talk to your guests ...
Welingkar’s Distance Learning Division
Main course
• Ordering the meal can be quite a task especially if there are a
numbe...
Welingkar’s Distance Learning Division
Dessert / Coffee
• Dessert and coffee are ordered after the main course
is over.
• ...
Welingkar’s Distance Learning Division
Do not do at a business meet…
• …gossip about your organization or colleagues
• …cr...
Welingkar’s Distance Learning Division
Do not
• …begin a business conversation before starters are
cleared
• …place busine...
Welingkar’s Distance Learning Division
The host should…
…invite your guest at least 3 days in advance
…confirm the invitat...
Welingkar’s Distance Learning Division
The host should…
• …end the meeting by repeating the conclusions that have
been mad...
Welingkar’s Distance Learning Division
Being Entertained
• There will times when you are invited and are the guest
• The r...
Welingkar’s Distance Learning Division
• If you are carrying brochures and have to hand it
over, do so after the meal rath...
Welingkar’s Distance Learning Division
Seating
• The host will usually indicate where you should sit
• Men should offer to...
Welingkar’s Distance Learning Division
Table Setting
When your food is served,
it is important that
you use the right cutl...
Welingkar’s Distance Learning Division
Table Setting
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
Plate Setting - Regular
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
Remember
• To use the cutlery furthest to you first and work your way in
• There ar...
Welingkar’s Distance Learning Division
Place Setting - Banquet
We Learn – A Continuous Learning Forum
Welingkar’s Distance Learning Division
• If there are serving dishes placed on the
table, they should be passed to the rig...
Welingkar’s Distance Learning Division
• After your meal do not pick on your teeth with a
tooth pick. It is not courteous....
Welingkar’s Distance Learning Division
Eating Styles
This illustrates show how soup should
be eaten
After you have finishe...
Welingkar’s Distance Learning Division
Methods of Eating
It is important that we use the
right style and cutlery of eating...
Welingkar’s Distance Learning Division
Eating Indian Food
• Indian food is usually eaten with the hand
• Glasses should be...
Welingkar’s Distance Learning Division
Eating Chinese
• Chinese food is extremely popular in India.
• It should ideally be...
Welingkar’s Distance Learning Division
Toasts
• Toasts may be given when a promotion is received or something
exciting has...
Welingkar’s Distance Learning Division
Toasts
• He stands when he makes the toast
• When a toast is given in your honour
d...
Welingkar’s Distance Learning Division
Gratuity
• Gratutity or tips are given in appreciation for the
service to the perso...
Welingkar’s Distance Learning Division
How much tip and who should pay?
• Maitre d’ Rs. 100 to Rs. 500
• (depending on the...
Welingkar’s Distance Learning Division
Mistakes that shouldn’t happen
• Cutlery:
• Do not hold your cutlery like a dagger....
Welingkar’s Distance Learning Division
• Napkins:
• Napkins should not be used to blot or rub the lower half of your face....
Welingkar’s Distance Learning Division
• Chewing:
• Do not chew with your mouth open
• Do not speak with food in your mout...
Welingkar’s Distance Learning Division
• Breaking Bread:
• Do not butter the whole slice at one go
• Butter each bite befo...
Welingkar’s Distance Learning Division
• Being picky:
• To not pick your teeth at the table
• If it is irritating, go to t...
Welingkar’s Distance Learning Division
• Smoking:
• Ask for permission if you wish to smoke
• Never light up in a non-smok...
Welingkar’s Distance Learning Division
Remember
• Must not put salt or ketch up in your food before you taste it
• Do not ...
Welingkar’s Distance Learning Division
• Never tilt your chair
• Pass food to your right
• Do not enquire where they are g...
Welingkar’s Distance Learning Division
• Bread should be broken into small pieces. Butter should be
placed on the butter p...
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Entertaining at Restaurants - Business Etiquette

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While entertaining in restaurant the invitation to a host should be extended one week in advance.
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Entertaining at Restaurants - Business Etiquette

  1. 1. Welingkar’s Distance Learning Division CHAPTER-21 ENTERTAING AT RESTAURANTS We Learn – A Continuous Learning Forum
  2. 2. Welingkar’s Distance Learning Division 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. We Learn – A Continuous Learning Forum
  3. 3. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  4. 4. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  5. 5. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  6. 6. Welingkar’s Distance Learning Division • 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. We Learn – A Continuous Learning Forum
  7. 7. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  8. 8. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  9. 9. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  10. 10. Welingkar’s Distance Learning Division 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. We Learn – A Continuous Learning Forum
  11. 11. Welingkar’s Distance Learning Division Seating should be friendly, not confrontational and there should be a good eye contact We Learn – A Continuous Learning Forum
  12. 12. Welingkar’s Distance Learning Division SEATING Confrontational H G We Learn – A Continuous Learning Forum
  13. 13. Welingkar’s Distance Learning Division SEATING Friendly H G We Learn – A Continuous Learning Forum
  14. 14. Welingkar’s Distance Learning Division SEATING Awkward eye contact G H H We Learn – A Continuous Learning Forum
  15. 15. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  16. 16. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  17. 17. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  18. 18. Welingkar’s Distance Learning Division • 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. We Learn – A Continuous Learning Forum
  19. 19. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  20. 20. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  21. 21. Welingkar’s Distance Learning Division GLASSES We Learn – A Continuous Learning Forum
  22. 22. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  23. 23. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  24. 24. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  25. 25. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  26. 26. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  27. 27. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  28. 28. Welingkar’s Distance Learning Division 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. We Learn – A Continuous Learning Forum
  29. 29. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  30. 30. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  31. 31. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  32. 32. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  33. 33. Welingkar’s Distance Learning Division Table Setting We Learn – A Continuous Learning Forum
  34. 34. Welingkar’s Distance Learning Division Plate Setting - Regular We Learn – A Continuous Learning Forum
  35. 35. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  36. 36. Welingkar’s Distance Learning Division Place Setting - Banquet We Learn – A Continuous Learning Forum
  37. 37. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  38. 38. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  39. 39. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  40. 40. Welingkar’s Distance Learning Division 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. We Learn – A Continuous Learning Forum
  41. 41. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  42. 42. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  43. 43. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  44. 44. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  45. 45. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  46. 46. Welingkar’s Distance Learning Division 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. We Learn – A Continuous Learning Forum
  47. 47. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  48. 48. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  49. 49. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  50. 50. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  51. 51. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  52. 52. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  53. 53. Welingkar’s Distance Learning Division 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 We Learn – A Continuous Learning Forum
  54. 54. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
  55. 55. Welingkar’s Distance Learning Division • 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 We Learn – A Continuous Learning Forum
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