0
M ANNERS  O UR  F RIENDS N EVER  K NEW  W E  H AD ! A.W.George
D INING  E TIQUETTE   <ul><ul><li>You must be totally comfortable in the dining setting </li></ul></ul><ul><ul><li>Focus o...
T HE  N APKIN Follow the lead of your host <ul><ul><li>Remove from table/glass and place in your </li></ul></ul><ul><li>la...
T HE  T ABLE  S ETTING <ul><ul><li>This is the “most formal setting” you will probably ever encounter! </li></ul></ul><ul>...
<ul><ul><li>Napkin </li></ul></ul><ul><ul><li>Fish Fork </li></ul></ul><ul><ul><li>Dinner Fork </li></ul></ul><ul><ul><li>...
P ROPER  S ERVICE <ul><ul><li>Service is from the left  </li></ul></ul><ul><ul><li>Removal of used items is from the right...
F IRST  C OURSE <ul><ul><li>Oyster fork is used for clams, oysters and shrimp cocktail </li></ul></ul><ul><ul><li>Only cut...
S OUP  C OURSE <ul><ul><li>The thumb should be on “top” of the “spoon handle” </li></ul></ul><ul><ul><li>Dip the soup away...
B READ   &   B UTTER   P LATE <ul><ul><li>Butter knife should be resting on the plate </li></ul></ul><ul><li>“ blade facin...
F ISH  C OURSE <ul><ul><li>The unique knife on the right side of your plate  </li></ul></ul><ul><ul><li>Use like a pencil ...
M AIN  C OURSE <ul><li>E UROPEAN </li></ul><ul><ul><li>Fork remains in the “left hand”  </li></ul></ul><ul><li>(tines down...
M AIN  C OURSE <ul><ul><li>Knife is used for cutting and is placed at the resting position diagonally across the top of th...
S ALT  &   P EPPER <ul><ul><li>Never  salt your food before </li></ul></ul><ul><li>tasting it: It’s an insult to the </li>...
T HE  S ALAD <ul><ul><li>If not served as a special course </li></ul></ul><ul><ul><li>Plate will be above your bread and b...
W HICH  G LASS  T O  U SE <ul><ul><li>Sherry glass, the only (“Y” shaped glass) </li></ul></ul><ul><li>is for the soup cou...
T HE  D ESERT  C OURSE <ul><ul><li>New utensils will usually be used </li></ul></ul><ul><li>OR </li></ul><ul><ul><li>Look ...
A CCIDENTS <ul><ul><li>If you drop a utensil, leave it alone if it is out of the path of walkers--push it out the way if r...
D O’S  A ND  D ON’TS <ul><ul><li>“ Do”  place your napkin in your lap as soon as all are seated-follow your hosts lead </l...
D O’S  A ND  D ON’TS <ul><ul><li>“ Do”  remember that personal grooming is not conducted at the table i.e. lipstick, hair,...
Cell Phone Don’ts <ul><ul><li>“ Don’t”  ever take a cell phone to an interview or </li></ul></ul><ul><li>meeting </li></ul...
Cell Phone Do’s <ul><ul><li>“ Do” keep all cellular congress brief and to the point </li></ul></ul><ul><ul><li>“ Do” use a...
Upcoming SlideShare
Loading in...5
×

ExecutiveEtiquette.

2,020

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
2,020
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
207
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "ExecutiveEtiquette."

  1. 1. M ANNERS O UR F RIENDS N EVER K NEW W E H AD ! A.W.George
  2. 2. D INING E TIQUETTE <ul><ul><li>You must be totally comfortable in the dining setting </li></ul></ul><ul><ul><li>Focus on the event </li></ul></ul><ul><li>(Not on which fork to use) </li></ul>PRACTICE, PRACTICE, PRACTICE!
  3. 3. T HE N APKIN Follow the lead of your host <ul><ul><li>Remove from table/glass and place in your </li></ul></ul><ul><li>lap </li></ul><ul><ul><li>The Maitre-d’ may place the napkin in your </li></ul></ul><ul><li>lap for you </li></ul><ul><ul><li>Use for blotting your lips, not wiping them </li></ul></ul><ul><ul><li>Place in your seat if you leave during the meal </li></ul></ul><ul><ul><li>Place neatly in loose folds on the table as you </li></ul></ul><ul><li>leave permanently </li></ul>
  4. 4. T HE T ABLE S ETTING <ul><ul><li>This is the “most formal setting” you will probably ever encounter! </li></ul></ul><ul><ul><li>3 Forks to the left of the service plate </li></ul></ul><ul><ul><li>2 Knives to the right of the service plate </li></ul></ul>- called a’ la Russe (Russian Style) <ul><ul><li>plus the oyster/shrimp cocktail fork to </li></ul></ul><ul><li>the right </li></ul>
  5. 5. <ul><ul><li>Napkin </li></ul></ul><ul><ul><li>Fish Fork </li></ul></ul><ul><ul><li>Dinner Fork </li></ul></ul><ul><ul><li>Salad Fork </li></ul></ul><ul><ul><li>Soup Bowl & Plate </li></ul></ul><ul><ul><li>Dinner Plate </li></ul></ul><ul><ul><li>Dinner Knife </li></ul></ul><ul><ul><li>Fish Knife </li></ul></ul><ul><ul><li>Soup Spoon </li></ul></ul><ul><ul><li>Bread & Butter Plate </li></ul></ul><ul><ul><li>Butter Knife </li></ul></ul><ul><ul><li>Desert Spoon & Fork </li></ul></ul><ul><ul><li>Water Goblet </li></ul></ul><ul><ul><li>Red Wine Goblet </li></ul></ul><ul><ul><li>White Wine Goblet </li></ul></ul>
  6. 6. P ROPER S ERVICE <ul><ul><li>Service is from the left </li></ul></ul><ul><ul><li>Removal of used items is from the right </li></ul></ul><ul><li>Watch out for the soup service from the left! </li></ul>
  7. 7. F IRST C OURSE <ul><ul><li>Oyster fork is used for clams, oysters and shrimp cocktail </li></ul></ul><ul><ul><li>Only cut shrimp if is served on a plate, otherwise eat it in small bites from the fork </li></ul></ul><ul><ul><li>Server will remove the dish from the right </li></ul></ul>
  8. 8. S OUP C OURSE <ul><ul><li>The thumb should be on “top” of the “spoon handle” </li></ul></ul><ul><ul><li>Dip the soup away from you </li></ul></ul><ul><ul><li>Sip from the spoon, “slurp” only with your best friends </li></ul></ul><ul><ul><li>Crackers can be added, not crumbled </li></ul></ul>Again from a utensil on the right
  9. 9. B READ & B UTTER P LATE <ul><ul><li>Butter knife should be resting on the plate </li></ul></ul><ul><li>“ blade facing toward you” </li></ul><ul><ul><li>Can use your dinner knife if required </li></ul></ul><ul><ul><li>Place a “pat” of butter on your plate </li></ul></ul>Located by the upper left side of your service plate
  10. 10. F ISH C OURSE <ul><ul><li>The unique knife on the right side of your plate </li></ul></ul><ul><ul><li>Use like a pencil to lift the fish meat </li></ul></ul><ul><ul><li>Also appropriate to cut boneless fillet of fish with your fish fork </li></ul></ul>
  11. 11. M AIN C OURSE <ul><li>E UROPEAN </li></ul><ul><ul><li>Fork remains in the “left hand” </li></ul></ul><ul><li>(tines down) </li></ul><ul><li>C ONTINENTAL </li></ul><ul><ul><li>Fork moves from the left hand to the right hand (tines down-then up) </li></ul></ul>European Vs. Continental style
  12. 12. M AIN C OURSE <ul><ul><li>Knife is used for cutting and is placed at the resting position diagonally across the top of the plate, “blade facing inward” </li></ul></ul>
  13. 13. S ALT & P EPPER <ul><ul><li>Never salt your food before </li></ul></ul><ul><li>tasting it: It’s an insult to the </li></ul><ul><li>chef and tells the employer that </li></ul><ul><li>you make up your mind before you </li></ul><ul><li>obtain any facts. </li></ul><ul><ul><li>Pass salt & pepper together, </li></ul></ul><ul><ul><li>or use the salt cellar. </li></ul></ul>
  14. 14. T HE S ALAD <ul><ul><li>If not served as a special course </li></ul></ul><ul><ul><li>Plate will be above your bread and butter plate on the left of your service plate </li></ul></ul>
  15. 15. W HICH G LASS T O U SE <ul><ul><li>Sherry glass, the only (“Y” shaped glass) </li></ul></ul><ul><li>is for the soup course and will be cleared </li></ul><ul><li>with the soup bowl </li></ul><ul><ul><li>All other glasses will usually remain until </li></ul></ul><ul><li>the desert course is served </li></ul>
  16. 16. T HE D ESERT C OURSE <ul><ul><li>New utensils will usually be used </li></ul></ul><ul><li>OR </li></ul><ul><ul><li>Look for a spoon and fork above your service plate </li></ul></ul>
  17. 17. A CCIDENTS <ul><ul><li>If you drop a utensil, leave it alone if it is out of the path of walkers--push it out the way if required, ask for another utensil </li></ul></ul><ul><ul><li>Spilled drinks: Use your napkin immediately. Offer it to the person, don’t assist their efforts </li></ul></ul>
  18. 18. D O’S A ND D ON’TS <ul><ul><li>“ Do” place your napkin in your lap as soon as all are seated-follow your hosts lead </li></ul></ul><ul><ul><li>“ Do” place the napkin on the seat of your chair if you leave the table </li></ul></ul><ul><ul><li>“ Do” break off small portions of bread for eating </li></ul></ul><ul><ul><li>“ Do” mention if the food or service was especially good </li></ul></ul>
  19. 19. D O’S A ND D ON’TS <ul><ul><li>“ Do” remember that personal grooming is not conducted at the table i.e. lipstick, hair, zippers </li></ul></ul><ul><ul><li>“ Don’t” talk about personal food likes and dislikes </li></ul></ul><ul><ul><li>“ Don’t” ask for seconds-there will be other meals </li></ul></ul><ul><ul><li>“ Don’t” worry if you do not eat everything on your plate-This is a meeting/interview. </li></ul></ul><ul><ul><li>“ Don’t” talk with food in your mouth </li></ul></ul>
  20. 20. Cell Phone Don’ts <ul><ul><li>“ Don’t” ever take a cell phone to an interview or </li></ul></ul><ul><li>meeting </li></ul><ul><ul><li>“ Don’t” talk in elevators, libraries, museums, </li></ul></ul><ul><li>restaurants, theatres, dentist or doctor offices, </li></ul><ul><li>places of worship, auditoriums or other enclosed </li></ul><ul><li>public spaces </li></ul><ul><ul><li>“ Don’t” use loud and annoying ring tones that </li></ul></ul><ul><li>destroy concentration and eardrums </li></ul><ul><ul><li>“ Don’t” multi-task by making calls while shopping, </li></ul></ul><ul><li>banking, waiting in line or conducting other business </li></ul>
  21. 21. Cell Phone Do’s <ul><ul><li>“ Do” keep all cellular congress brief and to the point </li></ul></ul><ul><ul><li>“ Do” use an earpiece in high-traffic or noisy locations </li></ul></ul><ul><ul><li>“ Do” tell callers when you’re on a cell phone and </li></ul></ul><ul><li>where you are-so they can anticipate distractions or </li></ul><ul><li>disconnections </li></ul><ul><ul><li>“ Do” inform everyone on your stored-number </li></ul></ul><ul><li>list that you’ve just adopted the new rules for </li></ul><ul><li>mobile manners. Ask them to do likewise. </li></ul>
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×