Dining etiquette

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Get to know how to present yourself professionally in a corporate feast.

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Dining etiquette

  1. 1. DINING ETIQUETTE
  2. 2. DINING MANNERSWhat is the Difference between Eating andDining ?Dining is an art !When you eat, you only please the palate.
  3. 3. GENERAL DINING ETIQUETTE Punctuality Be on time - no one wants to be kept waiting. If it is an unavoidable delay, try to contact the person. Greeting and Introduction A good and firm handshake is important.
  4. 4. TABLE SETTINGS
  5. 5. NAPKIN Place your napkin on your lap after everyone at your table has been seated. Do not open your napkin in mid-air. When a meal is completed, place your napkin to the right of your plate - never on the plate.
  6. 6. ORDERING Follow your hosts lead.  If you are guest, avoid being explorative. Don’t take a long time to order. Consider asking your host/hostess for a recommendation before making your decision.
  7. 7. SERVING Wait for everyone at your table to be served before beginning to eat. Eat slowly while waiting for their food to be served.
  8. 8. UTENSILS Two acceptable ways to use the knife and fork: ContinentalFashion American Standard Do not make a fist around the utensils Do not use both hands simultaneously to hold utensils and cups.
  9. 9. HANDLING UTENSILS
  10. 10. AMERICAN STANDARD Rest Position Finish Position
  11. 11. CONTINENTAL FASHION Rest Position Finish Position
  12. 12. THE ‘PASS’ Do not reach across the table for an item - politely ask the person next to you to pass. Pass “community food” such as the breadbasket, salt and pepper, and salad dressing to the right. Pass it with the handle pointing towards the recipient
  13. 13. SOUP & BREAD When eating soup, think of making a circle: Spoon away from you, bring around to your mouth and back to the bowl. Soup is taken from the side of the soup spoon - it is not inserted into your mouth.
  14. 14. SEASONINGS & SWEETENERS Always taste your food first before using any seasonings. Do not assume it needs to be seasoned. The rule of thumb is no more than two packets per meal.
  15. 15. EATING Wait for the host to start eating or to signal you to eat. Toothpicks should be used discreetly and in private; not at the table. When sharing a plate of chips or veggies with a dip or sauce with others, apply the “Single Dip Rule” - that is, dip only once
  16. 16. FINGER FOODS Sandwiches
  17. 17. WINE ETIQUETTE Sample Before You Order. Politely signal the waiter alone if you don’t want them. Don’t go for alcoholic beverages in a professional situation.
  18. 18. PAYING THE BILL You should prearrange how the bill is being paid. If being treated by someone, always thank them. Remember to tip your waiter appropriately: 15% for moderate service; 20% for excellent service.

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