Dining etiquette
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Dining etiquette

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

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

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Dining etiquette Presentation Transcript

  • 1. DINING ETIQUETTE
  • 2. DINING MANNERSWhat is the Difference between Eating andDining ?Dining is an art !When you eat, you only please the palate.
  • 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. TABLE SETTINGS
  • 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. 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. 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. 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. HANDLING UTENSILS
  • 10. AMERICAN STANDARD Rest Position Finish Position
  • 11. CONTINENTAL FASHION Rest Position Finish Position
  • 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. 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. 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. 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. FINGER FOODS Sandwiches
  • 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. 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.