Dining Etiquette University Career Center 1601 Irving Hill Road Burge Union, 110 Lawrence, KS 66045 785-864-7676 KUCareerHawk.com [email_address] "A person who is nice to you but rude to the waiter is not a nice person." -- Dave Barry
Meals are often part of an interview because…
Employers can evaluate you in a more neutral and natural setting
They can learn how you will act in future business meetings
They can assess your manners, politeness, courteousness, etc.
Etiquette is… “ the forms, manners, & ceremonies established by convention as acceptable or required in social relations, in a profession, or in official life.”
Where and when should I sit?
Wait for your interviewer/host to ask you to sit down before taking your seat
If he/she doesn't direct you when and where to sit, wait for him/her to be seated, then sit
Enter chair from the right side
The host should unfold his/her napkin upon sitting—follow his/her lead
Your napkin goes on your lap, a small napkin is unfolded completely; a large dinner napkin is folded in half with the crease toward your body
Keep the napkin in your lap, except to gently blot mouth when needed; blot before taking a drink
Napkin Use: Continued
If you need to leave the table during the meal, place your napkin on the table.
The host will signal the end of the meal by placing his or her napkin on the table.
Place your napkin to the right of your plate when you are finished and the host has already placed his/her napkin on the table
When to eat?
Wait until everyone at your table has been served before you begin eating (take the host’s lead)
If someone who hasn’t been served informs you that you can begin you may do so
Think of making a circle-spoon away from you, into the soup, into your mouth, and back into the bowl
Take soup from the side of the soup spoon—don’t insert in mouth
Don’t hold with your fist!
Knife and fork use (American style)—cut a few bites at a time (2 or 3), lay knife across the top of plate with sharp edge toward you, switch fork to right hand (if right handed), tines up to mouth
Your knife stays at the top, with your fork at 4 o’clock (tines up) when you are not using your utensils
Your knife goes to 4 o’clock (sharp edge down), with the fork below it (tines down) for finished position
Bread basket, salt & pepper, gravy, salad dressing, etc.
Person closest to the item initiates the passing and offers item to the person to his/her left first
Always pass to the right (pass with left hand, take with right hand)
Always pass salt & pepper together
Pass items with handles with handle toward the recipient
Sweeteners-tear one corner, fold waste, and place under edge of plate
Bread/rolls-tear off small pieces at a time; butter one piece at a time
Drinks-your drink glasses are above your knife and spoon (on the right), and your bread plate is to the left
Avoid alcohol during an interview meal
General Guidelines: Continued
Ordering from menu-ask host what he/she suggests, think mid-level price, know what you are ordering, and don’t order anything too messy