Dining etiquette
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

Dining etiquette

on

  • 3,797 views

ok

ok

Statistics

Views

Total Views
3,797
Views on SlideShare
3,797
Embed Views
0

Actions

Likes
1
Downloads
308
Comments
2

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Dining etiquette Presentation Transcript

  • 1. Dining Etiquette OF USA Tiffany’s Table Manners
  • 2. Table Manners
    • Table manners play an important part in making a favorable impression. They are a visible signal of the state of our manners and therefore are essential to professional success. Regardless of whether we are having lunch with a prospective employer or dinner with a business associate our manners can speak volumes about us as professionals.
  • 3. Napkin Use
    • The meal begins when the host unfolds his/her napkin. This is your signal to do the same.
    • Place the napkin on your lap. If it is a small luncheon napkin, completely unfold it. If it is a large dinner napkin, fold in in half (lengthwise) and place it on your lap.
  • 4. Napkins continued…
    • Use the napkin to gently blot your mouth when needed.
    • If you leave the table during the meal, place your napkin on your chair as a signal to the server that you will be returning.
    • The host will signal that the meal is over by placing his/her napkin neatly on the table ( to the right of his/her plate). Do not refold, but don’t wad it up either.
  • 5. Ordering
    • If, after looking over the menu, there are items you are uncertain about, ask your server any questions you may have.
    • An employer will generally suggest that your order be taken first . Sometimes the server will decide how the ordering with proceed. Often women’s orders are taken before men’s.
  • 6. Courses
    • As a guest, you should not order one of the most expensive items on the menu or more than two courses unless your host indicates that it is all right.
  • 7. Table Setting
    • Remember the rule “liquids to your right, solids to your left.”
    • It is important to place the glass wear, cup & saucer, etc. in the same position after its use in order to maintain the visual presence of the table.
  • 8. Use of Silverwear
    • Starting with the knife, fork, or spoon that is farthest from your plate, work you way in using one utensil for each course.
  • 9. Left Right
    • Salad fork
    • Dinner fork
    • Soup spoon
    • Beverage spoon
    • Salad knife
    • Dinner Knife
  • 10. How to use a Knife & Fork (American)
    • Hold the knife in your right hand and the fork in your left. Cut a few bite size piece of food, lay your knife across the top edge of your plate with the blade facing in. Change your fork from your right to your left hand to eat, fork tines facing up.
  • 11. European
    • Same as the American style except that the fork remains in your left hand (tines facing down) while you eat.
  • 12. When you have finished…
    • Do not push your plate away.
    • Lay your fork and knife side by side diagonally across your plate (the sharp edge of the knife face toward you, fork tines facing down).
    • Remember the 10 and 4 rule.
  • 13. A few more things about silverwear…
    • Once you have used a piece of silverwear, never place it back on the table.
    • Do not leave a used spoon in a cup, place it on the saucer.
    • You can leave a soupspoon in a soup plate.
    • Any unused cutlery is simply left on the table.