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Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
Dining etiquettes
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Dining etiquettes

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ETIQUETTES: …

ETIQUETTES:

Set of rules or customs which control accepted behavior in a social group or situation.

PRE DINING ETIQUETTES:

1. As the host, confirmation must be taken a day or two prior to the dinner meet.

2. Re-confirm with the restaurant before leaving for the dinner meet.

3. Be sure to arrive on time.

4. Call ahead if you know you will be late.

5. Take care of all details ahead of time.

GETTING SEATED:

1. While finding a table on your own the host should take the lead.

2. Greet your guests once they arrive and make appropriate introduction.

3. Extend the best seat to your client or the most important guest making sure that nobody else feels unimportant.

NAPKINS:

1. Once seated, wait for your host to place the napkin on his/her lap.

2. Gently unfold and place your napkin on your lap when everyone is seated.

3. Never tuck your napkin into your belt, shirt or collar.

4. When meal is finished, place your used napkin to the right/left of your plate.

5. Do not use your napkin to wipe your face, neck, chin, etc.

DINING STYLES:

Continental/European Style :

1. Knife in right hand, fork in left hand.

2. Eat food with fork still in left hand.

ORDERING:

1. Wait for the host to order, unless he/she directs you to go first.

2. Do not order the most expensive item on the menu.

3. Stay away from messy, hard to eat foods.

4. Do not order alcohol unless your host does. Never order more than one drink.

PASSING:

1. Food is passed from left to right.

2. Pass the salt, pepper, butter and sauces to the right.

3. Always pass the salt and pepper as a pair.

BREAD:

1. The person closest to the basket or plate offers it to the person on his left, helps himself and passes to the person on his right.

SOUP:

1. Soupspoons are usually too large to fit completely in your mouth, therefore, sip from the side of the spoon.

2. Spoon your soup away from you towards the center or top of the bowl.

3. When finished, place the spoon on the right side of the under plate.

SEQUENCE OF COURSES:

1. Appetizer

2. Soup

3.Salad

4. Main course/Entrée

5. Dessert

6. After dinner beverage





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  • 1. Set of rules or customs which control accepted behavior in a social group or situation.
  • 2.  As the host, confirmation must be taken a day or two prior to the dinner meet.  Re-confirm with the restaurant before leaving for the dinner meet.  Be sure to arrive on time.  Call ahead if you know you will be late.  Take care of all details ahead of time.
  • 3.  While finding a table on your own the host should take the lead.  Greet your guests once they arrive and make appropriate introduction.  Extend the best seat to your client or the most important guest making sure that nobody else feels unimportant.
  • 4.  Once seated, wait for your host to place the napkin on his/her lap.  Gently unfold and place your napkin on your lap when everyone is seated.  Never tuck your napkin into your belt, shirt or collar.
  • 5.  When meal is finished, place your used napkin to the right/left of your plate.  Do not use your napkin to wipe your face, neck, chin, etc.
  • 6. Continental/European Style :  Knife in right hand, fork in left hand.  Eat food with fork still in left hand.
  • 7.  Wait for the host to order, unless he/she directs you to go first.  Do not order the most expensive item on the menu.  Stay away from messy, hard to eat foods.  Do not order alcohol unless your host does. Never order more than one drink.
  • 8.  Food is passed from left to right.  Pass the salt, pepper, butter and sauces to the right.  Always pass the salt and pepper as a pair. BREAD  The person closest to the basket or plate offers it to the person on his left, helps himself and passes to the person on his right.
  • 9.  Soupspoons are usually too large to fit completely in your mouth, therefore, sip from the side of the spoon.  Spoon your soup away from you towards the center or top of the bowl.  When finished, place the spoon on the right side of the under plate.
  • 10.  Appetizer  Soup  Salad  Main course/Entrée  Dessert  After dinner beverage
  • 11.  It is the responsibility of the host to reach for the bill.  As a host, you might show up early and give your credit card in advance.  Another option is to tell your server (when you are seated) that the bill should be given to you at the end of the meal.
  • 12.  When the bill arrives and you find that there is a mistake on the charges, do not take out a calculator or try to argue about the bill with the server.  Go to the head server’s station and resolve the problem with the bill.
  • 13.  Do not put too much food into your mouth.  Do not talk with your mouth full.  Do not pile too much food on your plate.  Do not drink alcohol unless your host orders a drink first.  Do not drink more than one or two drinks. It is always acceptable to refuse.  Never chew with your mouth open or make loud noises when you eat.
  • 14.    When cutting food (meat, salad, etc.), cut enough for two or three mouthfuls. Taste your food first before adding salt. Do not order one of the most expensive items on the menu.  Do not offer to pay if you are an invited guest.  Do not ask for a “doggy bag”.  Never spit a piece of bad food or tough gristle into your napkin.
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