Business Dining Etiquette

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This presentation will teach you what is what when you sit down at a more formal or business dinner and want to make a good impression.

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  • Dining Etiquette
  • Dining Etiquette If you know what to do and how to do it with grace and style you will maintain the competitive edge. Mastering of social graces is especially important to the man or woman who wants to attain and maintain success in today’s rapidly changing business world.* Taken from Mastering Business Etiquette and Protocol, National Institute of Business Management. 1987.
  • Dining Etiquette Ice not edible part of beverage. Doing this will keep person across from you from getting “lemon fresh”
  • Dining Etiquette Wait -- for everyone to be served Passing the dressing -- Start passing the dressing ONLY if you are the one closest to it. Offer it to the person on your left. When that person is done, passes it back to you. You use it and pass it right. If all are not equal, host should pass it to person on right--the most important guest. Cut the lettuce--OK to cut with knife. Used to be considered uncouth because utensils made of steel and dressing would tarnish knife. Now is it fine. Cherry tomatoes-- Gently pierce tomato with fork before cutting. That relieves pressure and allows you to cut without squirting tomato juice across the table . Unpitted olive -- what goes in with a utensil comes out with a utensil. So take out pit with fork or spoon.--Spoon gives more balance. Resting -- lay salad fork down after a few bites. Place fork on plate with fork tines up.. Finished -- place fork on plate with tines down. Place knife at top of plate or bread plate so you keep it for rest of meal.
  • Dining Etiquette Wait -- for everyone to be served Passing the dressing -- Start passing the dressing ONLY if you are the one closest to it. Offer it to the person on your left. When that person is done, passes it back to you. You use it and pass it right. If all are not equal, host should pass it to person on right--the most important guest. Cut the lettuce--OK to cut with knife. Used to be considered uncouth because utensils made of steel and dressing would tarnish knife. Now is it fine. Cherry tomatoes-- Gently pierce tomato with fork before cutting. That relieves pressure and allows you to cut without squirting tomato juice across the table . Unpitted olive -- what goes in with a utensil comes out with a utensil. So take out pit with fork or spoon.--Spoon gives more balance. Resting -- lay salad fork down after a few bites. Place fork on plate with fork tines up.. Finished -- place fork on plate with tines down. Place knife at top of plate or bread plate so you keep it for rest of meal.
  • Dining Etiquette
  • Business Dining Etiquette

    1. 1. Business Dining Etiquette P ower P oint Presentation
    2. 2. Purpose of Business Etiquette To make others feel at ease and to build rapport.
    3. 3. Using Napkins <ul><li>Place your napkin on lap after every-one has been seated. </li></ul><ul><li>Fold your napkin in half with crease toward you. </li></ul><ul><li>Place your napkin on left side of plate when temporarily leaving table. </li></ul><ul><li>Place napkin to right of plate at end of meal. </li></ul>
    4. 4. Proper Starting Position Liquids on your right Bread/roll on your left Use your utensils from the outside in Use your utensils from the outside in
    5. 5. Iced Tea <ul><li>Don’t chew ice! </li></ul><ul><li>Cup hand around lemon wedge as you squeeze it. </li></ul>
    6. 6. Managing Bread and Rolls <ul><li>If the bread or roll basket is nearest you, pick it up and pass it to your right for each person to serve themself. </li></ul><ul><li>Break off a piece of bread or roll and butter it as you eat it </li></ul><ul><li>Don’t mop up your plate with your bread </li></ul>Your bread/roll is to your left side.
    7. 7. Salt & Pepper <ul><li>You always take the pepper when you reach for the salt. They travel together. </li></ul><ul><li>Anything you pick up, you then pass to the right the first time. </li></ul>
    8. 8. Salad <ul><li>If the salad dressing is nearest you, pick it up and pass it to the right. </li></ul><ul><li>Use your salad fork (on the outside left side) </li></ul><ul><li>As you eat your salad, it should be in bite sizes. If it is too large, cut it with your salad fork. </li></ul>
    9. 9. Proper Starting Position
    10. 10. American Style Of Eating <ul><li>Place fork in your left hand--tines down and handle hidden--and knife in your right hand. (right-handed) </li></ul><ul><li>Transfer fork to right hand to actually eat. </li></ul>
    11. 11. American Style Lay knife & fork at 3 o’clock when finished eating with fork tines facing down 12 6 3 9
    12. 12. European Style of Dining <ul><li>Take bite with fork in left hand and place food in mouth with tines face down. </li></ul>
    13. 13. Leaving the Table During a Meal <ul><li>If you must leave the table during a meal, lay your napkin on the seat of your chair. </li></ul>
    14. 14. 10 Common Dining Faux Pas <ul><li>Napkin on lap before everyone is seated. Wait till everyone is seated to take your napkin. </li></ul><ul><li>Blowing or stirring your soup. </li></ul><ul><li>Eating ice cubes. </li></ul><ul><li>Eating before everyone is served. Wait till everyone at your table is served before you begin eating. </li></ul><ul><li>Breaking dinner roll in half rather than tearing a bite-size piece. </li></ul>
    15. 15. Faux Pas (cont.) <ul><li>Talking with food in your mouth. </li></ul><ul><li>Chewing with your mouth open. </li></ul><ul><li>Eating a larger than bite-size piece of food. </li></ul><ul><li>Blowing your nose at the table. </li></ul><ul><li>Pushing your plate away. </li></ul><ul><li>Stacking dishes. </li></ul>
    16. 16. Style and grace will boost your competitive edge. Know the rules of dining etiquette!
    17. 17. … And Don’t Forget Your Behavior Don’t talk while someone on stage is speaking.
    18. 18. … And Don’t Forget… If you have to leave the room, try to do so after a speaker has finished speaking.
    19. 19. Enjoy Your Conference

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