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STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
STEPDiningEtiquette-Summer11
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STEPDiningEtiquette-Summer11

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  • Americanzigzag- Fork left and Cut right (vice versa); switching with cutting and eating with tines up; hold like a pencil and not a shovel resting position- knife at top of plate and fork at 10 & 4 finished position- slide knife down to the 10&4European eat with both utensils (cut and eat) keep tines down, fork left and knife right resting position- an “X” finished position- same as American
  • No utensils or leftovers should not be placed on the table. Place on saucer or bread and butter plate.Sugar- rip top 2/3 way so you have one piece of trash. Do not use more than 2 packets *more than that looks excessive”. Fold packet and put under rim (attempt to hide the trash)Lemon- cup hand so don’t squirt, put on saucer or edge of plate
  • Dealing with butter wrappers-- if hard, remove from wrapper and place on bread and butter plate-- if soft, leave in wrapper on your bread and butter plate
  • Transcript

    • 1. STEPETIQUETTE DINNER S a r a h C r o c ket t s a r a h e c @ v t .e d u V i r g i n i a Te c h Career Services w w w. c a r e er. v t .e d u J u l y 1 3 , 2 01 1 5 4 0 - 2 31 - 6 241
    • 2. WHY IS THIS IMPORTANT? Many interviews and business meetings will involve a meal.Your table manners will leave a lasting impression - make it a good one!
    • 3. TOPICS OF DISCUSSIONInvitationsReceptions and buffetsPlace settingsDining stylesOrdering food and beveragesCourses - soup to dessertDifficult foods
    • 4. INVITATIONSRSVP (Repondez s’il vous plait)  Respond either way -- yes or no.Regrets Only  You only need to let the host or hostess know if you cannot attend the event.
    • 5. RECEPTIONS AND BUFFETSAlways use a plateDon’t “camp out” around the buffet tableUse serving utensilsIf you aren’t sure of how to eat a particular food, or if it looks difficult, avoid it!Never double-dip
    • 6. If you were an employer, what impression would this candidate make?
    • 7. BEING SEATED Turn off or silence your cell phone Napkins  Place in your lap as soon as you are seated  At a formal dinner wait for your host Removing your suit jacket  Remove it only if your host invites you to Good posture
    • 8. PLACE SETTINGS  What’s mine, what’s yours?  Solids to the left, liquids to the right  Use utensils from the outside first  Position of coffee cup  Cup is turned up when the table is set  If you do not care for coffee, turn your cup over on the saucer.
    • 9. DINING ST YLESAmerican Method  The Zig Zag approach; eat tines upEuropean Method  Eat using both utensils at same time; eat tines downOther cultures  Learn as much as you can before you go
    • 10. TIP: Follow the Lead of your Host or Hostess
    • 11. ORDERING FROM THE MENUDo not order as if it were your last mealAvoid messy foods If it sounds difficult to eat, it probably is!Do not make a lot of substitutions
    • 12. TIP: Keep it Simple!
    • 13. KEEPING THE TABLE CLEANWhat do I do with…  Sugar packets / creamer cups  Lemon slices  Used stirring spoons
    • 14. ASKING FOR AND PASSING ITEMSNever reach across the table for an itemIf there is a community item in front of you, offer it to others before helping yourself  Offer to the left, pass to the rightSalt and pepper always go togetherAlways pass items in their serving dish
    • 15. GENERAL RULES Wait until everyone is served before eating Do not season until you have tasted Follow the lead of your host or hostess Pace yourself - don’t be first or last to finish Chew with your mouth closed Do not talk with food in your mouth
    • 16. TIP: Avoid making other guests uncomfortable
    • 17. BREAD May be served in a basket or placed on your bread and butter plate Tear off a small piece of bread, butter it (if you wish) and eat it The butter issue …
    • 18. SALAD COURSE If the salad dressing is in front of you, offer to the person to your left, help yourself, and then pass it You may cut large pieces of lettuce or other vegetables with your fork only or with fork and knife  One bite at a time! To keep your knife, place it on your bread and butter plate
    • 19. ENTRÉELeave plate positioned as it is presented to youCut one or two bites at a timeDon’t care for it? Push it aroundWork around garnishes
    • 20. DESSERT Utensils above plate are for dessert Work around garnishes If dessert is served in a dish or parfait glass, resting position of spoon is on service plate
    • 21. DIFFICULT FOODS / SITUATIONS Try to avoid them in the first place If it went in your mouth with a fork, it should come out of your mouth with a fork Something in your food  Work around it if possible  Otherwise discreetly speak with server Food over or under cooked  Discreetly speak with server Spills  Blot with your napkin and then request another
    • 22. LEAVING THE TABLEShould not leave unless absolutely necessary, for example:  Excessive coughing or sneezing  Need to blow your nose  Need to use the restroom  Grooming needsLeave between coursesPlace napkin in chair
    • 23. MISCELLANEOUSI’ve eaten all my food, and I’m still hungryI couldn’t finish all of my food, but it would make a great lunch for tomorrow
    • 24. BON APPÉTIT!

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