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Dining etiquettes


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Dining etiquettes

  1. 1. Dining Etiquette
  2. 2. To Start Off With…6/16/2013Etiquette2 Host will signal when to be seated at the dining table Wait until everyone has been served beforebeginning to eat
  3. 3. The Equipment
  4. 4. Table Setting6/16/2013Etiquette4 “Liquids on your right" and "solids on your left“ In the center: dinner plate To the right: glassware, cup and saucer, knives,spoons, and a seafood fork if the meal includesseafood To the left: bread and butter plate, saladplate, napkin, and forks
  5. 5. Which Fork Do I use?
  6. 6. Which Fork Do I use?DinnerKnifeWaterGobletDinnerForkSaladForkDessertSpoonDinnerSpoonCoffeeCup
  7. 7. 6/16/2013Etiquette 7Table Setting1. Napkin2. Fish Fork3. Dinner Fork4. Salad Fork5. Soup Bowl & Plate6. Dinner Plate7. Dinner Knife8. Fish Knife9. Soup Spoon10. Bread & Butter Plate11. Butter Knife12. Dessert Spoon & Fork13. Sterling Water Goblet14. Red Wine Goblet15. White Wine Goblet
  8. 8. Napkin Use6/16/2013Etiquette8 Put your napkin on your lap soon after sitting downat the table Small napkins, unfold Large napkins, fold in half If you leave the table during themeal, place your napkin on yourchair as a signal to your serverthat you will be returning
  9. 9. Napkin Use6/16/2013Etiquette9 Meant only to be dabbed at the lips and should notget dirty in the process If napkin falls on the floor during a very formalevent, signal a member of the serving staff that youneed a fresh one Once the meal is over, place your napkin neatly onthe table to the right of your dinner plate
  10. 10. Silverware6/16/2013Etiquette10 “Eat from the outside in” Use one utensil for each course Dessert spoon and fork are above your plate orbrought out with dessert Unused silverware is simply lefton the table
  11. 11. The Knife and Fork6/16/2013Etiquette11 Holding knife and fork Use of knife and fork
  12. 12. The Courses
  13. 13. Appetizers/Buffet6/16/2013Etiquette13 Don’t crowd the buffet Don’t graze, take what you want and walk away Appetizers may be eaten with your fingers, unlessvery elaborate When in doubt, follow your host
  14. 14. Bread Plate6/16/2013Etiquette14 Bread and butter plate sits left of the dinner plate When butter is passed, take enough for yourself andplace it on the edge of your B&B plate Eat rolls or bread by tearing off small bite size piecesand buttering only the piece you are preparing to eat
  15. 15. Soup and/or salad6/16/2013Etiquette15 Spoon the soup away from you when you take it outof the bowl and sip it from the side of the spoon Do not slurp soup from a spoon If your soup is too hot to eat, let it sit until it cools;do not blow on it Place used spoon on thesaucer, not in the soup bowl
  16. 16. Main Course6/16/2013Etiquette16 If food spills off your plate, you may pick it up with apiece of your silverware and place it on the edge ofyour plate. Taste food before seasoning it Pass salt and pepper shakers together Try a bit of everything on your plate
  17. 17. Dessert and Coffee6/16/2013Etiquette17 Dessert utensils will most likely be provided with thedessert If you do not like coffee, simply place your hand overthe cup when offered, or tell the waiter “no, thankyou” or ask for hot tea NEVER turn the coffee cup upsidedown on the saucer
  18. 18. Finishing Touches6/16/2013Etiquette18 Leave your plate where it is in the place setting Lay your fork and knife diagonally across your plate Place your knife and fork side by side,with the sharp side of the knife bladefacing inward and the fork, tinesdown, to the left of the knife
  19. 19. Tips and Pitfalls!6/16/2013Etiquette19 It is inappropriate to ask for a doggy bag when youare a guest. Save the doggy bag for informal dining situations. It is best to order foods that can be eaten with a knifeand fork. Finger foods can be messy and arebest left for informal dining.
  20. 20. Tips and Pitfalls!6/16/2013Etiquette20 Do not order alcoholic beverages in professionalsituations. Drinking too much when dining out is one of the mostdisliked behaviors. Sit up straight at the table. It makes a good impression. When you are not eating, keep your hands on yourlap or resting on the table (with wrists on the edgeof the table). Elbows on the table are acceptable only between courses,not while you are eating.
  21. 21. Tips and Pitfalls!6/16/2013Etiquette21 Pass items to your right Season your food AFTER you have tasted it Never chew with your mouth open or make loudnoises when you eat If food gets caught between your teeth and youcant remove it with your tongue, leave the tableand go to a mirror where you can remove the foodfrom your teeth in private Engage in table conversation that is pleasant butentirely free of controversial subjects.
  22. 22. The Matter of RSVP6/16/2013Etiquette22 When invited to an event, ALWAYS RSVP by thedeadline provided. If you are able to attend, state if you will be alone,or bringing a guest If you are unable to attend,state a brief reason why It is not necessary to remainlonger than thirty minutesafter dinner if the invitationdoes not include the entire evening.
  23. 23. Lunch Interviews6/16/2013Etiquette23 Know the place and time Be prompt Allow at least two hours for the business meal Wear business attire Turn off your cell phone Or leave it in your car Business discussions usually begins after placing themeal order
  24. 24. Lunch Interviews6/16/2013Etiquette24 Order items that can be easily eaten You aren’t there to eat…exactly Eat a snack before you go Do not drink alcohol even if offered If you smoke, don’t Take any medication prior to theentering the restaurant whenpossible
  25. 25. Lunch Interviews6/16/2013Etiquette25 NEVER ask for a “doggy bag” You could be the best candidate based onqualifications… But if you don’t pass the “meal test”,you may get passed over forsomeone else
  26. 26. ThankyouHappy Dinning6/16/2013Etiquette26