2. Outline
1.What are etiquettes, dining etiquettes
& what is their significance?
2.General Manners need to be followed at
Dining Place
3.What are the most important Mess
Etiquettes required to be adopted?
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4. OBJECTIVES:
“A set of rules that govern the
expectations of social and dining
behavior in a workplace, group or
society.”
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Emergency Services Academy
Dining Etiquettes
5. OBJECTIVES:
Table manners are visible signs that you are
a polished and knowledgeable professional.
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Emergency Services Academy
Why?
6. OBJECTIVES:
1. Entry & Seating
2. General Manners
3. The Cutlery
4. Dining Etiquettes
5. Our Perspective & Needs
6. Way Forward
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Emergency Services Academy
The Package
7. OBJECTIVES:
1. In queue & Disciplined
2. A uniform / standard dress
3. In time arrival & entry
4. In possession of serving tray/ plate etc.
5. Waiting patiently for serving
6. Getting a seat in order
7. Leaving space for others to follow
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Emergency Services Academy
Entry & Seating Manners
8. OBJECTIVES:
1. Grace before starting
2. One should sit straight but not necessarily stiff
at the table.
3. Elbows are never kept resting on the table;
they are also not to jab one's neighbour in the
ribs.
4. Do not use your hands to gesticulate or to
beckon others.
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Emergency Services Academy
General manners
10. OBJECTIVES:
5. There is never any reason to comment on the
food one does not like.
6. Genuine appreciation of the food gives a lot of
satisfaction to the host or the cook.
7. Only reach easily accessible things and without
stretching himself.
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Emergency Services Academy
General manners
12. OBJECTIVES:
1. Forks are used only for forking and taking food
to the mouth and not for cutting food in the
plate.
2. A knife is used only for cutting, spreading or as
a support to fork food against.
3. A used piece of cutlery is never put into any
food that is meant for everyone.
4. Spoons are to be put in the plate or saucer.
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Emergency Services Academy
The Cutlery
14. OBJECTIVES:
5. Forks only for forking and taking food to the
mouth and not for cutting food in the plate.
6. A fork is used in such a manner that the food is
supported.
7. A used piece of cutlery is never put into any
food that is meant for everyone.
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Emergency Services Academy
The Cutlery
16. OBJECTIVES:
1. One is to take his seat at the table with as little
clatter as possible.
2. Napkins
3. Food is brought to the mouth and not vice
versa.
4. Fingers are not used to touch any food article.
5. Used cutlery is never kept on the tablecloth but
always on a plate.
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Emergency Services Academy
Dining Etiquettes
17. OBJECTIVES:
6. Don’t request the neighbour continuously to
pass things. If need be, ask the steward or
delay.
7. Liquid should not be spilled.
8. Liquid is never drunk straight out of a saucer or
a plate; one uses either a spoon or a cup.
9. One should not talk with his mouth full and
does not shift too much food into his mouth.
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Emergency Services Academy
Dining Etiquettes
18. OBJECTIVES:
10.Never eat with mouth open, as nothing is more
disgusting.
11.One does not make noises while eating and one
is supposed to chew quietly.
12.One does not take large helpings and takes
only so much as will ensure that the available
food is sufficient for all others on the table.
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Emergency Services Academy
Dining Etiquettes
19. OBJECTIVES:
13.One should not have to go hungry because
someone else has taken too much.
14.One does not ever reach out at the table, as it
is bad manners.
15.Tea and other beverages are not drunk from a
spoon but from a cup.
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Emergency Services Academy
Dining Etiquettes
21. OBJECTIVES:
16.Liquids are sipped, not gulped and chewing is
finished before drinking.
17.Should one discover any foreign object . . . .
Don’t spoil other’s food.
18.If it is not too bad, it is taken out discreetly and
put aside. If it is something too bad, the food is
left without making a big fuss.
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Emergency Services Academy
Dining Etiquettes
22. OBJECTIVES:
19.Sugar is not taken from the sugar pot using
ones used spoon or wet coffee/tea spoon.
20.Fingers are not used to touch any food.
21.Never leave food in the plate. It is a gross
wastage and hence should always be avoided.
22.Use of toothpicks on the table is best avoided.
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Emergency Services Academy
Dining Etiquettes
23. OBJECTIVES:
1. Timing
2. Reporting for meals
3. Entry & serving
4. Settling down
5. Dining Manners
6. Exit
7. Disposal / wastage of food
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Emergency Services Academy
Our issues & Solutions
24. OBJECTIVES:
8. Extra food requirement
9. Binging in own food
10.Left behind food
11.General tidiness in Mess/ Dining hall
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Emergency Services Academy
Our issues & Solutions
