Policy and Procedures Table Manner Course

1. Table Manners Course
Welcome to
Grand Swiss-Belhotel Medan
15 Mar 2012
Instructor:
Heru Setiawan

2. INTRODUCTION
• Introduction of the Speaker
• Introduction of our Outlets
• Why people mind manners on
the table
• History of the menu
• What kind of people attend
this kind of training: Business
people, Ambassador
Sales people

3. TODAY EXERCISE
• How to use Guest Napkin
• How to hold Water Goblet
• How to use tableware for Appetizer
• How to place dirty tableware
• How to use tableware for the Soup
• How to place dirty tableware
• How to use tableware for the Main
Course
• How to place dirty tableware
• How to use tableware for Dessert
• How to place dirty tableware
• How to drink Coffee or Tea

4. Appetizer:
Caesar Salad with Dill Shrimps
Soup:
Potato Cream Soup with Crabmeat
Main Course:
Chicken Escalope
Sautéed Mushrooms
Fried Potatoes
Dessert:
Baked Apple Tartlet with Vanilla Ice Cream
EUROPEAN SET MENU COMPOSITION - Example

5. INDONESIAN SET MENU COMPOSITION - Example
1. Appetizer
Gado Gado With Bumbu
Kacang & Rempeyek crackers
2. Soup
Soup Jagung Manis
3. Main Course
Ayam Panggang Bumbu Bali
Nasi Kuning
Urapan Sayur
Kerupuk & Sambal
4. Dessert
Irisan Buah dengan Sorbet

6. Introduction
• One of key to build company image
• Become an International etiquette
• Part of selling point in hospitality
industry

7. Why “TABLE MANNERS” is
important?
1. Show our high self
confidence
2. Give positive image to
us, our spouse or to our
company
3. To practice good
attitude in professional
manners

8. 4. Respect others on
the same table
during the meal time
5. Helps others to
respect the host

9. What is “TABLE MANNERS”?
Literally means:
• Table : Meja
• Manners : Etiquette

10. Etiquette on the table:
1. Appearance
2. Body Language
3. The topics
4. Manners
5. Using the utensils
6. Emergency situation

11. 1. Appearance
• Dress-up
• Make-up
• Accessories and
• Business Card

12. 2. Body Language
• Seating position
• Hand position
• Leg position

13. 3. The Topics :
• Use the common topics or
the same language for all
the people seating in your
table / guests
• Use proper and
professional language
• Avoid speaking too loud or
in higher tone

14. 4. Manners :
• Do not making a sound
• Do not yawn or loudly laughing
• Do not gargling during the meal
• Do not talk when your mouth full of food

15. • Do not use teeth pick when others
still in having meals
• Do not remove your lipstick or re
touch up make-up on the table
• Do not use mobile phone / similar
device
4. Manners :

16. 5. Using the utensils:
• Do not remove or playing around with the
dining wares
• Use our own dining set wares which
placed in front of us
• Use the dining set wares as its function
• Put your dining wares (spoon & fork) after
used on the plate with open position

17. 6. Emergency Situation:
• The dining set is not
complete
• Food / drink spilled on
the table or your
dress
• Choked by a solid
food
• Uncontrollable sneeze
or cough

18. 7. Others :
• Make yourself comfortable, not lean but
not awkward
• Use guest napkin to wipe your mouth
gently
• Enjoy your meals naturally, not in a
hurry
• Avoid your neck goes down to the plate
/ food, but take the it with your hand

19. 8. Type of meal and times
• Breakfast = 06.00 - 10.00
• Brunch = 11.30 - 15.00
• Lunch = 12.00 - 15.00
• Tea Time = 15.00 - 18.00
• Dinner = 18.00 - 23.00
• Supper = 23.00 - 04.00

20. Continental Breakfast
– Sliced fresh fruit or
fruit juice
– Choice of bread’s or
Danish's
– Butter and selection
of jam and
marmalade
– Coffee or tea

21. American Breakfast
– Sliced fresh fruit or fruit juice
– Choice of bread’s or Danish's
– Any style of eggs
– Bacon or sausage
– Hash brown potato
– Coffee or tea

22. Indonesian Breakfast
– Slice fresh fruit or fruit
juice
– Choice of fried rice or
fried noodle or
Chicken Porridge
– Coffee or tea

23. Chinese Breakfast or Dim
Sum
– Bubur ayam
– Siomay or
bakpau
– Ceker ayam
– Coffee or tea

24. 9. Type of Menu:
1. A’la Carte Menu
2. Table D’Hote
Menu

25. Standard BASIC COVER
1. Guest Napkin
2. Dinner Fork
3. Dinner Knife
4. Bread & Butter Plate
5. Butter Spreader
6. Water Goblets
7. Ashtray
8. Salt and Pepper
Shaker

26. STANDARD
A’LA CARTE COVER
1. Guest Napkin
2. Dinner Knife
3. Dinner Fork
4. Soup Spoon
5. Bread & Butter Plate
6. Butter Spreader
7. Water Goblets
8. Ashtray
9. Salt and Pepper
Shaker
10. Flowers

27. ELABORATE COVER
1. Guest Napkin
2. Glass Show Plate
3. Dessert Knife
3. Dinner Spoon
4. Fish Knife
5. Dinner Knife
6. 2 Dessert Fork
7. Fish Fork
8. Dinner Fork
9. Bread and Butter
Plate
10. 2 Glass White Wine
11. Champagne Glass
12. Red Wine
13. Ashtray
14. Printed Menu

28. Selamat belajar