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.
Ice not edible part of beverage. Doing this will keep person across from you from getting “lemon fresh”
1. To keep soup from dripping on you. 2. Vegetable or meat in soup you can use “forward march” 3. Do not crumble crackers in soup. 4. If soup bowl has a handle you can tip bowl away from you to get more broth. If no handle, stop eating before you clink or clank! 5. Waiter serve from the left and remove from the right. So if your soup spoon is on the right of the bowl, the waiter can hold the spoon and service plate easier.
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.
Best advice: don’t order. If you are served then do the following: Spaghetti -- Italian fashion is correct of swirling with fork and using spoon to secure strands. (If you must--cut it.) Don’t slurp under any circumstances! Corn on the cob-- Butter and salt a few rows at a time then nibble across typewriter style. But at the end of the row--do not hit the return! Continue to eat from the side where you left off. Peas and other hyperactive food--(corn, rice, etc .) If you must finish, use your knife to push onto fork. Be sure to lay the knife down before putting fork into your mouth. If really formal dining---if you cannot get it with just a fork--just leave it. Chicken -- in a business setting use utensils. Period !! Ribs -- do what the host does! If in doubt, use your utensils. Better to be too formal . Condiments -- if you are a guest, eat only what is served. If the host requests ketchup or steak sauce--then its fine to use. If you are the host and want it, ask server for it.
Agenda• The purpose of business etiquette• The napkin• Iced tea• American dining & European dining• Salad, rolls, & difficult-to-eat foods• 10 common dining faux pas
Purpose of Business Etiquette To make others feel at ease and To build rapport.
Proper StartingSolids on Position Liquidsyour left on your right
Using Napkins• Place your • Place your napkin napkin on lap on left side of after every-one plate when has been seated. temporarily leaving• Fold your napkin table. in half with • Leave napkin in lap crease toward until everyone is finished. you.• Use your napkin • Place napkin to as necessary. right of plate at end of meal.
Iced Tea• Don’t chew ice!• Cup hand around lemon wedge.• Use moderate amount of sweetener.
Managing Bread and Rolls • Butter wrappers • Do’s & Don’ts • Crumbs • Mopping up • Last roll
Managing Soup• Soup spoon provided or to right of teaspoon.• Hold spoon with thumb across the top of the handle.
Managing Soup (cont.)• NOT with handle in palm of your hand.• Take soup spoon AWAY from you rather than toward you.• Sip from the side of the spoon, not front.
Managing Soup (cont.)• Placing crackers: – in soup when home alone with blinds closed – oyster crackers placed in chowder – other crackers should be eaten with soup-- not in soup
Managing Soup (cont.)• Bowl may be tipped if it contains a handle. (Tip bowl away from you.)• Rest soup spoon in cup or bowl.• Soup spoon finish position to right on service plate. If there is no service plate, spoon should remain in cup with
Salad• Passing the dressing• Cutting the lettuce• Cutting cherry tomatoes• Eating olives with pits• Using salt & pepper
Passing Food (If it is in front of you)• Offer to the left. • Pass salt and pepper together.• Pass to the right. (Counter clockwise)
Difficult-To-Eat Foods• Spaghetti and other pastas• Corn on the cob• Peas and other hyperactive food• Chicken with bones• Ribs• Shellfish
American Style of Dining• Place fork in your left hand-- tines down and handle hidden-- and knife in your right hand. (right-handed)• Cut one piece of food at a time.• Lay knife across top of plate-- serrated edge facing you.• Transfer fork to right hand to actually eat.
European Style of Dining• Follow Step One of American Style.• Leave your knife and fork in same position as Step One.• Take bite with fork in left hand and place food in mouth with tines face down.
10 Common Dining Faux Pas• Napkin on lap before everyone is seated.• Blowing or stirring soup.• Eating ice cubes.• Eating before everyone is served.• Breaking dinner roll in half rather than tearing a bite-size piece.
Faux Pas (cont.)• Talking with food in your mouth.• Chewing with mouth open.• Eating a larger than bite-size piece of food.• Blowing your nose at table.• Pushing your plate away.• Stacking dishes.
Style and grace will boost yourcompetitive edge. Know the guidelines!