The document provides etiquette guidelines for dining in various contexts. It discusses proper dining etiquette at home, including arriving on time with an appropriate hostess gift, waiting to be seated, and sending a thank you note. Table manners covered include keeping elbows off the table, chewing with your mouth closed, turning off phones, and asking servers to clean spills. The document also outlines etiquette for eating, such as cutting food into bites, using the proper utensils, pacing your eating, and placing used utensils on the plate. Restaurant tipping etiquette and guidelines for various courses of a meal are also summarized.
In the ppt, you find all the basic etiquettes that one should maintain while eating with the group of people in the restaurants, business meetings and ceremonies.
Executive dining etiquette skills are pivotal to every business occasion where food and drink are served. Far more than table manners and dining etiquette, Executive Presence at business meals requires poise, a polished presence and an understanding of the role of both Host and Guest. So, these are some basic dining manners.
A quick guide to becoming a pro in dining etiquette.Learn these and you would be able to sit comfortably in any kind of social or business settings over a meal.
Watch the video on my Youtube channel https://www.youtube.com/channel/UCFq82FGwWYJulZtx0CfvAOw
The given presentation deals with the details of fine dining, importance of fine dining in professional life, different scenarios, dining styles in various countries and dos and don'ts of fine dining.
This is a training module I created for others to train people in basic restaurant etiquette. This module started its life as a quick and dirty guide that we could use to instruct our students in matters of basic etiquette before taking them on a series of field trips throughout the state of West Virginia. I mentioned the guide in passing to my VISTA site supervisors Reba Crossen and Danna Grant, and they both enjoyed the idea of it so much that they suggested I develop the course into a training module to share. So that's what I did, and that's what you see here!
In the ppt, you find all the basic etiquettes that one should maintain while eating with the group of people in the restaurants, business meetings and ceremonies.
Executive dining etiquette skills are pivotal to every business occasion where food and drink are served. Far more than table manners and dining etiquette, Executive Presence at business meals requires poise, a polished presence and an understanding of the role of both Host and Guest. So, these are some basic dining manners.
A quick guide to becoming a pro in dining etiquette.Learn these and you would be able to sit comfortably in any kind of social or business settings over a meal.
Watch the video on my Youtube channel https://www.youtube.com/channel/UCFq82FGwWYJulZtx0CfvAOw
The given presentation deals with the details of fine dining, importance of fine dining in professional life, different scenarios, dining styles in various countries and dos and don'ts of fine dining.
This is a training module I created for others to train people in basic restaurant etiquette. This module started its life as a quick and dirty guide that we could use to instruct our students in matters of basic etiquette before taking them on a series of field trips throughout the state of West Virginia. I mentioned the guide in passing to my VISTA site supervisors Reba Crossen and Danna Grant, and they both enjoyed the idea of it so much that they suggested I develop the course into a training module to share. So that's what I did, and that's what you see here!
I've been impressed with my kids in other restaurant outings as well. They've had to patiently wait 30-some minutes for a table, haven't ran out of their seats mid-meal, and keep to themselves without bothering other patrons.
One reason could be that my kids just love eating, and any chance to make a celebration out of it by going to a restaurant means they're too excited and happy to cause mischief.
But I also think there are certain things parents can do to help prepare their kids for restaurant outings. So that going out to eat isn't the hassle it sometimes is, but something enjoyable for everyone—the kids, the parents, and the others at the restaurant.
How?
Take a look at the slideshare I made below and see how you can make your next restaurant outing a success.
http://sleepingshouldbeeasy.com
Bibliografia:
Bonfil M. Sida el riesgo es real. ¿cómo ves?. [serie en Internet]. [citado dic. 2014]. Disponible en:
http://www.comoves.unam.mx/numeros/articulo/102/sida-el-riesgo-es-real
Dezentrale Organisation, Chaos-Management und Jugendarbeit passen bestens zusammen. Was das für die Praxis der Jugendarbeit und für das Leben von Kindern und Jugendlichen bedeuten kann und was der Seestern und die Spinne damit zu tun haben, präsentiert Hans Schwab am Beispiel des Landesjugendring Niedersachsen e.V. Anhand von 10 Regeln für ein neues Denken werden die revolutionären Potentiale und Möglichkeiten einer emanzipatorischen Arbeitspraxis sichtbar.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
2. Dining Etiquette
A set of rules that govern the expectations of social and dining behavior
in a workplace, group or society.
Table manners are visible signs that you are a polished and
knowledgeable professional.
Put napkin on lap as soon as host does. Napkins remain on your lap until
completion of meal.
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3. A dinner party at someone’s home:
Dress Code: Follow whatever dress code is requested on the invitation or
suggested by the host/hostess.
Arrival: Arrive at least 10 minutes early unless otherwise specified. Never
arrive late!
Hostess Gift: It is proper to bring a small hostess gift, one that the hostess is
not obliged to use that very evening. Gifts such as flowers, candy, wine, or
dessert, are not good hostess gifts, as the hostess will feel that it must put it
out immediately. You must not never expect your gift to be served at the dinner
party.
Seating: At a dinner party, wait for the host or hostess sits down before
taking your seat. If the host/hostess asks you to sit, then do. At a very formal
dinner party, if there are no name cards at the table, wait until the host
indicates where you should sit. The seating will typically be man-woman-man-
woman with the women seated to the right of the men.
Thank You Note: After a formal dinner party, a thank you note should be sent to the
hostess. Depending on how well you know your hosts, a telephone call is also acceptable.
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4. Table Manners:
Unfold your napkin and place it on your lap. When you are finished,
place it loosely on the table, not on the plate and never on your chair.
If you leave the table during the meal place your napkin in the chair.
Keep elbows off the table. Keep your unused hand in your lap. Do not
talk with your mouth full. Chew with your mouth closed.
Guests should do their best to mingle and make light conversation
with everyone. Do not talk excessively loud. Give others equal
opportunities for conversation. Talk about cheerful, pleasant things at
the table.
Don't clean up spills with your own napkin and don't touch items that
have dropped on the floor. You can use your napkin to protect yourself
from spills. Then, simply and politely ask your server to clean up and
to bring you a replacement for the soiled napkin or dirty utensil.
Loud eating noises such as slurping and burping are very impolite. The
number one sin of dinner table etiquette!
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5. Table Manners, cont’d.
Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash
your hands before returning to the dining room. If you cough, cover your mouth with
your napkin to stop the spread of germs and muffle the noise. If your cough becomes
unmanageable, excuse yourself to visit the restroom. Wash your hands before returning
to the dining room.
Turn off your cell phone or switch it to silent or vibrate mode before sitting
down to eat, and leave it in your pocket or purse. It is impolite to answer a phone
during dinner. If you must make or take a call, excuse yourself from the table and step
outside of the restaurant.
Do not use a toothpick or apply makeup at the table.
Say "Excuse me," or "I'll be right back," before leaving the table. Do not say that you are
going to the restroom.
Whenever a woman leaves the table or returns to sit, all men seated with her should
stand up.
Do not push your dishes away from you or stack them for the waiter when you are
finished. Leave plates and glasses where they are.
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6. Eating:
Do NOT talk with food in your mouth! This is very rude and
distasteful to watch! Wait until you have swallowed the food in your
mouth.
Always taste your food before seasoning it. Usually the hostess has gone
to a lot of work making sure the food served is delicious to her
standards. It is very rude to add salt and pepper before tasting the
food.
Don't blow on your food to cool it off. If it is too hot to eat, take the hint
and wait until it cools.
Always scoop food, using the proper utensil, away from you.
Cut only enough food for the next mouthful (cut no more than two
bites of food at a time). Eat in small bites and slowly.
Don't make an issue if you don't like something or can't eat it – keep
silence.
Break your bread into small bites and then butter it.
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7. Bread and rolls should be broken with your
fingers, in small pieces and buttered one
piece at a time.
Cut several pieces of meat(or main course)
at a time.
Use your knife to cut lettuce if needed.
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8. Eating cont’d.
Even if you have dietary restrictions, it is inappropriate to request
food other than that which is being served by the host at a
private function. If you have serious dietary restrictions or
allergies, let your host know in advance of the dinner.
Do not "play with" your food or utensils. Never wave or point
silverware. Do not hold food on the fork or spoon while talking,
nor wave your silverware in the air or point with it.
Try to pace your eating so that you don’t finish before others are
halfway through. If you are a slow eater, try to speed up a bit on
this occasion so you don’t hold everyone up. Never continue to
eat long after others have stopped.
Once used, your utensils, including the handles, must not touch
the table again. Always rest forks, knives, and spoons on the side
of your plate or on the saucer of a bowl.
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9. Take small bites, keep your mouth closed and
finish chewing before continuing your
conversation.
Try not to gulp your food, it isn't very
attractive.
Do not blow on food that is hot. Wait until it
cools or eat from the side of the bowl, when
having soup.
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10. Proper tipping etiquette in a restaurant:
At a restaurant, always leave a tip. Tips can vary from 15% to 25%.
Waiter: 15% to 20% of the bill; 25% for extraordinary service
Wine steward: 15% of wine bill
Bartender: 10% to 15% of bar bill
Coat check: $1.00 per coat
Car attendant: $2.00 to $5.00
Remember that the amount you tip reflects the total price before any coupons,
gift certificates, etc. Just because you get a discount, does not mean that your
server did not serve up the full order.
Buffets - Remember that someone has to clear your table, refill your drink and
bring you more plates. Ten percent is the usual amount to tip in these
restaurants.
Cafes and coffeehouses -Typically, it's appropriate at cafés and coffeehouses to
contribute 10 to 15 percent to the countertop tip jar.
http://whatscookingamerica.net/Menu/DiningEtiquetteGuide,
htmhttp://people.howstuffworks.com/tipping2.htm
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18. Posture and Elbows
Sit straight and try not to lean on the table.
Keep your elbows off the table and close to the body
when you are eating.
However, when you stop to talk, it is okay to rest your
elbows on the table and lean forward.
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20. Ordering
Take your lead from your host when ordering.
Do not order the most expensive item on the menu.
Order something that will be easy to eat and not messy – no spaghetti,
chicken wings, ribs, etc.
Do not order alcohol! If the host orders a bottle of wine and insists, only
have ONE glass.
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21. Utensils
Do not make a fist around the handle of the utensil.
Continental style: cut food one bite at a time, use the fork in left hand, tines
down, to spear the food and bring to mouth.
American Standard style: cut food a few bites at a time, lay the knife across
the plate (sharp edges toward you), and switch fork to right hand to eat.
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22. Service
Wait for your host/hostess to pick up his/her fork to eat first.
Wait until everyone at the table has been served before beginning to eat.
Never reach across the table for something, always ask for it to be passed.
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23. Service
Salt and pepper are always passed together.
Food is served from the left and dishes are cleared from the right.
Everything gets passed to the right. If you are first to take the bread basket, offer
to your left first, take your piece, then pass to the right.
Do not talk with food in your mouth.
Chew with your mouth closed.
Do not blow on your soup to cool it; stir it gently to cool off. Spoon soup away
from you to eat.
Do not leave the spoon in the bowl – put it on the saucer/platter.
Eat rolls by tearing off bite size pieces and buttering only one piece at a time.
Cut your salad if the leaves are too large.
Never rest your elbows on the table – forearms are ok.
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24. Even More Eating Tips
If you need to remove food from your mouth, remove it the same way it went
in. Do not spit it into a napkin.
For hard to scoop items, use your knife or a piece of bread to push the items
onto your fork.
If you don’t like something, don’t eat it, but don’t make a big deal out of it.
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25. When You Are Finished
Lay your fork and knife (sharp side of knife inward), at the 4:00/10:00
position.
Leave plate where it is – don’t push it away.
Used napkin goes next to your plate, not on top of the plate.
Do not ask for a doggy bag or to-go bag.
Do not ask for a toothpick.
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26. Common Sense Etiquette
Turn off phone before any meal or interview.
Men should never wear a hat at the table.
Do not smoke before or at an interview meal.
Excuse yourself to go to the restroom to blow your nose – don’t blow your
nose into your napkin.
If you drop a utensil, pick it up and ask for a new one. If you can’t reach it,
let the server know it’s down there.
Take small bites as you will be answering questions.
If you need to excuse yourself, put your napkin on your seat or next to your
plate.
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27. Additional Tips
If you drop a utensil, pick it up and ask for a new one. If you can’t reach it,
let the server know it’s down there.
Take small bites as you will be answering interview questions.
If you need to excuse yourself, put your napkin on your seat or next to your
plate.
Use “please” and “thank-you” and always be polite to the wait staff
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