This document provides guidance on proper dining etiquette. It discusses topics such as waiting for everyone to be served before eating, using the correct utensils for each course from the outside in, holding knives and forks properly, passing items to the right, and leaving the table neatly once finished. Good etiquette makes a positive impression on hosts and others at the table.

1. Dining EtiquetteNicole L. Davis, PhD Southern Illinois University Carbondale

2. To Start Off With…7/26/2011Etiquette2Host will signal when to be seated at the dining tableWait until everyone has been served before beginning to eatSmall groupsLarge groups

3. The Equipment

4. Table Setting 7/26/2011Etiquette4“Liquids on your right" and "solids on your left“In the center: dinner plateTo the right: glassware, cup and saucer, knives, spoons, and a seafood fork if the meal includes seafoodTo the left: bread and butter plate, salad plate, napkin, and forks

5. Which Fork Do I use?

6. Which Fork Do I use?Water GobletCoffee CupDinner ForkDessert SpoonSalad ForkDinner KnifeDinner Spoon

7. 7/26/2011Etiquette7Napkin Fish Fork Dinner Fork Salad Fork Soup Bowl & Plate Dinner Plate Dinner KnifeFish Knife Soup Spoon Bread & Butter Plate Butter Knife Dessert Spoon & Fork Sterling Water Goblet Red Wine Goblet White Wine Goblet Table Setting

8. Napkin Use7/26/2011Etiquette8Put your napkin on your lap soon after sitting down at the table Small napkins, unfoldLarge napkins, fold in halfIf you leave the table during the meal, place your napkin on your chair as a signal to your server that you will be returning

9. Napkin Use7/26/2011Etiquette9Meant only to be dabbed at the lips and should not get dirty in the processIf napkin falls on the floor during a very formal event, signal a member of the serving staff that you need a fresh oneOnce the meal is over, place your napkin neatly on the table to the right of your dinner plate

10. Silverware7/26/2011Etiquette10“Eat from the outside in”DetailsUse one utensil for each courseDessert spoon and fork are above your plate or brought out with dessert

11. Silverware7/26/2011Etiquette11Once you have used a piece of silverware, never place it back on the tableIt is not proper to allow even the clean handle of a knife or fork to rest on the cloth while the other end lies on the plateUnused silverware is simply left on the table

12. The Knife and Fork7/26/2011Etiquette12Holding knife and forkUse of knife and forkAmericanEuropean

13. The Courses

14. Appetizers/Buffet7/26/2011Etiquette14Don’t crowd the buffetDon’t graze, take what you want and walk awayAppetizers may be eaten with your fingers, unless very elaborateWhen in doubt, follow your host

15. Bread Plate7/26/2011Etiquette15Bread and butter plate sits left of the dinner plateWhen butter is passed, take enough for yourself and place it on the edge of your B&B plate Eat rolls or bread by tearing off small bite size pieces and buttering only the piece you are preparing to eat

16. Soup and/or salad7/26/2011Etiquette16Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon Do not slurp soup from a spoonIf your soup is too hot to eat, let it sit until it cools; do not blow on itPlace used spoon on the saucer, not in the soup bowl

17. Main Course7/26/2011Etiquette17If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate. Taste food before seasoning itPass salt and pepper shakers togetherTry a bit of everything on your plate

18. Dessert and Coffee7/26/2011Etiquette18Dessert utensils will most likely be provided with the dessertId you do not like coffee, simply place your hand over the cup when offered, or tell the waiter “no, thank you” or ask for hot teaNEVER turn the coffee cup upside down on the saucer

19. Finishing Touches7/26/2011Etiquette19Leave your plate where it is in the place settingLay your fork and knife diagonally across your platePlace your knife and fork side by side, with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife

20. Tips and Pitfalls!7/26/2011Etiquette20It is inappropriate to ask for a doggy bag when you are a guest. Save the doggy bag for informal dining situations. It is best to order foods that can be eaten with a knife and fork. Finger foods can be messy and are best left for informal dining.

21. Tips and Pitfalls!7/26/2011Etiquette21Do not order alcoholic beverages in professional situations. Drinking too much when dining out is one of the most disliked behaviors. Sit up straight at the table. It makes a good impression. When you are not eating, keep your hands on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between courses, not while you are eating.

22. Tips and Pitfalls!7/26/2011Etiquette22Pass items to your rightSeason your food AFTER you have tasted itNever chew with your mouth open or make loud noises when you eatIf food gets caught between your teeth and you can't remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private

23. Tips and Pitfalls!7/26/2011Etiquette23Engage in table conversation that is pleasant but entirely free of controversial subjects. Never spit a piece of bad food or tough gristle into your napkin. Remove the food from your mouth using the same utensil it went in with. Place the piece of food on the edge of your plate. If possible, cover it with some other food from your plate.

24. The Matter of RSVP7/26/2011Etiquette24When invited to an event, ALWAYS RSVP by the deadline provided. If you are able to attend, state if you will be alone, or bringing a guestIf you are unable to attend, state a brief reason whyIt is not necessary to remain longer than thirty minutes after dinner if the invitation does not include the entire evening.

25. Lunch Interviews7/26/2011Etiquette25Know the place and timeBe promptAllow at least two hours for the business mealWear business attireTurn off your cell phoneOr leave it in your carBusiness discussions usually begins after placing the meal order

26. Lunch Interviews7/26/2011Etiquette26Order items that can be easily eatenYou aren’t there to eat…exactlyEat a snack before you goDo not drink alcoholeven if offered If you smoke, don’tTake any medication prior to the entering the restaurant when possible

27. Lunch Interviews7/26/2011Etiquette27NEVER ask for a “doggy bag”You could be the best candidate based on qualifications…But if you don’t pass the “meal test”, you may get passed over for someone else