While entertaining in restaurant the invitation to a host should be extended one week in advance. It is better to call him/her before inviting the person. If you have sent an invite and not received a response it is better to call after two days to find out if the person would join you. If you do not know the preference from the invitee it is better to call him /her and find out.
This document provides training materials for servers at 180 Blue, a student-run restaurant. It includes:
- An overview of the server uniform, pricing, and responsibilities at 180 Blue.
- Steps for greeting tables, taking orders, and providing excellent service.
- Details on wine service, handling complaints, and food safety practices.
- Sample dialogues for greeting tables and apologizing to unhappy guests.
- Guidance on anticipating guest needs, being attentive, and ensuring a positive dining experience.
This document provides training information for servers at 180 Blue, a student-run restaurant. It discusses how to greet guests, including introducing the restaurant and menu options. It emphasizes the importance of hospitality and anticipating guests' needs, such as refilling drinks before they ask. The document also covers wine service, handling complaints, food safety practices like handwashing, and a review of key details about 180 Blue.
This document discusses best practices for waiters to develop cordial relations and maintain high standards of service. It emphasizes the importance of teamwork, tact, initiative, honesty, and courtesy. Maintaining good relationships with guests and colleagues is key to ensuring customers return and improving a waiter's career prospects. Specific examples of courteous behaviors are provided such as thanking customers, addressing them respectfully, and attending to requests promptly.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document outlines the sequence of service for front-of-house staff at a restaurant. It details the steps staff should take from greeting customers at the door, seating them, taking drink and food orders, serving meals, clearing plates, offering dessert/coffee, processing payments, and resetting the table. The goal is to provide excellent, attentive service with a smile and make customers feel welcomed and comfortable throughout their dining experience.
The document provides guidelines for servers at restaurants. It emphasizes the importance of appearance, attitude, efficiency and teamwork. Servers should maintain a neat, professional appearance and positive attitude. They should stay busy, avoid unnecessary chatting, and carry full hands in and out to be efficient. Good customer service involves treating all guests with respect, knowing the menu, and anticipating guests' needs.
The document provides guidance on proper serving etiquette:
- Greet guests warmly and promptly offer drinks upon arrival. Inspect glasses to ensure they are clean before each use.
- Replace glasses if a guest switches between water and wine. Offer alternative drinks like spritzer.
- Apologize and offer a replacement if a guest is unhappy with a dish.
- Ensure tables are level before seating guests. Describe food and drinks in an interested but not dramatic manner.
- Ask guests their preference for pouring wine and leave the bottle with them if requested. Never serve anything that looks unsafe.
- If asked, provide wine labels that were steamed off to share information with guests after the meal
List of dos and don’ts for servers at restaurants worldwide - Miguel Guedes d...Miguel Guedes de Sousa
This document provides 100 tips for servers at restaurants to ensure excellent customer service. Some key tips include greeting every customer warmly, making sure tables are level before seating guests, listening carefully when asking how meals were, and addressing any complaints seriously without being patronizing. The goal is to serve all guests equally with patience, consistency and attention to their needs and comfort.
This document provides training materials for servers at 180 Blue, a student-run restaurant. It includes:
- An overview of the server uniform, pricing, and responsibilities at 180 Blue.
- Steps for greeting tables, taking orders, and providing excellent service.
- Details on wine service, handling complaints, and food safety practices.
- Sample dialogues for greeting tables and apologizing to unhappy guests.
- Guidance on anticipating guest needs, being attentive, and ensuring a positive dining experience.
This document provides training information for servers at 180 Blue, a student-run restaurant. It discusses how to greet guests, including introducing the restaurant and menu options. It emphasizes the importance of hospitality and anticipating guests' needs, such as refilling drinks before they ask. The document also covers wine service, handling complaints, food safety practices like handwashing, and a review of key details about 180 Blue.
This document discusses best practices for waiters to develop cordial relations and maintain high standards of service. It emphasizes the importance of teamwork, tact, initiative, honesty, and courtesy. Maintaining good relationships with guests and colleagues is key to ensuring customers return and improving a waiter's career prospects. Specific examples of courteous behaviors are provided such as thanking customers, addressing them respectfully, and attending to requests promptly.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document outlines the sequence of service for front-of-house staff at a restaurant. It details the steps staff should take from greeting customers at the door, seating them, taking drink and food orders, serving meals, clearing plates, offering dessert/coffee, processing payments, and resetting the table. The goal is to provide excellent, attentive service with a smile and make customers feel welcomed and comfortable throughout their dining experience.
The document provides guidelines for servers at restaurants. It emphasizes the importance of appearance, attitude, efficiency and teamwork. Servers should maintain a neat, professional appearance and positive attitude. They should stay busy, avoid unnecessary chatting, and carry full hands in and out to be efficient. Good customer service involves treating all guests with respect, knowing the menu, and anticipating guests' needs.
The document provides guidance on proper serving etiquette:
- Greet guests warmly and promptly offer drinks upon arrival. Inspect glasses to ensure they are clean before each use.
- Replace glasses if a guest switches between water and wine. Offer alternative drinks like spritzer.
- Apologize and offer a replacement if a guest is unhappy with a dish.
- Ensure tables are level before seating guests. Describe food and drinks in an interested but not dramatic manner.
- Ask guests their preference for pouring wine and leave the bottle with them if requested. Never serve anything that looks unsafe.
- If asked, provide wine labels that were steamed off to share information with guests after the meal
List of dos and don’ts for servers at restaurants worldwide - Miguel Guedes d...Miguel Guedes de Sousa
This document provides 100 tips for servers at restaurants to ensure excellent customer service. Some key tips include greeting every customer warmly, making sure tables are level before seating guests, listening carefully when asking how meals were, and addressing any complaints seriously without being patronizing. The goal is to serve all guests equally with patience, consistency and attention to their needs and comfort.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
Smart Up Business fine dining TrainingSherif Nazmi
1. The document provides guidance on fine dining service including staff briefing, table setting, seating guests, presenting menus, taking orders, serving food and beverages, clearing tables, presenting checks, and bidding farewell to guests.
2. Specific instructions are given for tasks like seating guests and pulling out chairs, serving each course in sequence starting with ladies, and using hand signals to know when guests are finished.
3. Nine rules for superior service emphasize being patient, attentive, discreet, and helping guests by bringing all items together and never saying "I don't know" without finding an answer.
This document outlines the standard service sequence and procedures for waiters at a restaurant. It describes the steps from greeting guests at the entrance, seating them and introducing themselves, taking food and drink orders, serving meals and clearing dishes, serving dessert, settling the bill, and seeing guests out. The proper phrases and polite language for waiters to use at each step are provided. The goal is to provide excellent customer service and ensure a positive dining experience for all guests in the restaurant.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
The document outlines the 12 steps of service sequence for waiting staff in a restaurant. The steps include greeting guests, checking reservations, seating guests, suggesting aperitifs and beverages, taking food orders, serving bread, serving food and checking that it is enjoyed, clearing plates, offering desserts and upselling coffee/liqueurs, presenting the bill and bidding farewell. The proper order and polite interaction with guests is emphasized at each step.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
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!
The document outlines 37 steps for food and beverage service sequence and standards at an a la carte restaurant. Key aspects include greeting guests with a smile, checking reservations, seating guests with assistance as needed, presenting menus and taking orders, serving courses within designated timeframes, checking on guest satisfaction, clearing dishes promptly, offering dessert and coffee/tea, presenting the check, and bidding farewell to guests. The goal is to follow department standards for high quality and consistent customer service.
F&b st service sequence and welcoming the guestGauravKumar2656
This document outlines the service sequence for welcoming and serving guests in a restaurant. It discusses:
1. The typical order of steps involved in serving guests from greeting them to seeing them out, including welcoming guests, seating them, taking drink and food orders, serving courses, presenting the bill, and saying farewell.
2. Specific techniques for tasks like taking orders, upselling, serving various courses and drinks like tea and coffee, presenting the bill, and bidding guests farewell.
3. Equipment needed for certain services, like what is used to serve tea, coffee, cheese, and cigars. Videos are also embedded to demonstrate some techniques.
Jane, a Western friend, was invited to dinner at a Chinese home. However, she did not eat much of the large meal prepared in her honor, consisting of many local specialties. There are several possible reasons for why Jane ate so little, including that she may not be accustomed to or like Chinese food, wasn't feeling well, was on a diet, or had religious or moral food taboos. The document then provides further context on differences between Western and Chinese dining customs and etiquette for guests.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
This Etiquette Dinner program is a collaboration between Career Services and Alumni Relations. Alumni, faculty and staff serve as table hosts to guide conversation and answer student questions during the 4-course meal.
Business networking dining etiquette for int'l job candidatesMadison Morris
The document provides etiquette tips for business networking and dining. It discusses the benefits of familiarity with proper etiquette, including confidence, focus on conversation, fitting in, and managing first impressions. The document then covers etiquette basics for business meals, including arrival etiquette, seating, ordering, table manners during the meal, and etiquette topics like business cards, small talk, introductions and handshakes. The overall message is that etiquette is about making others feel at ease.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
Antoine de Saint-Exupéry was a famous French aristocrat, writer, poet and pioneering aviator born in 1900. He worked as an aviator for the postal service in Africa and South America. His most famous work is the novella The Little Prince, published in 1943, which is the most translated book in French and voted the best book of the 20th century in France. During World War 2, Saint-Exupéry flew reconnaissance missions for France until his disappearance on a mission in 1944 over the Mediterranean, where he vanished without a trace.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
This document outlines the sequence of service that waiters follow when serving guests in a restaurant. It discusses the key steps from when guests arrive like greeting them, seating them, taking drink and food orders, serving courses, clearing plates, and seeing guests off. Some important aspects covered are greeting guests within 30 seconds, seating ladies first, taking orders systematically, serving courses according to protocol, seeking permission before removing items, and thanking guests as they leave. The goal is to ensure a pleasant dining experience for guests through proper etiquette and efficient service at each step.
Smart Up Business fine dining TrainingSherif Nazmi
1. The document provides guidance on fine dining service including staff briefing, table setting, seating guests, presenting menus, taking orders, serving food and beverages, clearing tables, presenting checks, and bidding farewell to guests.
2. Specific instructions are given for tasks like seating guests and pulling out chairs, serving each course in sequence starting with ladies, and using hand signals to know when guests are finished.
3. Nine rules for superior service emphasize being patient, attentive, discreet, and helping guests by bringing all items together and never saying "I don't know" without finding an answer.
This document outlines the standard service sequence and procedures for waiters at a restaurant. It describes the steps from greeting guests at the entrance, seating them and introducing themselves, taking food and drink orders, serving meals and clearing dishes, serving dessert, settling the bill, and seeing guests out. The proper phrases and polite language for waiters to use at each step are provided. The goal is to provide excellent customer service and ensure a positive dining experience for all guests in the restaurant.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
The document outlines the 12 steps of service sequence for waiting staff in a restaurant. The steps include greeting guests, checking reservations, seating guests, suggesting aperitifs and beverages, taking food orders, serving bread, serving food and checking that it is enjoyed, clearing plates, offering desserts and upselling coffee/liqueurs, presenting the bill and bidding farewell. The proper order and polite interaction with guests is emphasized at each step.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
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!
The document outlines 37 steps for food and beverage service sequence and standards at an a la carte restaurant. Key aspects include greeting guests with a smile, checking reservations, seating guests with assistance as needed, presenting menus and taking orders, serving courses within designated timeframes, checking on guest satisfaction, clearing dishes promptly, offering dessert and coffee/tea, presenting the check, and bidding farewell to guests. The goal is to follow department standards for high quality and consistent customer service.
F&b st service sequence and welcoming the guestGauravKumar2656
This document outlines the service sequence for welcoming and serving guests in a restaurant. It discusses:
1. The typical order of steps involved in serving guests from greeting them to seeing them out, including welcoming guests, seating them, taking drink and food orders, serving courses, presenting the bill, and saying farewell.
2. Specific techniques for tasks like taking orders, upselling, serving various courses and drinks like tea and coffee, presenting the bill, and bidding guests farewell.
3. Equipment needed for certain services, like what is used to serve tea, coffee, cheese, and cigars. Videos are also embedded to demonstrate some techniques.
Jane, a Western friend, was invited to dinner at a Chinese home. However, she did not eat much of the large meal prepared in her honor, consisting of many local specialties. There are several possible reasons for why Jane ate so little, including that she may not be accustomed to or like Chinese food, wasn't feeling well, was on a diet, or had religious or moral food taboos. The document then provides further context on differences between Western and Chinese dining customs and etiquette for guests.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
This Etiquette Dinner program is a collaboration between Career Services and Alumni Relations. Alumni, faculty and staff serve as table hosts to guide conversation and answer student questions during the 4-course meal.
Business networking dining etiquette for int'l job candidatesMadison Morris
The document provides etiquette tips for business networking and dining. It discusses the benefits of familiarity with proper etiquette, including confidence, focus on conversation, fitting in, and managing first impressions. The document then covers etiquette basics for business meals, including arrival etiquette, seating, ordering, table manners during the meal, and etiquette topics like business cards, small talk, introductions and handshakes. The overall message is that etiquette is about making others feel at ease.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
Antoine de Saint-Exupéry was a famous French aristocrat, writer, poet and pioneering aviator born in 1900. He worked as an aviator for the postal service in Africa and South America. His most famous work is the novella The Little Prince, published in 1943, which is the most translated book in French and voted the best book of the 20th century in France. During World War 2, Saint-Exupéry flew reconnaissance missions for France until his disappearance on a mission in 1944 over the Mediterranean, where he vanished without a trace.
Wines are of three kinds, Sparkling Wines, Fortified Wines and Still Wines
Wine should not be drunk the moment it is opened. It should be ideally tasted 5 minutes after it is opened.
- Business travel is undertaken for reasons such as meeting customers, visiting other offices, offering products, making presentations, and attending conferences. When traveling on business, one must leave a good impression as a representative of their company.
- Proper planning and preparation is important for business travel. This includes confirming travel arrangements like flights, hotels, and meetings. It is best to book through a reputed travel agent.
- Various etiquettes should be followed when traveling by air, rail, or bus such as being respectful of others, keeping noise levels low, and maintaining cleanliness. Proper etiquette helps ensure a comfortable travel experience for all.
Out of office hours business entertainmentRanjit Thind
In business entertainment is important to strengthen relationships. For security reasons, some events insist on carrying the invitation card. It’s better to comply rather than feel embarrassed later.
Antoine de Saint-Exupéry was a famous French aristocrat, writer, poet, and pioneering aviator born in 1900 in Lyon, France. He became a laureate of several of France's highest literary awards and the U.S. National Book Award for his literary works. He had a difficult childhood after his father's death left his family impoverished, and he was further impacted by his brother's death from rheumatic fever at a young age.
The document summarizes a proposed student campus card product for BOC Bank. It would target private university students in Dhaka, with an estimated potential market size of 225,000 students. Key benefits of the card include contactless payment on campus and 24/7 access to funds. The marketing strategy would involve direct marketing on campus and partnerships with universities. Sales forecasts predict net profits of 133,000 in month 1 growing to 203,000 in month 3.
You may travel in a chauffeur driven car, your own vehicle or even a taxi with the client. However, you need to follow certain etiquette in each of these situations as part of good manners.
If you are travelling with the guest in a taxi then manners dictate that you should open the door for the guest and then go around to sit in. However, if you don’t want to open the door for your guest then it’s better to enter and slide in so that your guest is not inconvenienced.
Antoine de Saint-Exupéry was a famous French aristocrat, writer, poet and pioneering aviator born in 1900 who disappeared on a reconnaissance mission in 1944. He is best known for his novella "The Little Prince", which has become the most translated book in the world. Saint-Exupéry worked as a postal pilot in the 1920s and wrote several acclaimed books before fighting with the Allies in WWII. Despite his many injuries from crashes, he disappeared on a mission over the Mediterranean in 1944 and was never found.
This document provides biographical information on several famous people from the 20th century UK, including politicians Winston Churchill and Margaret Thatcher, humanitarian Princess Diana, artist David Hockney, writer George Orwell, musician John Lennon, and actor Richard Attenborough. It discusses their notable accomplishments and contributions in their respective fields of politics, charity work, art, literature, and entertainment.
This document provides information about pharmacy internship programs and pharmaceutical dosage forms. It describes minor and major internships in community pharmacy, hospital pharmacy, and manufacturing pharmacy. It also outlines the specific objectives of community pharmacy internships. The document then discusses various pharmaceutical dosage forms including liquids, emulsions, suspensions, gels, and oral solid dosage forms like tablets and capsules. It provides examples of different dosage forms.
The United Kingdom has the 6th largest economy in the world by GDP and is the 2nd largest financial economy. It transitioned from an economy based on mercantilism and manufacturing during the industrial revolution to one focused on free trade and international finance by the late 19th century. However, the two world wars devastated the UK economy. Post-war economic policies aimed to revive the economy through state involvement and joining the European Economic Community. Under Thatcher in the 1980s, privatization and deregulation reformed the economy.
The document summarizes the muscles of the foot in 4 layers. The intrinsic muscles are within the foot and responsible for fine motor control, while extrinsic muscles originate from the leg and control larger motions like plantarflexion and dorsiflexion. The first layer includes the abductor hallucis, abductor digiti minimi, flexor digitorum brevis. The second layer includes lumbricals and the tendons of flexor digitorum longus and flexor hallucis longus. The third layer includes the flexor hallucis brevis, adductor hallucis, and flexor digiti minimi brevis. The fourth layer includes the tendons of peroneus longus
The United Kingdom has given rise to many major international sports, including football, rugby, cricket, golf, tennis, and others. Traditional British sports such as cricket, football, rugby, and tennis originated in England and Scotland during the 18th-19th centuries and have since spread globally and developed professional leagues and competitions. Many sports have specialized governing bodies and annual tournaments held in the UK, such as the Wimbledon tennis championships.
Meetings don’t happen only inside the traditional meeting room. Business lunches are a great opportunity to discuss and close deals. The more relaxing setting and a tasty meal are a good combination for success.
However, beware of the differences between a business and a informal lunch with friends. Here are some tips about what to do and what not to do during a business lunch.
This document provides etiquette tips for dining in professional settings. It recommends arriving 10 minutes early, using utensils properly by holding the fork in the right hand and knife in the left, and signaling that you are finished by placing your utensils on the plate horizontally. Key rules include waiting for the host to start eating, passing both salt and pepper together, keeping elbows off the table, and avoiding phone calls or loud chewing during the meal. The goal of business dining is networking rather than nourishment.
The document discusses the importance of having the right attitude as a server. It emphasizes that servers should be professional, friendly, poised, knowledgeable, attentive to detail, team players, reliable, and avoid negative attitudes. Specifically, servers are advised to smile, be warm, speak enthusiastically about the restaurant, and never complain. They must also sustain composure under pressure, address guests properly by name, and thank them frequently. Anticipating guests' needs is key to providing excellent service.
Etiquette relates to codes of behavior in social settings like business meetings over meals. Some key dining etiquettes include arriving 15 minutes early, standing when greeting the host, keeping your napkin on your lap and not refolding it when finished, using cutlery from the outside in, and leaving your plate closed at the end of the meal. Dining etiquette is important for business settings as it shows social skills and sophistication.
This document provides etiquette tips for various business situations including meetings, correspondence, social events, and the office. Some key points covered are:
- Making a good first impression within the first 30 seconds through appearance, behavior, and communication.
- Business card etiquette such as asking before offering your card, presenting it face up, and being selective about distributing cards.
- Meeting etiquette including arriving on time, letting the host seat guests, and not offering to pay the bill.
- Table manners dos and don'ts for meals like waiting to start until all are served and avoiding phone calls or personal grooming at the table.
- Networking tips for cocktail parties such as determining a strategy, greeting newcom
The document provides guidelines for proper etiquette when dining in a business setting, including starting to eat only after everyone has been served, keeping your cell phone away during meals, and letting the most senior person pay the bill. It also discusses formal table settings and outlines the order of utensils from the outside in. Proper dining etiquette is important as business meals can still be considered work even if they seem casual.
The document provides guidelines for proper etiquette when dining in a business setting, including waiting to start eating until everyone is served, keeping your cell phone away during meals, and letting the host begin business discussions. It also outlines the formal place setting with utensils ordered from the outside in and explains starting with the utensils farthest from the plate and using one utensil per course. Proper dining etiquette is important when having business meals to maintain professionalism.
Chinese table manners differ from Western customs in several ways. Meals are shared dishes placed on the table rather than individual plates. It is considered polite for hosts to serve food to guests. Chopsticks are traditionally held in the right hand and used to transfer food rather than directly from dish to mouth. Chinese banquets follow strict etiquette rules around seating, toasting with drinks, and concluding the meal in a respectful manner.
This document outlines proper etiquette and customs for dining out, including confirming reservations, greeting guests, napkin placement, passing food, eating with utensils, ordering food and drinks, paying the bill, and general manners. Key points include arriving on time, letting the host order first unless directed otherwise, passing food to the right, placing the napkin on one's lap, and resolving any billing issues with the server rather than arguing.
This document outlines proper etiquette and customs for dining out, including confirming reservations, arriving on time, greeting guests, napkin placement, cutlery use, ordering food and drinks, passing dishes, eating soup, course order, paying the bill, and general dining manners. Key points are to follow the host's lead, be polite to all guests, avoid messy foods or excessive drinking, and handle any issues privately with the server rather than publicly arguing over the bill.
The document provides etiquette guidelines for dining in restaurants and at private dinner parties. It discusses proper napkin, silverware, and table manners including making reservations, starting to eat, passing dishes, using utensils, tipping, and specific food types. Guidelines cover arriving on time, dressing appropriately, basic courtesies, and avoiding distracting behaviors at the table.
The document provides an overview of the philosophy and policies of Peacefood Café, a vegan restaurant. It discusses the important role of front-of-house staff in promoting compassionate vegan values to customers. Specific expectations for dress code, hygiene, and job duties are outlined for host/hostess and server positions. Hosts are responsible for greeting customers and seating them with water and menus, while servers take orders, interpret menu items, and sell customers on vegan options through their product knowledge.
The document discusses etiquette and manners, providing guidelines for social behavior, communication styles, table etiquette including how to prepare for and conduct oneself during meals, as well as effective communication practices. Proper etiquette and manners are important for feeling comfortable interacting with others and showing respect. Following etiquette guidelines can help one appear more confident and relaxed in social situations.
This document provides guidance on proper table manners for dining in fine restaurants. It discusses the importance of manners in social settings and gives tips for various aspects of the dining experience, including booking reservations, arriving at the restaurant, seating procedures, cutlery placement and use, napkin etiquette, drinking etiquette, and general dos and don'ts. The document aims to ensure readers are comfortable and confident when dining out by teaching them proper etiquette.
This document outlines the standard sequence of service that waiters follow when serving guests in a restaurant. It details the steps from taking reservations and seating guests to serving courses, clearing plates, and presenting the check. Some key aspects covered include greeting guests within 30 seconds, seating ladies first, asking permission before removing items, and following etiquette for serving each course from the right side. Maintaining formality, efficiency, and a welcoming atmosphere is emphasized throughout guest interactions.
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.
This document provides etiquette guidance for business, social, and dining situations. It discusses proper greetings such as handshakes, introductions, and smiling. Business etiquette topics include arriving on time, exchanging business cards, and requesting payment. Social graces like receiving compliments, sneezing in public, and gift-giving are also addressed. Finally, the document outlines table manners including place settings, passing food, napkin placement, and sharing food. The overall document offers etiquette tips and social protocols for professional and personal interactions.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
2. At restaurants you either entertain
or are entertained.
There are responsibilities and rules
that one should follow
to make the meal
interesting, enjoyable and worthwhile.
3. Entertaining
You invite a client to the restaurant for a meal to:
Discuss a proposal
To strengthen a relationship
Return hospitality
Introduce a visiting official
Entertain a visitor/ colleague
4. As the person inviting, you should extend the invitation
at least a week in advance
It is better to call (if you know the person) and invite
him / her
If you have sent a formal invite and have not received a
response you should call two days after sending the
invitation to ascertain whether the invitee will join you
5. If you do not know the preferences of a the
invitee, it is always best to call him and find out.
It is bad manners to impose your likings to
another person.
It has to be remembered that the other person
is your guest and it is your responsibility to put
him at ease and make him feel comfortable
6. It is important that you check the preferences of the guest
you are inviting for a meal
Decide on the venue for the meal
You should also agree with your guest on the timing
Once the venue and time is decided upon, its best to make a
reservation for it’s not good to reach the venue and then
have to wait for a table to be given to you
If the venue is a restaurant you haven’t been to before, it is
advisable to visit the place and knbow the layout.
7. If you are meeting your guest at the venue, you should
aim to be there 10 minutes prior to the time the table
has been booked for
On arrival inform the host of your arrival and ask to be
seated.
Mention that you are expecting others at the table and
to guide them to your table.
If you are going with your guest ensure that you are on
time. Most restaurants hold reservations for 10 to 15
minutes only
8. If you are not able to reach the restaurant
on time, you should call the manager and
inform him of your delay and request that
the table be kept for you.
If you are expecting guests at the venue
ask the manager to make an apology on
your behalf and request him to look after
their needs
9. You must treat those serving you properly
Do not call waiters names. They do not appreciate
display of bad breeding. They cannot retaliate. To put
you down they would give you bad service.
You can make arrangements for payment. Check at the
time when you are making a reservation. There are
some restaurants that do not accept credit cards
It saves an awkward situation to who should pay if you
hand over your card to the maitre d’ on arrival
10. Seating
It is the responsibility and the prerogative odf the host
to seat the guests.
The host should be seated away from the wall and into
the dining area so that he can call the waiters easily.
The most important guest should be seated to the host’s
right and the second most important guest to the left.
It is useful to put vegetarians together as they are likely
to eat the same food.
11. Seating should be friendly, not
confrontational and there should be a
good eye contact
15. If you have a briefcase or laptop, give them to
the attendant so that it can be stored away so
that it is out of the way
Do not hang jackets/coats behind your chair.
You should never do so unless the host does
this.
Some restaurants expect jackets to be worn
during meals
16. SEQUENCE OF COURSES
Refreshments
Hors d’ouvres
Soup
Seafood
Sorbet
Entrée or main course
Salad/ cheese and
biscuits
Dessert
Liquer
Coffee/ Petit four
17. Refreshments
Normally at business lunches liquor is
seldom drunk
However as the host, you should allow your
guests to order as they wish
If you are having dinner, intend to order
wines or hard liquor to the preference of
your guests
18. If you intend to drink wine you should ask the sommelier (wine
steward) for the wine list and choose a wine that will complement
your food.
After the wine is brought, read the label and ensure that it is the
wine that you have ordered for.
Touch the bottle to see that it is adequately chilled
When the bottle is opened, the server will bring you the cork. Pinch
the cork to see that it is moist. If it is dry, the wine may have gone
bad
Never smell the cork.
19. WINES
Types of wine (
Sparkling, Still, fortified)
What goes with what
Wine temperature
White 6 to 8 degrees
c
Rose 10 to 12 degrees
c
Red 14 to 16 degrees c
Presentation of wine
Wine tasting
20. Once the bottle is uncorked you cannot refuse the wine unless it is spoilt
The steward will pour you a little wine.
Swirl it to release it bouquet
Look at its colour.
Smell it the wine for its bouquet
Sip it. The sip it rollling the wine on your tongue
Approve it
It is only after this that the server serves others the wine
In case of red wine only half the goblet should be filled. This allows the
wine to breathe
22. Appetizers
It is good to order these at it gives you time to talk to your
guests and get to know them better
The guest should be given the preference of choice
Unless the guest abdicates his right, you should not order
the food.
Do not engage in serious business talk while refreshments
and starters are on as there are likely to be a lot of
distractions
Talk on other general topics. Will help you get your guest
better. This will give you the advantage of knowing him
better at a discussion
23. Main course
Ordering the meal can be quite a task especially if
there are a number of guests and not too many people
who make up their mind quickly
It would be a good idea to request the maitre d’ to ask
each guest what they would like. He is in a better
position to know which is the best choice
Only after the main course is ordered should the
serious discussion start. It needs concentration and
attention
24. Dessert/Coffee
Dessert and coffee are ordered after the
main course is over.
Desserts are not usually ordered in
lunches
They are ordered after a dinner as this is a
meal that is had with more leisure
25. Do not at a business meet…
…gossip about your organisation or colleagues
…crack off-color jokes in the presence of women
…interrupt when someone is speaking
… wait for the other to finish a sentence
…be too personal
…flirt with the opposite sex
26. Do not
… begin a business conversation before starters are
cleared
… place business papers on the table
… place your elbows on the table
… belch or burp
… dress inappropriately
27. The host should…
… invite your guest at least 3 days in advance
…confirm the invitation on the day of the meeting
… agree on when and where to meet your guest
… stand when your guest arrives
… not start business talk till entrees are cleared up
28. The host should…
… end the meeting by repeating the conclusions that
have been made
… ensure the atmosphere is comfortable
… get to know the guest
… encourage conversation
… at the end of the meal place the napkin on the table
and get up.
29. Being Entertained
There will times when you are invited and are the guest
The responsibility of having a good business meal will
have to be shared with your host
You must be dressed appropriately
Reach on time
Be fully of what is to be discussed at the meet
You have been invited with the expectation to contribute
and not as an embellishment
30. If you are carrying brochures and have to hand it over,
do so after the meal rather than during
With regards to food take hints from your host. There
may be some constraints. Be aware of them
Ask him for suggestions. If he refrains then order what
you would like to
It would be best to avoid alcohol during a business meet
31. Seating
The host will usually indicate where you should sit
Men should offer to pullout the woman’s chair and then sit
If a lady leaves or joins the table the host usually stands up.
A lady or a gentleman is usually taken around and
introduced to the others, the person to whom the
newcomer is introduced to will stand up
In case the business meal has to be called off for some
reason, you should call and apologise personally
32. Table Setting
When your food is served,
it is important that
you use the right cutlery and
eat correctly
The following illustrations will show how they are to be placed
35. Remember
To use the cutlery furthest to you first and work
your way in
There are distinctive pieces for soup, steak and
the likes. Ensure you use the right one
Bread may be used with soup or placed on the
table
If you wish to eat bread then you should first take
a serving of butter from the butter dish place it on
your bread (side) plate. Break the bread to bite
sized pieces one at a time. Butter the piece and
then eat it
37. If there are serving dishes placed on the table,
they should be passed to the right
Serving persons normally serve the food from
the right and remove from the left
If you pause while eating, the cutlery should
be place in the shape of an inverted “V”. This
indicates that you have not finished.
You should not stuff your mouth in a manner
suggesting that you are starved
38. After your meal do not pick on your teeth with a
tooth pick. It is not courteous.
While at the table sit straight. Do not place your
elbows on the table
At a business meal, avoid foods like spaghetti or
meat with bones. This will take away attention
from the discussion the food
39. EATING STYLES
This illustrates how
soup should be eaten
After you have finished
the soup leave the
spoon on the soup
plate on the left hand
side
40. Methods of eating
It is important that we
use the right style
and cutlery of eating.
In India we use the
continental method of
using cutlery
41. Eating Indian Food
Indian food is usually eaten with the hand
Glasses should be placed on the left since the
right hand is used to eat
Indian food eaten with the hand is tastier.
However, you must ensure not to be messy and
wash your hands after the meal
Indian food can also be eaten with a
combination of the fork and spoon
42. Eating Chinese
Chinese food is extremely popular in
India.
It should ideally be eaten with chop sticks.
But chopsticks must be used with caution.
You sure do not want your neighbour
eating your meal
Noodles may be eaten from a plate, but
rice should be eaten from a bowl
43. Toasts
Toasts may be given when a promotion is received or
something exciting has happened
A toast is for celebration, to wish good health
The word is derived from the Roman custom of putting a
piece of burnt bread into the goblet to mellow the
flavour of the wine
In medieval England a piece of toast bread was put into
the bottom of the glass and you drank till you got to it
44. TOAST
He stands when he makes the toast
When a toast is given in your honour
don’t sip just nod in acknowledgement
as sipping it would be as good as
giving yourself a tap on the back
No one should toast the guest of
honour before the host
If a toast hasn’t been raised then a
guest may quietly request the host to
do so
45. Gratuity
Gratutity or tips are given in appreciation for the
service to the person who has provided you the
service
You are not obligated to “tiip” but it is expected
and appreciated
If you tip well, you may expect
better/outstanding service the next time you
come back
46. How much tip and who should pay?
Maitre d’ Rs. 100 to Rs. 500
(depending on the service provided)
The server 10% to 20% of the bill
The sommelier Rs. 50 to Rs. 100
The parking attendant Rs 10 to Rs. 20
At a buffet, the tip will be lower as you are serving yourself
Maitre d’ nothing usually
Server Rs. 100
The person who extends the invitation pays the tips
47. Mistakes that shouldn’t happen
Cutlery:
Do not hold your cutlery like a dagger.
Once you have picked it up it should not touch the table again
Silverware should be placed partly on the table and partly on the
plate
Knives go un the plate blade facing in and touching the insides
of the plate
Do not wave your cutlery in the air
48. Napkins:
Napkins should not be used to blot or rub the lower
half of your face.
Do not flap your napkin around
It should be placed unfolded on your lap
If you laeve the table, place the napkin on your chair
n push the chair back under tha table
Do not refold your napkin after the meal
Leave it loosely on the table to the left of the plate
49. Chewing:
Do not chew with your mouth open
Do not speak with food in your mouth
Appearance:
Sit up straight
Keep elbows off the table
if in doubt, keep them on your lap
50. Breaking Bread:
Do not butter the whole slice at one go
Butter each bite before you eat it
Speed:
Do not gulp down your food
Pace your speed of eating with others and
finish each course with others
51. Being picky:
To not pick your teeth at the table
If it is irritating, go to the restroom
Lipstick:
Do not leave a trail of lipstick on glasses
napkins and the like
52. Smoking:
Ask for permission if you wish to smoke
Never light up in a non-smoking zone
Do not use a plate as an ashtray
Purses and briefcases:
They should not be placed on the table
53. Remember
Must not put salt or ketch up in your food before you taste it
Do not cut more food than you need. After cutting a piece
you should place it in your mouth
If a person requires medication before a meal, do not be
inquisitive
Do not drop pieces of biscuits into your coffee before you eat
it
After you have finished your meal do not push your meal do
not push your plate away or your chair back
54. Never tilt your chair
Pass food to your right
Do not enquire where they are going when people leave
the table
If you cough or belch your mouth with napkin and say
“Excuse me” to no one in particular
Do not blow on any liquid that is too hot
55. Bread should be broken into small pieces. Butter
should be placed on the butter plate and then
used to butter the pieces of bread.
Once you pick up a piece of cutlery, it should
never touch the table again. Put it on your dish
rather than leaning it half on and half off
Do not use toothpicks on the table. It is
disgusting