The document outlines guidelines for entertaining at restaurants, emphasizing the host's responsibilities such as inviting guests in advance, confirming attendance, and managing seating arrangements. It provides tips on selecting food and wine, maintaining appropriate conversation topics, and following proper dining etiquette to ensure a pleasant meal. Additionally, it covers gratuity practices and the importance of not making mistakes with cutlery, napkins, and other table manners.

1. Chapter 21
Entertaining at Restaurants

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

12. SEATING
Confrontational
H G

13. SEATING
Friendly
H
G

14. SEATING
Awkward eye contact
G
H H

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

21. Glasses

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

33. Table Setting

34. PLATE SETTING - Regular

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

36. PLACE SETTING - Banquet

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