Entertaining at Restaurants

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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.

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Entertaining at Restaurants

  1. 1. Chapter 21Entertaining at Restaurants
  2. 2. At restaurants you either entertain or are entertained. There are responsibilities and rules that one should follow to make the mealinteresting, enjoyable and worthwhile.
  3. 3. EntertainingYou 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. 4. As the person inviting, you should extend the invitationat least a week in advanceIt is better to call (if you know the person) and invitehim / herIf you have sent a formal invite and have not received aresponse you should call two days after sending theinvitation to ascertain whether the invitee will join you
  5. 5. If you do not know the preferences of a theinvitee, it is always best to call him and find out.It is bad manners to impose your likings toanother person.It has to be remembered that the other personis your guest and it is your responsibility to puthim at ease and make him feel comfortable
  6. 6. It is important that you check the preferences of the guestyou are inviting for a mealDecide on the venue for the mealYou should also agree with your guest on the timingOnce the venue and time is decided upon, its best to make areservation for it’s not good to reach the venue and thenhave to wait for a table to be given to youIf the venue is a restaurant you haven’t been to before, it isadvisable to visit the place and knbow the layout.
  7. 7. If you are meeting your guest at the venue, you shouldaim to be there 10 minutes prior to the time the tablehas been booked forOn arrival inform the host of your arrival and ask to beseated.Mention that you are expecting others at the table andto guide them to your table.If you are going with your guest ensure that you are ontime. Most restaurants hold reservations for 10 to 15minutes only
  8. 8. If you are not able to reach the restauranton time, you should call the manager andinform him of your delay and request thatthe table be kept for you.If you are expecting guests at the venueask the manager to make an apology onyour behalf and request him to look aftertheir needs
  9. 9. You must treat those serving you properlyDo not call waiters names. They do not appreciatedisplay of bad breeding. They cannot retaliate. To putyou down they would give you bad service.You can make arrangements for payment. Check at thetime when you are making a reservation. There aresome restaurants that do not accept credit cardsIt saves an awkward situation to who should pay if youhand over your card to the maitre d’ on arrival
  10. 10. SeatingIt is the responsibility and the prerogative odf the hostto seat the guests.The host should be seated away from the wall and intothe dining area so that he can call the waiters easily.The most important guest should be seated to the host’sright and the second most important guest to the left.It is useful to put vegetarians together as they are likelyto eat the same food.
  11. 11. Seating should be friendly, notconfrontational and there should be a good eye contact
  12. 12. SEATING ConfrontationalH G
  13. 13. SEATING Friendly H G
  14. 14. SEATING Awkward eye contact GH H
  15. 15. If you have a briefcase or laptop, give them tothe attendant so that it can be stored away sothat it is out of the wayDo not hang jackets/coats behind your chair.You should never do so unless the host doesthis.Some restaurants expect jackets to be wornduring meals
  16. 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. 17. RefreshmentsNormally at business lunches liquor isseldom drunkHowever as the host, you should allow yourguests to order as they wishIf you are having dinner, intend to orderwines or hard liquor to the preference ofyour guests
  18. 18. If you intend to drink wine you should ask the sommelier (winesteward) for the wine list and choose a wine that will complementyour food.After the wine is brought, read the label and ensure that it is thewine that you have ordered for.Touch the bottle to see that it is adequately chilledWhen the bottle is opened, the server will bring you the cork. Pinchthe cork to see that it is moist. If it is dry, the wine may have gonebadNever smell the cork.
  19. 19. WINESTypes of wine (Sparkling, Still, fortified)What goes with whatWine temperature White 6 to 8 degrees c Rose 10 to 12 degrees c Red 14 to 16 degrees cPresentation of wineWine tasting
  20. 20. Once the bottle is uncorked you cannot refuse the wine unless it is spoiltThe steward will pour you a little wine.Swirl it to release it bouquetLook at its colour.Smell it the wine for its bouquetSip it. The sip it rollling the wine on your tongueApprove itIt is only after this that the server serves others the wineIn case of red wine only half the goblet should be filled. This allows thewine to breathe
  21. 21. Glasses
  22. 22. AppetizersIt is good to order these at it gives you time to talk to yourguests and get to know them betterThe guest should be given the preference of choiceUnless the guest abdicates his right, you should not orderthe food.Do not engage in serious business talk while refreshmentsand starters are on as there are likely to be a lot ofdistractionsTalk on other general topics. Will help you get your guestbetter. This will give you the advantage of knowing himbetter at a discussion
  23. 23. Main courseOrdering the meal can be quite a task especially ifthere are a number of guests and not too many peoplewho make up their mind quicklyIt would be a good idea to request the maitre d’ to askeach guest what they would like. He is in a betterposition to know which is the best choiceOnly after the main course is ordered should theserious discussion start. It needs concentration andattention
  24. 24. Dessert/CoffeeDessert and coffee are ordered after themain course is over.Desserts are not usually ordered inlunchesThey are ordered after a dinner as this is ameal that is had with more leisure
  25. 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. 26. Do not… begin a business conversation before starters arecleared… place business papers on the table… place your elbows on the table… belch or burp… dress inappropriately
  27. 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. 28. The host should…… end the meeting by repeating the conclusions thathave 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 tableand get up.
  29. 29. Being EntertainedThere will times when you are invited and are the guestThe responsibility of having a good business meal willhave to be shared with your hostYou must be dressed appropriatelyReach on timeBe fully of what is to be discussed at the meetYou have been invited with the expectation to contributeand not as an embellishment
  30. 30. If you are carrying brochures and have to hand it over,do so after the meal rather than duringWith regards to food take hints from your host. Theremay be some constraints. Be aware of themAsk him for suggestions. If he refrains then order whatyou would like toIt would be best to avoid alcohol during a business meet
  31. 31. SeatingThe host will usually indicate where you should sitMen should offer to pullout the woman’s chair and then sitIf a lady leaves or joins the table the host usually stands up.A lady or a gentleman is usually taken around andintroduced to the others, the person to whom thenewcomer is introduced to will stand upIn case the business meal has to be called off for somereason, you should call and apologise personally
  32. 32. Table Setting When your food is served, it is important that you use the right cutlery and eat correctlyThe following illustrations will show how they are to be placed
  33. 33. Table Setting
  34. 34. PLATE SETTING - Regular
  35. 35. RememberTo use the cutlery furthest to you first and workyour way inThere are distinctive pieces for soup, steak andthe likes. Ensure you use the right oneBread may be used with soup or placed on thetableIf you wish to eat bread then you should first takea serving of butter from the butter dish place it onyour bread (side) plate. Break the bread to bitesized pieces one at a time. Butter the piece andthen eat it
  36. 36. PLACE SETTING - Banquet
  37. 37. If there are serving dishes placed on the table,they should be passed to the rightServing persons normally serve the food fromthe right and remove from the leftIf you pause while eating, the cutlery shouldbe place in the shape of an inverted “V”. Thisindicates that you have not finished.You should not stuff your mouth in a mannersuggesting that you are starved
  38. 38. After your meal do not pick on your teeth with atooth pick. It is not courteous.While at the table sit straight. Do not place yourelbows on the tableAt a business meal, avoid foods like spaghetti ormeat with bones. This will take away attentionfrom the discussion the food
  39. 39. EATING STYLESThis illustrates how soup should be eatenAfter you have finished the soup leave the spoon on the soup plate on the left hand side
  40. 40. Methods of eatingIt is important that we use the right style and cutlery of eating.In India we use the continental method of using cutlery
  41. 41. Eating Indian FoodIndian food is usually eaten with the handGlasses should be placed on the left since theright hand is used to eatIndian food eaten with the hand is tastier.However, you must ensure not to be messy andwash your hands after the mealIndian food can also be eaten with acombination of the fork and spoon
  42. 42. Eating ChineseChinese food is extremely popular inIndia.It should ideally be eaten with chop sticks.But chopsticks must be used with caution.You sure do not want your neighboureating your mealNoodles may be eaten from a plate, butrice should be eaten from a bowl
  43. 43. ToastsToasts may be given when a promotion is received orsomething exciting has happenedA toast is for celebration, to wish good healthThe word is derived from the Roman custom of putting apiece of burnt bread into the goblet to mellow theflavour of the wineIn medieval England a piece of toast bread was put intothe bottom of the glass and you drank till you got to it
  44. 44. TOASTHe stands when he makes the toastWhen a toast is given in your honourdon’t sip just nod in acknowledgementas sipping it would be as good asgiving yourself a tap on the backNo one should toast the guest ofhonour before the hostIf a toast hasn’t been raised then aguest may quietly request the host todo so
  45. 45. GratuityGratutity or tips are given in appreciation for theservice to the person who has provided you theserviceYou are not obligated to “tiip” but it is expectedand appreciatedIf you tip well, you may expectbetter/outstanding service the next time youcome back
  46. 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. 20At a buffet, the tip will be lower as you are serving yourself Maitre d’ nothing usually Server Rs. 100The person who extends the invitation pays the tips
  47. 47. Mistakes that shouldn’t happenCutlery: 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. 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. 49. Chewing: Do not chew with your mouth open Do not speak with food in your mouthAppearance: Sit up straight Keep elbows off the table if in doubt, keep them on your lap
  50. 50. Breaking Bread: Do not butter the whole slice at one go Butter each bite before you eat itSpeed: Do not gulp down your food Pace your speed of eating with others and finish each course with others
  51. 51. Being picky: To not pick your teeth at the table If it is irritating, go to the restroomLipstick: Do not leave a trail of lipstick on glasses napkins and the like
  52. 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 ashtrayPurses and briefcases: They should not be placed on the table
  53. 53. RememberMust not put salt or ketch up in your food before you taste itDo not cut more food than you need. After cutting a pieceyou should place it in your mouthIf a person requires medication before a meal, do not beinquisitiveDo not drop pieces of biscuits into your coffee before you eatitAfter you have finished your meal do not push your meal donot push your plate away or your chair back
  54. 54. Never tilt your chairPass food to your rightDo not enquire where they are going when people leavethe tableIf you cough or belch your mouth with napkin and say“Excuse me” to no one in particularDo not blow on any liquid that is too hot
  55. 55. Bread should be broken into small pieces. Buttershould be placed on the butter plate and thenused to butter the pieces of bread.Once you pick up a piece of cutlery, it shouldnever touch the table again. Put it on your dishrather than leaning it half on and half offDo not use toothpicks on the table. It isdisgusting

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