Etiquette. Nutrition and Foods I September 28/29, 2010. Objectives. SAT Word of the Day: Buffet. (n) 1. a counter where light refreshments are served 2. a. a meal at which guests help themselves from a number of dishes and often eat standing up. What did you eat at the buffet breakfast?.
Nutrition and Foods I
September 28/29, 2010
(n) 1. a counter where light refreshments are served
2. a. a meal at which guests help themselves from a number of dishes and often eat standing up. What did you eat at the buffet breakfast?
1. Etiquette is a combination of:
2. What are the four keys to introducing yourself?
3. The phrase ‘Well, excu-uuuuuuzzz me!’…
4. How many “shakes” should a good handshake have?
Which of the following is an acceptable way to use email?
6. Which of the following is an OK place to have your cell phone on, and answer it?
7. After a job interview you should always…
8. Your friend is throwing a party, but you don’t want to go. What do you do?
9. Out of these four, which one is a sign of a good loser when it comes to sportsmanship?
You should not sit down until the host/hostess tells you where you should sit and signals that seating should begin.
You should not remove your napkin or begin eating or drinking until your host/hostess does so.
When taking butter/margarine from the butter plate, use the butter knife to cut off a piece onto your plate and then butter your bread using your personal knife.
Now it’s time for… setting?Role Plays!
Table is set before the meal begins
Serving dishes are passed around the table and people serve themselves
Dishes are cleared and dessert is served in the same manner
Rarely used in U.S.
Serving dishes and platters are not set on the table
The servant places the food on the plate and serves it at the table
Plate replaces plate as one course is removed and another is served
Food is brought on platters by the waiter and is shown to the host for approval.
The waiter then places the platters on the tables.
The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve.
Plates are filled in the kitchen
It is used when serving small groups informally, at banquets where staff can serve large groups quickly or in situations where food selections need to be controlled
Used to serve a large group of people at once.
A serving area holds everything needed for the meal and guests go through “the line” serving themselves