DINING ETIQUETTE SEMINAR - PowerPoint PPT Presentation

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DINING ETIQUETTE SEMINAR

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DINING ETIQUETTE SEMINAR
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DINING ETIQUETTE SEMINAR

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  1. DINING ETIQUETTE SEMINAR Presented by Robert Hayes, III

  2. Entering and Exiting · Enter chair from the left hand side exit from the right hand side. Napkins · Importance · For breakfast or lunch the napkin should be folded in half with the crease of the napkin against your stomach. · At dinner the napkin should be opened fully. · If you leave the table during the meal, loosely fold napkin and place to the left of your fork. · At the end of the meal place napkins to the right of entrée plate. · Wait for the host to unfold their napkin before unfolding yours. In a banquet or luncheon setting simply place the napkin when seated.

  3. First Course Salad Work from the outside to the inside

  4. Etiquette History · Originated during the 1600-1700’s by French nobles. · The word “etiquette” came from an Old French word meaning ticket. · This behavior was eventually adopted by the upper classes throughout the Western World.

  5. Agenda • Etiquette History • Etiquette Effect • Purpose • Entering & Exiting • The Napkin • Table Setting • Dining • Tips • Questions

  6. How Does Etiquette Effect Me?

  7. Purpose The purpose of etiquette is to create an environment that allows everyone to feel comfortable.

  8. “Legend has it that Henry Ford, Howard Hughes and J.C. Penny nixed job candidates who salted their food before tasting it, a sign that they may jump to conclusions.”

  9. Entering and Exiting · Enter chair from the left hand side exit from the right hand side. Napkins · Importance · For breakfast or lunch the napkin should be folded in half with the crease of the napkin against your stomach. · At dinner the napkin should be opened fully. · If you leave the table during the meal, loosely fold napkin and place to the left of your fork. · At the end of the meal place napkins to the right of entrée plate. · Wait for the host to unfold their napkin before unfolding yours. In a banquet or luncheon setting simply place the napkin when seated.

  10. Informal Table Setting

  11. Dining When cutting food the index fingers should extend over the bridges of both knife and fork.

  12. Dining cont. Food should be cut one piece at a time. Place the knife at the top of the plate, blade facing you after each cut.

  13. Dining cont. Place fork in the correct eating hand, enjoy!

  14. Dining cont. Who Does This?

  15. Dining cont. Use the knife to maneuver food onto the fork.

  16. Dining cont. Have You Seen This Before?

  17. Dining cont. 10:20 Finishing Position

  18. Tips Don’t talk with your mouth full of food!

  19. Tips cont. Keep elbows off the table!

  20. Tips cont. · Be polite. Remember to say “please” and “thank you” to the server as well as your host. · In times of importance don’t order messy food-saucy pasta, chicken with bones, ribs, big sandwiches, lobster etc. · Pass food from the left to the right. · Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating.

  21. Tips cont. · Whenever a woman leaves the table or returns to sit, a gentleman should stand to his feet. · It is impolite to answer a phone during dinner. If you must, excuse yourself from the table. · Never leave the spoon in the glass when drinking. · Always pass the salt and pepper as one.

  22. Tips cont. Please Don’t Double-Dip!!!