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Dining Etiquette.

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Presentation on theme: "Dining Etiquette."— Presentation transcript:

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11 Fine-Dining Etiquette Rules You've Probably Broken Your Whole Life

Don't even think about clinking your Champagne.

Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage.

While restaurant dining etiquette standards have loosened in recent decades, formal dining conduct is still taught at finishing schools and etiquette classes, and they're honored at many fine-dining establishments in both Europe and America.

If you've ever been nervous about where to put your napkin on your lap, or how to excuse yourself to use the restroom (first rule of the restroom: never talk about the restroom), you may find this article useful. We attended an abbreviated etiquette course thrown by Uber Eats with expert Myka Meier, founder of Beaumont Etiquette and The Plaza Hotel Finishing Program, and we were scandalized by what we learned. Meier, who trained in London under a former member of The Royal Household of the Queen and served as a consultant for Downtown Abbey , taught us a few rules of formal dining that you can follow even if you're hosting in your own home, serving delivery that you are trying to pass off as your own cooking.

Below, find the unexpected fine-dining etiquette you probably haven't been following.

1. Never lift your menu off the table.

"In formal dining, the menu should always be touching the table in one place," said Meier. So if you're looking at the menu, make sure to have the bottom, or at least one part of it, still touching the table, even if your impulse is to bring it closer to your face.

2. Once you sip from a glass, you must sip from the exact same place on that glass for the rest of the evening.

"When you drink, you want to drink from the same place on the glass every time to avoid that lip ring, whether it's from natural oils or chapsticks or lipstick," said Meier. "Then you put the glass back in the same place where you picked it up."

3. Don't clink. Not even for the 'gram.

Clinking for a cheers could damage the glass, especially if you're using very fine glassware. Plus, "in very formal dining, the less noise we make, the better."

4. Never ask for an oyster fork.

If there's no oyster fork on the table, don't ask for one; the lack of oyster fork means that the oyster is already loosened and ready to go. (If, for some reason, there is still a bit of oyster attached to the shell, you can use a knife to loosen it.) Once you've finished the oyster, turn the shell over on the plate to signal you are done.

5. Keep the rim of your plates as clean as possible.

This is out of respect for the service staff who has to clear the plates and will be grabbing the edge of the plate.

6. Place "discards" on the upper left part of your plate.

"The upper left part of your plate is for discards," said Meier. "Let's say you had a lemon rind you didn't want to eat; that would go on the upper left hand part of your plate. Or a fish bone. The bottom right is for sauces and butter."

7. Keep your bread on the plate at all times unless you are delivering it to your mouth.

That means you should butter the bread while it is still on the plate, but do not butter the whole slice at once. Break off the piece you plan to eat, butter that piece, and then lift the piece to put in your mouth. This applies to bagels, muffins, biscuits, and other bread-like products, Meier said.

8. Fold your napkin with the crease toward you before putting it in your lap.

Napkins are to be folded in half with the crease facing toward you. "We don't ever wipe stains, we dab stains," she said. "And then we close the napkin and so all the stains stay closed on the inside of the napkin, so you'll never again have a messy presentation for your guest."

9. Never say you are going to the restroom.

If you have to leave to use the restroom, excuse yourself. But do not say why!

10. Don't say "bon appetit."

The expression isn't proper here or in France. As etiquette coach Marie de Tilly told the New York Times in 2007 , "When people use it, it sounds just like an invitation for a good digestion and suggests that you are so hungry that you may jump on any food that would cross your mouth."

Meier advises saying, "Please enjoy."

11. Leave one bite left on your plate.

This shows that you enjoyed the meal, but you weren't so famished you cleaned the whole plate — which could indicate that you are still hungry, or it wasn't enough food.

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Dining Etiquette - PowerPoint PPT Presentation

Dining Etiquette

A good handshake is important it should be firm and held for three-four seconds. ... 'there are good ships, and there are wood ships, the ships that sail the sea. ... – powerpoint ppt presentation.

• When meeting someone
• rise if you are seated.
• smile and extend your hand.
• repeat the other persons name in your greeting.
• A good handshake is importantit should be firm and held for three-four seconds.
• In the todays business world it is not necessary to wait for a female to initiate the handshake. Females males should both be ready to initiate the handshake.
• Name Tag should be placed on the right hand side of your front shoulder area
• The logic When shaking hands it allows for a natural progression for the eyes to the name tag
• If a piece of silverware drops, leave it and ask for a replacement from your server.
• Silverware should not touch the tablecloth once used.
• Place knife at the top of the dinner plate, facing in, after use.
• When you are finished, place your knife and fork in the center of your plate.
• Once seated place the napkin, unfolded, on your lap and leave it there until you are finished.
• Once you are finished place the napkin folded loosely to the left of your plate.
• A napkin is used to dab the corners of you mouth.
• If you need to leave the table during the meal, place the napkin on the chair and slide the chair under the table.
• Sit straight and try not to lean on the table.
• Keep your elbows off the table and close to the body when you are eating.
• However, when you stop to talk, it is okay to rest your elbows on the table and lean forward.
• Pass food to the right.
• Transfer dip to your plate.
• Plates are served on the left.
• Dishes removed from the right.
• Pass the salt and pepper together.
• Wait until everyone is seated before eating.
• When dining with others, everyone should start and finish at the same time. If you are a fast eater try to pace yourself. You could make the others feel uncomfortable if you finish before they do. 
• When you are finished eating do not push your plate away from you.
• Take small bites, keep your mouth closed and finish chewing before continuing your conversation.
• Try not to gulp your food, it isn't very attractive.
• Do not blow on food that is hot. Wait until it cools or eat from the side of the bowl, when having soup.
• Bread and rolls should be broken with your fingers, in small pieces and buttered one piece at a time.
• Cut several pieces of meat(or main course) at a time.
• Use your knife to cut lettuce if needed.
• Be discrete if you have problem with the food.
• Remove food the same way it went in-on silverware.
• Excuse yourself, if you have to leave the table.
• Turn your head from the table when you cough or sneeze.
• If someone uses your bread plate as their own do not inform them of their mistake, simply use your dinner plate. Do not use the bread plate on your right as a replacement.
• There are good ships,
• and there are wood ships,
• The ships that sail the sea.
• But the best ships, are friendships,
• And may they always be."
• Bon appétit !

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Dining Etiquette

Mar 11, 2013

200 likes | 450 Views

Dining Etiquette. Dining Etiquette. A set of rules that govern the expectations of social and dining behavior in a workplace, group or society. Table manners are visible signs that you are a polished and knowledgeable professional. Interviewing Meals.

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Presentation Transcript

Dining Etiquette • A set of rules that govern the expectations of social and dining behavior in a workplace, group or society. • Table manners are visible signs that you are a polished and knowledgeable professional.

Interviewing Meals • Employers need to trust you can represent them in social settings with customers, clients, colleagues and competitors. They will be watching your dining manners. • The focus is on the interview, not the food! • Eat a light snack before you go, as you might not get to eat much.

Table Settings • Solids to the left – Liquids to the right • “b”read and “d”rink • Pick up silverware from the outside in – toward your plate • Put napkin on lap as soon as host does. Napkins remain on your lap until completion of meal. Never use as a bib.

Courses • Appetizer • Soup • Salad • Entrée • Dessert

Ordering • Take your lead from your host when ordering. • Do not order the most expensive item on the menu. • Order something that will be easy to eat and not messy – no spaghetti, chicken wings, ribs, etc. • Do not order alcohol! If the host orders a bottle of wine and insists, only have ONE glass.

Utensils • Do not make a fist around the handle of the utensil. • Continental style: cut food one bite at a time, use the fork in left hand, tines down, to spear the food and bring to mouth. • American Standard style: cut food a few bites at a time, lay the knife across the plate (sharp edges toward you), and switch fork to right hand to eat.

Service • Wait for your host/hostess to pick up his/her fork to eat first. • Wait until everyone at the table has been served before beginning to eat. • Never reach across the table for something, always ask for it to be passed.

Service • Salt and pepper are always passed together. • Food is served from the left and dishes are cleared from the right. • Everything gets passed to the right. If you are first to take the bread basket, offer to your left first, take your piece, then pass to the right.

Eating Tips • Do not talk with food in your mouth. • Chew with your mouth closed. • Do not blow on your soup to cool it; stir it gently to cool off. Spoon soup away from you to eat. • Do not leave the spoon in the bowl – put it on the saucer/platter.

More Eating Tips • Eat rolls by tearing off bite size pieces and buttering only one piece at a time. • Cut your salad if the leaves are too large. • Never rest your elbows on the table – forearms are ok. • Taste your food before seasoning it.

Even More Eating Tips • If you need to remove food from your mouth, remove it the same way it went in. Do not spit it into a napkin. • For hard to scoop items, use your knife or a piece of bread to push the items onto your fork. • If you don’t like something, don’t eat it, but don’t make a big deal out of it.

When You Are Finished • Lay your fork and knife (sharp side of knife inward), at the 4:00/10:00 position. • Leave plate where it is – don’t push it away. • Used napkin goes next to your plate, not on top of the plate. • Do not ask for a doggy bag or to-go bag. • Do not ask for a toothpick.

Common Sense Etiquette • Turn off phone before any meal or interview. • Men should never wear a hat at the table. • Do not smoke before or at an interview meal. • Excuse yourself to go to the restroom to blow your nose – don’t blow your nose into your napkin.

Additional Tips • If you drop a utensil, pick it up and ask for a new one. If you can’t reach it, let the server know it’s down there. • Take small bites as you will be answering interview questions. • If you need to excuse yourself, put your napkin on your seat or next to your plate.

Final Etiquette Points • Use “please” and “thank-you” and always be polite to the wait staff. • Remember: the main point of the meal is the interview, not the food. • Always send a thank-you note for the interview and the meal.

Questions? • Don’t Slurp Your Soup, A Basic Guide to Business Etiquette. Betty Craig

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