MANNERS OUR FRIENDS

NEVER KNEW WE HAD!

A.W.George

DINING ETIQUETTE

• You must be totally comfortable in the dining setting

• Focus on the event(Not on which fork to use)

PRACTICE, PRACTICE, PRACTICE!

THE NAPKIN

Follow the lead of your host• Remove from table/glass and place in your

lap• The Maitre-d’ may place the napkin in your

lap for you• Use for blotting your lips, not wiping them• Place in your seat if you leave during the

meal• Place neatly in loose folds on the table as you

leave permanently

THE TABLE SETTING• This is the “most formal setting” you

will probably ever encounter!• 3 Forks to the left of the service plate• 2 Knives to the right of the service

plate

- called a’ la Russe (Russian Style)

• plus the oyster/shrimp cocktail fork tothe right

1. Napkin2. Fish Fork3. Dinner Fork4. Salad Fork5. Soup Bowl & Plate6. Dinner Plate7. Dinner Knife8. Fish Knife9. Soup Spoon10.Bread & Butter Plate11.Butter Knife12.Desert Spoon & Fork13.Water Goblet14.Red Wine Goblet15.White Wine Goblet

PROPER SERVICE

• Service is from the left • Removal of used items is from the

rightWatch out for the soup service from the left!

FIRST COURSE

• Oyster fork is used for clams, oysters and shrimp cocktail

• Only cut shrimp if is served on a plate, otherwise eat it in small bites from the fork

• Server will remove the dish from the right

SOUP COURSE

• The thumb should be on “top” of the “spoon handle”

• Dip the soup away from you• Sip from the spoon, “slurp” only with

your best friends

• Crackers can be added, not crumbled

Again from a utensil on the right

BREAD & BUTTER PLATE

• Butter knife should be resting on the plate“blade facing toward you”• Can use your dinner knife if required• Place a “pat” of butter on your plate

Located by the upper left side of your service plate

FISH COURSE

• The unique knife on the right side of your plate

• Use like a pencil to lift the fish meat• Also appropriate to cut boneless fillet

of fish with your fish fork

MAIN COURSE

EUROPEAN• Fork remains in the “left hand” (tines down)CONTINENTAL• Fork moves from the left hand to the

right hand (tines down-then up)

European Vs. Continental style

MAIN COURSE

• Knife is used for cutting and is placed at the resting position diagonally across the top of the plate, “blade facing inward”

SALT & PEPPER

• Never salt your food beforetasting it: It’s an insult to thechef and tells the employer that you make up your mind before youobtain any facts.

• Pass salt & pepper together, • or use the salt cellar.

THE SALAD

• If not served as a special course• Plate will be above your bread and

butter plate on the left of your service plate

WHICH GLASS TO USE

• Sherry glass, the only (“Y” shaped glass)is for the soup course and will be clearedwith the soup bowl• All other glasses will usually remain untilthe desert course is served

THE DESERT COURSE

• New utensils will usually be usedOR

• Look for a spoon and fork above your service plate

ACCIDENTS

• If you drop a utensil, leave it alone if it is out of the path of walkers--push it out the way if required, ask for another utensil

• Spilled drinks: Use your napkin immediately. Offer it to the person, don’t assist their efforts

DO’S AND DON’TS

• “Do” place your napkin in your lap as soon as all are seated-follow your hosts lead

• “Do” place the napkin on the seat of your chair if you leave the table

• “Do” break off small portions of bread for eating

• “Do” mention if the food or service was especially good

DO’S AND DON’TS

• “Do” remember that personal grooming is not conducted at the table i.e. lipstick, hair, zippers

• “Don’t” talk about personal food likes and dislikes

• “Don’t” ask for seconds-there will be other meals• “Don’t” worry if you do not eat everything on

your plate-This is a meeting/interview.• “Don’t” talk with food in your mouth

Cell Phone Don’ts

• “Don’t” ever take a cell phone to an interview ormeeting• “Don’t” talk in elevators, libraries, museums,

restaurants, theatres, dentist or doctor offices,places of worship, auditoriums or other enclosedpublic spaces• “Don’t” use loud and annoying ring tones that

destroy concentration and eardrums• “Don’t” multi-task by making calls while shopping,

banking, waiting in line or conducting other business

Cell Phone Do’s

• “Do” keep all cellular congress brief and to the point• “Do” use an earpiece in high-traffic or noisy locations• “Do” tell callers when you’re on a cell phone and

where you are-so they can anticipate distractions ordisconnections• “Do” inform everyone on your stored-number

list that you’ve just adopted the new rules for mobile manners. Ask them to do likewise.