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Table Manner Table Manner training course
welcome to
IntroductionIntroduction
Who am I?
Food Beverage outlets Grand Swiss-Belhotel Medan
Banquet
Swimming PoolSwimming Pool
DefinitionDefinition
What is Table Manner?Literally means:
Table = Meja Manner = Etika Table Manner = Etika di Meja Makan
is a dining etiquette that reflects your personality, your are required to know how to behave on dining table and know how to use appropriate cutlery
DefinitionDefinition
Please see sample clip video
Why table manner ???Why table manner ???1. Show our high
self confidence
2. Give positive image
3. To practice good attitude in professional manners
Why table manner ???Why table manner ???5. Respect others
on the same table during the meal time
6. Helps others to respect the host
DefinitionDefinition
Please see other sample clip video
Sample formal dinner Sample formal dinner Formal dinner: Any dinning occasions
that we required to attend and showcase our personality
Business lunch / dinner state lunch / dinner business entertain Thanksgiving dinner Engagement dinner
WHAT WILL WE WHAT WILL WE LEARN?LEARN?
1. Preparation before dinner
2. Menu knowledge
3. Table set up knowledge
WHAT WILL WE WHAT WILL WE LEARN?LEARN?4. Table wares
and its use5. How to behave
& body language
6. Common habits & Do’s and Don’ts
Preparation before Preparation before dinnerdinner
RSVPRépondez S'il Vous Plaît
It is a French term for “please respond”
call your host and respond promptly
Dress Code
Preparation before Preparation before dinnerdinner
FemaleBusiness Wear a clean, pressed white,
ivory, or light blue dress shirt dark jacket
nylon stockings conservative dress shoes DON’T use excessive lipstick
Non business Elegant NO HAT Don't use excessive lipstick.
Dress Code Male
Business Clean, pressed, long-sleeved
white or light blue dress shirt Wear an undershirt Wear a silk, conservative
patterned tie Wear a dark, two-piece suit or a
blazer Well polished dress shoes
Non Business Well polished dress shoes Batik NO HAT
Preparation before Preparation before dinnerdinner
Menu Menu KnowledgeKnowledge
Set Menu All items
(appetizers, soup, main course, desserts) as one set price
Menu Menu KnowledgeKnowledge
A la Carte Every
item has its own price
Sample MenuSample Menu
Picture sample menu
Table set-up Table set-up KnowledgeKnowledge
Those with five letters... knife, spoon, glass...go on the right (R I G H T)
Only Fork, utensil with four letters, goes on the left (L E F T)
Solids to the left – Liquids to the right
“b”read and “d”rink
Table set-up Table set-up KnowledgeKnowledge
A la CarteTable Set Up
Set Menu Table Set Up
Table set-up Table set-up KnowledgeKnowledge
Dinner steps scheme:
Always start with the outer cutleries, followed by inward position and so on.
Dinner steps schemeDinner steps scheme
Table wares & Table wares & How to use themHow to use them
What is table wares?
Table wares & Table wares & How to use themHow to use them
Table wares & Table wares & How to use themHow to use them
Dinner Fork
Dessert Knife
Dessert Fork
Bread & Butter Knife
Dinner Knife
Dinner Spoon
Soup Spoon
Dessert Spoon White Wine
Glass
Red WineGlass
Water Goblet
Bread & ButterPlate
Salt PepperShaker
How to use …How to use …Napkin
How to use …How to use …Knife & Fork
How to use …How to use …Fork
(as single)
How to use …How to use …Soup Spoon
How to use …How to use …Dinner Spoon
(non spaghetti)
How to use …How to use …Dinner Spoon (Spaghetti)
How to use …How to use …Holding Glass
(stem glass)
How to use …How to use …Holding Glass
(un-stem)
How to use …How to use …
Glass
(when performing toast)
How to use …How to use …Holding Cup
How to use …How to use …Pause eating
How to use …How to use …Finish Eating
What is What is different ?different ?
Paused EatingPaused Eating Finished EatingFinished Eating
Body Language Body Language
On arrival Don’t seat to the chair if unsure seating
arrangement, wait till host show you Don’t seat before host does If in restaurant, let the waiter escort and
seat you Bag/suitcase: on the floor nearby your leg
or behind your back NOT on empty chair/table
Body Language Body Language Sitting Posture
Sit erect, feet on the floor, arms near your body
Elbows should be OFF the table
Rest your forearm on the edge of the table (between course)
Hands in lap when not eating
Body Language Body Language Eating Bread
Break a piece of bread using hand NOT knife!
Put some butter on that piece.
Don’t spread the butter over the whole piece of bread.
Body Language Body Language Drinking
Do not drink while your mouth is full
Do not gargle on the drink
Body Language Body Language Passing food
The nearest person is obligatory
Offer to the left, take it, then pass it to the right
Body Language Body Language Tasting other people’s food
Small portions only, BEFORE BEGIN
TO EAT Ask for additional utensils to transfer
DO NOT exchange after being eaten
Body Language Body Language
Finger Bowl
Dip your fingers, one hand at a time, in the water.
Swish your fingers gently, then dry them on your napkin
Body Language Body Language Conversations / chit
chat Avoid topic:
money matters age, state of some one’s health religion, politics, other depressing
topics
Suggested topic: H - hobbies, interests E - entertainment, current events L - leisure, literature, and law P - professionalism
Body Language Body Language Buffet Buster
Stand in line. Use serving utensils NOT
finger You may return several times
instead having overloaded food on plate
Try to eat your courses in some acceptable order.
Because this is a buffet, do not turn this into an "all you can
eat" occasion.
Body Language Body Language Presenting Business
Card Keep business card in
business card holder, NOT wallet (10 at a time)
All details must be updated
Not to someone who is outrank you
Body Language Body Language
Performing Toast
Announcer - guest of honor - audience
Announcer must be standing up
Eye contact (couple toast)
Don'ts Don'ts Using Mobile devices Talk while mouth full Gargling the drink Take a sip of drink while food is still inside
mouth Using tooth picks at the table Eating with or lick your fingers Cutting food into small pieces at a time Blowing soup to make it cold quickly Pushing plate away when finish
Do’sDo’s
Stay at the same timing with others Say “excuse me” or “I am sorry” if you burp Thank the waiter each time being served When dining with a large group, begin eating after
three or four people are served Taste your food BEFORE ADDING salt & pepper Place the pits, seeds, pieces of fat, and fish bones
on the edge of your plate. Tuck empty sugar packs, plastic cup from creamer
under the rim of your plate or under the edge of saucer
Difficult ScenariosDifficult Scenarios1. Utensil drops on the floor : Simply ignore it. Server will replace it
immediately.
2. Food between someone’s teeth? Yes, it's kinder than saying nothing, since the
problem is so easily solved
3. Left over meat and bone: Tearing it up in company is a no-no
4. Removing food out of mouth – General rule it should go out the same way it
went in Not spitted directly from your mouth
Difficult ScenariosDifficult Scenarios
5. After taking 1st bite, food is hot /
looks like spoiled
Hot: take sip of water
Spoiled: (please proceed remove food out of mouth)
Difficult ScenariosDifficult Scenarios6. Choke / “swallow the
wrong way”
Not in life threatening: Cover mouth & cough Remove the food (as
per above) Not succeed, go to rest
room & try cough again
Life threatening: Signal for HELP!
Difficult ScenariosDifficult Scenarios
7. Foreign items on the food
If in a restaurant, discreetly notify your waiter
ask for a replacement.
In a private home, discreetly remove the
object and continue eating. Leave the dish untouched.
An observant host will recognize
Difficult ScenariosDifficult Scenarios
8. Accidentally drop sauce on the table
Small spill Carefully & quietly, use
knife to remove
For a large spill Notify the waiter & offer
assist to help in cleaning
9. Sneezing!
Only one:Cover our mouth
and do a sneeze
Prolonged:Excuse to the rest
room
Difficult ScenariosDifficult Scenarios
Q & AQ & A
Any question(S)?
Terima Terima Kasih…Kasih…Kam Sia…Kam Sia…
…
Enjoy Your Lunch !© heru_setiawan™ 042012