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Dining Etiquette

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Dining Etiquette Tiffany s Table Manners Table Manners Table manners play an important part in making a favorable impression. They are a visible signal of the state ... – PowerPoint PPT presentation

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Title: Dining Etiquette


1
Dining Etiquette
  • Tiffanys Table Manners

2
Table Manners
  • Table manners play an important part in making a
    favorable impression. They are a visible signal
    of the state of our manners and therefore are
    essential to professional success. Regardless of
    whether we are having lunch with a prospective
    employer or dinner with a business associate our
    manners can speak volumes about us as
    professionals.

3
Napkin Use
  • The meal begins when the host unfolds his/her
    napkin. This is your signal to do the same.
  • Place the napkin on your lap. If it is a small
    luncheon napkin, completely unfold it. If it is
    a large dinner napkin, fold in in half
    (lengthwise) and place it on your lap.

4
Napkins continued
  • Use the napkin to gently blot your mouth when
    needed.
  • If you leave the table during the meal, place
    your napkin on your chair as a signal to the
    server that you will be returning.
  • The host will signal that the meal is over by
    placing his/her napkin neatly on the table ( to
    the right of his/her plate). Do not refold, but
    dont wad it up either.

5
Ordering
  • If, after looking over the menu, there are items
    you are uncertain about, ask your server any
    questions you may have.
  • An employer will generally suggest that your
    order be taken first . Sometimes the server will
    decide how the ordering with proceed. Often
    womens orders are taken before mens.

6
Courses
  • As a guest, you should not order one of the most
    expensive items on the menu or more than two
    courses unless your host indicates that it is all
    right.

7
Table Setting
  • Remember the rule liquids to your right, solids
    to your left.
  • It is important to place the glass wear, cup
    saucer, etc. in the same position after its use
    in order to maintain the visual presence of the
    table.

8
Use of Silverwear
  • Starting with the knife, fork, or spoon that is
    farthest from your plate, work you way in using
    one utensil for each course.

9
Left Right
  • Salad fork
  • Dinner fork
  • Soup spoon
  • Beverage spoon
  • Salad knife
  • Dinner Knife

10
How to use a Knife Fork (American)
  • Hold the knife in your right hand and the fork in
    your left. Cut a few bite size piece of food,
    lay your knife across the top edge of your plate
    with the blade facing in. Change your fork from
    your right to your left hand to eat, fork tines
    facing up.

11
European
  • Same as the American style except that the fork
    remains in your left hand (tines facing down)
    while you eat.

12
When you have finished
  • Do not push your plate away.
  • Lay your fork and knife side by side diagonally
    across your plate (the sharp edge of the knife
    face toward you, fork tines facing down).
  • Remember the 10 and 4 rule.

13
A few more things about silverwear
  • Once you have used a piece of silverwear, never
    place it back on the table.
  • Do not leave a used spoon in a cup, place it on
    the saucer.
  • You can leave a soupspoon in a soup plate.
  • Any unused cutlery is simply left on the table.
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