2. Objective
1. To help you perform with graciousness and poise at
the table.
2. Provide you with knowledge, self-confidence and
skills needed for a successful social and business life.
3. Teach you how to handle meal situations and make a
big difference in your image.
FBM-341 Food and Beverage Management 2
3. Outline
• Introduction to Etiquette
• Appearance and Hygiene
• Table Setting
• Table Conduct
• Being Seated
• Using of Napkins
• General Behaviors
• Handling Food
• End of the Meal
FBM-341 Food and Beverage Management 3
5. Introduction
• Good manners are used to show consideration
and respect for others.
• Learning good manners will enable you to feel
comfortable, more confident and relaxed in any
situation. As with any skill, developing good
table manners comes with practice.
FBM-341 Food and Beverage Management 5
6. What is Etiquette?
• Etiquette is respect, good manners,
and good behavior. It is not just
each of these things, but it is all of
these things rolled into one.
• Whether at home or in a restaurant,
it is important to have a complete
understanding of how to conduct
yourself when entertaining or being
entertained.
FBM-341 Food and Beverage Management 6
8. Appearance and Hygiene
• Come to the table neat and clean.
• Wash your hands before coming to
the table for a meal.
• Do not comb your hair or apply
make-up at the dining table.
FBM-341 Food and Beverage Management 8
9. Proper Dress Attire- Ladies
Simple is best……..
best
- Basic black or navy suit with white blouse.
Dress (little black) or blouse with skirt
(slacks are acceptable)
- Jewelry (pearls)- No body jewelry (i.e.
tongue rings, facial jewelry, etc.)
- Panty Hose?? (skirt) – Knee highs??
(pants)
- Well groomed: hair combed, nails clean,
shoes clean, brush teeth, use deodorant .
FBM-341 Food and Beverage Management 9
10. Proper Dress Attire- Men
best……..
Simple is best
- Basic black or navy suit with white
shirt and tie. (jacket, slacks with belt,
and shirt with tie - acceptable)
- Well groomed: hair combed, nails
clean, shoes clean (no tennis shoes),
brush teeth, use deodorant.
- No earrings, body jewelry (tongue
rings, facial rings, etc.)
FBM-341 Food and Beverage Management 10
12. Table Setting
• Silverware will be arranged
precisely in the right order that it
is to be used for the meal. General LEFT
rule -start with outer utensils and
work your way toward the service
=
plate. FORK
*Tip…..The word “left” has four
letters, so does the word fork. The
word “right” has five letters, so
do the words knife & spoon. This RIGHT
is a great way to remember that
the fork is on your left and the
=
knife & spoon are on your right. KNIFE
FBM-341 Food and Beverage Management 12
13. Table Setting
• Eat to your left, drink to
your right. Any food dish to
the left is yours, and any
glass to the right is yours.
• Starting with the knife, fork,
or spoon that is farthest from
your plate, work your way
in, using one utensil for each
course.
• The salad fork is on your
outermost left, followed by
your dinner fork.
FBM-341 Food and Beverage Management 13
14. Table Setting
• Your soup spoon is on your
outermost right, followed by
your beverage spoon, salad
knife and dinner knife.
• Your dessert spoon and fork
are above your plate or
brought out with dessert.
• If you remember the rule to
work from the outside in,
you'll be fine.
FBM-341 Food and Beverage Management 14
18. Table Conduct
1. Being Seated
2. Using of Napkins
3. General Behaviors
4. Handling Food
5. End of the Meal
18
19. 1. Being Seated
• Come to the table when the meal
is ready.
• Allow your elders to precede
you.
• Wait for all who are dining to
arrive at the table then wait for a
signal from the host or hostess to
be seated.
• People should seat themselves
from the left side of the chair;
assist those who need assistance
in being seated.
FBM-341 Food and Beverage Management 19
20. 2. Use of Napkins
• Place the napkin in your lap as soon as you are
seated.
• Your napkin should be used to blot your mouth
lightly and to wipe your fingers as necessary.
• If you cough, sneeze, or need to blow your nose, use
a tissue rather than the napkin. It is polite to leave
the table if you have a long bout of coughing.
• Excuse yourself and find the washroom if you need to
blow your nose.
FBM-341 Food and Beverage Management 20
21. 2. Use of Napkins
• The napkin should remain in your lap throughout the
meal. If you leave the table for any reason during
the meal, place the napkin on the seat of your chair.
At the end of the meal, leave the napkin to the left of
your plate. It need not be refolded, but should be
neat.
• If you spill anything, use your napkin to mop up the
spill. If the spill is large or very messy seek the
assistance of you host.
FBM-341 Food and Beverage Management 21
22. 2. Use of Napkins
• Place your napkin on the
CHAIR when temporarily
leaving table.
• Leave napkin in lap until
everyone is finished.
• Place napkin to LEFT of
plate at end of meal.
FBM-341 Food and Beverage Management 22
25. 3. General Behaviors
• While waiting to be served, keep
your hands in your lap.
• Sit straight; do not slump. Elbows
should be kept off the table until
after the meal. While eating, keep
your elbows near your sides.
• Be polite. Contribute appropriately
to the conversation so that the meal
is a pleasant experience for all
present.
FBM-341 Food and Beverage Management 25
33. 3. Salad
• If ingredients in the salad are too
large to eat, cut them with your
fork, if possible, or cut the them
one piece at a time with the
dinner knife.
• When you are finished eating the
salad, position your cutlery across
the salad plate, in the “five
o’clock position”, with the tines of
the fork placed downwards.
FBM-341 Food and Beverage Management 33
35. Use one of two methods when using the fork and knife::
knife
• American Style: Knife in right
Style:
hand, fork in left hand holding
food.
• After a few bite-sized pieces of
food are cut, place knife on edge
of plate with blades facing in.
• Eat food by switching fork to right
hand (unless you are left handed).
• A left hand, arm or elbow on the
table is bad manners.
FBM-341 Food and Beverage Management 35
36. Use one of two methods when using the fork and knife::
knife
• Continental/European Style: Knife in right
Continental/ Style:
hand, fork in left hand.
• Eat food with fork still in left hand.
• The difference is that you don't switch
hands-you eat with your fork in your left
hand, with the prongs curving downward.
• Both utensils are kept in your hands with the
tines pointed down throughout the entire
eating process.
• If you take a drink, you do not just put your
knife down, you put both utensils down into
the resting position: cross the fork over the
knife.
FBM-341 Food and Beverage Management 36
37. Main Course or Entree
• Most North Americans eat the main course using what
may be called the “zig-zag” method.
• We cut our food then set the knife down on the edge
of the plate. (Note that you should not set the knife
on the table nor should you “bridge” the plate and
table with the knife.)
• We then transfer the fork to the dominant hand to
eat.
FBM-341 Food and Beverage Management 37
39. American Style Finished Position
FBM-341 Food and Beverage Management
http://www.youtube.com/watch?v=MbMRRj_cuoY 39
40. European Style of Dining
• A more direct method, the “Continental style”, is
used in European countries. The fork is held in the
left hand and the knife in the right.
• After cutting one bite of food, the food is transferred
to the mouth with the fork still in the left hand, tines
facing downward.
• This eliminates the transferring of cutlery from hand
to hand.
• This method of eating is considered more formal than
the zig-zag method.
FBM-341 Food and Beverage Management 40
41. European Style of Dining
• Cut large pieces of food into smaller ones, one bite
at a time. It is considered impolite to cut all of your
food at once.
• Lift the food to your mouth; do not lean down to your
plate to eat.
• When taking a mouthful of food, eat all of the food off
of the fork or spoon at one time. Do not take any of
it out again.
FBM-341 Food and Beverage Management 41
55. Serving and Being Served, a Few Pointers
Serving Order
• At a formal restaurant or banquet, food should be presented to
guests in the following order: guest of honor, female guests, male
guests, hostess, host. After the guest of honor, first the women, then
the men, are served in one of two ways:
• (1) dishes can be presented to guests in the order of their seating,
starting at the host's right;
• (2) dishes may be presented in order of seniority, starting with the
most influential and proceeding down to the least prominent guest.
• Clearly, using the latter system requires the hosts to furnish
information regarding the order of service ahead of time. In
restaurants, most groups include neither guest of honor nor hosts, so
the meals will simply be served first to the women, then to the men.
FBM-341 Food and Beverage Management 55
56. Serving and Being Served, a Few Pointers
From the Left
• In general, the diner is approached from the left for three purposes:
• (1) to present platters of food (from which the waiter will serve or
the diner will help herself);
• (2) to place side dishes such as vegetables or dinner rolls;
• (3) to clear the side dishes that were placed from the left. The
reason most often given for this is most people are right handed. So,
for example, when a waiter must use his right hand to serve from a
platter, it is least intrusive if he stands to the left. This way, the
platter can be held safely away from the guest as the waiter leans
forward (slightly) to reach her plate. And, in the case of placing side
dishes, it makes most sense to put them to the side which is less in
focus, leaving the right side free for the main dish.
FBM-341 Food and Beverage Management 56
57. Serving and Being Served, a Few Pointers
And from the Right
• (1) These days it is nearly universal practice, even in very formal
circumstances, for food to arrive already arranged on the plate
(rather than to be presented on a platter). Preplated food (except for
side dishes), as well as empty plates and clean utensils brought in
preparation for upcoming courses, are always placed from the
guest's right side. At the end of the course, these plates are also
cleared from the right. .
• (2) Wine (and all beverages) are presented and poured from the
right. This is a logical approach, since glassware is set above and to
the right of the guest's plate, and trying to pour from the left would
force the server to reach in front of the diner.
•
FBM-341 Food and Beverage Management 57
58. Serving and Being Served, a Few Pointers
Clearing Order
• Just as the ideal of service is to present each course to the entire
party at once, it is best to clear the plates at the same time, too. It
has become common for waiters to remove plates as each guest
finishes, in violation of this rule of serving etiquette, perhaps because
it can be interpreted as extreme attentiveness on the part of the
waiter. Nevertheless, the rule holds firm. The most elegant service
facilitates the progress of a synchronized meal for the whole table.
FBM-341 Food and Beverage Management 58
63. Summary
• The tradition of table etiquette in Western countries
has evolved since the Middle
• Ages in Europe. Writers have collected and published
established customs but the customs
• themselves have developed over time by common
adoption. Etiquette differs greatly from culture to
culture, and from occasion, time, and company. At its
core, etiquette is based on being considerate of other
people and ensuring pleasant social interactions.
FBM-341 Food and Beverage Management 63
64. Summary
• In a seated-service, white tablecloth operation, dining
etiquette plays a much more important role then in
the casual drop-in operation. Preservice etiquette
includes taking reservations, providing a coat check,
and allowing for seating preference. Once the guests
are seated, servers must ask guests for a drink
order, and announce specials and their prices.
FBM-341 Food and Beverage Management 64
65. Summary
• It is helpful when a server knows how one should eat
a food and what proper manners are when eating.
Servers must know how to help guests in various
situations, including allergies, inedible foods, passing
dishes, and when to eat. It is important for servers to
know what is needed in service so people can enjoy
eating in public without embarrassment.
FBM-341 Food and Beverage Management 65
66. Summary
• Utensils are always given precise placement on the
table. Up to twelve pieces of flatware may be set. For
flatware and glassware, the general rule of outer to
inner should be used. It also helps for the server to
know which supplementary utensils are needed for
each of the specific items. When a guest is finished
eating, the knife and fork can be placed on one side
of the plate, facing the same direction, or placed in
the middle of the plate, the rim of the plate acting as
a frame.
FBM-341 Food and Beverage Management 66
67. Summary
• Some foods require special utensils, condiments, or
sauces to be eaten correctly. At functions where
there are no tables and quests stand to eat and drink
small stands may be available for guests to place
their beverages upon while eating. Napkins and small
picks are often served with greasy foods, or foods
that are hot, to make the foods easier to handle and
to prevent soiling. If dips and sauces are served at
parties, guests may dip the item only once. Y
FBM-341 Food and Beverage Management 67
68. Summary
• Soups, vegetables, and seafood all require special
methods or additional utensils when eating. Soups are
served in either a bowl or a cup. The soup spoon is
larger than other spoons and should be moved across
the bowl away from the diner. Vegetables like corn
on the cob can be held with both hands, or
preferably with attached cob holders.
FBM-341 Food and Beverage Management 68
69. Summary
• Seafood can be very tricky to eat properly. Some fish
must be boned, while crustaceans must be removed
from their shells. Lemon, drawn butter, and cocktail
sauce are often served with fish and shellfish.
• At the close of the meal, the appropriate tip should
be left for the server, and should be based on the
total bill before tax. A tip between 15 to 20 percent is
traditional, and if necessary, should be split to suit
the service. In high-scale operations, it is typical to
tip the captain and possibly the maitre d’.
FBM-341 Food and Beverage Management 69
70. Food and Beverage Service Method
1. Self-service •
1.1 Buffet service 9-10
2. Table Service •
2.1 French Service •
( ) File
2.2 Russian Service (M-learning) –
2.3 English Service 16 . . 52
2.4 American Service •
2.5 Banquet Service
(10
)– 18 . . 52
FBM-341 Food and Beverage Management 70
