2. To Start Off With…
6/16/2013Etiquette
2
Host will signal when to be seated at the dining table
Wait until everyone has been served before
beginning to eat
4. Table Setting
6/16/2013Etiquette
4
“Liquids on your right" and "solids on your left“
In the center: dinner plate
To the right: glassware, cup and saucer, knives,
spoons, and a seafood fork if the meal includes
seafood
To the left: bread and butter plate, salad
plate, napkin, and forks
8. Napkin Use
6/16/2013Etiquette
8
Put your napkin on your lap soon after sitting down
at the table
Small napkins, unfold
Large napkins, fold in half
If you leave the table during the
meal, place your napkin on your
chair as a signal to your server
that you will be returning
9. Napkin Use
6/16/2013Etiquette
9
Meant only to be dabbed at the lips and should not
get dirty in the process
If napkin falls on the floor during a very formal
event, signal a member of the serving staff that you
need a fresh one
Once the meal is over, place your napkin neatly on
the table to the right of your dinner plate
10. Silverware
6/16/2013Etiquette
10
“Eat from the outside in”
Use one utensil for each course
Dessert spoon and fork are above your plate or
brought out with dessert
Unused silverware is simply left
on the table
11. The Knife and Fork
6/16/2013Etiquette
11
Holding knife and fork
Use of knife and fork
13. Appetizers/Buffet
6/16/2013Etiquette
13
Don’t crowd the buffet
Don’t graze, take what you want and walk away
Appetizers may be eaten with your fingers, unless
very elaborate
When in doubt, follow your host
14. Bread Plate
6/16/2013Etiquette
14
Bread and butter plate sits left of the dinner plate
When butter is passed, take enough for yourself and
place it on the edge of your B&B plate
Eat rolls or bread by tearing off small bite size pieces
and buttering only the piece you are preparing to eat
15. Soup and/or salad
6/16/2013Etiquette
15
Spoon the soup away from you when you take it out
of the bowl and sip it from the side of the spoon
Do not slurp soup from a spoon
If your soup is too hot to eat, let it sit until it cools;
do not blow on it
Place used spoon on the
saucer, not in the soup bowl
16. Main Course
6/16/2013Etiquette
16
If food spills off your plate, you may pick it up with a
piece of your silverware and place it on the edge of
your plate.
Taste food before seasoning it
Pass salt and pepper shakers together
Try a bit of everything on your plate
17. Dessert and Coffee
6/16/2013Etiquette
17
Dessert utensils will most likely be provided with the
dessert
If you do not like coffee, simply place your hand over
the cup when offered, or tell the waiter “no, thank
you” or ask for hot tea
NEVER turn the coffee cup upside
down on the saucer
18. Finishing Touches
6/16/2013Etiquette
18
Leave your plate where it is in the place setting
Lay your fork and knife diagonally across your plate
Place your knife and fork side by side,
with the sharp side of the knife blade
facing inward and the fork, tines
down, to the left of the knife
19. Tips and Pitfalls!
6/16/2013Etiquette
19
It is inappropriate to ask for a doggy bag when you
are a guest.
Save the doggy bag for informal dining situations.
It is best to order foods that can be eaten with a knife
and fork.
Finger foods can be messy and are
best left for informal dining.
20. Tips and Pitfalls!
6/16/2013Etiquette
20
Do not order alcoholic beverages in professional
situations.
Drinking too much when dining out is one of the most
disliked behaviors.
Sit up straight at the table.
It makes a good impression.
When you are not eating, keep your hands on your
lap or resting on the table (with wrists on the edge
of the table).
Elbows on the table are acceptable only between courses,
not while you are eating.
21. Tips and Pitfalls!
6/16/2013Etiquette
21
Pass items to your right
Season your food AFTER you have tasted it
Never chew with your mouth open or make loud
noises when you eat
If food gets caught between your teeth and you
can't remove it with your tongue, leave the table
and go to a mirror where you can remove the food
from your teeth in private
Engage in table conversation that is pleasant but
entirely free of controversial subjects.
22. The Matter of RSVP
6/16/2013Etiquette
22
When invited to an event, ALWAYS RSVP by the
deadline provided.
If you are able to attend, state if you will be alone,
or bringing a guest
If you are unable to attend,
state a brief reason why
It is not necessary to remain
longer than thirty minutes
after dinner if the invitation
does not include the entire evening.
23. Lunch Interviews
6/16/2013Etiquette
23
Know the place and time
Be prompt
Allow at least two hours for the business meal
Wear business attire
Turn off your cell phone
Or leave it in your car
Business discussions usually begins after placing the
meal order
24. Lunch Interviews
6/16/2013Etiquette
24
Order items that can be easily eaten
You aren’t there to eat…exactly
Eat a snack before you go
Do not drink alcohol
even if offered
If you smoke, don’t
Take any medication prior to the
entering the restaurant when
possible
25. Lunch Interviews
6/16/2013Etiquette
25
NEVER ask for a “doggy bag”
You could be the best candidate based on
qualifications…
But if you don’t pass the “meal test”,
you may get passed over for
someone else
