ABCD

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ABCD
KPMGs Guide toDining and Social Etiquette
You never get a second chance to make a good
first impression.
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The Importance of Etiquette

• Manners play an important role in making a
  favorable impression and portraying a positive
  image and respect to clients and superiors.
• Your etiquette reveals your social skills and
  your level of sophistication.
• Good manners and social skills are essential to
  your professional success.

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Benefits of Buffing up Your Etiquette

• Build self confidence in personal and
  professional interaction.
• Enhance your relationships with KPMG employees
  and clients.
• Avoid embarrassing moments by knowing you have
  the skills to conduct yourself in professional,
  social and dining situations.

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Dining Etiquette Basics
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Getting Started

• Plan to arrive at the restaurant or event 10
  minutes early and wait for your host in the
  lobby.
• When they arrive, stand up and greet them.
• Be sure to make eye contact as you shake their
  hand firmly.
• Introduce yourself to other guests as they
  arrive.
• Follow the host to the table.

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Napkins

• The meal begins when the host unfolds his or her
  napkin and places it on his or her lap. This is
  your cue to do the same.
• The napkin should remain on your lap throughout
  the entire meal, and should be used to gently
  blot your mouth when needed.
• When excusing yourself mid-meal, place your
  napkin in your chair as a signal to your server
  that you will be returning.
• Only return your napkin to the table when the
  meal is completely finished and you are leaving
  the table for the evening. It should be loosely
  folded and placed on the right side of the dinner
  plate.

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Ordering

• Drink orders are usually taken first. Follow the
  lead of the host when ordering alcohol. Be sure
  to closely monitor the amount of alcohol you
  drink. It should be minimal.

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Ordering Continued.

• Follow the lead of the host when he/she picks up
  the menu. This will signal when it is appropriate
  for others to look at the menu and order.
• Ask your server if you have questions regarding
  the selections.
• As a guest, you should not order one of the most
  expensive items on the menu, unless your host
  indicates to do so.

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Ordering Continued.

• Order food that is easy to eat.
• Avoid ordering wild foods, spicy foods, finger
  foods, or foods that are potentially messy.

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Ordering Continued.

• Your host may suggest trying a dessert. This
  indicates it is okay to order a dessert following
  your meal.

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Table Setting/Silverware

• To your right
• -Glassware, cup and saucer, knives, and spoons.
• To your left
• -Bread and butter plate, salad plate, napkin,
  and forks.
• The rule of b and d. Your bread plate is on
  the left, and your drinks are on your right.
• What to use?
• -Start with the silverware furthest from the
  plate and work in, using one utensil for each
  course.
• -Silverware at the top of the plate are not for
  use during main courses. It is intended for
  dessert, coffee, etc.
• Used utensils rest on your plate, not on the
  tablecloth.

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American or European Style?

• Both are appropriate.
• American
• -Cut the food by holding the knife in the right
  hand and the fork in the left hand with the fork
  tines piercing the food to secure it on the
  plate.
• -Cut a few bite size pieces of food, then lay
  the knife across the top edge of your place with
  the sharp edge of the blade facing in.
• -Change your fork from your left to your right
  hand to eat, fork tines facing up.
• European or Continental
• -Same way of holding and cutting the food with
  your utensils, but cut only one piece of food at
  a time.
• -Main difference is that your fork remains in
  your left hand, tines facing down, and the knife
  in your right hand.

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Basic Guidelines

• Begin eating after everyone has been served and
  the host or head of the table picks up utensils
  and begins.
• To indicate that you do not wish to have your
  plate removed, rest your fork on the left side
  and the knife on right side of plate at an angle.
  
• To indicate you are through eating and your plate
  may be cleared, rest utensils at a 10 and 4
  oclock angle side by side.
• 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.

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Guidelines Continued

• Larger bites, including salad, fruit, etc. should
  be cut into bite sized pieces before eating.
• Bread should be broken in half initially, then
  broken into bite sized pieces, individually
  buttered, then eaten.
• Bread, fingers, or utensils should not be used to
  move or scoop additional food onto your fork or
  spoon. If you cannot get food onto your utensils
  without extra help, it should be left on the
  plate.
• A soup cup or bowl should not be tipped or
  picked-up in order to be eaten.
• The basicschew with your mouth closed. If asked
  a question, finish chewing and swallow a bite
  before answering. Try to avoid striking up
  conversation with others as they take a bite.

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Paying

• The person that extends the invitation pays.
• It is impolite to haggle over payment at a
  hosted event.
• Always thank the host verbally and consider a
  short handwritten thank-you if appropriate.
• Appropriate tips vary from 15-20 depending on
  the level of service.
• Besides the server, a coat person or valet may
  also be tipped.

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Additional Tips

• Dispose of gum prior to sitting down to eat.
• Purses or handbags should not be placed on the
  table.
• Elbows do not belong on the table during a meal.
  
• Alcohol should not be ordered during lunch. If
  ordered it should always be in moderation.

• Blot lipstick on tissue or cocktail
  napkin before eating.
• Never apply makeup or comb your hair at the
  table. Excuse yourself to freshen up in the
  restroom.

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Other Dining Tips

• Do
• Treat your server with respect.
• Handle Sneezes and coughs by turning head away
  from table, cover mouth and nose with
  tissue/hand.
• Tactfully remove unwanted food.
• Address spills without overreacting.

• Dont
• Season food before tasting.
• Clean your plate.
• Push your plate away from you when done.
• Ask for a doggy bag.
• Use toothpick publicly.
• Leave your mobile phone on during a meal.

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Professional Conduct
Reception Etiquette

• Hors doeuvres are not meant to be dinner. Take
  a reasonable and manageable amount of food.
• Never dunk a chip, cracker, or cut vegetable into
  the dip. Put the dip and the chips onto your
  plate.

• Choose between holding a drink or a plate of food
  because juggling is awkward. Nametags should
  always be worn high on the right side so they are
  in a natural line of sight when shaking hands.
• Hold your drink in the left hand so your right
  hand will be free for shaking hands.

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Networking/Small Talk
Professional Conduct

• When at an event with new people, approach small
  groups (2-3 people), introduce yourself and join
  in the current conversation.

• Remember names and repeat them in conversation.
  If you forget someones name, simply ask them to
  repeat it.
• Purpose of small talk at an event is to find
  something in common and create a bond. It should
  not be useless chatter.
• Asking questions is the best way to open lines of
  communication with someone new.
• Being observant and asking questions is more
  memorable than being witty or inappropriate.

• Be sensitive to and avoid topics such as politics
  and religion.

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Your manners can speak volumes about you as
professionals!
ABCD