Dining Room Etiquette

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Dining Room Etiquette
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On Arrival

• Check coats hats in coatroom
• If no coatroomdrape on back of chair
• Have 1 person talk to host (usually male)
• Host usually pulls out the chair in the prime
  spotfor the ladies

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At The Table

• Immediately put napkin in lap
• Dont wipe entire mouth
• Blot or pat lips more delicate
• If you leave the tableput napkin on right side
  of plate neatly or in chair
• Order cocktails/wine first
• The Meal usually ordered by the male

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At The Table

• When someone else is paying
• Dont order the most expensive thing!
• No seconds especially on drinks
• Its rude to spend someone elses money without
  permission
• You may cancel or change an item only after
  everyone else has ordered.

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At The Table

• Food is served from the left
• Expect server to reach over your shoulderlean
  slightly right
• Drinks are served from the right side
• Soiled dishes are cleared from the right

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At The Table

• Wait for everyone at table to be served before
  eating.
• Cut foods a few bites at a time 2-3 (Americans
  use zig-zag switch hands)
• Eat with one hand in your lap
• No elbows at the table
• Never put a used utensil back on the table

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Dos Donts

• Dont push back plate when finished
• Or say Im through
• Dont dunk food into coffee, milk, water
• Dont spread jelly or butter on your bread when
  it is served
• Put a little on your plate spread a little at a
  time

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Dos Donts

• Dont leave your spoon in your cup
• Stay away from the cherry tomatoes!
• Do wait for foods to cool naturallydont blow on
  them
• Do leave the table with a quite excuse me
• Do turn off cellular phones pagers
• Do make conversation on general subjects
• Do try some of all food offered

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Serving Tables

• Know how to open wine/champagne bottles
• 1. Present the bottle
• 2. Pour a small amount into the hosts glass for
  him to taste approve
• 3. Once approved, serve ladies first, then rest
  of the table
• As a customerdont smell the cork!

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Serving Tables

• Serve ladies elderly first
• Check back with table when the entrée is served
  after 1-2 bites have been taken
• Example Get them more
• ranch, steak sauce,
• napkins, drinks, etc.

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Serving Booths

• Stand at the end of the booth
• Serve with the hand farthest from the customers
  seat
• Ex. Serve guest on the left side with your right
  hand/arm

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Tips

• Never walk back to the kitchen empty-handed
• Refill drinks touch bottom of glass only
• Take care of any requests or mistakes immediately

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Handling Complaints

• 1. Listen to details of complaints
• 2. Restate to show you understand
• 3. Agree (It puts you on his side)
• Ex. You were right to bring that to my
  attention.
• 4. Handle the complaint promptly