Dining Etiquette

1
Dining Etiquette

1. List the Table Etiquette Basics FFT Ch. 10 or
   GTGF Ch. 25
2. What is proper etiquette for guests?
3. Describe proper etiquette in a sit-down
   restaurant.
4. How do you handle complaints and compliments in a
   restaurant?
5. Describe a respectful attitude toward cultural
   differences in table etiquette.
6. Explain the rules of etiquette for eating in
   someone elses house.

2
Dining Etiquette Write at least one rule of
etiquette from each slide
3

• A valet is
• a person who parks the car for you
• a person who takes your order
• a person who hangs your coat for you
• a person who greets and seats you
  none of the above

4

• A host/hostess is
• a person who takes your order
• a person who greets and seats you
• a person who hangs your coat for you

5

• An entree is
• the first course
• the dessert
• the course after escargot
• the main course

6

• Food is passed
• clockwise
• counter clockwise
• across the table
• it doesnt matter

7

• When you are finished with a course
• rest utensils on the table
• place in your bowl
• placed at the 3 oclock position on the plate
  
• none of the above

8

• If the pieces of lettuce are too big for you
• cut the pieces with the side of your fork
• place it in your mouth the best you can
• leave the large pieces on the plate
• tear large pieces with your fingers

9

• When leaving the table but you will
  return, napkins are
• placed above the knife
• taken with you
• given to your date
• placed on the chair

10
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.

11
Table Conduct 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.

12
Table Conduct 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.

13
Table Conduct 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.

14
Table Conduct General Behavior

• 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.

15
Table Conduct Handling Food

• In an informal setting, wait for the host to
  indicate that it is time to begin passing food.
  If you are the host, you are expected to start
  first.

• You may serve yourself foods that are close to
  you. Wait or ask politely for other items to be
  passed to you. Assist those beside you who may
  need help.

• When serving yourself, take only the amount of
  food that you will eat. Do not take more than
  your share.

16
Table Conduct Handling Food

• Unless you are allergic to a food you should take
  or accept a bit of each food that has been
  prepared. This is a courtesy to the cook.

• Unless you are dining with a large group (more
  than eight people), wait until everyone is served
  before you begin eating.

• If you are uncertain about which piece of cutlery
  to use, follow the lead of your host.

17
Table Conduct Handling Food Appetizers

• Sauces that are served for vegetables, nachos or
  other appetizers should be spooned onto your own
  plate for dipping. DO NOT dip your food into the
  main serving dish, unless individual plates are
  not provided.

18
Table Conduct Handling Food Appetizers

• If seafood cocktail is served, use the fish fork.

• If fruit cocktail is served, use the teaspoon
  provided.

• Place the used utensil on the plate to be removed
  and taken to the kitchen.

19
Table Conduct Handling Food Bread or Rolls

• Place your bread or roll on your bread and butter
  plate, if one is provided. If pats of butter are
  provided, transfer one from the butter dish to
  your plate using the tiny fork supplied. If a
  block of butter is provided, use the butter knife
  to place butter on your bread and butter plate.

20
Table Conduct Handling Food Bread or Rolls

• To eat, break off (do not cut) a small, bite-size
  piece from your bread or roll. Spread butter on
  that one piece and eat it.

• The bread and butter plate is used for jam or
  jelly for rolls, relishes, olives, pickles, and
  celery.

21
Table Conduct Handling Food Soup

• Soup is to be eaten quietly and neatly.

• Wait for hot soup to cool do not blow on it to
  cool it off.

• To eat soup, dip the spoon into the soup, moving
  the far edge of the spoon away from you. Do not
  fill your spoon full.

• Lift the spoon to your lips rather than bending
  down to the bowl. The arm you are using to eat
  with should not be resting on the table.

22
Table Conduct Handling Food Soup

• Sip (do not slurp) your soup from the side of the
  spoon, instead of the tip.

• When you have finished your soup, do not leave
  the spoon in the bowl. Instead, place the spoon
  on the side of the soup plate.

23
Table Conduct Handling Food 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
  oclock position, with the tines of the fork
  placed downwards.

24
Table Conduct Handling Food Main Course

• The main course of a meal is also sometimes known
  as the entrée.

• Most North Americans eat the main course by

cutting our food then set the knife down on the
edge of the plate. 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.
25
Table Conduct Handling Food Main Course

• Another 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.

26
Table Conduct Handling Food Main Course

• 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.

• Take small bites chew your food slowly with your
  mouth closed.

27
Table Conduct Handling Food Main Course

• 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 the food out of your mouth again.

• Avoid talking with your mouth full. If someone
  asks you a question when your mouth is full, wait
  to answer until you have chewed and swallowed the
  food.

28
Table Conduct Handling Food Main Course

• Swallow the food in your mouth before taking a
  sip of a beverage. Drink carefully avoid
  slurping or gulping.

• Do not handle any foods with your hands except
  for finger foods. Finger foods include bread or
  rolls, carrot sticks, celery, corn on the cob,
  olives, potato chips, and most sandwiches.

29
Table Conduct Handling Food Main Course

• In informal settings, it is permissible to pick
  up a chicken, steak, or pork chop bone to finish
  off the remaining meat once you have cut off as
  much meat as possible.

30
Table Conduct Handling Food Main Course
The placement of the knife and fork when not in
use.

• Your knife and fork should never be propped
  against the sides of the plate, nor should the
  knife be placed between the tines of the fork.

31
Table Conduct Handling Food Main Course

• If you are merely pausing in your eating, cross
  your knife and fork on the centre of the plate.

• If you are finished dining, place the knife and
  fork (tines down) in the five oclock position.
  Leave your plate where it is do not push it
  away, stack it, or pass it to others to stack
  unless directed to do so by the host.

32
Table Conduct General Tips

• Remove fruit pits or seeds, or large pieces of
  fat from your mouth with your spoon.

• Remove fish bones from your mouth with your
  fingers.

• Place the pits, seeds, pieces of fat, and fish
  bones on the edge of your plate. Do not place
  them on the table.

• If particles of food become stuck in your teeth,
  leave the table to remove the particles. Use
  dental floss or a toothpick in private.

33
Table Conduct End of the Meal

• A finger bowl, containing water and sometimes a
  piece of lemon, may be provided. To use a finger
  bowl, dip your fingers, one hand at a time, in
  the water. Swish your fingers gently, then dry
  them on your napkin.

• Your host will signal the end of the meal by
  placing his or her napkin on the dining table.
  You may rise and leave the table when your host
  rises.

34
Draw a cartoon (at least 5 panels) depicting the
use of etiquette versus bad manners in a
restaurant.
35
GTGF Ch. 25