Table Manners

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Table Manners EtiquetteBusiness Dress

• Keith Soster-University Unions Food Service
  Director

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Proper Introductions

• Do the next five things with everyone you meet
• Look them in the eye
• Give a firm handshake
• Greet them by name
• Say your name slowly when introducing yourself
• Smile

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Proper Introductions

• When introducing two people to each other, say
  the name of the most important person first and
  then the name of the person being introduced.
• Introduce people in the following order
• younger to older Coach Plocki, this is my niece
  Jennifer.
• non-official to official Mr. Martin, let me
  introduce you to my husband Doug Conrad.
• Clarify your relationship with the person
• Coach Smith, this is my mother Mrs. Sally
  Conrad.

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Proper Introductions

• Keep the forms of the address equal. If you use
  Mr. Smith, you must use Ms. Taylor.
• Do say something about the person you are
  introducing so they will have something from
  which to springboard their own conversation.
• Avoid the word meet in your introduction.

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Whats ETIQUETTE? I cant even spell it!

• Etiquette is defined as the rules for socially
  acceptable behavior.

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"Good manners never go out of style."

• It consists mostly of common sense (although it
  sometimes doesnt seem so common).
• Using etiquette makes life more comfortable for
  you and makes you more confident in social
  situations.

• Examples
• Email
• Internet
• Gift/Thank you note
• Golf course and tennis court attire
• Job interviews
• Networking
• Table manners
• RSVPs/ invitations

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"Good manners never go out of style."

• How are etiquette and table manners important to
  students at Michigan?

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Components of Successful Dining
Proper introductions
The Table Setting
At the Table-Before, During After the Meal
How to Eatwith Manners
Top Table Manners
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How to Eatwith Manners

• Todays Menu
• Bread Butter
• Entrée
• Dessert

• Plus More!
• Difficult foods
• Finger foods

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The Table Setting
Listed manuals should be developed during green
stage, and updated/refined at onset of yellow
phase.
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Two Great Tricks to Remember

• b d
• Holding your hands in front of you, touch the
  tips of your thumbs to the tips of your
  forefingers to make a lower case b with your
  left hand and a lower case d with your right
  hand. This reminds you that bread and butter go
  to the left of the place setting and your drink
  is on the right.

• BMW
• Bread - Meal - Water

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At the Table

• Your silverware should indicate the courses that
  will be served.
• Silverware Work from the outside in.
• Dont sit until the host sits first or the host
  invites you to sit down.
• Enter your chair from your left, exit to your
  right.
• Do not touch napkin or silverware until the host
  does

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• What do I do if I drop a fork or my napkin on the
  floor?

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Table Talk DOS and DONTS

• Relax for a few minutes before the meal with
  small talk.
• A great host will guide the conversation and ask
  questions to his/her quests that focus on them.

• Speak in low, intimate tones at the table.
• Pay equal attention to the people sitting on both
  sides.

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Table Talk DOS and DONTS

• Avoid offensive topics such as politics,
  religion, money, sex, etc.
• Talk about world news, each others interests,
  sports and/or the well-being of common
  acquaintances.

• If you are unaware of the topic being discussed,
  be a good listener.
• Dont interrupt.

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Before Meal Basics

• Remove your hat.
• Cell phones off.
• Place your napkin on your lap as soon as the host
  does.
• Wait until everyone is served before eating
  (again - the host will lead).
• Never do anything until the host does it first.
• What if you dont have a host?

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Meal basics

• What if you dont have a host?

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Todays Menu

• Mixed Green Salad
• Entrée
• - Balsamic marinated boneless chicken breast
  with a fresh relish of artichoke hearts, green
  red peppers, tomatoes, basil, cilantro, lemon
  lime
• - Fresh vegetables tossed with fettuccini in
  béchamel sauce
• Apple Pie with ice cream

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During the Meal Soup

• The spoon is worked away from the bowl towards
  the outer rim and then brought forward to the
  diner.
• No slurping!
• The soup spoon rests on the plate between bites
  and when finished.
• French Onion Soup Use the side of the spoon to
  cut through the cheese hold the rim if necessary
  (be careful as the cup may be hot)

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The Napkin

• When should I wipe my mouth?
• What if I need to cough? Blow my nose? Sneeze?
• Where do I put the napkin if I need to leave the
  table briefly?
• Where do I put the napkin when the meal is over?

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Making the Pass

• When passing anything around the table, move
  items from the left to the right (counter
  clockwise). Place them on the table rather than
  in the persons hand.

• If someone asks for something to be passed, only
  reach for it if you are closest to the item.
• You are not allowed to help yourself to this item
  until the original requester is done serving
  themselves!
• Avoid reaching across someone to retrieve an item.

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During the Meal Bread Butter

• Take one slice (When offered) or one roll and
  continue to pass to the right.
• If you start the pass, do not take until everyone
  else has.
• Place the bread on your bread plate.
• Take some butter using your butter knife and put
  it on your bread plate.
• Tear off one bite sized piece of bread, butter it
  on the plate (not mid-air), and eat it one bite
  at a time.
• EXTRA Tuck any kind of wrappers (cracker or
  sugar packets) under the bread plate (neatness
  counts).

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Salt Pepper

• FORMAL Individual salt pepper are above the
  bread butter plate.
• INFORMAL Salt pepper are placed usually in two
  locations at the table.
• When asked to pass one or the other, always pass
  both together.
• Taste food before adding any seasoning.

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During the Meal Salad

• It is appropriate to use a knife if the lettuce
  is too big.
• Items such as olives or other pitted items enter
  the mouth with a fork and the pit leaves the
  mouth the same way - by fork.
• Beware of cherry or grape tomatoes.

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During the Meal Meat

• Meat Cut and eat one small piece at a time.
• Chicken on the bone Cut meat off the bone with
  your knife and fork, then cut it into bite-sized
  pieces.
• The tines are held in a downward fashion while
  cutting.

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During the Meal Vegetables

• Peas, corn, pearl onions Never use bread to
  corral the food - use knife and fork.
• Green beans Cut with knife into bite-size
  pieces.
• Raw broccoli, carrots, cauliflower as appetizer,
  can be eaten with fingers otherwise, use a fork.

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During the Meal Pasta

• Pasta should be eaten by twirling the pasta onto
  the fork (one may use a spoon if provided,
  otherwise use the lip of the plate)
• Never slurp the pasta hanging from the fork bite
  the remaining strands and allow to fall back onto
  the fork

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During the Meal Dessert

• Brownies Cookies can be eaten with fingers
  unless it has sauce drizzled on it.
• Pie with Ice Cream Can use both spoon and fork.
• Mini Desserts served on a platter Pass from left
  to right use your fork.
• Coffee served with dessert Dont turn cup over
  to indicate you dont care for coffee
• Sugar Cream

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Difficult Foods

• Artichokes - eat individual leaves by hand, the
  heart is eaten with fork and knife
• Asparagus - eaten with knife and fork (can be
  eaten with fingers if firm and not covered with
  sauce)
• Bacon - knife and fork (unless the meal is very
  casual)
• Celery Radishes - may be eaten with your
  fingers
• BBQ Usually eaten with fingers and wet wipes or
  napkins are used to clean the hands

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Difficult Foods

• Fried Chicken with fingers only at a picnic
  otherwise knife and fork
• Corn on the cob - should be served at casual
  meals eat with fingers
• Lobster - large pieces may need a knife fork
  nutcracker and seafood fork are provided to help
  with meat
• Baked potato - use fork, do not slather, stir
  and/or mash butter
• French Fries - knife fork unless casual

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Finger Foods

• Artichokes
• Asparagus (firm)
• Bacon-crisp
• Small fruit berries with stems
• Caviar
• Corn on the cob
• Celery Radishes

• French fries
• Potato chips
• Hamburgers
• Hot dogs
• Pickles
• Pizza
• Ribs
• Sandwiches
• Brownies Cookies

If youre not sure whether or not you can eat
something with your fingers, just use a utensil.
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After the Meal

• When you are resting in between bites but not yet
  finished, the knife and fork should be open on
  the plate (A), cutting edge of the knife facing
  towards you.

• When you are finished eating, the knife and the
  fork should be laid side-by-side, closed in the
  middle of the plate at 4 oclock, fork pointed
  down (B)

B
A
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Question

• Do I have to finish everything on my plate?

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Question

• Is it O.K. to ask for a doggie bag?

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Top Table Manners

• Come to the table with clean hands and face.
• Turn off your cell phone and remove your hat
  before sitting.
• Put your napkin on your lap after sitting down.
• Start eating when everyone else does or when
  given the OK by the host.
• Stay seated and sit up straight.

• Keep elbows off the table while eating.
• Dont make negative comments about the food. If
  you taste something you dont like, dont make a
  fuss.
• Dont play with your food or utensils.
• Chew with your mouth closed and dont talk until
  youve swallowed.

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Top Table Manners

• Say please pass the rather than reaching.
• Dont hunch over your food. Raise your fork to
  your mouth to eat rather than lowering your head.
• Thank your host or whoever prepared or hosted the
  meal.
• Offer to help clear the table(in the right
  setting).

• Chat softly with everyone at the table.
• Dont make rude noises like burping or slurping.
• Excuse yourself to apply lipstick, cough, blow
  nose, or pick teeth in a private area (i.e.,
  restroom).
• Ask to be excused when finished.
• Restroom visits dont need to be announced.

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• What is the best way to say thank you to
  someone who hosted you in their home?

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Conclusion
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QUOTES

• The test of good manners is to be patient with
  bad ones.
• ?Solomon ben Yehuda ibn Gabirol

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Proper Business Dress
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Men-Suits

• Dark suits are preferred for business
• Make sure the suit fits well- classic colors are
  navy or dark grey
• When standing, button your jacket leaving the
  bottom button undone
• Only take your suit jacket off when working in
  your office
• Unbutton your suit jacket when sitting

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Shirts

• White is always your first choice, blue is also
  acceptable
• Classic is white button down 100 or high blend
  cotton
• Well fitted and not wrinkled
• Enough room in the neck to insert one finger
• Full cut undershirt (no wife-beaters)
• The undershirt will make the shirt look whiter

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Ties

• Complement your suit
• Show your personality
• No cartoons or flashy ties
• Center knotted well at the collar and meets the
  center of the belt
• Tie tacks are appropriate
• Top button of the shirt remains buttoned until
  the tie is taken off

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Belts

• Black or brown
• No wider than one inch
• Buckles must be modest
• No advertising on the buckle
• No worn notches on the belt

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Socks

• Socks should match the color of the pants
• Long enough to cover leg hair
• No holes

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Pants

• Well pressed
• Long enough to cover midway down the back of the
  shoe
• Pants should never touch the ground

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Shoes

• Clean and polished
• Clean and polished
• Lace up in black, brown or cordovan
• Penny loafers are also acceptable
• Heel is not worn
• No tattered laces

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Hair

• Neat and clean
• Convey well groomed professional
• Neck hair is trimmed
• No facial hair unless it is neatly trimmed

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Accessories/Jewelry

• Keep jewelry to a minimum
• One ring
• One watch
• Tie tack
• No ear rings or other visible body piercings
• Consider career options before you get that
  Tattoo- is it visible? Will it portray your
  professional side?

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Dont

• Mistake professional clothing for being well
  dressed
• Shop alone if you are uncertain about your taste
  in clothing

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Do

• Take the time to find cuts and styles that fit
  your proportions
• If it fits well, buy it in more than one color
• Dress in style similar to prospective employers
  on an interview
• Notice the difference of office attire for
  different businesses
• Remember that classic clothes never go out of
  style

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Women- Suits

• Solid dark (navy, grey, or black) are appropriate
  (skirted suits are preferred).
• Light colored blouses that complement the suit-
  without frilly collars or cuffs
• Judge the environment before wearing a business
  dress as they are considered less formal

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Blouses

• Light colored that complement the jacket
• Avoid low plunging blouses
• Camisoles are appropriate as long as the color
  complements the blouse

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Hosiery

• Natural, light colored- no pattern
• No bare legs with business suits
• Be aware of runs in hose- have a back up plan

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Shoes

• Closed toe with modest heel
• Color of shoe should match or complement the
  color of the suit
• Avoid shoes with multiple colors- the focus is on
  you- not the shoes
• No scuffed heels or worn looking

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Make-up

• Avoid over use of make-up
• Appearance should look natural
• Clear nail polish on well manicured hands
• Avoid the over use of perfume
• Ones scent should only be noticed at a close
  distance

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Hair

• Neat and clean
• Long hair should be worn conservatively

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Accessories

• One ring per hand
• One earring per ear (no dangling earrings)
• One watch
• No dangling bracelets
• No (visible) body piercing
• Briefcase or portfolio instead of purse

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Dont

• Mistake professional clothing for being well
  dressed
• Shop alone if you are uncertain about your taste
  in clothing

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Do

• Take the time to find cuts and styles that fit
  your proportions
• Buy more than one color if the item you purchased
  fits well
• Dress in style similar to your prospective
  employers on an interview
• Notice the difference of office attire for
  different industries

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Questions?