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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 else’s house.
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Dining Etiquette

Mar 20, 2016

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Dining Etiquette. List the Table Etiquette Basics FFT Ch. 10 or GTGF Ch. 25 What is proper etiquette for guests? Describe proper etiquette in a sit-down restaurant. How do you handle complaints and compliments in a restaurant? - PowerPoint PPT Presentation
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Page 1: Dining Etiquette

Dining Etiquette1. List the Table Etiquette Basics FFT Ch. 10 or GTGF

Ch. 252. 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

else’s house.

Page 2: Dining Etiquette

Dining EtiquetteWrite at least one rule of etiquette

from each slide

Page 3: Dining Etiquette

A valet is: 1. a person who parks the car for you

2. a person who takes your order3. a person who hangs your coat for you4. a person who greets and seats you

none of the above

Page 4: Dining Etiquette

A host/hostess is: 1.a person who takes your order2.a person who greets and seats you

3.a person who hangs your coat for

you

Page 5: Dining Etiquette

An entree is:

1. the first course2. the dessert3. the course after escargot 4. the main course

Page 6: Dining Etiquette

Food is passed

1. clockwise 2. counter clockwise3. across the table4. it doesn’t matter

Page 7: Dining Etiquette

When you are finished with a course:

1. rest utensils on the table2. place in your bowl

3. placed at the 3 o’clock position on the

plate 4. none of the above

Page 8: Dining Etiquette

If the pieces of lettuce are too big for you:

1. cut the pieces with the side of your fork2. place it in your mouth the best you can

3. leave the large pieces on the plate4. tear large pieces with your fingers

Page 9: Dining Etiquette

When leaving the table but you will return, napkins are:

1. placed above the knife 2. taken with you3. given to your date4. placed on the chair

Page 10: Dining Etiquette

Appearance and HygieneCome 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.

Page 11: Dining Etiquette

Table Conduct: Being SeatedCome to the table when the meal is ready.

Allow your elders to precede you.

People should seat themselves from the left side of the chair; assist those who need assistance in being seated.

Wait for all who are dining to arrive at the table then wait for a signal from the host or hostess to be seated.

Page 12: Dining Etiquette

Table Conduct: Use of NapkinsPlace 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.

Page 13: Dining Etiquette

Table Conduct: Use of Napkins

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.

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.

Page 14: Dining Etiquette

Table Conduct: General BehaviorWhile 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.

Page 15: Dining Etiquette

Table Conduct: Handling FoodIn 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.

Page 16: Dining Etiquette

Table Conduct: Handling Food

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

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

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.

Page 17: Dining Etiquette

Table Conduct: Handling FoodAppetizers

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.

Page 18: Dining Etiquette

Table Conduct: Handling FoodAppetizers

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

If seafood cocktail is served, use the fish fork.

If fruit cocktail is served, use the teaspoon provided.

Page 19: Dining Etiquette

Table Conduct: Handling FoodBread 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.

Page 20: Dining Etiquette

Table Conduct: Handling FoodBread 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.

Page 21: Dining Etiquette

Table Conduct: Handling FoodSoup

Soup is to be eaten quietly and neatly.

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.

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.

Page 22: Dining Etiquette

Table Conduct: Handling FoodSoup

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.

Page 23: Dining Etiquette

Table Conduct: Handling FoodSalad

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 o’clock position”, with the tines of the fork placed downwards.

Page 24: Dining Etiquette

Table Conduct: Handling FoodMain Course

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

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.

Most North Americans eat the main course by

Page 25: Dining Etiquette

Table Conduct: Handling FoodMain Course

This method of eating is considered more formal.

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.

Page 26: Dining Etiquette

Table Conduct: Handling FoodMain 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.

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

Lift the food to your mouth; do not lean down to your plate to eat.

Page 27: Dining Etiquette

Table Conduct: Handling FoodMain 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.

Page 28: Dining Etiquette

Table Conduct: Handling FoodMain Course

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.

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

Page 29: Dining Etiquette

Table Conduct: Handling FoodMain 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.

Page 30: Dining Etiquette

Table Conduct: Handling FoodMain Course

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.

The placement of the knife and fork when not in use.

Page 31: Dining Etiquette

Table Conduct: Handling FoodMain 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 o’clock 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.

Page 32: Dining Etiquette

Table Conduct: General Tips

Remove fish bones from your mouth with your fingers.

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

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.

Page 33: Dining Etiquette

Table Conduct: End of the MealA 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.

Page 34: Dining Etiquette

Draw a cartoon (at least 5 panels) depicting the use of etiquette

versus bad manners in a restaurant.

Page 35: Dining Etiquette

GTGF Ch. 25