DINING ETIQUETTE
by Benjamin P. McLaurin
Your Manners Are Showing...
Do's...
*Do respond to invitations. RSVP on an invitation is French for respondez s'il vous plait and means
that the host(ess) would like you to confirm or deny your attendance. If an invitation includes "regrets
only", reply if you will NOT attend the function.
*Do take your seat upon entering the dining area and remove your napkin. If of the masculine gender,
do place your napkin in your lap in lieu of your shirt collar.
*Men should rise whenever a woman sits, leaves or returns to the table.
*Do talk with both neighbors during a dinner. Be prepared to discuss a variety of subjects.
*Do control the noise level at the table particularly if you are the host or hostess. It can be distracting
to other patrons of the restaurant if a group is noisy.
*Do be aware that you will be asked questions while you have food in your mouth; therefore, do not
consume huge portions at one time.
*Do try to order food that you are familiar with. Foods that require your fingers are not appropriate at
a business luncheon or dinner.
*Do remember to eat using silverware from the outside in towards the plate. If a knife is not
necessary, it should remain on the table.
*Do use your knife and fork to handle foods for everything with the exception of bread. Your bread
knife is to be used to butter your bread only, one piece at a time.
*Do follow your host(ess) lead when in doubt about the proper use of eating utensils
*DO REMEMBER YOUR SAIAD PLA TE WILL BE TO THE LEFT OF YOUR DINNER
PLATE; GLASSES AND COFFEE CUP TO YOUR RIGHT.
*Do try to keep your eating area neat and clean.
*Forego your intake of alcoholic beverages during a business luncheon or dinner regardless of your
ability to consume large amounts.
* Do remember to return your napkin to the table should you leave the table or at the end of the meal.
It should never be placed in your plate. It does not have to be refolded to the original condition, but
should be placed neatly on the table.
*Do place your fork and knife in the plate on the right side at the end of the meal. This signals the
waitress/waiter to remove your plate.
*Do send a follow up note to the host(ess) after the event thanking him/her for the invitation.
Dont's...
*Do not invite yourself or a guest anywhere unless the host(ess) is aware. (It should
be remembered that business luncheons, dinners and receptions are not cheap dates.)
*Do not take huge portions of food when serving yourself. It is better to make several
trips to the food table than to make one suffice for several, formal dinner guests
should not request second helpings or "to-go " servings. At a corporate reception, it is
extremely important to take small portions so that you may be able to hold your food
and glass in your left hand keeping your right hand free for greetings.
*DO NOT BEGIN TO EAT PRIOR TO EVERYONE AT WUR TABLE BEING
SERVED.
*Do not try to fake your knowledge of food and wine.
*Do not order the most expensive item on the menu.
*If given a finger bowl or warm wet towel, it should be used for your hands and
mouth. Do not make this a bath.
*Do not remove hard to eat items with your fingers or dispose of in your napkin. You
should place this on your fork using your tongue and return to your plate. Please
cover with another piece of more attractive food.
*Do not stir your beverage with your spoon hitting the side of your glass (e.g. cling-
cling-clang).
*Do not blow your soup and/or slurp it.
*Do not walk around at a cocktail party without a drink in your hand, whether you
drink or not.
*Do not socialize at a reception with your buddies only. Make sure you circulate
throughout the room and meet the "right people."
*Gentlemen, never take your jacket off to eat, or put your tie over your shoulder to
keep it drip free.
*Do not use toothpicks and/or apply lipstick at your table. That should be done in the
restroom
*Do not smoke or chew gum at the table. (Moreover, never chew gum in public.)
*Do not swap food with anyone else at your table, and please do not taste what you
didn't order.
*If you are a vegetarian or they are serving food you do not eat or like, you may talk
to your waiter/waitress and ask if a substitute is possible. Do not make
announcements to the entire table that you do not eat whatever, and give the reason
why.
* Should something fall on the floor, call the waiter/waitress for help, do not climb or
crawl under the table or across the room to retrieve apiece of silverware or food.
*Do not hesitate to excuse yourself after a dinner party if the hour is late. To properly
excuse yourself, briefly chat with the guest of honor and host(ess) prior to leaving.
Wines
*A dry white wine is served with fish or with an entree. It should be well chilled prior
to serving. When drinking white wine, you may drink the contents of the glass
completely.
*Red wine is normally served with red meats, duck and game. Red wines should be
served at room temperature. Leave a sip of wine in the glass if drinking red wine. This
avoids swallowing any possible sediment.
DINING STYLE
What's your style?
Depending on how you’ve been raised, you participate in meals in one of three ways—the American style of dining, the
European (or Continental) style of dining, or the NO style of dining.
Dining American-style.
Step One. When cutting a piece of food, place your fork in your left hand with the handle hidden in the palm of
your hand and the fork tines down. Place the knife in your right hand with the handle hidden and the serrated edge facing the
plate.
Step Two. After cutting one piece of food, lay your knife across the top of your plate with the serrated edge facing
you. Transfer the fork from your left hand to your right—with the fork handle now showing between your index finger and
thumb and the tines facing up.
Step Three. After chewing and swallowing the piece of food, repeat the first three steps.
Step Four. When you choose to lay your utensils down to rest or to listen more intently to the people with whom
you're dining, the "rest" position should place the knife across the top of the plate with the serrated edge toward you. Place
your fork, tines up, with its handle resting on the lower right side of the plate.
Step Five. When you’ve completed your meal, place your fork across the center of the plate with the handle to the
right and the fork tines down. Bring your knife from across the top of the plate and place it next to the fork with the blade still
facing you.
Dining European-Stole.
Step One. Follow step one of the American style.
Step Two. Rather than transferring the fork to your right hand, leave the knife and fork in the same positions as
described in step one. With your knife in your hand, lift your fork (containing a bite-size piece of food) to your mouth, tines
down.
Step Three. When you're ready, repeat the first three steps.
Step Four. In European or Continental style, the "rest" position involves placing your knife on the plate first, with
its handle to the lower right of the plate. Next place your fork, times down, on the lower left of the plate so that fork and
knife cross.
Step Five. When you've completed your meal, place your utensils in a 12 o'clock and 6 o'clock position.
Dining with NO style.
This variation consists of keeping your knife in your hand while handling your fork like a shovel. The NO style of
dining also involves holding your fork with the tines up and handle showing while cutting a piece of food. There's only one
thing to say about this style—don't do it!
16.
a. Dinner fork _
b. Salad knife _
c. Soup spoon _
d. Dessert spoon _
e. Dinner knife
f Salad fork
g. Fish fork
h. Cocktail fork
i. Fish knife
3. Butter knife
k. Dessert fork
1. Sherry glass
m. Champagne flute
n. Red wine glass
o. White wine glass
p. Water glass
q. Salad plate
r. Cordial glass
(Answers on page 20.)
1. 2. 3.
Please match the number of the correct
utensil or glass with the description.
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BUSINESS ETIQUETTE
by Belinda J. White
As the business world becomes more diverse in race, gender, age, ethnicity, cultures, time zones, use
of technology and formality, leaders must become more sensitive to the way in which they interface
with others. The 21st century leaders will be expected to possess impeccable manners that will be
appropriate in any diverse, global situation.
The etiquette knowledge base is so vast that no one can be expected to "know-it-all". Therefore
Letitia Baldridge's New Complete Guide to Executive Manners. (Baldridge, 1993), is a must for the
young executive's reference library However, there are some points to business etiquette that all
professionals must become unconsciously competent in performing.
- Proper introductions - Remembering names
- Shaking hands - Elevator etiquette
- Travel/corporate jet etiquette - Company socials/outings etiquette
- Conference/recognition events - Dining etiquette
- Removal of sexist language - Giving/receiving invitations
- Avoiding sexual office relationships - Workplace comfort for all
- The art of employee dismissal - Small talk
- Telephone manners - Electronic manners
- Business/personal written communications - Hosting clients/visitors
- Dressing appropriately - Business gift giving
- Holiday time etiquette - Using proper forms of titles
- Breakfast, lunch & dinner business meetings - Conducting meetings
- Videoconferencing - Business entertaining
- Gender neutral chivalry & - International protocol & etiquette
showing deference
Being a well-mannered junior executive will greatly enhance your chances of
becoming a powerful senior executive.
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INTERNATIONAL- PROTOCOL & ETIQUETTE
by Donald S. Vest, Ph.D.
When doing business abroad, "seasoned" professionals must avoid the ethnocentric behavior
associated with being labeled the, "ugly American".
General Advice for Conducting International Business
-Learn a few phrases in the country's language (See chart top of next page)
-Learn some facts about the country - holidays, leaders, celebrities,
and take note of cultural variations (See chart bottom of next page)
- Bring suitable gifts
- Never criticize the regime in power
- Take medical shots/medication
- Have passport & visa in order
- Have a foreign language dictionary
- Be punctual
- Do not criticize the food, way of life, housing, etc.
- Learn the currency and exchange rates
- Be sensitive to cultural dress codes
- Know the five (5) silent languages of overseas business-
Space
Friendship
Agreement
Time
Material possessions
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