Transcript Five-star Etiquette for Five

Five-star Etiquette
for
Five-star Dining
A Workshop on
Formal Dining Protocol
President Coolidge & Table
Manners
President Coolidge invited
some Vermont Friends to dine at the
White House. They were worried
about their table manners and
decided to do everything President
Coolidge did.
The meal passed smoothly until
coffee was served. Coolidge poured
his coffee into a saucer. The guests
did likewise. Then, Coolidge leaned
over . . .
and gave it to his cat!!
Workshop Objectives I
After completing this workshop, you will be
able to:
Label each item in a formal place setting.
Identify relationships between
silverware, tableware, and possible menu
selections.
Categorize menu items into the five main
courses.
Workshop Objectives I
After completing this workshop, you will
be able to:
Explain proper responses to typical dining
dilemmas.
Demonstrate proper usage of every
element of a formal place setting during a
mock meal.
Demonstrate proper dining behaviors
during the course of the meal.
“Good Manners ……
“…have much to do with the emotions. To
make them ring true, one must feel them,
not merely exhibit them.”
-Amy Vanderbilt
The Columbia World of Quotations, 1996,
from Vanderbilt’s New Complete Book of
Etiquette, 1963.
Table Rules
Diners should wait to be seated until
directed to do so by their host or by their
waiter if in a restaurant.
Ladies should follow the waiter first with
men following.
It is proper for a gentleman to seat the
lady on his right and, if applicable, the lady
on his left. (Many times the head waiter in
a restaurant will assume this role.
Place Setting for a
Formal Dinner I
1) Napkin
2) Fish Fork
3) Dinner Fork
4) Salad Fork
5) Soup Bowl and
Plate
6) Dinner Plate
7) Dinner Knife
8) Fish Knife
9) Soup Spoon
Place Setting for a
Formal Dinner II
10) Bread and
Butter Plate
11) Butter Knife
12) Dessert Spoon
and Cake Fork
13) Sterling
Water Goblet
14) Red Wine
Goblet
15) White Wine
Goblet
Ordering Your Meal
Never order an expensive entrée
unless you are encouraged to do so by
your host.
Likewise, ordering the cheapest item
on the menu is not recommended
either.
Consider any dining difficulties a
particular food might present.
Knife Know-how
Want to look sharp? Hone your dining
techniques by learning the correct method
for cutting meat.
American style requires the diner to place the
knife in the right hand and fork in the left
hand. Hold the knife loosely in the palm of
your hand with the three outside fingers
gently cradling it. Extend and place your index
finger along the top edge of the blade to
provide stability and strength. The thumb
should wrap below the knife and slightly
encircle the three outside fingers.
Knife Know-how and Knowledge
When cutting meat, proper etiquette
protocol requires the diner to cut one
small bite at a time.
American style: Place knife on upper
right edge of dinner plate with the blade
facing inward and move the dinner fork
to the right hand. Eat the piece of
meat. Repeat this process for each
individual bite.
Course One: Appetizer
If you see a small fork
on the far left of your
plate,
fish (likely shrimp
cocktail) will be the
first course.
If you see a spoon on
the far right of your
plate,
soup will be the
first course.
If you see a mediumsized fork on the far
left of your plate,
salad will be the
first course.
If you see a mediumsized fork on the far
left of your plate,
salad will be the
first course.
Appropriate Dinner Activities
Conversation is the
only appropriate
activity when dining
with others.
Reading a newspaper,
talking on your cell
phone, or otherwise
diverting your
attention from your
dining partner is the
epitome of poor
manners.
Serving Up Some Advice
In the words of
your mother, “Don’t
talk with food in
your mouth.”
Keep your mouth
closed while
chewing food.
Never sip a
beverage while
food is still in your
mouth.
Dining Dilemmas I
Your entrée looks
so delicious, you
hardly can wait to
delve in. Upon
taking the first
bite, you realize
the food is scalding
hot (or is spoiled)!!
What should you
do?
You begin to choke
on a piece of meat
or you swallow the
“wrong way.” A
quick sip of water
does not solve the
problem. What
should be your next
course of action?
Emily Post’s Etiquette p. 118, copyright 1984
Dining Dilemmas II
You begin to take
your first bite of a
menu item and
notice foreign
matter in your
food, i.e. a hair in
your salad or a fly
in your soup. How
should you handle
this situation?
After finishing
your meal, you
realize a piece of
food is stuck in
your teeth. The
particle of food is
causing much
discomfort. You
must do something,
but what???
Emily Post’s Etiquette p. 119, copyright 1984
Dining Dilemmas III
The inevitable has
finally happened!!
You accidentally
dropped some
hollandaise sauce
on the dining table.
You know it needs
to be removed, but
how?
It is allergy season
and sneezing attacks
hit you from time to
time. Your spring
formal is tonight and
you are afraid that
you will sneeze your
dinner roll right off
the table. How do
you plan to handle
this situation?
Formal Dining I:
DOs
and
* Thank the
waiter each time
you are served.
DON’Ts
* Blow on your
soup to make it
cool quickly.
* Tear your
bread before
you butter it.
* Use your cell
phone to keep in
touch with friends.
* Leave the table
with a quiet,
“Excuse me.”
* Discuss your
food preferences.
Formal Dining II:
DOs
and
* When dining with a
large group, begin
eating after three or
four people are
served.
* Sit up straight
in your chair.
* Use the proper
utensils with each
course.
DON’Ts
* Take liquid in
your mouth with
food to wash it
down.
* Push your plate
away when you
finish eating.
* Place a piece of
silverware directly
on the table
Etiquette:
You have: . . . . . . .
Learned it
Practiced it
Experienced it.
One last thought:
My father, Ben Oswald, always told
me when I was young, “Manners will
carry you where shoes won’t.” He was
right!!! 
How will this workshop affect
you in the future?
A quick examination of current resources on
etiquette reveals a re-emergence of society’s
focus on etiquette.
Statements from employers interviewing a
prospective employee over lunch or dinner
confirms the importance of proper etiquette. An
employee who is very capable of fulfilling a
position, but who has no “polish” may be
overlooked when an offer is made although he
may have superior qualifications.
The ability to present oneself well to society is
and always will be very important!!
DARE
to . . . . . . .
Resources
Georgia Southern University
http://www2.gasou.edu/sta/career/diningetiquette.PDF
Manners International
http://www.ryangrpinc.com/etiquette_tips_table.asp?offset=0
Hollywood Squares MS PowerPoint Template by Mark E. Damon,
2000, [email protected]
Downloaded from the Blaine County School District web site, Hailey, ID,
http://www.bcsd.k12.id.us/district/downloads.html
Microsoft Design Gallery Live, http://dgl.microsoft.com
Professional Dining Etiquette, American University Career Center,
Taken from Events Magazine ( May/June 1998)
www.american.edu/careercenter/online_career_library/DiningEtiq.pdf
Manners That Matter For People Under 21 by Dale Carlson & Dan
Fitzgibbon
President Coolidge and Table Manners from Vermont Only, Mile
Square Farm, Inc., 2003.
http://www.vtonly.com/lorejun8.htm