Transcript Slide 1

Workshop Agenda
Time
Introduction: Why Formal Dining Etiquette is Relevant
15 mins
Module 1: Formal Dining Place Settings, Utensils and Courses
2 hrs 5
mins
Module 2: Formal Dining Etiquette on Dining Behavior and Conversation
2 hrs 25
mins
Final Practice: Applying Formal Dining Etiquette at a Mock Meal
45 mins
Wrap Up and Next Steps
20 mins
The Need for Formal Dining Etiquette
Have you ever attended a formal dining event and
thought:
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Which water glass do I drink from?
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Which of the forks at my place setting should I use to eat my salad?
•
Why are there so many utensils and glasses at my place setting?
•
Do I eat the bread with a fork and knife or use my fingers?
•
What should I say to my tablemates during the meal?
•
Am I dining appropriately in this formal setting?
•
If I drop my fork or spill my drink, what should I do?
Introduction to Formal Dining Etiquette
When you complete this workshop, you will be able to:
• Identify utensils, glassware and tableware at a formal place setting.
• Explain the purpose of each utensil, including what it should be used to
eat and when it should be used during a multi-coursed formal dinner.
• Set a formal place setting given the courses that will be served.
• State how to eat various courses according to formal dining etiquette.
• Define behaviors to avoid during a formal dining event.
• Describe appropriate formal dining etiquette throughout a formal meal.
• List suitable topics of conversation for various formal dining events.
• Demonstrate formal dining etiquette during a mock meal.
Video: Humor at a Formal Dining Event
Show uTube video clip from “Pretty Woman”: Escargot Dining
Scene
Workshop Agenda
Time
Introduction: Why Formal Dining Etiquette is Relevant
15 mins
Module 1: Formal Dining Place Settings, Utensils and Courses
2 hrs 5
mins
Module 2: Formal Dining Etiquette on Dining Behavior and Conversation
2 hrs 25
mins
Final Practice: Applying Formal Dining Etiquette at a Mock Meal
45 mins
Wrap Up and Next Steps
20 mins
Module 1
Formal Dining Place
Settings, Utensils and
Courses
By Lisa Wortman
Objectives for Module 1
Once you complete this module, you will be able to:
•
List formal dining utensils and when to use each utensil during a meal.
•
Distinguish which place setting is appropriate for a particular meal and
for each course.
•
Determine your place setting according to the BMW “code”.
•
Name each glass and distinguish glass locations at a table setting.
•
Explain how to properly use breadbaskets and shared condiments.
•
Describe how to properly eat soup, salad, shellfish, entrees, desserts
and other difficult foods.
Proper Use of Forma Dining Utensils
 Hold your spoon like a pencil
 Place the knife between your index finger on the joint between the
handle of the knife and the blade of the knife to cut meats and
vegetables
 Or, use a fish fork and knife if there is a fish knife in your place setting,
holding it like a pencil and ensuring your grip is firm so you can remove
bones, skin, etc.
 Switch your fork and knife from one hand to the other after making a cut
and before taking a bite of your food
Proper Use of Forma Dining Utensils
 Hold your knife and fork at an angle, pivot your wrists, make the cut,
place the knife to the top of your plate, switch the fork to your right hand
and take the bite
 The Silence Service Code tells the server you are still eating by placing
your knife and fork in a way that shows there is space between them on
the right side of your plate
 When finished, line your knife and fork on my plate in a 10-20 position
10-20 position
Practice Holding Utensils
Practice Activity Instructions:
• I will demonstrate holding a utensil
• Then you will mimic my demonstration
• I will circulate and provide feedback
• We will practice holding each utensil until you are comfortable
Can You Set a Formal Place Setting?
Practice Activity: Creating the Appropriate Formal Place Setting
Objective: Given a description of a multi-coursed meal, you will be able to select
and place the correct utensils, glassware and dishes in the right locations for that
meal’s formal place setting.
•A slide will outline a multi-course menu for a formal dining event.
•Use the dining ware in front of your places to setup the correct place setting
for the entire meal. This includes glassware, utensils and dishes.
•You will have 5 minutes per menu and then you can see how you
performed.
•We will repeat this activity 3 times so you can practice determining where
utensils, glassware and dinner items are located at a place setting.
Ready…
Meal 1: Formal Place Settings
Meal 2: Formal Place Settings
Review of the BMW Code
B – BUTTER PLATE
W - Water
Bread
M
M – Main
Plate or Middle
iddle/meal
Water
Using Formal Dining Glassware
 Glasses are at the right of your place setting and are arranged in the
order that you will use them
 The white wine glass is closest to your plate, assuming you will have
white wine with an appetizer or your first course
 The red wine glass is directly behind the white wine glass and has a
larger bowl
Using Formal Dining Glassware
 The water glass is the large goblet behind both wine glasses
 There may be a champagne flute in the back of the glass arrangement
to be used during dessert usually
 When drinking water, grasp the bottom of the water bowl and the the top
of the stem with enough fingers to make it secure while drinking
 When using glasses with stems, pick the glass up by the stem
Etiquette on Shared Table Items
 If you are served a roll, break one piece off the bread at a time,
close and low to the bread plate, and butter one piece at a time

Eat one piece at a time, taking small bites
 If butter comes in a shared dish, take some butter and place it on
your bread plate with your butter spreader; then pass the dish to
your right
 If a breadbasket or other shared condiment or dish is placed closest
to you at the table, it is your responsibility to circulate the basket or
item around the table passing to your right
Let’s Eat
How to Eat Different Courses
in a Formal Dining Meal
How to Eat Shellfish
 If the tail is left on the shrimp, you can pick it up with your fingers
 If the shellfish is served with a cocktail fork and cocktail sauce, use a spoon to
place the sauce on your plate and dip the fish in the sauce with the cocktail fork
 If it is a larger shrimp, spear it with your fork, take several bites and leave it on
your fork
 If shellfish is served in a bowl, hold the base of the glass and spear the shrimp
from the liner, placing the shrimp on a plate and eating it with your fork
 If you order clams, oysters or anything that comes in a shell, use the cocktail
fork to the right side of your place setting
 Use your fingers if fish is served in the shell by holding the shell with your
fingers, spear the shellfish, twist the item and place it in your mouth
 If the shellfish has no shell, simply eat with your fish fork
 If you want lemon on the fish, spear the lemon with your cocktail fork, squeeze it
with your other hand and ensure it does not squirt on others.
How to Eat Fish
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The fish course may be served whole, steamed and with the head and
tail on
The fish knife has a slightly different shape than traditional dinner
knives
Hold a fish knife like a pencil
Remove the skin from the fish with the knife
Use the point on the fish knife to cut down the backbone of the fish, pull
the skin away, cutoff the head and tail of the fish and move them to the
side of the plate
Once the skin and tail is removed, you may put the knife down and eat
with the fish fork only
Even if the fish is not served whole, a fish knife and fork may still be
served
Use the fish fork and knife to remove any bones you find in the fish
How to Eat Soup
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Your soup spoon is the outermost spoon to the right side of your
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Dip the soup spoon from a 12 o’clock position on the plate and move the soup spoon
across the edge of the plate
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Wipe any spills off the bottom of the spoon before sipping it
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Drink soup from the edge of the spoon that faces you, not from the point of the spoon
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Between bites when using a soup plate, you may leave your soup spoon on the plate
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Position yourself at the tables to be successful at eating the soup – use about two widths
of your hand to measure between the edge of the table and your stomach
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Maintain a straight spine while eating, leaning only slightly if necessary
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Do not hunch over the bowl, overfill the soup spoon or rest your arms on the table
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Leave the soup spoon in the soup plate when you are done eating that course
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Eat soup served in a soup cup in the same way, but always place your soup spoon on
the liner rather than on the saucer, which is too small
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Leave the spoon on the liner between bites and when you are done with the soup as well
How to Eat Salad
 The salad fork is to the left outside and is slightly smaller than the
entrée fork
 You have the option of eating salad with a fork alone or a knife and a
fork
 If using only the fork, use the side of the fork to cut different bites of
the salad and put them in your mouth
 If using both the fork and knife, cut one bite of the salad, placing the
knife at the top of your plate between bites
 Switch the fork to your right hand and eat the bite that you just cut;
continue with this cutting and eating process until finished with the
salad course
 Whether you eat with the fork only, place the fork and knife parallel
to each other in the 10-20 position on the plate when you are
finished with the salad course
How to Eat an Entrée
Wait staff will always serve dishes from the left and clear them from the
right and glassware is always filled and removed from the right.
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Be aware of where the waiter is during the meal because there are times when
you need to move slightly to accommodate a waiter
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Use the Silence Service Code if you are still eating a course and leave the
table, by placing your fork and knife crisscross with the fork pointed up on the
plate, leaving space between the utensils
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When eating a meat entrée, make one cut at a time and eat each piece before
cutting the next piece and taking a bite
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Between cutting the meat, place your knife on the upper edge of the plate
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Remember to switch your fork to your right hand to eat and to the left hand
while cutting with your knife
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When finished with your meal, place your silverware parallel and close together
on the plate to signal you are done eating
Dessert and Coffee
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The dessert fork is used in the left hand as an anchor to hold various items in
the dessert service in place, while the spoon scoops each bite
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If you choose to use only a fork or a spoon, that is appropriate too
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Between bites, place the fork and/or spoon on the plate
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Coffee is usually offered during the dessert course
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Turn your cup upside down if you do not want the beverage and pass your hand
over the top of the cup, telling the server “No thank you”
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If you want cream or sugar, ask the person who is closest to the item to pass
them
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If the items are closet to you, start circulating them around the table
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If the serving piece has a handle, point the handle towards the person receiving
it
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Stir tea or coffee quietly if required with your spoon, placing the spoon on the
liner
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Tea may be brought in an individual serving pot with a teabag
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Remove the teabag with your spoon and place in on the liner
Eating Difficult Foods
• There are three ways to eat spaghetti without making a mess:
1. You can eat spaghetti with a fork, using the side of your fork to cut pieces of the
spaghetti, then eat it
2. You can roll two or three strands of spaghetti on the end of your fork and eat it
carefully
3. You can ask for a spaghetti spoon and use to roll the spaghetti in a controlled
fashion
• Use your fingers to eat finger-foods like corn on the cob, eating as neatly as
possible
• Take a few bites at a time, put the item down, eat some other items and then
continue to eat that item
• Hands should be placed in your lap to the napkin immediately after eating
messy food
• Wipe your fingers on your napkin after you have picked up finger-foods and
clean off excess food from your hands
Practice: How to Eat a Course
Practice Activity Instructions:
•I will name a course and you will practice eating it using the formal
dining utensils and dishes in front of your place setting
•I will circulate and provide you with feedback
•We will continue this activity repeating the process through four
courses that I will announce as we progress through the practice
exercise
Best Practices from Module 1
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Remember the BMW code to locate your bread plate, meal and water glass
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Use your utensils from the outside of the place setting inward with each course

Glassware is used closest to you first and working your way backward through
the meal
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Circulate bread and condiments to the right if the items are closest to you

When eating shellfish and fish, use the cocktail fork, fingers when appropriate
and the fish knife and fish fork to skin and remove the fish’s bones, tail and head
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Eat soup from the side of the spoon facing you, ensuring not to spill it

Cut items one piece at a time, then take a bite before cutting another piece
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Switch your fork and knife from one hand to the other when cutting and eating
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Place utensils in the 10-20 position to indicate you are still eating
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Place utensils in the soup bowl, or parallel and close together on the plate for
other courses to indicate you are finished eating
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Always place items and condiments on the liner when not in use not on the
tablecloth after they have been used
Break
You have 15 minutes to take a break
Workshop Agenda
Time
Introduction: Why Formal Dining Etiquette is Relevant
15 mins
Module 1: Formal Dining Place Settings, Utensils and Courses
2 hrs 5
mins
Module 2: Formal Dining Etiquette on Dining Behavior and Conversation
2 hrs 25
mins
Final Practice: Applying Formal Dining Etiquette at a Mock Meal
45 mins
Wrap Up and Next Steps
20 mins
Module 2
Formal Dining Etiquette on
Dining
Behavior and Conversation
by Ellie Rest
Objectives for Module 2
When you complete this module, you will be able to:
 List different types of events where formal dining etiquette is used.
 Explain what behaviors to avoid while at the dining table according to
formal dining etiquette.
 Describe basic principles of formal dining etiquette involving how to
behave and interact with others while dining.
 Identify what to do if there is a dining mishap according formal dining
etiquette rules.
 Generate a list of appropriate topics of conversation to engage in
during various types of formal dining events.
 Determine how to behave in various formal dining situations while
applying formal dining etiquette.
Why is Dining Behavior Important?
Formal Dining Etiquette involves:
 Using utensils, glassware and shared items appropriately.
 Eating courses using the right tools and techniques.
But, it’s much more than that…it includes:
 Avoiding dining behaviors that demonstrate poor etiquette.
 Applying formal dining etiquette principles and techniques to
various dining situations to exemplify etiquette protocol.
 Interacting with dining attendees appropriately and
professionally according to formal etiquette rules.
Overall, formal dining etiquette is exemplifying the character of
a lady or gentleman, no matter what occurs during the
event.
Formal Dining Etiquette Applies To:
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Business meetings and company-sponsored events
Business interviews for a job or with potential clients
Celebrations, ceremonies, customs and services
Fund raisers and charity events
Awards, recognition and honorary events
Formal dinner parties with friends or family
Fine-dining restaurants
Video: Bad Dining Etiquette
Show Video of Bad Etiquette
at:http://www.monkeysee.com/play/2249-Basic-Dining-Etiquette-TableTaboos
Dining Etiquette Behaviors to Avoid
What behaviors did you see in the video that show poor dining etiquette?
NEVER:
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Start a course before the entire table is served
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Make comments that are sexual, derogatory or discriminatory
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Call-out other attendees’ poor dining etiquette
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Speak while chewing, eating or drinking
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Drink alcohol in excess
Dining Etiquette Behaviors to Avoid
NEVER:
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Answer or make phone calls or leave the volume up on your phone
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Reach across place settings or eat off other attendees’ plates
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Season your food before tasting it first
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Switch name cards at an event that has pre-set seating arrangements
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Take medication or discuss your health at the table
Video: Proper Formal Dining Etiquette
Show Video of Appropriate Dining Etiquette:
http://www.monkeysee.com/play/2246-Basic%2DDining%2DEtiquetteS
Formal Dining Etiquette Rules to Exemplify
What were some best practices you observed in the video of formal
dining etiquette?
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Wait until the host sits down before taking your seat
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Males should assist females in sitting and getting up from the table by
pulling out the chair and pushing it in as the female sits
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Immediately place your napkin on your lap once seated
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Excuse yourself by quietly stating “excuse me”
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Place your napkin on your chair if you leave the table
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Signal to the server when he or she is nearby if you need something
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Only stand during a toast or when excusing yourself from the table
Etiquette Rules to Exemplify (cont.)
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If a shared item is placed in front of you, always circulate the item to your
right at the even if you are not using the item
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Ensure the item fully circulates around the table before taking a helping
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Always pass the salt and pepper together as a pair
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Cut food into small pieces that are easy to chew and take small bites
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Order simple foods that are easy to eat and not messy
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Keep pace with the table by ending your meal if everyone else is finished
How to Appropriately Deal with a Mishap
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If you drop a utensil, never pick it up
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If you spill food, leave it and don’t try to hide it
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If you spill a drink, don’t try to clean it up; get a
server’s attention who will clean up the spill
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If you are served the wrong dish, wait until a
server approaches and quietly explain the error

If you are allergic to a food, do not announce it at
the table; politely ask the server if there is another
option
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If you spill on yourself or have something in your
teeth, politely excuse yourself and clean up in the
restroom
Activity: Dining Scenarios and Reactions
Practice Activity: Determine How to Respond in Various Dining Scenarios
Objective: Determine and write down how you would react to various formal
dining scenarios applying formal dining etiquette principles.
10 minutes
10 minutes
Scenario
Worksheet
THEN
 Fill-in this Scenario Worksheet
individually on how you would
react to each scenario applying
formal etiquette rules.
 using formal dining etiquette.
 Group discussion about how to
react to different scenarios on
the worksheet using formal
dining etiquette.
Ways to Enhance Dining Conversation
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Read and watch current new and events
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Research the company, charity, clients or event’s purpose
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Think of interesting, unique or intriguing stories that will entertain others
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Ask open-ended questions and listen to the answers attentively
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Respect other people’s opinions and perspectives
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Thinking before speaking, using simple language and choosing your
words carefully
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Avoid interrupting other people
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Don’t dominate the conversation
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Avoid controversial topics
Activity: Dining Conversation Topics
Practice Activity: What Topics of Conversation Are Appropriate?
Objective: Adapt the rules of formal dining etiquette to various types of events and
determine appropriate topics of conversation to discuss that demonstrate your
knowledge, respect and engage others.
:
Group’s
Formal
Dining Event
 Assign 1 Event
Card per table
with different
formal dining
events
5 Topics of
Conversation
 Teams have 10
minutes to discuss and
flip chart 5 key topics of
conversation for the
event
 Each team presents for 5
minutes on their 5 topics
 Teams include an
explanation for topics
 Repeat until all groups
have presented
Best Practices in Dining Conversation
What were some best practices you discussed at your tables about
having a conversation using formal dining etiquette?
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Prepare for the event by researching charity, company, attendees and
the event’s purpose and/or objectives
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Respect other dining cultures and customs, using words carefully
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Ask engaging questions to clarify responses and show understanding
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Listen attentively and let people finish what they are saying
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Participate in discussions and invite others to join the conversation
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Make good eye contact when speaking to others
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Make an effort to speak to everyone at the table
Key Takeaways from Module 2
Formal dining etiquette:
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Applies in various types of dining events
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Involves eating techniques, behaviors, interactions and overall dining
performance
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Avoid behaviors that would be embarrassing and give poor impressions
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Focus on why you are at the event, what makes a good impression and
how dining etiquette rules can be adapted
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Use formal dining etiquette principles to show professionalism, courtesy
and graciousness.
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Prepare for formal dining events by planning appropriate conversation
topics that will engage others, demonstrate your listening and inquiry
skills, and display confidence.
Break
You have 15 minutes to take a break
Workshop Agenda
Time
Introduction: Why Formal Dining Etiquette is Relevant
15 mins
Module 1: Formal Dining Place Settings, Utensils and Courses
2 hrs 5
mins
Module 2: Formal Dining Etiquette on Dining Behavior and Conversation
2 hrs 25
mins
Final Practice: Applying Formal Dining Etiquette at a Mock Meal
45 mins
Wrap Up and Next Steps
20 mins
Final Practice: Mock Formal Dinner
Practice Activity: It’s Time to See Formal Dining Etiquette in Action!
This is an informal individual assessment, so I can observe the application
of your formal dining etiquette principles and techniques in practice. You
will get feedback on your performance, but this is not a graded activity.
Instructions:
1.Sit at your assigned place card, using formal dining etiquette throughout this
activity from when you sit to when I tell you it is over.
2.Your place settings are set for a pre-fixed meal that will appear on the slide.
3.Act as if you were attending a real formal dining event, using appropriate
conversations, manners and techniques to “eat” each course.
4.I will announce when a course starts at which point you should use your utensils
appropriately, pretend to cut and eat the meal or eat the soup.
5.Use as many techniques as you can as you go through the meal.
Final Practice: Mock Formal Dinner
Instructions (cont.)
6.Use appropriate dining behavior and conversation during the course and
pretend to eat the course until I instruct you to stop.
7.Once utensils are placed on the dishware to indicate you are finished with
your course, I will tell you to move used dishware to the center of the table.
8.Continue applying formal dining etiquette and “eating” each course per
my instruction until the entire meal is completed.
9.To make things interesting, I will randomly handout “Instruction Cards” to
individuals who must follow the instructions on the card without revealing
the card to anyone else. I will be observe how you and your tablemates
respond to a situation.
10.At the end of the meal, we will discuss best practices and I will provide
you with feedback.
Any questions?
First Course: Butternut Squash
Soup
Second Course: Seared Scallops
Third Course: Beet Salad with
Avocado
Fourth Course: Roasted Guinea Hen
Fifth Course: Cheese Course
Sixth Course: Chocolate Soufflé
Workshop Agenda
Time
Introduction: Why Formal Dining Etiquette is Relevant
15 mins
Module 1: Formal Dining Place Settings, Utensils and Courses
2 hrs 5
mins
Module 2: Formal Dining Etiquette on Dining Behavior and Conversation
2 hrs 25
mins
Final Practice: Applying Formal Dining Etiquette at a Mock Meal
45 mins
Wrap Up and Next Steps
20 mins
Best Practices of Formal Dining Etiquette
What were some key takeaways from your formal dining experience? Does
anyone want to share formal dining etiquette rules that were easy or difficult
to remember ?
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Be able to accurately locate and use your dining utensils, glassware
and dishware for various courses,
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Know what to do and what not to do when interacting and behaving
during a formal dining event
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Prepare to attend a formal dining event by reviewing utensil use,
eating techniques, formal dining etiquette do’s and don’ts and topics
of discussion
Next Steps

Use the Formal Dining Etiquette Job Aid as a resource and
reference to recall foundational knowledge

Contribute to and visit the class website at:
http://lisawortman.com/EDTEC572/ for useful resources, tips and to
share your experiences moving forward

I will post your contributions of best practices and what your
learned to this site

Fill out the class evaluation so we can incorporate your feedback
and modify the class to improve it

Contact me with questions at [email protected]