Transcript Slide 1

BUSINESS ETIQUETTE
Arkansas Business Education Association
Greet and Eat, A Proper Dinner
Terry D. Roach, Ph.D.
Arkansas State University—Jonesboro
[email protected]
870.680.8525 ASU-J
3 August 2010
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Make the introduction.
Say something about each person.
Shake hands.
Introduce yourselves.
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Enter from the left.
Exit from the right.
Bags, purses, attaché cases, books—under
the table.
Men may help a lady with her chair—don’t
slide it under her. She can do that herself.
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Do not lean a chair against a table—against
fire code in all 50 states.
Either put the napkin on the seat of the chair
or put the napkin on the back of the chair.
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Goes in your lap when:
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The all group members are seated at your table.
The host places his/her napkin in his/her lap.
The server places your napkin in your lap.
Banquet style, when you sit.
Does not go back on the table until everyone
is leaving the table.
Placed on the left when the meal is over.
Goes in your chair seat if you leave the table
between courses.
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Breakfast
Luncheon
Family Dinner
Formal Dinner
Buffet
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Are always on the right.
Are arranged in order of service (Informal).
◦ Coffee cup, tea glass, water glass
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Are arranged in order of service(Formal).
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Sherry
White wine
Red wine
Champagne
Water
NO coffee cup
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Always on the left
Butter knife on bread and butter plate
Butter spreader on bread and butter plate
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In center
May be stacked
May be brought with each course
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All but two are on the left: rule of 4
Arranged according to service: outside toward
plate
Usually salad fork, fish fork, dinner/luncheon
fork
Salad fork may be placed in last position if formal
as salad is a filler
Dessert fork may be at top of place setting, last
fork on left near service plate, or brought with
dessert
Cocktail fork is on right side in bowl of first
spoon
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All but one are on the right: rule of 5
Are arranged according to service: outside
toward service plate.
Usually (informal) coffee spoon, tall drink
spoon, soup spoon
Usually (formal) soup spoon
Dessert spoon is at the top of the service
plate, spoon nearest service plate, or brought
with dessert
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Arranged on the right side: rule of 5
Usually fish knife then dinner knife
A steak knife may be placed after the dinner
knife. The server will remove the knifes not
needed for a meal after the entrée is ordered
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Lemon
Butter
Salad dressing
Salt and Pepper
Sugar
Bread
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The person the common item is nearest starts
the ‘pass’.
◦ Offer to your left
◦ Help yourself
◦ Pass to the right.
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If the order gets out of order, then all items
go to the left or to the right—not both ways.
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Two sugar packets at a time.
◦ Excessive if more than two
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Tear sugar packets half way or three-fourths
of the way—the packet stays as one piece of
paper.
Paper goes under the tea glass saucer or
under the lip of the service plate.
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Hold the lemon slice with the right hand.
Cover right hand with left hand.
Squeeze juice into the glass.
Place used lemon on salad plate—not in the
glass.
Neither lemon nor tea are served at a formal
meal.
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Stir the tea gently with the Tall Drink Spoon.
Tap the spoon over the tea to remove drops.
Place the spoon on the next service utensil to
dry.
◦ Move to the table after it is reasonably dry
◦ Don’t place a ‘wet’ spoon on a white table cloth
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First glass is Sherry for Soup
Second glass is White Wine for Fish Course
Third glass is Red Wine for Meat Course—the
rule of white wine for white meat and red
wine for red meat has been eliminated in
most restaurants. Order the wine you like.
Fourth glass is Champagne for dessert
Fifth glass is for water
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If a coffee cup and saucer are in drink
position (right) and you intend to have coffee
with your meal, leave the cup and saucer
alone.
If you intend to have coffee with dessert, then
move the cup and saucer to the center of the
table. Bring them back to drink position just
before dessert is served.
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First: Fruit/Seafood Cocktail—use the cocktail fork.
Second: Salad (informal)—use the salad fork. You
may use the dinner knife to cut salad greens.
Third: Fish (formal)—use the fish knife and fish
fork.
Fourth: Meat—use the dinner knife and dinner fork
Fifth: Dessert—use the dessert fork and/or spoon.
Move these into place position just before dessert
is served.
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Bread is placed on the Bread and Butter Plate.
Bread is placed on the left lip of the service
plate.
Bread is broken one piece at a time, buttered
one piece at a time, and eaten one piece at a
time.
Bread may be used to ‘sop’ gravy or sauces—I
wouldn’t do this at a formal meal.
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Cream Soup Spoon—the bowl is rounded.
Broth Soup Spoon—the bowl is oval.
Put the spoon into the soup bowl and push
away from you.
Eat from the side of the spoon—no slurping.
When finished with the soup service:
◦ Leave the spoon in the bowl if no soup plate
◦ Place the spoon on the soup plate on the right
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Crackers are eaten one bit at a time.
Do not make cracker ‘sawdust’ in your soup.
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If oyster crackers are offered, place one to
three in your soup bowl.
Don’t order difficult soups such as French
onion or jambalaya.
Cut noodles with your spoon by pressing the
noodle between the spoon and lip of the
bowl.
You may tilt the bowl away from you to get
the last drop. I wouldn’t at an interview.
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Continental or European Style: Knife in the
right hand and Fork in the left hand.
American Style: knife in the right hand, fork
in the left hand, cut, place knife at top of
plate, move fork to right hand.
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Use your Salad Fork (and your Dinner Knife).
Place salad dressing on the side of the salad.
You may ask for the salad dressing to be
passed to you if you want more.
If you don’t eat salad, don’t. And, don’t
make excuses. Say something like, “I don’t
care for a salad today”.
If you use the Dinner Knife, place it at the top
of the Salad Plate with the blade toward you
for ‘rest’ and the Fork at the 4-10 or 5-11
position for ‘rest’.
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Use your Fish Fork and Fish Knife.
◦ Place at the 4-10 or 5-11 for ‘rest’.
◦ Blade of the Knife toward you.
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Use your Dinner Fork and Dinner Knife.
◦ Place at the 4-10 or 5-11 for ‘rest’.
◦ Blade of the Knife toward you.
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Move the Dessert Fork to the left and move
the Dessert Spoon to the right.
Move the coffee cup to ‘drink’ position.
No ‘toasting’ at the table without permission
(formal).
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If at an interview, don’t order every course.
Dropped a utensil or napkin on the floor: Ask
for another; don’t make excuses.
Spilled food or drink, use your napkin and
call for a server for more serious
spills/messes.
Leave the table between courses. Place your
napkin on your chair.
What goes in the mouth with the hand or
utensil comes out of the mouth with the hand
or utensil.
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Your menu has no prices. Ask your host for
suggestions.
Don’t experiment with menu items on
another’s dollar.
You don’t drink alcoholic beverages. Ask for
water, ginger ale, juice, or other nonalcoholic.
Don’t argue over who pays.
Don’t complain publicly. Tell your host or tell
your server/manager.
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No makeup/lipstick at the table.
No handshaking before or during the meal.
Turn your cell phone ‘off’.
Alert your host if you must have your cell
phone ‘on’.
No eating off another’s plate (formal).
No sharing food (formal).
No ‘doggie bags’ (formal)—well, maybe.
Don’t argue over ‘split’ tickets/bills.
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Usually added to the bill if group meets a
certain size (6 or more usually).
15 % or 20%. In Tennessee, use the sales tax
and double. Add more if really good service
or round down if not so good.
Always Tip—others at your table may have
had a great time.
$1 for each person who drank alcohol. No
more than $2 for each person who drank
alcohol.
Don’t argue over the who pays the tip.
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Napkin goes on the left.
Thank your host and guest for a good time.
Push your chair under the table.
Go to the restroom if needed before you leave
the restaurant.
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Tell them what you told them.