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Module 1: Kitchen Basics
Dining Etiquette
Introduction
Behaviour that is considered “good
manners” varies depending on the culture
and the setting you are in. Manners
appropriate in a family setting will differ
from those used in a business setting or a
formal setting.
The following slide show will outline dining
etiquette for both formal and informal
situations.
Table Manners
Good manners are used to show
consideration and respect for others.
Learning good manners will enable you to feel
comfortable, more confident and relaxed in any
situation. As with any skill, developing good
table manners comes with practice.
Appearance and Hygiene
Come 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.
Table Conduct: Being Seated
Come to the table when the meal is ready.
Allow your elders to precede you.
Wait for all who are dining to arrive at the table
then wait for a signal from the host or hostess to
be seated.
People should seat themselves from the left
side of the chair; assist those who need
assistance in being seated.
Table Conduct: Use of Napkins
Place 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.
Table Conduct: Use of Napkins
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.
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.
Table Conduct: General Behaviour
While 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.
Table Conduct: Table Service
One goal of food service is to create an
enjoyable dining experience for all present.
This may be accomplished by serving food that
is attractive and appetizing. Proper table
service will also enhance the dining
experience.
Table Conduct: Table Service
In a formal setting, proper table service follows
several basic principles.
The server will place individual servings in front
of you. The server will serve all food from your
left, using the left hand and clear from your right
using the right hand.
Beverages will be served from the right.
Table Conduct: Handling Food
In 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.
Table Conduct: Handling Food
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.
Unless you are dining with a large group (more
than eight people), wait until everyone is served
before you begin eating.
If you are uncertain about which piece of cutlery
to use, follow the lead of your host.
Table Conduct: Handling Food
Appetizers
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.
If seafood cocktail is served, use the fish fork.
If fruit cocktail is served, use the teaspoon
provided.
Place the used utensil on the plate to be
removed and taken to the kitchen.
Table Conduct: Handling Food
Bread 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.
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.
Table Conduct: Handling Food
Soup
Soup is to be eaten quietly and neatly.
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.
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.
Table Conduct: Handling Food
Soup
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.
Table Conduct: Handling Food
Salad
If the salad is served as a separate course,
before the main course, a salad fork is used.
The salad fork is found on the outside of the
cutlery setting, to the left of the plate.
Salad
Fork
If the salad is
served as part of
the meal, use
the dinner fork.
Table Conduct: Handling Food
Salad
If the salad is served as a separate course,
after the main course, as is done at formal
dinners, the salad fork will be immediately to the
left of the plate or may be provided by the server.
Salad
Fork
Table Conduct: Handling Food
Salad
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.
Table Conduct: Handling Food
Main Course
The main course of a meal is also sometimes
known as the entrée.
Most North Americans eat the main course
using what may be called the “zig-zag” method.
We cut our food then set the knife down on the
edge of the plate. (Note that 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.
Table Conduct: Handling Food
Main Course
A more direct 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.
This method of eating is considered more
formal than the zig-zag method.
Table Conduct: Handling Food
Main 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.
Lift the food to your mouth; do not lean down
to your plate to eat.
Take small bites; chew your food slowly with
your mouth closed.
Table Conduct: Handling Food
Main 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.
Table Conduct: Handling Food
Main Course
Swallow the food in your mouth before taking a
sip of a beverage. Drink carefully; avoid slurping
or gulping.
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.
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.
Table Conduct: Handling Food
Main Course
There are conventions about the placement of
the knife and fork when not in use.
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.
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.
Table Conduct: Handling Food
Dessert
Dessert cutlery is either positioned at the top of
the dinner plate or is provided when the dessert
it served.
Dessert Spoon and Fork
Table Conduct: General Tips
Remove fruit pits or seeds, or large pieces of
fat from your mouth with your spoon.
Remove fish bones from your mouth with your
fingers.
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.
Table Conduct: End of the Meal
A 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.
The End