Transcript Slide 1

CBP Program – Business
Etiquette
Module 5: Entertaining Etiquette
Module 5: Entertaining Etiquette
Objectives:
1.
Describe the principles of planning a meal meeting
2.
Describe the different formats used when sending
invitations
3.
Note the basic etiquette practice for business meals
4.
Demonstrate the proper protocol for holding and resting
utensils
5.
Describe appropriate business dining etiquette
6.
Appreciate the cultural requirements for Japanese dining
7.
Demonstrate the proper eating etiquette for different food
types
Introduction
Combining meals and meetings save time and provide
business associates with the opportunity to see the
“human” side of the other.
Entertaining Etiquette
Planning a Meal Meeting
Plan a meal meeting by answering the
following….

When?

Who?

Where?

How?

Why?
Issuing Invitations
Consider the following
when issuing
invitations:






Issue them early
Use good stationary
Use acceptable outlines
and grammar
Get the names right
Issue only after details
are pinned down
Make sure every
required to attend is
included
Ensure that the
invitations answers
the following
questions









Who is the function’s host?
What is the function’s
purpose?
Where will it be held and
what time?
Will there be food or
cocktails?
Will be there dancing or
sports?
What’s the dress code?
How should invitees reply?
Are directions provided?
Is information on parking
given if necessary?
Business Meals Basics
Here are some
Meals
Do’s of Business
•
DO Get to the appointment early
•
DO Offer best seat to guest
•
DO Order food carefully
•
DO Guide an unfamiliar guest through
menu if necessary
•
DO Wait for guest to order
•
DO Practice good meal etiquette
•
DO Order the same number of courses
Business Meals Basics
Here are some Don’ts of Business
Meals
• DON’T Start eating before your guest
arrives
•
DON’T Be sparing in your selection
of food, budget providing
•
DON’T Talk about business until the
end of meal
•
DON’T turn the restaurant into an
office
Basics of Table Etiquette
Everyone turn to page 78- 79 so
we can discuss the diagrams
about tableware.
Selecting Utensils
The general rule when selecting which utensil to
use is to start from the outside and to work your
way in.
Holding and Resting Utensils
Holding Utensils
•
•
The European or Continental style:
Cut the food with the right hand and use the left hand
to hold the food while eating and cutting
American style:
Cut the food with the right hand and hold with food with
the left, then switch the fork to the right hand to eat.
Place the knife on the right edge of the plate while
eating.
Resting Utensils
•
•
When you are speaking or resting utensils, the fork
should be crossed over the knife down, blade inward.
(see picture on page 80)
When finished eating, your utensils should be in the
closed position, fork and knife set down parallel to one
another (see picture on page 81)
Business Dining Etiquette
The following is recommended business
dining etiquette
General Etiquette:
•
•
•
•
•
•
Turn off cell phones
Use proper posture
Keep elbows off table
Don’t put makeup or comb hair at the table
Wait for everyone to get their meal before you
start yours
Respond immediately to incidents of severe
choking
Business Dining Etiquette continued…
Pre-Dinner Etiquette:
•
•
•
•
•
•
•
•
•
•
Arrive on time
The first to arrive should wait for the second before
being seated
Call ahead if you know you will be late
Wait 15 minutes before calling to check the arrival
status of members of the dinner party
Get ready to enjoy your meal
Allow host to suggest seating arrangement
Don’t place bags, purses, sunglasses, cell phones,
or briefcases, on table
Unfold napkin and place it in your lap
Keep utensils in the same order they appear on the
table
Wait for all parties to arrive before beginning any
part of the meal
Business Dining Etiquette continued…
Ordering:
•
•
•
•
•
•
•
Closing the menu signals the waiter that you are ready to
order
If you want separate bills, inform the waiter before you
begin ordering
Ask the waiter about any questions you may have about the
menu
When in doubt, follow the lead of the host
If your host is paying the bill, avoid ordering the most
expensive item
Avoid finger foods and foods difficult to eat
Avoid alcohol at a business meal
Utensils
•
•
•
•
Don’t hold utensils in a fist
Don’t talk with your utensils
Set the utensils on your plate when you aren’t using them
Don’t use both hands simultaneously to hold utensils and
cups
Business Dining Etiquette continued…
Napkins
•
•
•
•
•
•
Use napkins frequently to blot or pat lips
Don’t use napkin as a handkerchief
Wipe fingers as necessary
If you need to leave table, excuse yourself and place
napkin on seat
Use you napkin to clean up spills
Rest hot towels on plate until waiter picks it up
While Eating…Bread
•
•
•
•
•
Pass bread basket to right
Break bread and butter each piece
Never use the butter knife to butter your bread
Don’t butter your bread like it’s a sandwich
Never double dip
Business Dining Etiquette continued…
While Eating…Soup
•
•
•
•
•
If soup has handles use them
Don’t slurp from a spoon
Stir soup to let it cool or let it sit. DO NOT BLOW ON
SOUP.
Don’t drain last drop of soup
When finished with soup, place spoon on the saucer
beneath
While Eating…Entree
•
•
Eat entrée with knife and fork
Cut large pieces of meat into manageable sizes
While Eating…Salad
•
•
May be served before or after main course, check the
placement of the fork to know when it will be served
When finished with the salad, place cutlery on your
plate in the 4’oclock position.
Business Dining Etiquette continued…
Additional Eating Etiquette
•
•
•
•
•
•
•
•
Never spit food in your napkin. Instead place
unwanted food on the edge of your plate
Don’t talk with your mouth full
If something is unreachable, ask the person closet to
the item to pass it
Take small bites
Pace yourself to finish at the same time as everyone
else
Pick up silverware that falls on the floor if you can and
ask for a clean one
Remove food from your teeth with your tongue
If you have any problems with the meal, quietly bring
it to the waiter’s attention
Business Dining Etiquette continued…
When finished
•
•
•
Doggy bags are inappropriate
Place your napkin on the left of your place
setting with the dirty part facing down
Don’t push your place setting away from you
Paying the Bill
•
•
•
•
If you are hosting a business meal, inform
the waiter in advance that you will be paying
the bill
Prearrange how the bill is being paid
Make sure the bill is accurate
Provide a tip of about 15 – 20%
Multi-cultural Highlight: Japanese
Dining
Shared Dishes
•
Move food from the shared dish to your plate using chopsticks
Using Chopsticks – see pages 87 – 88 to learn how to use
chopsticks!
Japanese Dining Etiquette
•
•
•
•
•
•
•
•
•
•
•
•
Don’t wave chopsticks around to select food
Once your chopsticks touch a piece of food, you must take it
Don’t lick the chopsticks or drop them
You can raise a bowl or rice to under the chin
When resting your chopsticks, place them on your plate or a chopstick
rest with the tip to the left
Don’t stick chopsticks into your food, or spear food with them
Don’t pass food from your chopsticks to someone else chopsticks
Don’t move around plates or bowls with chopsticks
Don’t point chopsticks to someone or something
Use the end of the chopstick not used to move food from a shared plate
to your own
Its bad manners to burp
Place dishes in the same position as the start of the meal when you are
finished
Specific Food Etiquette Guidelines
Check out the specific guidelines for eating
specific foods:






Artichokes
Caviar
Pasta (spaghetti)
Lobster
Raw oysters and clams
Sushi