Transcript Slide 1

Keith Soster-University Unions Food Service Director
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Do the next five
things with everyone
you meet:
 Look them in the eye
 Give a firm handshake
 Greet them by name
 Say your name slowly
when introducing
yourself
 Smile
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When introducing two people to each other, say the name
of the most important person first and then the name of
the person being introduced.
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Introduce people in the following order:
 younger to older: “Coach Plocki, this is my niece
Jennifer.”
 non-official to official: “Mr. Martin, let me introduce you
to my husband Doug Conrad.”
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Clarify your relationship with the person:
 “Coach Smith, this is my mother Mrs. Sally Conrad.”
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Keep the forms of the address equal. If you use “Mr.
Smith”, you must use “Ms. Taylor”.
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Do say something about the person you are introducing
so they will have something from which to springboard
their own conversation.
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Avoid the word “meet” in your introduction.
 Etiquette
is defined as the
rules for socially acceptable
behavior.
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It consists mostly of
common sense
(although it sometimes
doesn’t seem so
common).
Using etiquette makes
life more comfortable for
you and makes you
more confident in social
situations.
Examples:
 Email
 Internet
 Gift/Thank you note
 Golf course and tennis
court attire
 Job interviews
 Networking
 Table manners
 RSVPs/ invitations
 How
are etiquette and table
manners important to
students at Michigan?
Proper introductions
The Table Setting
At the Table-Before, During & After the Meal
How to Eat…with Manners
Top Table Manners
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Today’s Menu
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Plus More!
 Bread & Butter
 Difficult foods
 Entrée
 Finger foods
 Dessert
Listed manuals should be developed during green stage, and
updated/refined at onset of yellow phase.
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“b & d”:
Holding your hands in front
of you, touch the tips of your
thumbs to the tips of your
forefingers to make a lower
case ‘b’ with your left hand
and a lower case ‘d’ with
your right hand. This
reminds you that ‘bread and
butter’ go to the left of the
place setting and your ‘drink’
is on the right.
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“BMW”:
Bread - Meal - Water
 Your
silverware should indicate the courses
that will be served.
 Silverware: Work from the outside in.
 Don’t
sit until the host sits first or the host
invites you to sit down.
 Enter your chair from your left, exit to your
right.
 Do not touch napkin or silverware until the
host does
 What do I do if I drop a fork or my
napkin on the floor?
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Relax for a few
minutes before the
meal with small talk.
A great host will
guide the
conversation and ask
questions to his/her
quests that focus on
them.
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Speak in low, intimate
tones at the table.
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Pay equal attention to
the people sitting on
both sides.
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Avoid offensive
topics such as
politics, religion,
money, sex, etc.
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If you are unaware of
the topic being
discussed, be a good
listener.
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Talk about world
news, each other’s
interests, sports
and/or the well-being
of common
acquaintances.
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Don’t interrupt.
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Remove your hat.
Cell phones off.
Place your napkin on your
lap as soon as the host
does.
Wait until everyone is
served before eating (again
- the host will lead).
Never do anything until the
host does it first.
What if you don’t have a
host?
 What if you don’t have a host?
Mixed Green Salad
 Entrée
- Balsamic marinated boneless chicken
breast with a fresh relish of artichoke hearts,
green & red peppers, tomatoes, basil, cilantro,
lemon & lime
- Fresh vegetables tossed with fettuccini in
béchamel sauce
 Apple Pie with ice cream
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The spoon is worked away from the bowl
towards the outer rim and then brought
forward to the diner.
No slurping!
The soup spoon rests on the plate
between bites and when finished.
French Onion Soup: Use the side of the
spoon to cut through the cheese; hold the
rim if necessary (be careful as the cup
may be hot)
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When should I wipe my mouth?
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What if I need to cough? Blow my nose?
Sneeze?
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Where do I put the napkin if I need to leave the
table briefly?
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Where do I put the napkin when the meal is
over?
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When passing anything
around the table, move
items from the left to the
right (counter clockwise).
Place them on the table
rather than in the
person’s hand.
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If someone asks for
something to be passed,
only reach for it if you are
closest to the item.
You are not allowed to
help yourself to this item
until the original
requester is done serving
themselves!
Avoid reaching across
someone to retrieve an
item.
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2.
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5.
Take one slice (When offered) or one roll and
continue to pass to the right.
If you start the pass, do not take until everyone
else has.
Place the bread on your bread plate.
Take some butter using your butter knife and
put it on your bread plate.
Tear off one bite sized piece of bread, butter it
on the plate (not mid-air), and eat it one bite at
a time.
EXTRA: Tuck any kind of wrappers (cracker or sugar
packets) under the bread plate (neatness counts).
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FORMAL: Individual salt & pepper are above
the bread & butter plate.
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INFORMAL: Salt & pepper are placed usually in
two locations at the table.
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When asked to pass one or the other, always
pass both together.
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Taste food before adding any seasoning.
It is appropriate to use a
knife if the lettuce is too
big.
 Items such as olives or
other pitted items enter
the mouth with a fork and
the pit leaves the mouth
the same way - by fork.
 Beware of cherry or
grape tomatoes.
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Meat: Cut and eat one small piece at a
time.
Chicken on the bone: Cut meat off the
bone with your knife and fork, then cut it
into bite-sized pieces.
The tines are held in a downward fashion
while cutting.
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Peas, corn, pearl onions:
Never use bread to
corral the food - use
knife and fork.
Green beans: Cut with
knife into bite-size
pieces.
Raw broccoli, carrots,
cauliflower: as appetizer,
can be eaten with
fingers; otherwise, use a
fork.
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Pasta should be eaten by twirling the
pasta onto the fork (one may use a spoon
if provided, otherwise use the lip of the
plate)
Never slurp the pasta hanging from the
fork; bite the remaining strands and allow
to fall back onto the fork
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Brownies & Cookies: can be eaten with
fingers unless it has sauce drizzled on it.
Pie with Ice Cream: Can use both spoon
and fork.
Mini Desserts served on a platter: Pass
from left to right; use your fork.
Coffee served with dessert: Don’t turn cup
over to indicate you don’t care for coffee
Sugar & Cream
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Artichokes - eat individual leaves
by hand, the heart is eaten with
fork and knife
Asparagus - eaten with knife and
fork (can be eaten with fingers if
firm and not covered with sauce)
Bacon - knife and fork (unless the
meal is very casual)
Celery & Radishes - may be eaten
with your fingers
BBQ – Usually eaten with fingers
and wet wipes or napkins are
used to clean the hands
Fried Chicken –with fingers only
at a picnic; otherwise knife and
fork
 Corn on the cob - should be
served at casual meals; eat with
fingers
 Lobster - large pieces may need
a knife & fork; nutcracker and
seafood fork are provided to
help with meat
 Baked potato - use fork, do not
slather, stir and/or mash butter
 French Fries - knife & fork
unless casual
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Artichokes
Asparagus (firm)
Bacon-crisp
Small fruit & berries
with stems
 Caviar
 Corn on the cob
 Celery & Radishes
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French fries
Potato chips
Hamburgers
Hot dogs
Pickles
Pizza
Ribs
Sandwiches
Brownies & Cookies
*If you’re not sure whether or not you can eat
something with your fingers, just use a utensil.
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When you are resting in
between bites but not yet
finished, the knife and
fork should be “open” on
the plate (A), cutting edge
of the knife facing
towards you.
A
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When you are finished
eating, the knife and the
fork should be laid side-byside, ”closed” in the middle
of the plate at 4 o’clock,
fork pointed down (B)
B
 Do I have to finish everything on my
plate?
 Is it O.K. to ask for a doggie bag?
Come to the table with clean
hands and face.
 Turn off your cell phone and
remove your hat before sitting.
 Put your napkin on your lap after
sitting down.
 Start eating when everyone else
does or when given the OK by the
host.
 Stay seated and sit up straight.
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Keep elbows off the table while
eating.
 Don’t make negative comments
about the food. If you taste
something you don’t like, don’t
make a fuss.
 Don’t play with your food or
utensils.
 Chew with your mouth closed and
don’t talk until you’ve swallowed.
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 Say
“please pass the—” rather
than reaching.
 Don’t hunch over your food.
Raise your fork to your mouth to
eat rather than lowering your
head.
 Thank your host or whoever
prepared or hosted the meal.
 Offer to help clear the table(in
the right setting).
 Chat
softly with everyone at the
table.
 Don’t make rude noises like
burping or slurping.
 Excuse yourself to apply lipstick,
cough, blow nose, or pick teeth
in a private area (i.e., restroom).
 Ask to be excused when
finished.
 Restroom visits don’t need to be
announced.
 What is the best way to say “thank
you” to someone who hosted you in
their home?
You are what you eat!
You are how you eat!
Questions?
“The test of good manners is to be patient with
bad ones.”
―Solomon ben Yehuda ibn Gabirol
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Dark suits are preferred for business
Make sure the suit fits well- classic colors are
navy or dark grey
When standing, button your jacket leaving
the bottom button undone
Only take your suit jacket off when working in
your office
Unbutton your suit jacket when sitting
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White is always your first choice, blue is also
acceptable
Classic is white button down 100% or high
blend cotton
Well fitted and not wrinkled
Enough room in the neck to insert one finger
Full cut undershirt (no “wife-beaters”)
The undershirt will make the shirt look whiter
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Complement your suit
Show your personality
No cartoons or flashy ties
Center knotted well at the collar and meets
the center of the belt
Tie tacks are appropriate
Top button of the shirt remains buttoned
until the tie is taken off
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Black or brown
No wider than one inch
Buckles must be modest
No advertising on the buckle
No worn notches on the belt
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Socks should match the color of the pants
Long enough to cover leg hair
No holes
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Well pressed
Long enough to cover midway down the back
of the shoe
Pants should never touch the ground
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Clean and polished
Clean and polished
Lace up in black, brown or cordovan
Penny loafers are also acceptable
Heel is not worn
No tattered laces
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Neat and clean
Convey well groomed & professional
Neck hair is trimmed
No facial hair unless it is neatly trimmed
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Keep jewelry to a minimum
One ring
One watch
Tie tack
No ear rings or other visible body piercings
Consider career options before you get that
Tattoo- is it visible? Will it portray your
professional side?
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Mistake professional clothing for being well
dressed
Shop alone if you are uncertain about your
taste in clothing
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Take the time to find cuts and styles that fit
your proportions
If it fits well, buy it in more than one color
Dress in style similar to prospective
employers on an interview
Notice the difference of office attire for
different businesses
Remember that classic clothes never go out
of style
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Solid dark (navy, grey, or black) are
appropriate (skirted suits are preferred).
Light colored blouses that complement the
suit- without frilly collars or cuffs
Judge the environment before wearing a
business dress as they are considered less
formal
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Light colored that complement the jacket
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Avoid low plunging blouses
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Camisoles are appropriate as long as the
color complements the blouse
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Natural, light colored- no pattern
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No bare legs with business suits
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Be aware of runs in hose- have a back up plan
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Closed toe with modest heel
Color of shoe should match or complement
the color of the suit
Avoid shoes with multiple colors- the focus is
on you- not the shoes
No scuffed heels or worn looking
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Avoid over use of make-up
Appearance should look natural
Clear nail polish on well manicured hands
Avoid the over use of perfume
One’s scent should only be noticed at a close
distance
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Neat and clean
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Long hair should be worn conservatively
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One ring per hand
One earring per ear (no dangling earrings)
One watch
No dangling bracelets
No (visible) body piercing
Briefcase or portfolio instead of purse
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Mistake professional clothing for being well
dressed
Shop alone if you are uncertain about your
taste in clothing
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Take the time to find cuts and styles that fit
your proportions
Buy more than one color if the item you
purchased fits well
Dress in style similar to your prospective
employers on an interview
Notice the difference of office attire for
different industries