Etiquette for Professional Life

Dining with
Presented by
Mr.Kanishka N.Jayathunga
Institute of Tourism & Hospitality Management (Pvt) Ltd,
No 403, Galle Road, Colombo-03.
0777 565777, 0777566777
[email protected]
Dining With Etiquette
Proper dining could be a vital aspect at an interview or
a business dinner. Everything you wanted know from
the invitation to dessert. We have provided some
information to help you get through the meal with
class and style.
Identification of Tableware
• Cutlery/ Flatware
• Glassware
• Crockery
Meat knife/fork
Fish knife/fork
Dessert knife/fork/spoon
Soup spoon/Table spoon
Butter knife
Tea spoon/coffee spoon
Cake fork
Lobster cracker/pick etc
Meat fork and knife
• Fairly large knife and fork
• Use for any meat dishes
(not for fish)
• Knife with serrated edge
• Steak knife has rough
serrated edge
Fish knife and fork
• Use only for fish courses
• No serrated edge or sharp
• Fish fork has scalop edge
Dessert knife, fork, spoon
• Use for different desserts
• Moderate size items
• Knife with serrated edge
• Oval shape spoon
Cake fork
• To eat cake and pastries as it
Butter knife
• Lay only on the side plate
• Use only to spread butter on
bread pieces
• This is not a cutting or slitting
Tea/Coffee spoon
• Use for tea coffee and some
• Oval shape and coffee spoon is
smaller than tea spoon
Soup spoon
• Round shape spoon
• Use to eat soup
• Can use for B’ fast cereal
Table spoon
• Use for rice and curry
• Self serving spoon
Highball glass
Old fashioned glass
Wine glasses
Champagne glass
Liquor glass
Beer glasses
Water goblet
Cocktail glasses
High Ball Glass
• Tall, straight-sided and clear
glass is perfect for long drinks.
Old-Fashioned Glass
• Squatty glass works well for onthe rocks and straight-short
Collins Glass
• Strait sided glass taller than Highball
• Use for
• cocktail
• Milk shakes
• Lassie
• Any many more
• Brandy balloon
Short-stemmed, small-mouthed,
glass is designed to be cupped in
the hand so the brandy is
• Champagne flute:
Tall, slim shape glass to preserve
the bubbles in champagne.
Beer Glasses
• Comes in many different types
and shapes and sizes
• Includes Beer Mugs, goblets,
pilsner glasses, Beer Boot
White wine glass
• Tulip-shaped glass is designed for white
wines, which don’t need as much
oxygen to bring out their flavor.
Red wine glass
• Rounded bowl helps direct the wine’s
bouquet to the nose.
• Sherry/port wine glasses are smaller
than these glasses
Water Goblet
• Comes in many different types
and shapes and sizes
• Used to serve water at the
dining environment
Liquor Glass
• Very small stemmed glass for
• Hold very small quantity mostly a
single peg
• Comes in different sizes and shapes
Shooter Glass
• Mostly use for Tequila
• Small glass mostly hold only one
• Most of shooter glass has heavy
Magarita Glass
• Beautiful glass specially for
• Comes in standard shape and
Hurricane Glass
• Beautiful glass mostly use for
long tropical cocktails
• Original Singapore sling serve in
hurricane glass
Martini Glass
• Use for Aperitif such as
cinzano and martini
• Dry martini cocktail
• Vodkatini cocktail
Side plate – 6”
Menu plate – 10”
Dessert plate – 7”
Salad plate
Soup cup
Tea/coffee cup
Under liners
Side Plate
• 06 inches diameter
• Lay on the left side
of the cover with
butter knife
• Use as underline
• Can serve snacks
Dessert Plate
• 07 inches diameter
• Use to serve dessert at
buffets or course meals,
snacks, salads
• Can use as underline plate
Menu Plate
• 10 inches diameter fairly
large plate
• Use to serve main courses
at buffet service or course
Show plate
• 0-12 inches diameter
plate to create
Soup Cup/Plate
• Serve soup at buffet or
course meals
• Soup cup can use as
cereal bowl
Types of Menus
Set Menu (03 course up to 13 courses)
A'la Carte menu
Snack menu
Function menu
Room service menu
Breakfast menu
Fine dining menu
Items in a Course Meal
• 3 Course meal
Soup/ appetizer, main course, desert
• 4 Course meal
Soup, appetizer, main course, desert
• 5 Course meal
Soup, appetizer, entrée/sorbet, main course, desert
A’la Carte Menu
Set Menu
Cream of Mushroom Soup
Crispy Green Vegetable Salad with French Dressing
Smoked Salmon Fish with Italian dressing
Grilled Barbeque Chicken accompanied with Jacket
Potato and Jardinière of Vegetable
Chocolate Bavarois
Laying Table Setup
Formal table setting
Casual table setting
Formal Table Setting
•Butter Plate and Butter Knife
•Dinner Plate and Napkin
•Salad Fork, Dinner Fork, Fish Fork
•Dinner Knife, Fish Knife, Soup Spoon
•Dessert Fork and Dessert Spoon
•Water Goblet, Red-Wine Goblet, White-Wine
Casual Table Setting
•Dinner Plate and Napkin
•Salad Fork and Dinner Fork
•Dinner Knife and Soup Spoon
•Water Goblet and All-purpose Goblet
Types of Meal Services to Customers
• American Service or
Plated Service
• French or Silver Service
• Buffet Service
Buffet Service
• Salad corner
• Bread & butter corner
• Soup corner
• Hot dishes corner
• Dessert corner
• Tea/coffee
Attire for the different occasions
• Formal – lounge or sarees
• Semi formal- evening dress/gown, cocktail dress or
evening suit
• Casual – According to the occasion
Dress sense
• Develop your Dress Sense
• Wear Neat Attire
• Appropriately
• Look presentable
• Well Groomed Person
The Invitation
•Formal invitation
•Informal invitation
RSVP & RSVP Regrets only
(Repondez, s’il vous plait)
• Respond if you please
• Kindly give me an answer
• The favor of a reply is
• Tell me if you’re coming’
RSVP Regrets only
• Respond if you are not
attending please
Business Meal Checklist
Be on time
Be reliable
Order familiar & easy to eat foods.
If host orders an alcoholic beverage, then proceed.
After opening pleasantries, keep suitable
conversation.(avoid topics)
6. Don’t loiter after the meal.
7. Send your host/hostess a thank you note
Table Manners
•Determine that you will enjoy the meal
•Leave toys ,bags, pets aside
•Sit up straight at the table to make a good impression
Table Manners
Napkin Use
Water / Beverage
Reading the table Setting
Eating Bread/butter
Eating Soup
Use Silverware
Other Courses
• Who does
• How – Ladies, Gents
• Host to sit last – small functions
• State functions – head table
Napkin Use
• Meal begins when the host unfolds his or her napkin.
• Place your napkin on your lap, completely unfolded.
• Napkin remains on your lap throughout the entire
• It should be used gently to blot your mouth when
• Once the meal is over place your napkin neatly on
the table to the right of your dinner plate.
Table Manners
Water /Beverage
• To sip not gulp
• It is important to place
the glassware back in the
same position after use
in order to maintain the
visual presence of the
• Go through the menu, ask
your server any questions
you may have.
• How that dish is prepared
or is allergic to you
• Server will decide how the
Often women’s orders are
taken before men’s.
• As a guest ,you should not
order one of the most
expensive items on the
menu unless your host
indicates so.
Reading the table setting
•Start by drawing a imaginary line through the
center of the serving plate.
•Right of this imaginary line the following items
will be placed- glassware, knives & spoons.
•Left of this line- bread & butter plate, butter
knife, forks.
•Your desert spoon & fork are above your plate.
•Remembering the rule liquids on your right &
solids on your left.
Table Manners
Bread rolls
• Holding the spoon
• Taking soup away from you
and sip it from the side of
• Take butter on to the side
the spoon.
• If the soup is too hot to eat
let it sit until it cools, don’t
blow on it.
• Tear off small bite size piece
& butter only the piece you • Eating the soup- Don’t slurp
soup from the spoon.
are preparing to eat.
• No sandwiches.
• Placing the spoon when
finished/Tilting the cup
• Side Plate/ butter knife
Holding the spoon
Taking soup to the spoon-spoon the soup away from you when you
take it out of the bowl and sip it from the side of the spoon.
If the soup is too hot to eat let it sit until it cools, don’t blow on it.
Eating the soup- Don’t slurp soup from the spoon.
Placing the spoon when finished/Tilting the cup
Use of silverware
•Choosing the correct silverware is not difficult as it
may appear.
•Starting with the knife ,fork or spoon that is furthest
from your plate & work your way in.
•Use one set of utensils for each course if available.
(fork & knife or spoon)
•If you remember the rule you will be fine.
•Holding cutlery- American style and European style
•Cutting in to pieces-function of fork/ knife
•Picking food
•Fork in the mouth not the knife.
•Cutlery changing sides/side salad/fork
Meal signs
Basic Rules
• Lay napkin on your lap as soon as you are seated.
• Course silverware accompanies course china service.
• Pass salt & pepper as a set.
• Wait for everyone at your table to be served before
beginning to eat.
• When passing food platters, pass them around the
table not across.
• Eating bread roll always use your fingers.
• Never put used silverware on the table, lay it on the
side plate.
Basic Rules Cont:
• Never ask for items that are not presented by the
• Never draw attention to food served to others that you
can’t or won't eat.
• Do not pre-season food before tasting it.
• Butter bite-sized portions of bread/roll as you eat
• Transport food to your mouth…not your mouth to the
• Never request seconds. Accept them graciously if they
are offered.
Basic Rules Cont:
• When you are in doubt of proper procedures, observe
and follow good examples.
• Send Host/Hostess gifts, thank you note, etc…
Definite No-No’s
•Don’t drink any liquid while there is still food in the
•Don’t spit inedible objects into your palm and put
them back on your plate.
•Remove the fish bone or whatever with your thumb
and forefinger. Then, place it on your bread and butter
•Don’t chew with your mouth open.
•Don’t talk with food in your mouth
•Don’t replenish the supply of food in your mouth
before you have swallowed the previous mouthful.
Definite No-No’s
•Don’t blow your nose using your napkin, its sole
purpose is to wipe your mouth.
•Don’t use your napkin, handkerchief, or anything else
to clean your silverware. If it isn’t clean, ask the waiter
for another piece.
•Don’t leave the coffee spoon in your cup while drinking
from it.
•Don’t treat the spoon and cup as a musical
instrument making clinking noises as you stir.
•Enjoy you meal quietly! Don’t smack you lips or heave
sighs of satisfaction after swallowing.
Definite No-No’s Cont:
• Holding two items of food in two hands is
• Don’t try the “boarding house reach”, ask someone
to pass you any item that is out of arms reach.
• Don’t share someone’s food by spearing it with a
fork and guiding it across the table like a toy
• The correct way is to pass your bread plate or main
plate and request a little of the food be put on it.
• Don’t mash all the food together in the center of
your plate.
• Don’t dunk!
Definite No-No’s Cont:
• Don’t apply cosmetics at the table – not even lipstick
• Elbows off the table!
• Never read at the table if anyone else is present.
• Don’t lean back on the rear legs of your chair. You
could break the chair, or worse your neck!
Etiquette for special Foods
• No “double dipping”!
• Never return a particular vegetable or chip from which
you have taken a bite to the dip container.
• If served on a metal skewer for a meal, hold skewer by
one end in the left hand, while the right hand holding a
fork slides the meat and vegetables onto the dinner plate.
• Shish Kabob served from a wooden skewer are of a hors
d’oeurve type only and should be eaten one ingredient at
a time by holding the item between the teeth and pulling
skewer out. This is considered a finger food and should
not be eaten as such.
Etiquette for special Foods
• Grasp stem with hand and pull while securing berry with
teeth. Remove pit from cherries with hand.
• You must take it out with your hand. Lay the seed on the
edge of your plate
• Do not attempt to eat the club sandwich with a fork.
• Remove the frill pick, lay it on the edge of your plate and
eat the sandwich in sections.
Etiquette for special Foods
• Use a ladle, put the sauce directly on the steak.
• Stab with a fork, quarter, cut out pit/core, and cut into
bite-sized pieces, eat with a fork.
• Bananas: Strip peels entirely, cut slices and eat with
• Berries: Use a spoon
• Grapes: Eaten by hand, pits quietly transferred to hand
and then to plate.
Tea/Coffee etiquette
Tea/coffee pot
Hot water jug (not for coffee)
Milk jug
Sugar bowl
Tea spoon
Tea coffee cup
How to use tea/coffee/sugar sashay
Alcoholic Beverages
Different Types of Wine
Wine could be broadly categorized into
three different types
• Table Wine (white, red, rose)
• Sparkling Wine (Champagne, Sekt,
Asti spumante)
• Fortified Wine (Aperitif, Dessert)
• A cocktail can be defined as mixed drink made
from a mixture of two or more beverages, one or
more of them being alcoholic.
• A good cocktail should have some desirable
– It should be able to stimulate the appetite
– It should be able to please the palate and the eye
– It should be able to refresh the mind
Cocktail Canapé's (Bites)
Thank you

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