Monday, April 7, 2014

Eti - Q Test Business & University Dining Etiquette Things to Learn and Do Manners to Etiquette Outshine the Competition

 


Over the Counter Etiquette
by Harold Almon baesoe.com




Business & University Dining Etiquette II Eti - Q Test Things to Learn and Do   Manners to Etiquette Outshine the Competition
 1. Be punctual, ___________________, whatever this means in your community. (Occasionally show up with a present.) 
2.      Know where to wear that name badge _____________
3.      Shake hands the right way________________
4.     Do introductions (correctly, __________________ then _____________ or_____________. 
5.  Mingle. Be good company. When someone gives you a business card, know what to do with it ____________________________, and what to have to give back. ________________
You can say, “I am temporarily out”   I can email you my resume or contact information.  
6. Know how to respond to an offer of a drink, during daylight. Order _______________. It is easier to say than ________________.                                                                                                          Know “What  can I get you”  And  What it will cost.  What to do with the napkin.  Hold the glass by the base or the stem ___________. Do this _________. When not drinking, _______________________ (And wash your hands before you come to or stay at the table.)
7. Drink without poking someone in the eye; avoid the crane; raising your elbow to take a drink from a glass.    
8. Learn how to survive a business party: how to hold a napkin, glass, and a plate, in your ____________, functionally.                          
9.  Talk. At a family dinner, know an invocation acceptable to your host’s culture.________________________.10.    Know the current USA menu number and order of courses _________________, __________, __________, __________, __________. Learn what to do after reading that reusable menu______________________.  11.    Maintain your cover: _____________________, or establish one.  (Sit up straight. _____________________________.)   Take small amounts of food. (Eat in ___________ over eating in piles.)  Pace yourself. Eat each course in such a manner as to finish it__________________________ .                          When at a loss as to how to eat a particular dish____________________________. You can ask ___________________________________?" The lesson most likely will begin with a smile. Chew each portion __________________, with your mouth closed, and saver each bite. Taste buds live and digestion begins __________________ not the stomach – yes that’s right. Make as ____________________ as possible.    Place your implements in ___________________ for the style in which you are eating, knife blade facing____________________________________ anytime you want, and ______________________.12.    Avoid bread until _______________________; remember bread is not a first course. Avoid leaving _________________ in bread that you are eating.       No more than ___________of water.
13.    Know which fork to use: name six, ____________, ____________, ____________, ____________, ____________, ____________, and how and when.
14.    When seated at a table, place a napkin _____________ before eating or drinking anything.                             
15. Look for food to be served (counter-clockwise) from __________ (leaving.) At a table -- look for drinks at table to be served from ________ (refreshing)
16.    Eat each meal in an accepted style: ______________or ______________________. _______________ in only one direction, one ____________________ at a time. (Yes, you may eat only one thing at a time.)    Keep your hands on the table
Eat each course in such a manner as to finish it______________________. Take __________ often. Rest the __________________ on the edge of the table. You can rest your elbows on the table __________________. (Continentally, you can talk with a knife and fork in your hands.___________. 
17. Avoid adding
salt or pepper to food, unless it is to ________, _________, _________, ___________, or ______________. When salt is requested, ensure _____________________ Avoid ________________.  
18. Know the menu order of courses for the day ______________, __________, __________, __________, __________.      
19.  Before temporarily  leaving a table, place flatware in ____________________ for the style in which you are eating.  Get up; place your napkin ____________.  Know what to do when someone visits your table_______. Between courses, ________________.  Visit Station Six20. At table finishes. Before permanently leaving a table, place flatware in ____________________ for the style in which you are eating.    In public, ___________________ of each course on your plate and of each drink in each glass.  Leave each course plate _____________until it is removed by a waitperson or replaced by the next plate. Look for food to be removed from _____________ (retrieving.)
21. Place your napkin in a mock fold to the___________ (leaving) side of your place setting, (again napkin on the side.)   A napkin is to be crisp at the end When its time, sing the company song______________. When it is time, dance. Let the host pay (and tip) where required. OK back to class. 22.    Remember reciprocity, where required. Read and research as much as possible the culture in which you ___________________.        
Watch each act of eating with an open mind, eye, and heart. Practice diligently. While eating in company, there are things to learn and do. – This is the short course __________For answers read the blog, read the book, or bring this test to class. N/A items are from the next class.

I know you want - Manners in a minute – done – but just some. Math took months, but Manners to Etiquette takes practice that’s the rest of life’s test.
Business & University Dining Eti - Q Test Things to Learn and Do Manners to Etiquette Outshine the Competition

Friday, February 21, 2014

Advanced Dining Etiquette Harold Almon Business Dinner Etiquette - Eat on a Higher Tier College & University Dining Etiquette The Short Course




Over the Counter Etiquette
by Harold Almon baesoe.com

Business Dinner Etiquette
Things to Learn and to Do

Eating in Courses 
Outshine the Competition
 

1. Learn how to survive a mocktail party: how to hold a napkin, glass, and a plate, in your left hand, functionally.
2. Drink: (without poking someone in the eye;) keep your elbows and arms down close to your sides. Pour liquid into your mouth, from your wrist. Do this silently. Know how to respond to an offer of an alcoholic drink. During daylight, order a “Virgin” drink over a “Non-Alcoholic one.” It is easier to say. Appear to be drinking less than the host, hostess, or person who is picking up the tap. At an evening event, make any drink Virgin (especially after your first.) When not drinking, keep your right hand warm, dry, and free.
3. Mingle. Be good company. Know where to wear that name badge. Do introductions (correctly,) senior then junior or junior to senior. When someone gives you a business card, know what to do with it and what to have to give back.
4. Learn seats of honor: where to stop at a table. At a family dinner, know an invocation acceptable to your host’s culture.
5. Place a napkin in your lap before eating or drinking anything.
6. Maintain your cover: (place setting for one,) or establish one.
7. Look for drinks to be served from the right (refreshing.) Look for glasses in a place setting to be left in place until after you have left the table, (unless it is a pre-dinner drink served on a napkin, or you are doing very formal dining.) Learn what to do after reading that reusable menu.
8. Look for food to be served (counter-clockwise) from the left (leaving.)
9 Take small amounts of food. (Eat in courses over eating in piles.) Avoid taking too little, or too much, or more in visual calories than those dining around you. Try a little of everything unless restricted by religion, health, or culture.
10. Avoid leaving teeth marks in bread that you are eating. Avoid bread until you receive an entrée; remember bread is not a first course.
11. Eat each meal in an accepted style. Know which fork to use and when and how. Cut items in only one direction, one or two pieces at a time. (Yes, you may eat only one thing at a time.) Avoid eating too little, too much, or too fast, or acting as if the meal is to be your last. Make as little noise as possible.
12. When at a loss as to how to eat a particular dish, watch the person who made or ordered it. You can ask, "How am I to eat this?" The lesson most likely will begin with a smile.
13. Avoid adding salt or pepper to food, unless it is to radishes, celery, corn, a potato or salad. When salt is requested, ensure both pepper and salt are passed.
14. (Sit up straight. Bring food to you.) Close your mouth around the edge of any fork placed in it. Chew each portion twenty-four times, with your mouth closed, and saver each bite. Taste buds live and digestion begins in the month not the stomach – yes that’s right.
15. Place your implements in the rest position for the style in which you are eating, anytime you want.
16. Take a hand rest often. Rest the heels of your hands on the edge of the table. You can rest your elbows on the table - in between courses. (Continentally, you can talk with a knife and fork in your hands. Keep them low.)
17. Talk, in business, some unseen food can still be in your mouth. Keep the people at your table company. (Remember, for some, your conversation is the entertainment.) Talk about things other than work (unless it is the purpose for the meal). Know what to do when someone stops to visit you at table.
18. Pace yourself. Eat each course in such a manner as to finish it along with the person to your right. In public, leave a little something of each course on your plate, and of each drink in each glass. Leave each course plate in position until it is removed by a waitperson or replaced by the next plate. Look for food to be removed from the right (retrieving.) (Avoid helping: passing your plates, unless asked, even when you use to wait tables. At dinner is not the place to display this trait.)
19. When it is time, “Take a break.” Before temporarily leaving the table place flatware in the rest position for the style in which you are eating; get up; place your napkin in your chair. When its time, sing the company song. When it is time, dance. Let the host pay (and tip) where required.
20. Before permanently leaving a table, place flatware in the finished position for the style in which you are eating.
21. Place your napkin in a mock fold to the left of your place setting, (again napkin to the side.) Avoid putting any napkin on your used plate or in any glass. Avoid staking plates or making plates"trash." Get up and push in your chair until it is six inches away from the edge of the table.
22. Say thank you. Then, say thanks again later by note.
23. Remember reciprocity. Read and research as much as possible the culture in which you will be the host. Watch each act of eating with an open mind, eye, and heart. Practice diligently. While eating in company, there are things to learn and do. – Business Dinner Etiquette, this is the short course.

Saturday, January 25, 2014

Advanced Dining Etiquette Harold Almon Reasons for Taking a Class in Business Dinner Etiquette College & University Dining Etiquette II


Over the Counter Etiquette
by Harold Almon
baesoe.com

Reasons for Taking a Class in Business Dinner Etiquette, because you can. You have a paid, or will pay, for the cost of the food; the way you eat reflects on you and the company you represent.

When asked why attend a class in Business Dinner Etiquette… because you can, & as a friend, "Manners to Etiquette" Students Outshine the Competition.

Confidence and enthusiasm will not stop you from eating badly, etiquette and practice can.

I almost resist adding this, not wishing to offend: remember, Pretty Woman? Advanced rules of etiquette and practice go with that jewelry. Graduates, the same go with that pay check. They make you better company, and allow you to rise in the air in the arena you have elected to enter.

Spend Life Fork Literate Name each Course for Six Forks.

Take a Camp in Business Social Dining Etiquette and in Business Dinner Etiquette.

Each of us lives on a given tier. You do not have to wait to the get to the next tier to prepare. Social skills are presents to a community.

Education and sophistication are our intellectual and social presents to a community. Avoid showing up "One hand just a long as the other, (without anything to offer.)Education is a social passport. A transcript is a ticket to where you get to sit. Etiquette is a key to access: how (you fit and how) long you get to stay.


Education without sophistication leads to isolation. There is a social requirement to academic refinement. Etiquette is a key to access.

Education and sophistication are the air in which we rise. Each tier has a required skill set. Fail to prepare and you will rise in a funnel.

A doctorate without etiquette is an awkward fit, is inadequate. Even you would not want to be around you - if you knew. And now you do- No fear. You have finished this book.

You are one great marketing representative, and poised sure does look good on you.

You can go back and engine search each subject title. Business Dinner Etiquette Lessons continue.

Thursday, January 2, 2014

University Etiquette Harold Almon Fruits as Frugal Cocktail Food Frugal Foods and Stylish Recipes


Over the Counter Etiquette
by Harold Almon 512-821-2699

Fruits can be served as a snack and as a cocktail food. Note: "Nearly half of all food poisonings were attributed to produce in general, when illnesses from fruits and vegetables were added in.” You can spray your produce or wash each surface thoroughly first with vinegar and then with hydrogen peroxide. Then rinse the produce under running water or wipe the surface with a clean wet sponge. In foreign countries 5 drops of chlorine per gallon of water are used to dip vegetables in for five minutes to kill field bacteria, and then the produce is thoroughly rinsed. You can omit the above practices and elect to just ensure your produce is throughly rinsed. You could rinse them in a vegetable spinner or in a colander. In the world of fruit and vegetables there are “The clean fifteen:” foods you want that you do not have to buy organic, and which may deserve special consideration. And then there are “The dirty dozen:” food you want to buy organic. After being thoroughly washed fruit can be sliced and cut as required. At home, get a separate cutting board or pad for cutting fruit. Suggested fruit as a # counts as 1 serving (1s) or 1 cup (1c) and grams of fiber (gf) as listed. As a rule of thumb 1 cup fresh is equal to 1/2 cup cooked or dried. Get hard


organic apples and set them in a bowl separate from other fruit. It is a good look. It keeps them from ripening other fruit. Each apple can be cut on a bias or into sections with a fruit slicer, placed on a plate, and served alone or with cheese, or drizzled with lemon and placed in a container for eating later. You only need a thin sliver of the meat and the skin. Each apple can be cored and cut into slices crosswise and used as a crisp, or each sliced piece can be cut in half and used as a dipper with a peanut butter, honey, and yogurt dip. 1c 1s with skin = 4.4gf. You can wash apples, plate each, and cover with a bowl, and microwave each in under eight minutes. Each apple may be opened and topped with ice cream and or cinnamon, (or scooped out and placed over oatmeal or cake).

Apricots may be served whole, sliced, or dried.

Avocado can be used as a condiment topping or as a dip. You can cut an Avocado skin around the length of it and split it in half; then using a knife blade, hit the seed and remove it with the blade. Get a mini-grinder/food chopper. With it and re-cycled jars you can make many a dip. With an avocado you may make

Guacamole: essentially
Avocado scooped out of its shell to which you add
Grated garlic Lemon juice
Salt Cilantro or parsley
Minced onion, and
Diced tomatoes (drained.)

To this you can add diced
Mangos and top with some Monterey Jack. You could mix this by hand.

You may add hot pepper sauce or jalapenos and if you would like, you may add sour cream to extend this dip or any dip in which there is a cream. Finally you could add Worcestershire sauce. It stopped being frugal right after the tomatoes. But add new things. Tasting them can be fun. Cilantro and parsley can be stored in the refrigerator in water in a jar.

Bananas can be served alone whole, halved, or in quarters with or without the skin left on, or in slices. Bananas can be peeled and sliced or not stored in bags and frozen for use later. Bananas can be added to peanut butter on a bagel or bun, yum. Bananas can be separated into thirds lengthwise, just by pressing your finger in from the tip of one, and used as part of a topping. (*1c 1c) Each can be coated with quick shell chocolate and rolled in nuts, and placed on wax paper in a refrigerator until it hardens. These can be eaten alone or cut up and placed in oatmeal or cereal. Everyone knows you can use these to make smoothies with berries.

Organic Berries can be full of fiber: listed as __#grams fiber per cup Acai, Blackberries (7.4gf), Blueberries (3.5gf), cranberries, and Raspberries (8gf). Organic strawberries are nice as cocktail foods. You can add to them whipped cream, cream, powdered sugar, syrup, and /or chocolate: outside and in or you may let them stand alone, and eat them by the stem. You could serve strawberries with black pepper and vanilla. *8 c 1 cup 1 ¼ cup c 3.8gf. You can store rinse strawberries in a bowl of water. Thanks Jeff. Get a small vegetable peeler to use to poke an opening in the back of berries so that dark chocolate can be inserted into them. You can dip them in quick shell chocolate, and place them on wax paper in the refrigerator until it hardens.You could serve Mixed Berries or a mixed berry salad tossed with honey and lemon juice. Other fruits that can be served as cocktail food include

Red cherries, Coconuts (in pieces) and

Cucumbers, served
alone, with tomatoes, or as Tabouli.

Citrus can be served as cocktail food: Citrus fruit is to be included in or before meals where possible. It can be squeezed in water or placed atop it.

Clementines, or

Grapefruit can be selected for morning, and eaten alone or you can supreme grapefruit and top it with sugar. For lunch or at night, you can cut a grapefruit in half, cut the sides of each segment and top the fruit with brown sugar and almond flakes before setting it under a broiler for six minutes. This is more an appetizer than a cocktail food.

It is said grapefruit can help break down protein, eat what you can of the white part. Check with your doctor to see if this fruit and juice are to be avoided when taking medicine. 1c 1c.

Organic Lemons

Organic Limes

Organic Nectarines and

Oranges can be cut or segmented and served. 1 counts as 1 cup. Organic is best for when you zest.

You can learn to make a hot citrus fruit salad called – Trinidad Chow. Engine search this. Lemon juice can be placed over other cut fruit to keep it looking fresh.

Dates or Figs 10c make a creative cocktail food alone or stuffed.

Organic Black or red grapes can be served as cocktail food. Each is to be sniped or cut into clusters. Individual grapes can be placed in a bowl and picked up using a serving spoon. *32 counts as 1 cup.

Organic White grapes can be dried and served as raisins. *1/2 cup counts as 1 serving.

Organic Seedless white grapes can be dried and served as sultanas or golden raisins.

Organic Black (Zante black Corinth) grapes could be dried and served as currants. Mixed raisins may be served as cocktail food. The other currants black, red, or white are not grapes but berries. These black berries can be bitter. The red and white berries are for eating out of hand.

Other foods to be served as cocktail foods are

Kiwi or

Egg Plant; (this can be made as a dip or a dish called Baba Ganoush.)

Mangos

Melons

Cantaloupe

Honeydew, and Papaya melons and Watermelons can be served as cocktail food. You could serve mixed melons or a mixed melon salad tossed with honey and lemon, and maybe a little vanilla, and optionally a touch of pumpkin spice.

Dried Okra can make a cocktail food. It can be purchased in bulk, and used as one or as a snack.

Fermented olives green and black, and peppers red and yellow can be added to a relish tray, or each can be minced and made into Muffaletta to which you can add capers, and or Jalapenos, and oil. You can make an Olive Tapenade. What to do:

2 Cups Black Kalamata olives
2 teaspoons extra virgin olive oil
1 small clove garlic minced
1 teaspoon black pepper
2 tablespoons capers
1 cup parsley or 2-3 basil leaves and stop. You may add
2 or more anchovy fillets (rinsed or not)
¼ cup fresh rosemary 1 orange peel zest and
1 tablespoon freshly squeezed lemon juice.

Place it all in a food processor/chopper and pulse. You may adjust the recipe to your pantry or liking. This you can spread on a sliced baguette, toasted or not. You may also use this mixture to top or stuff poultry.

Pears with skin 5.5gf and organic peach slices can be a good source of fiber. Get a place knife, and enjoy your work.

Organic bell peppers and peppers like chili peppers, Chipotle peppers, ghost peppers, Habaneros, Jalapenos, Pepperoncinos, Trinidad, Scorpion and Butch T peppers, can be served as or with a snack. But just for some.

Learn to add hot peppers, (cut up or whole) to any tray which will be shared with a man. (This is macho.) Cut Chile or in half, or in quarters, and deseed each pepper. Provide a tray of peppers, hot salsa, and chips. This is super macho. No one will have to ask for milk.

Persimmons, pineapples, plums 5c, (prunes 1/2c when they are dried, or as prune juice,) can be used as or in lieu of a snack.

Pomegranates are good also, (if you have the patience.) You can cut pomegranate skin around the circumference and split the pomegranate in half; then using a spoon, hit the skin and knock the seeds into a bowl. A faster way of getting the seeds if you don’t have the patience is to submerge the split pomegranate, push apart the fruit with your hand, and lift the fruit from the water with a scoop.

You could serve

Organic potatoes (yes, a fruit, hard to list here, even for me.) The upside is, you can wash and place each on plate and cover with a bowl, and microwave in under eight minutes. You may cut them in half then into wedges, grill or microwave each. You could coat them in olive oil, add salt and pepper, and bake at 400 degrees for 30 minutes. But this is cooking, and I digress.

Pumpkin seeds and
Star fruit make a great snack or cocktail food.

Tomatoes or cherry tomatoes (best eaten cooked to release more lycopene) can be sliced and served as a standalone fruit or diced and used as a part of a dip. Tomatoes waiting to be used are to be stored top down.

On a meal plan you can practice making a fruit plate, or tray, from the fruit cart. Get a bowl and take fruit from that cart in to dinner with you. It can make a neat mini-centerpiece. You may even make a fruit and cheese plate. Get the cheese from that sandwich making station.

Fruit can be juiced and served as a first course or as a beverage. Drink celebration fruit juice smoothies every day and you will wear each as you walk away. Fat free and low-calorie are not the same thing.

I am told some people can eat fruit whole seeds and stem, that it may help cure what’s wrong with them. I could do this if I were not feeling well. I might stop doing this when my health got better.

Fruit can be used to make a frugal fruit salad. Avoid skipping the fruit; you could need the fiber, pectin, and lysine.

Get a strainer or colander to assist in washing fruit (and vegetables.) Keep fruit sliced. Keep your fruits (except for bananas and bell peppers) pre-cut, airtight, and up high.

“Vegetable bins are where fruits and vegetables go to die.”

You may serve a dish of a dried fruit or mixed dried fruit. Dried fruit might make a snack or cocktail food; but these need a small serving spoon or metal scoop.

Zucchini, bell peppers, and squash, can be tossed in olive or safflower oil and fresh herb dressing, grilled, and served. There, these are fruits I know literally from A- Z.

Fruit is to be selected fresh, frozen, dried, or canned, fermented or pickled in that order. Canned fruit is to contain no added sugar and no corn syrup, were possible.

Fresh fruit whole or pureed is to be used in lieu of juices.

Learn fruits you can serve as a side and eat to burn. Eat whole fruits. You can juice them or just slice them in cubes and eat them with a fork, ball them and eat them with a spoon, or part them in segments, and eat them with your fingers. Fruits high in soluble fiber include citrus fruits, strawberries and apple pulp. Fruits can be high in insoluble fiber in the form of apple skin. Wash it off. Eat the sides of the apple including the skin, the rest you can eat or not. You can elect to eat fruits which are low-calorie and or that have a low Glycemic index. Engine search this. Know what you are eating and serving. Know if it has been genetically modified. Fruits and vegetables have stickers (PLUs – Price Look up Codes.) PLU stickers that have 4 digits and begin with a “3” or “4” can mean produce is “conventionally” grown.

PLU stickers that have 5 digits and start with an “8” may mean produce was genetically engineered.

PLU stickers that have 5 digits and start with a “9” could mean produce was raised organically. Curious about other variations of codes you can go to fruitsticker.com

Fruits can be most frugal when eaten in season.

Portion *1 cup or 1 counts as 1 cup
Servings 2 Servings
Exception Avocado 2 Tbsp or 1/8 piece, yeah right
Some say ¼ to ½ per day.
Calories 25% of your lunch can be fruit, cucumber and tomatoes raw, cooked, or marinated count.

Look up night shades. Some may need to avoid these.

University Etiquette The Line to Station Three - the Frugal Bar for Alcohol - Frugal Foods and Stylish Recipes Harold Almon


Over the Counter Etiquette
by Harold Almon  baesoe.com

Normally the line to station three, the bar, leads to an area set in the corner of a room used to serve drinks for an event. This station is to follow station two: the Reception line.

A guest is to be greeted within thirty-seconds and provided something to drink within three minutes. Be prepared to perform this obligation in your event environment.

In a polite home, station three is the living room; a sofa table is the bar. A drink is to be served in a real glass and with a napkin when the event is held indoors. In a private home, it can be served without that stirrer. In formal service it may be served from a bare tray. The bar can be a side credenza, a roll-in cart, or a raised table. You may raise a table with cut pieces of PVC pipe. Then cover both with a tablecloth.

Stemmed glassware is to be used for dinner meals. It also can be used for bar-ware. Yes, it may be the same size. It could come from a dollar store.

Get eighteen to thirty 12 oz Ice Tea/Claret glasses. Add Champagne stems when you can. At minimum, each guest will use three glasses in a three hour period.

In public, extra glasses can be stacked set atop a tray, and one tray set atop another. In a home, glasses are to be hidden as best one can.

Glasses can be washed in a little container of soap and water, rinsed, racked and used again, just like in a bar. You can use the laundry room, or the outside side of the house, as the place for this to be done.

You will still need a glass /dish drying rack and stand. You can keep them separated. (I have three that stack.) The stand can be replaced by a towel or a cloth.

A Signature Napkin

Get cocktail napkins for drinks; each napkin can be standard size or the size used at luncheons. Each can be made of paper.

A stack of cocktail napkins can be held in the hands, pressed in the center and turned, and the stacked will begin to spiral.

This can be done with napkins while they are being pressed and turned in the center on a table.

Cocktail napkins can be folded lengthwise and back down and used for dinner. This is more frugal than etiquette.

Dinner napkins art to be seventeen x seventeen inches square or larger can be folded and used for cocktails. Each dinner napkin can be folded into a signature fold for your event. You may learn four napkin folds at minimum.

In a bar, a pre-dinner drink is considered given when set atop a cocktail napkin center the space for the person for whom it is intended.

A host/ hostess can hand a drink directly to a guest with a napkin, or without a napkin, but why? Avoid wrapping a napkin around a drink glass for yourself or anyone else.

A napkin is considered at rest pending the return of the person drinking when it is set atop a glass.

A Signature Drink with Alcohol from a Frugal Bar

A signature spirit drink can be selected to be associated with each event. In a private home, and or where appropriate, drinks suggestions may include alcohol items, but the choices are to be limited three for cocktails that you or a guest can make using simple recipes. Make and have available tented recipe cards. Suggestions could be

Beer: (a current favorite local or foreign,) a Double Bock, Champagne, Vodka (old school,) or Tequila (new school).
You may make Beer Margaritas: What to do: Place 12 ounces each of frozen limeade, tequila, water, and beer, added to ice in a large pitcher. Stir until blended well. Dilute with water to taste. Garnish each glass with a lime wedge. You could serve

Orange Beer: Orange Juice and Beer or
Red Beer: Tomato Juice and Beer

Champagne alone or Champagne and something. Orange Juice (OJ) and Champagne, or OJ and a sparkling wine: Cava or Prosecco and OJ equal a Mimosa. A mimosa does not require real Champagne. For Holidays festive drinks can include a Kir: a sparkling wine to which a teaspoon of Crème de Cassis (blackberry currant liqueur) has been added. The variation made with real Champagne is called a Kir Royale. You can leave this to the Royals.

You might try soaking a sugar cube in Cointreau (orange liqueur) and dropping in into a flute of Champagne. Try it on yourself before giving it to your guest; you may decide you like it fine or that it is “a waste of good wine.” A popsicle in a glass with sparkling wine can be a spritzer.

Drink suggestions may include other alcohol items, but the choices are to be limited to three. A drink can be served with (something added) a splash or neat (without ice.) The same spirit drink can be used in more than one cocktail. Cocktails here can be an

Bloody Mary: Bloody Mary Mix and Vodka
Screwdriver: Orange Juice and Vodka or a
Margarita, Margarita Mix and Tequila

For real old school cocktails you could use one more choice Gin; you will also need Dubonnet, and Club soda. You can serve a

Za Za: a Dubonnet and Gin
Gin and Soda: Club soda and Gin
Gin and Juice: Orange Juice and Gin or a
Gintini: Vermouth and Gin

For a Martini you can use Vodka or Gin and Vermouth, or for a Mexican Martini you may use Tequila and Cointreau.

You could serve red wine. Serve Merlot as is or as a cooler.

In public, learn to love an alcoholic drink that is routinely included among the reduced price specials.

Something added to a drink may be fruit: Lemon, Lime, Maraschino Cherry, Orange or an Olive, or a vegetable: V8® celery, or onions, or salt; more than that – get a license.

After the first round, each cocktail can be pre-mixed in a pitcher and set atop a holding tray, or made by a guest. You can set a drink recipe on a tented card next to each spirit.

• “Know that your drink can cost you in calories and weight, “A pint is a pound the world around,” only some pints are calorie free.

• Avoid drinking away your calorie allocation for the day.

• Avoid drinking anything that can react adversely with any medication you take. Engine search your question, “Can I drink alcohol and take (this) medication. You can call your pharmacist or doctor to ask for confirmation.

• Avoid alcohol poisoning. Above 21 choose where, when, with whom you drink alcohol. Post a note: when anyone is non-responsive get to a hospital. Sleeping it off can lead to not waking up. Avoid DWI. Have a plan on how to drink and not have to drive.

• If you drink have a snack or cocktail food to reduce blood sugar fluctuations, intoxication, and to make the drink last longer.

For each event have a cocktail period. Avoid extremes of Northern hospitality: where you give all one could want to drink but nothing to eat, or Southern Hospitality: where you give you all the food one might want to eat, but reserve real drinks for “Family.”

In public, when a cash bar is present. A free drink ticket or two can be provided by a host for each honored but underemployed guest.

Drinks may be provided from a tray which is bare or from a counter.



Thursday, November 14, 2013

Advanced Dining Etiquette Harold Almon Business Dinner Etiquette Eating in Courses College & University Dining Etiquette II


Over the Counter Etiquette
by Harold Almon baesoe.com 512-821-2699


Business Dinner Etiquette
Eat on a Higher Tier College & University Dining Etiquette II




Tuesday Friday or Saturday 
9:30 AM - 12:00 AM
1:00 PM - 3:30 PM or
5:00 PM  - 7:30 PM

Business Dinner Etiquette Eat on a Higher Tier provides an excellent opportunity to learn (or brush up on) college dining etiquette: rules of etiquette for business dining: Dining Stations and Lines, Rules for Name Badge Placement, Notes on Handshaking, Something to Drink, Mock-Tail Introductions, Getting Business Cards, USA Menu Number of Courses, Rules for Setting a Table, Advanced-Formal Place Setting, Flatware Rule of Three & Rule of Ten, Napkin Rules, Rules for Eating Continental Style, How to Eat a Four Course Meal, Chicken Manners, How to Eat Chicken with a Knife and Fork, Eating Salad with the Third Fork, Rules for Saying Thank You and Reciprocity, and more.

Because the more your climb the corporate ladder the more dining protocols matter. There comes a time to transcend cafeteria behaviors and café ways, and to display rules of etiquette for business dining; salad after meat or class before you eat. Eat on a higher tier. Business dining is a ritual at which more than eating is done. On the way to the top there are stations and lines at which to stop. Two-hour program with 30 minute post-class discussion.

Group rates available. Meal and gratuity included.

Business Dinner Etiquette call Harold Almon
School of Etiquette 512-821-2699
 

Monday, October 21, 2013

Dining Etiquette Free College & University Dining Etiquette College Freshmen Etiquette School of Etiquette in Austin Harold Almon

Over the Counter Etiquette
by Harold Almon 512 821-2699

Manners to Etiquette
Students Outshine the Competition

College & University Dining Etiquette
Mens Business Grooming Etiquette Monday
Mens Business Dressing Etiquette Tuesday
College Dining Etiquette Table Manners Wednesday
Free etiquette lessons on each class
third week of each month for college freshmen

09:30 AM - 12:00 PM
01:00 PM - 03:30 PM or
05:00 PM - 07:00 PM

Excellent opportunity to learn (or brush up on) mens business grooming etiquette, mens business dressing etiquette, and college and unversity dining etiquette.

Meal expense and gratuity not included
Listed rates apply for non-freshman
Scholarships available

college & university dining etiquette
call Harold Almon 512-821-2699



Friday, September 20, 2013

University Etiquette Water and Ice for a Frugal Bar – Station Three - Frugal Foods and Stylish Recipes Harold Almon

Water a drink selection for anytime is to include

Water
Ice Water
Branded Water
Tap Water

“Water for here” (in a glass with ice and a napkin. Thanks.”)

Water can be purchased by the bottle. It may be flavored; these flavors, even when enhanced with vitamin-and-minerals, have added sugar, and therefore calories. Water could be provided from the tap. Water is to be served in a real glass, “for here,” for class. Stemmed glassware can be used for bar-ware. Yes, it may be a 12 oz Ice Tea/Claret glass. In public, you can ask for a cup for water, and then if necessary a cup for ice. Ice water can force the body to burn energy to get it back to warm.

Ice cold water can be contained in a real glass pitcher, and or in chilled glass bottles. Each may become your signature item. Water can be chilled in recycled 1.5 liter wine bottles with a cap. I have sixteen cold water bottles that can be stored up or on the side. Four are chilling in the refrigerator now. The labels can be removed by soaking each in water or white vinegar and then scraping each off. The residue glue may be removed with a spoonful of peanut butter being allowed to sit on it until it loses its grip.Then the rest could be removed with the blade of a place knife. A little vinegar can be stored in each bottle until required to store water, during pipe breaks, installations, repairs, or for that awesome party.
Water can be served from screw top bottles or may be decanted into another re-cycled wine bottle without a screw top. You may get pitchers, lots of them, from which you can serve water and a selection of drinks. You could get beverage dispensers with a base, and set each dispenser on a stand atop a tray. Indoors avoid serving water or beverages out of coolers or jugs.

Lemon or lime can be squeezed into each bottle of cold water or sliced and set atop water in each glass. You can add lemon to water ahead of meal time. The digestive enzymes in the lemon, plus the fiber, will get your metabolism and digestive system moving,” and so assist digesting things you eat later in the day. Pre-sliced lemons can be stored in a container. If you are going to obtain water remember to get or add lemon or lime. Lime may help to regulate blood sugars. Informally sugar can be added to taste. “

When you are trying to burn fat, you can get a cinnamon extract and add two drops to each glass.

Water for home can be purified. Install a system. It can be provided by a reverse osmosis systems with calcium and trace minerals added back by tablet. Beware of water in the wild. Here, water can be purified with an iodine Tincture Solution of 2% iodine and 47% alcohol used at 8 drops per 32 ounces of water. Get Iodine. For back up water in long term storage you can use 5 drops, and get less taste.

Serving size: Half your body weight in ounces per day. You can drink up to eight glasses or water a day and eat the rest of your water; for this there are vitamin filled fruits, plants, and vegetables. Each of these can also be topped with lemon or lime.



Ice for Drinks for a Frugal Bar

For each event ice is to be plentiful; ice for a drink can be stocked in a traditional ice bucket or in a bowl placed on the equivalent of a sofa table. Keep the ice buckets filled. The ice bucket you buy today will save you money. Back up ice can be stored in a freezer or in a small refrigerator. It has been seen stored in the back-up refrigerator in the laundry room or garage, or in a personal refrigerator in an office. Again, wherever it is kept it is to be kept out of sight.

Ice may be stocked in a large sink. Back up ice in bags might be stored in a washing machine, or in a tub (with or without beverages,) or in a new plastic double lined trash can. It could be stocked in a covered cooler or tub, (just outside the back door when used to chill beer and white wine.) Get ice, frugally, at some stores, if you contribute to their fundraising drive, you can get a free bottle of water. See if for the same money you may get a “free” bag of ice. Small balloons can be used to hold ice or water, hardened in a freezer, and placed in a bowl of drinks or under each dish of food to be served cold.

Get small ice scoops; each can come from a restaurant supply store. You may use a large plastic pitcher as an ice scoop. Have two to three bar spoons, jiggers, mixing glasses, and strainers. Make the bar area look pretty. Give it a centerpiece. Make it functional: have a dump pail for ice that has been used.

University Etiquette The Line to the Coffee Bar - Frugal Foods and Stylish Recipes Harold Almon


Over the Counter Etiquette
by Harold Almon baesoe.com

The line to the coffee bar can be lead to a butler’s pantry, or to a bar, table, or desk. Each could be used to serve

Black coffee. It can be served from a Classic coffee maker that shuts off automatically. You may use a coffee serving pot, a large thermos, or a carafe to serve coffee.

Learn to make a good cup of coffee. The Almon protocol is nine teaspoons of coffee per each eight cup pot. When alone, you can adjust weaken this to your liking. I use five teaspoons. I drink a lot of coffee. The global protocol is one tablespoon of coffee grounds per three ounces of cold water. Do this only when you have wonderful pots like those used in Star (Str) coffee spots. On more than one occasion an espresso machine has been used to warm water for flavored instant coffee. For company you may get French Vanilla coffee. You could make or have it made with a French Press, or serve it as ice coffee. Know the discounts and coupons offered at each of your coffee spots.
Remember where refills can be had for free or for little money. Here is where you tip (when you can).

Ceramic teacups and saucers or informally mugs can be provided, handles pointed to four o’clock, and used to hold black coffee. You can preheat the serving pot, thermos, carafe or a cup by pouring hot water in it, letting it sit, and then pouring it out.

Informally, a personal size Sippy-glass may be used, with the lid removed indoors. Remember when it was a thermos, and it had its own cup with a handle? Real Sippy cups (for children) still have handles. Now you get coffee in a paper glass: the new way you were taught to drink it, with a wrap around coaster, unless you ask for a (cup of) coffee “for here,” (and get a ceramic cup and a saucer.) You can omit the saucer when coffee is served in a mug. I serve coffee in a 12oz stemmed iced tea/claret glass; hold it by the stem, does not spill when you walk, beats the hell out of cardboard or Styrofoam, but still its drinking coffee from a glass. You may get an espresso in a demitasse cup with a demitasse saucer, and demitasse spoon. Here there is less wiggle room, except, when you drink coffee black you may omit the spoon.
Use the cup by the handle; pinch it.

The most important person in a company or community could well be the coffee baron. That is the person in charge of the coffee fund who ensures that coffee is always ready. You might practice on friends. Pick a day, and time of day, and tell them to stop by for coffee. They will come, and you will be their Baron. In public you can join a club, or buy your treat with a coupon, gift card, or a receipt.

You might even have your coffee black or have your caffeine to match your Military skill level:

9 skill level: Black
7 skill level: Black, lots of sugar
5 skill level: Black lots sugar, tons of milk and toppings.
3 skill level: Cola: lots of sugar, looks like black coffee in a mug.

A Coffee bar may have tea.

Black Tea (R) (and get antioxidants) or a

Green Tea (R): a tea especially good for fat burning. “Three cups of green tea can increase your metabolism,” by a significant percent. Suggested drinks: Green tea and Lemonade, Green tea and ginger, Hibiscus Tea (BP), or Matcha Green tea. You can serve

Herbal Tea, Iced Tea, and Flavored Iced Tea; Ok this can really be called a juice drink in a bottle or tea glass.

Ice Tea may be made ahead of time with or without sugar. Each of the above is cheaper than soda. Just do you know you can have Miso as a tea.

A coffee bar may be used to serve cocoa. It might not be as classic, but some enjoy a cup of cocoa. Postum could be served; it is not frugal always, but it is good.

Stay hydrated. Only super-sized hydration choices that are calorie free are water, coffee, and tea. And from these you can still get water poisoning, but unless you are on drugs you would feel it coming. The body can go three days without water. Avoid going past day one. You can eat your water. You may get your daily does of H2O from the foods on your plate. You can lose water once you get past 300 milligrams (about six cups) of caffeine – a diuretic effect.

University Etiquette Condiments for Coffee Frugal Foods and Stylish Recipes Harold Almon


Sugar holders for coffee condiments can be set to the slight right of it or on a breakfast tray or otherwise be placed on a separate tray or table.

Holders for sugars used in coffee bar service can be for
Agave Nectar
Almond Butter
Coconut Palm Sugar *R, or
Honey. When Honey is used it is to be non-pasteurized.

Stevia can be used as well as Xylitol. You may use brown or cubed sugar over granular.

When sugar cubes are served, then an accompanying pair of tongs is to be used. You may serve granulated sugar or

Chocolate syrup could be used as sugar.
Maple syrup when used is to be from Vermont. Dream this dream.

Apricot, Peach, or Raspberry preserves might be provided as “sugar” with an accompanying tea spoon.

This is coffee, there is going to be sugar present. What you serve is up to you. How you serve it is what each guest can view.

Eating sugar can be ok, some say eat no more than 15g added sugar per day if you want to keep belly fat way. A dish of whipped cream may be placed to the slight right of this mix.

Condiments can include

Caramel. Note: caramel may be too much for coffee, but it could be expected now for the whipped cream. Look and learn from a Barista. Condiments could include

Chocolate Chips or
Cinnamon, and additional holders may be set next to it for

Hazelnut, and / or
Nutmeg.

For the most part, the first carbohydrates of the day will be refined simple sugars: disaccharides. They are the quickest form of burst of energy, but contain very few nutrients. They are easy to digest. They can be easily turned into stored energy in the form of fat.

These can be followed by complex carbohydrates.

Then there are substitute alcohol sugars. Look them up.
Sugar could be omitted, along with the calories. Some things look better going in you than fat does on you. But then you could always exercise.

A condiment for coffee can be a cream. A holder can be for non-dairy creamer French Vanilla or Vanilla. It may be filled with milk from a can or a Tetra-pak box and placed to the top right of other condiments. You could serve Milk without recombinant bovine growth hormone (rBGH or RBS ). Whole Milk – is not recommended for your year or peer group. Also, milk contains a sugar, a disaccharide, called lactose; some have intolerance to it. You might serve

Milk 1 % (low fat) *D

Milk 2% -Str

Condensed Milk, Canned Sweetened Evaporated Milk

Non Fat Milk -Str or a
Milk analogue

Almond Milk

Coconut Milk (canned unsweetened)

Goat Milk or
Soy (Juice) Milk or Soy Milk – US –Str.

Note: Soy is a legume, not milk; you just look for it in the dairy case. Get and keep back up milk in a can or a box.

Whipped cream in that can can be allowed to stand, so it can be splashed atop coffee, or used as a base for caramel.