Monday, June 20, 2016

Job Interview Dining Etiquette Professionals and Graduate Students Eat Like Someone is Watching Lunch & Learn Harold Almon Austin Food Tours and Etiquette Lessons Austin

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin                                           

Professionals and Graduate Students
Outclass the Competition
Lunch & Learn Harold Almon
Etiquette Lessons Austin

40 Minute Lessons

Daily 7:00 AM  11:00 AM
Sat    900 AM
Fri     3:00 PM

Meal expense and gratuity included*

Excellent opportunity to learn (or brush up on) casual and fine dining etiquette.

Info or call Harold Almon

Class in Class 512-821-2699
•Location: Restaurants near UT and Downtown Austin 512-821-2699

Job Interview Dining Etiquette Thoughts While You Were Eating University Dining Etiquette 101 Casual and Fine Dining Etiquette

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin
Educated eating is not to take a beating at a university: 9 units in living skills are to accompany each degree: learn the soft skills side of a business education .

One dining facility in which you eat is to have real plates, knives, forks, spoons, glasses, coffee cups, saucers and napkins. Students need the practice establishing and maintaining a cover: (A Place Setting for One.)

If students are to overcome informal United States of America Café ways they must have exposure to better equipped cafeterias, and formal dining rooms.

Students need the practice establishing a cover; a place setting for one, and hosting dining parties as if they could become one.

“My degree for a cup,” once I graduate, someone will want to take me to lunch. There the person will see I have little practice using one.

How are you going to attract an interviewer or a date if all you make are garbage plates? When finished napkin on the side.

If you do not learn class with class what you get to be is a clod with a degree. Change that. Polish gently.

You can get someone to make almost anything you want to eat as long as you are specific.

If you avoid being specific about what you want to eat, the person who would make it for you has no specific reason to get out of bed, just ask any child under twenty.

“I thought she thought I was a God. The first meal she served me was a burnt offering.” Rick S&J July.

If you omit the time for sharing ambiance, and concentrate on just the intake of food, a good cook can kill you with consideration, one scoop for them, two scoops, and (later) the “rest of this,” for you; take it and make it for lunch tomorrow.

If you omit eating a second helping at home, and do so somewhere else with your partner present, you will eat the next second helping at home.

Four Rules of Food: 1) it is to be universally available, 2) come from the food groups, 3) require behavior modification, (in proportion to intake,) and 4) you must be able to eat it for the rest of your life, or put it back, (unless it’s for a celebration.)

A tray made for someone else requires a place mat. That’s why that paper at Mcky Ds and no mats at a cafeteria or buffet. E (tiquette) is everywhere.

While you were drinking from that opened can, a thought, what a place for a straw, and then from a cup w/o a lid, - a straw? Go figure.

“Happy Birthday to you, Happy Birthday to you, I’ve seen your table manners. You live in a zoo.” – Joan Rivers during her shift at Denny’s.

The difference between a gourmet and a gourmand: one is two steps above a glutton. The other is two steps above a garbage disposal.

“Eating with the most polished of manners is not a particularly attractive sight” – with soft skills, this act can be transformed into a sight that is pretty and neat. This book/class can help. I have seen you eat.

Teach him something, at an interview, or on a date, look at the person with you, not at the plate. Avoid making your feeding the reason for the meeting. Spend your whole life being book smart, gym fit, and napkin literate. You can outclass the competition.

Read Casual and Fine Dining Etiquette. What’s next is Business Dinner Etiquette Business Etiquette Dinner. Students Outclass the Competition –  It makes this a longer course. If I am eating with you and can not tell that you have a degree, something is wrong. Read on gently.

Confidence and enthusiasm will not stop your eating poorly.

All the while you are eating someone will be signaling to you. He or she will be telling you what is known about service, specific eating styles, rules at his or her table, and actions deemed acceptable, and someone will be waiting to see what and what you signal back. Be aware of how you look when you eat.

It is not fair, polite, or right to take a picture of your plate when you are in sight. Click. Go back and look at the picture I got – Take a picture too, for you, just for the fun of it.

Sunday, June 19, 2016

Eti - Q Test Casual and fine Dining Etiquette 101 and Graduate Business Etiquette Dinner Tonight Professional and University Business Dining Etiquette 102

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin                                                           

Give the test. Why:  to combat lack of information, orientation, education, sophistication, dummy down marketing, cultural exclusion, and to end conflicts in manners and etiquette.

Where they eat: Camps, Cafeterias, Coffee Shops, and Dining Facilities, with Buffet and Cafeteria Style Dining Service, and in Fast Food restaurants.

How they drink: from a paper glass,   held near the top, from a Sippy cup with a lid (without a handle,) from a cup without using a handle, from a straw-indoors, from a bottle, without a straw, and with their elbow out. 

What they currently eat:  pre-cut food - from a box, from a container, out of a bag  or a wrapper, with their hands.

How they eat:  with a lack of consideration or knowledge of any specific style, and with great ignorance of how to use a fork and knife, and with limited ability to establish or maintain a cover: a place setting for one.   

What they say, "Everyone eats this way."  Ok then,  Outclass the Competition. 

Two pre-steps: RSVP    Accept the ‘kind’ invitation and the dress request.   Identify meal restrictions.    In addition to the universal rule for eating in company, "___________________  after you leave home.” Get coupons and get directions.

Because the more you climb the corporate ladder the more dining protocols matter; there comes a time to transcend coffee shop habits and dining hall ways, and to display rules of etiquette for business dining. It 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.

Station 1. The Meeting Line

1.       Be punctual, ________________, whatever this means in your community.      
(Occasionally show up _____________.)

Station 2. Name Badge Placement

2. Know where to wear that name badge__________________. Get a name badge holder.

Station 3. Something to Drink

3.       Know how to respond to an offer of an alcoholic drink. During daylight, order a___________ over a “Non-Alcoholic one.” It is just easier to say. A juice can be a substitute for an alcoholic drink. Know “What can I get you,” and what it will cost.   Know what to do with that cocktail napkin______________.  

4.     Learn to hold a glass by ________.  Lift the glass with the ____________.  

 Avoid the crane; drink without poking someone in the eye; keep your elbows and arms down close to your sides while taking a drink from a glass. When not drinking, keep your ________ warm, dry, and free. 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.) (And ______________ before you come to or stay at the table.)  

5 .       Learn to survive a business party: hold a napkin, glass, and plate in ________hand functionally. 

6.       Mock tail Introductions Do introductions correctly______________________.

7.       Notes on Handshaking Shake hands the right way_______________________.  

8.       Mingle. Be good company. When someone gives you a business card, know what to do with it and _________________. You can say, “I am temporarily out.   I can email you my resume or contact information."  

Station 4. The Line to the Table

9.       Learn who should get the first seat of honor at a table_____________. Review the  Plan de table.

10.     Table Talk.    Do table introductions. Prepare for conversation. Talk about things other than work (unless it is the purpose for the meal). Talk, some ________________ can still be in your mouth. In business, keep the people at your table company. (Remember, for some, your conversation is the entertainment.)

At a family dinner, know_____________ acceptable to your host’s culture Someone may say, would you care to say a prayer?

Know what to do when someone stops to visit you at table_______________.

Know how to interact with dining staff.

11.     Know the current USA menu number and order of courses__________________. Know the rules of Menus and formatting Menu Cards________________. Learn what to do after reading that reusable menu. Notes to self, if a menu in not Prix Fixe, order something you know how to eat.

12.     Rules for Setting a Place Setting with Spoons: a napkin is to be placed center a place setting in ____________________. In a home, the spoon for coffee can be omitted from a place setting.

Maintain your cover: (____________________,) or establish one. A cover is to be free of ________.  
13.     Know when is a water glass to be at a table. Look for drinks to be served from the _______ (refreshing.)

14.     Setting an Advanced Formal Place Setting Know Rules for Using Flatware: the________________________ are omitted.  Know which fork to use and when and how: name six.

15.     When seated at a table, know when is a napkin to be picked up and placed in your lap. 

16. Notes to Self (Sit up straight. ________________)   (Avoid duck and chuck.) 

17.     Rules for Bread and Butter      Avoid bread until you receive________________________; remember bread is not a first course   Avoid leaving ___________  in bread that you are eating. 

18.      Using Glasses at Table  Know how many glasses can be at table ___________ and how many refills of water can you get__________. 

Station 5.  The Line to the Food

19.     Filling a plate take small amounts of food. (Practice eating in courses ______________.) Look for food to be served from the __________ (leaving) side.  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.  

20.     Take a _________ often.  You can rest your elbows on the table - in between courses. (Continental style, you can talk with a knife and fork in your hands. Keep them low.) Place your implements in __________________ for the style in which you are eating, anytime you want.

21.     Eat each meal in an accepted style________________________________.

 Cut items, one or two pieces at a time.  (Yes, you may eat only one thing at a time.)  Sit up straight. Take small amounts of food.  Close your mouth around the edge of any fork placed in it. Chew each portion with your mouth closed, and saver each bite. Taste buds live and digestion begins there, and not the stomach – yes that’s right.  Avoid chewing with ___________________. "It is disturbing and annoying.”  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. Keep your hands on the table. Pace yourself. Eat each course in such a manner as to finish it along with _______________________.  When at a loss as to how to eat a particular dish, you can ask." The lesson most likely will begin ___________. In public, leave a little something of each course on your plate. 

22.     Avoid adding salt or pepper to food prior to tasting it.  When salt is requested, ensure ____________________.

23.      When cutting meat, slice with__________, and cut across _______, or fillet it. Avoid seconds in the same place, or in any home not your own.  

24.     Know of what an after dinner salad is to consist____________________.                                  

25  Correcting the table is done before serving dessert. When it is time, “Take a break.”  Before temporarily leaving the table place flatware in the ________________________ for the style in which you are eating; get up; place your napkin _________________.

Know what to do when someone visits your table.  Between the salad course and dessert, visit Station Six: the bathroom. Make Checks and repairs. Know the answer to the question, “Where can I wash my hands.”  

25.    Know how to eat dessert in the Continental Style.    

Station 7. When it’s time, sing the company song.  When it is time, dance. Let the host pay (and tip) where required. OK back to class.

Suggest after meal entertainment: order in store, suggests a coffee spot, shopping,  dining at another location, dancing, an cultural exhibition, or when to go home.

26.  Before permanently leaving a table, place flatware in the finished position for the style in which you are eating. Leave each course plate _____________________ until it is removed by a waitperson or replaced by the next plate. Look for food to be removed from the  retrieving side. Avoid helping: unless asked, even when you use to wait tables. At a dinner is not the place to display this trait.    

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. Avoid putting any napkin on your used plate or in any glass. Avoid stacking plates or making “trash”  plates.  Get up and push in your chair until it is six inches away from the edge of the table. Take a picture of your plate. Just kidding, I will do that for you.

Remember things to take-away:  Name  Badge,  Name Place Cards,  Singed Menu Cards,  Pens,  Party Favors,  Program, Pictures,  Engraved gift,  Contacts, and personal effects.  (No doggie bags.) Some places will let you order a new order to go.

Station 8

27.  Say Thank You, then,_________________________. Get a Fountain pen Correspondence cards, Envelops & Stamps. Place your return address on the back.

Remember reciprocity, where required is to be in-kind. Read and research as much as possible about 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. – Graduate Business Dinner Etiquette Tonight This is the short course  For  more answers read the blog, the book, or bring this test to class. N/A items are really other things to do.
I know you want - Manners in a minute – done – but just some. Math takes months, but Manners to Etiquette takes practice that’s the rest of life’s test. 

-Fast Food Etiquette it is the same except for who is responsible for _________________________  

Professional & University Dining Eti - Q Test Things to Learn and Do     Manners to Etiquette Outclass the Competition Etiquette for Professionals and Graduate Students

Dining Etiquette Reasons for Taking Graduate Business Etiquette Dinner Tonight Professional & Graduate University Dining Etiquette 102

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin

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 Graduate Business Etiquette Dinner Tonight Tour and Etiquette Lesson; the answer then… as a friend, "Manners to Etiquette" Outclass 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? Table manners: "Rules of etiquette used while eating," 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 Book Smart Gym Fit and Fork Literate. Name each Course for Six Forks.

Take a lesson on Casual and Fine Etiquette and on Business Etiquette Dinner Tonight.

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 can take a class or two.

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

You can go back then and engine search each subject title. Business Dinner Etiquette , lessons continue.

Saturday, June 18, 2016

Dining Etiquette Being Excruciatingly Fork and Glass Literate Business Dinner Etiquette University Dining Etiquette 102

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin

It is my wish to assist you in being excruciatingly fork literate and considerate. About forks, in current use there are six. You know them as this:

1. Oyster cocktail/ Oyster cocktail
2. Appetizer/ Salad
3. Fish/ Fish w/ a notched left tine
4. Meat/ Main Course Meat/Place/Dinner
5. Salad/ Salad
6. Dessert/ Salad

Someone will tell you about an olive, pickle, butter, and an ice cream fork, so there are at least ten. But if you do not already have them, chances are if you see them; they cannot be obtained, and if they could very few would know how or when to use them.

Name Each Glass

Know the name of each glass -- left to right Water, Red wine, White wine, Sherry, and Champagne (the fluted glass above the others.)

And know the rule of four: of the five no more than (four) glasses are to be set in a place setting at any one time. Each is to be placed according to the size of the plate and order of the course to be used with it.

Dining Etiquette A Pre-Dinner Drink at Table Graduate Business Etiquette Dinner Tonight Professional and Graduate University Dining Etiquette 102

Outclass the Competition
by Harold Almon 
Be at Ease School of Etiquette Austin

A pre-dinner drink can be omitted at a bar and offered at a table. It is called an aperitif: (an appetite starter.) It is to be placed to the right of all other glasses. In a commercial dining room, a pre-dinner drink is to be placed atop a cocktail napkin when it is served, rested, or finished. It and the napkin can be removed after it is finished.

A guest may be heard to say, “Please order me a drink. I’II be right back,” or “Where can I wash my hands.” A guest could wait to do this until after reading or ordering from a reusable menu. Once someone does this, expect the next act: a visit to the bathroom; it is station six.

Which Drinks Mine

It is my wish to assist you in locating the drink which is yours and knowing which drink is mine.

1. “With each hand make an OK sign.
2. Place each hand on the table.
3. Left to right –“Where you see the “b” is the side for your
bread. Where you see “d” is the side for your drink.”
4. “Better yet left to right: bread left, drink right, solids left,
liquids right, foods served left, drinks served right. Now
about your BMW: (Bread, Meat, and Water, (or Wine,)” to this conversation say, "Good night."
5. That drink to your right is yours. This one is mine.


Avoid making the OK sign in public at other times.
Avoid adding a straw or lid to any glass “For here.”

Remember the sign; beverages are to be taken up from the right side using the right hand.

Water at Table

When a guest is to be at table a water glass is to be set at each setting. The water glass is to be set to the right of the plate space above the tip of the knife. Yes, this is your glass.

When a cold beverage is to be served in addition to water, a water glass can be used for it or a glass specifically named for the beverage to be served may be added to the table. When under a roof “Water for here” is to be served in a glass.

In a private home, each water goblet is to be filled ¾ full prior to the time people come to the table.

In a commercial dining room, water is to be served, after people are seated, from the right.

In informal service, it can be provided when requested and given in a ceramic glass or a cup. Avoid asking for and or using a lid or a straw. At some point, omit the sippy cup and risk that the drink might not tip.

Before taking a drink of any beverage eating implements are to be placed in the rest position for the style in which you are eating. Pat or blot your mouth with the corner of your napkin and return it to your lap.

A water glass is to be picked up by the stem with the right hand, and with elbow down and in, taken to the mouth, and a sip (pour) of water is to be taken.

The rest and finished position for the glass is in the table setting position. At a table, avoid placing a napkin under a water glass.

In a private home, the water glass can be refilled at the table, by a server, or guests from a pitcher on the table, or the hostess can offer it from a pitcher on a sideboard.

In a commercial dining room, the water glass can be refilled by a server without being lifted from the table, but usually not more than twice.

Dining Etiquette An Appetizer Business Etiquette Dinner Professional & University Dining Etiquette 102

Outclass the Competition
By Harold Almon
Be at Ease School of Etiquette Austin

An appetizer is essentially a hors d’oeouvre that could be served at the table usually in lieu of or prior to a first course. An amuse bouche is a bite size appetizer that might be provided by a chef at no cost to a patron. It might be paired with a wine. It cannot be ordered from a menu.

Shrimp, oysters, clams, or escargot can be served as an appetizer. The vessel for each can be set atop a show plate. The oyster cocktail fork is placed to the extreme right of the last knife or spoon. It can be placed in the bowl of the soup spoon tines-up, with the handle pointed to five o'clock. An oyster cocktail fork may be placed to the extreme left of the last fork(s.) It could be placed with up to three other forks in a place setting. It is the lone exception to the rule, "only three items of any one kind in a place setting at a time. It can be placed to the right side of an underlying plate when a dish is served to a table. This is also the finished position for the fork.

1. Shrimp is to be impaled onto this fork, dipped into the cocktail sauce and then placed into the mouth. Shrimp that is very large may be bitten off in a manageable bite and then re-dipped into the cocktail sauce.

2. Each oyster is to be served in a half shell. Lemon, if provided, may be squeezed onto it. The oyster is to be detached and lifted from the shell with a cocktail fork before being eaten. It can be chewed.

Informally an oyster can be dipped into a cocktail sauce and then eaten. Oyster crackers may be provided and eaten by being dropped in the cocktail sauce and taken to the mouth with the cocktail fork. Avoid squeezing lemon into the cocktail sauce.

3. Clams are to be eaten whole.

4. Escargot (snail) is to be eaten by holding the shell in the left hand and digging out the body with the use of an oyster cocktail fork held in the right hand and placing it in the mouth whole. Avoid lifting any shell and drinking the juice or butter within when you are at any table set with a real tablecloth.

Note: in a private home, a hinged snail shell holder is to be omitted. The shell can be held with a napkin.

Note: there are other appetizer options; some religions disallow practitioners to have any of the above foods. The only appetizers for a guest are those that can be eaten by each person being entertained.

Note: In an everyday world the appetizer could be Chips and Salsa and or Queso; avoid double dipping the chip.

The appetizer course can be omitted. Enjoy that pre-dinner drink.

Dining Etiquette Vegetable Items in Formal Service Business Dinner Etiquette Professional & University Dining Etiquette 102

Outclass the Competition
by Harold Almon 
Be at Ease School of Etiquette Austin

In formal service, two vegetable items are to be served with a main course. A knife and fork can be used to eat vegetables in the Continental style. A vegetable item may be eaten by being incorporated onto a fork with a meat item prior to it being taken to the mouth. 
An artichoke served as a side dish is to be eaten with the fingers.

1. The leaves are pulled off one at a time and dipped in butter before the meat at the tip of the leaf is pulled through your teeth. Avoid trying to eat the whole leaf.

2. A knife is to be used to scrape off the fuzzy part of the heart. The rest of it can be cut and eaten with a knife and fork.

Asparagus tips served as a side dish without a sauce can be eaten by picking a spear up with your fingers and taking it to your mouth. Asparagus, served with a sauce, is to be eaten with a knife and a fork. You can cut off each tip with a fork and take it to your mouth. Then the shortened stalk could be picked up with your fingers. However, if you do this at a restaurant or dinner party, it may make you go from being a guest to being entertainment. Some people may not want to eat asparagus in public. For some it has a side effect. It can make their urine odoriferous within thirty minutes.

In informal service, a vegetable and a starch item can be served with a main course.

Risotto is be eaten by using a fork or a spoon to push the grains of cooked rice out slightly toward the edge of the bowl, then eating only from the pulled out ring. The course is continued by spreading from the center and eating around the edges in a circle. This will keep it hot – in theory.

Corn on the cob as a side dish is to be eaten while being held with the fingers of the left and right hand. Avoid using those pins to stick into each end of the cob. A meat knife can be used to dress corn: add butter, pepper, and salt. It is then set in the rest position for it.

1. The cob is to be taken to the mouth and the corn eaten a few rows at a time.

2. The dressing process can be repeated for the rest of the dish.

3. At a formal meal, another item can replace each listed dish.

In a commercial dining room only, a vegetable item could be served in a side cup. It might be eaten from this dish. It has been seen transferred to a main course plate and eaten from it. Omit from using a side cup in a private home.

A baked potato is to be eaten using a knife and fork.

1. The knife is to be held in the right hand and used to make an incision lengthwise and crosswise into the potato. Then it is placed in the rest position for it.

Note: A clean fork, not a butter spreader, is to be used to place butter into a baked potato and onto other vegetables. Except for the potato, add butter to vegetables only if you wish to let the hostess know that a less than adequate job was done in the kitchen.

Serving dishes and implements can be used to add sour cream and chives to a baked potato. Then the fork is used to separate and eat the meat from the inside of the potato or to eat the skin right along with the potato.

2. A fork and knife can be used to cut the potato into manageable bites one or two pieces at a time. 

Dining Etiquette When to Get Up Business Dinner Etiquette Professional and College University Dining Etiquette 102

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin

In a dining room, place your napkin in your chair and get up at the lead of the senior person. Get up

1. In social life, whenever a senior person, visitor, or a woman visits your table. Remain standing as long as a senior person does, or until you are specifically asked to do otherwise. Stand as long as any woman near is standing (even when asked to do otherwise.)

2. In business a senior woman may say, “This is business, you can sit. (Do it.”) Remain standing as long as any man or peer who is talking remains standing.

3. To answer any woman who is standing who

addresses a remark. Stand the entire time anyone in your party is engaged in conversation with a woman at your table, no matter how long. You can even eat standing. You may omit standing, when a woman who is working in public comes to your table, unless she is also a close friend.

4. To be introduced; a woman is to stand for introductions to people senior by position, considerably older, important state officials, and/or their wives, and for clergymen.

5. Get up when someone says "Get up; we need to take a five to ten minute break." What is being done while you are away is called “Correcting the table.”

Before temporarily leaving the table place flatware in the rest (or finished) position for the style in which you are eating; get up from the right, where practical; place your napkin in your chair. Return to your seat from the left, when returning to sit down.

6. Get up or rise halfway, when a woman gets up to leave your table, to acknowledge her departure; you can omit getting up with a woman at table is also a peer, all other women as a rule will forgive you. And get up.

7. At the conclusion of a meeting.
 If you have to leave the table to take care of a personal item: telephone, text, or to handle something on your own, leave the table between courses, if possible.
Place your napkin in your chair.
Say, “Excuse me.”
Push chair in – when you can.

Dining Etiquette Eating Lobster Business Etiquette Dinner University Dining Etiquette 102

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin

Lobster served as a main course is to be eaten with a plate, the fingers, an oyster cocktail fork, and a bib for each person to be provided one.

 1. Each lobster leg is to be twisted off and taken to the mouth. The meat is to be quietly sucked and forced out while the leg is held between the teeth.

2. The meat in the pocket of the body is to be extracted using an oyster cocktail fork.

3. It can be cut, dipped in a sauce and then placed in the mouth. The lobster tomalley (green) or the roe (red) is to be lifted out of the body and placed to the left side of the plate. The
roe (red) can be eaten.

4. The lobster tail is to be held in the left hand and detached from the body held firmly in the right hand. The meat is to be removed by breaking off the little flaps at the small end and then inserting the oyster cocktail fork in this end and pushing the meat out of the large end.

5. The tail can be split prior to the time it is brought to the table. Then the meat is to be lifted out of the shell in one piece using a fork. In either case, the meat can be cut into manageable portions one or two pieces at a time.

Each piece of lobster may be dipped in the attending sauce and then placed in the mouth.

Note: Again, some people cannot or will not eat Lobster.