Sunday, January 17, 2016

Eti - Q Test Social and Business Dining Etiquette 101 and Graduate Business Etiquette Dinner Training 102 Business Dinner Etiquette Things to Learn and Do


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



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 at 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, 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 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 that way.  Ok then,  Outclass the Competition. 



Two Pre Steps: RSVP    Accept the ‘kind’ invitation and the Dress request.   Identify Meal restrictions.   Get Coupons.  In addition to the universal rule for eating in company, "___________________  after you leave home.” 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 Training 102 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 E Commerce Professionals and Graduate Students



Monday, August 10, 2015

Reasons for Taking a Tour on Graduate Business Etiquette Dinner Etiquette Professional & University Business Dining Etiquette 102 After a Business Etiquette Dinner Get What Was Left at the Table


Outclass the Competition
by Harold Almon
baesoe.com
Be at Ease School of Etiquette Austin
Almon's Etiquette Guide

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 Graduate Business Etiquette Dinner Tours and Etiquette Lessons, the answer then… because you can, & as a friend, "Manners to Etiquette" Students 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? 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 Tour on Casual and Fine Etiquette and on 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.

Monday, May 11, 2015
























Two Pre Steps: RSVP    Accept the ‘kind’ invitation and the Dress request.   Identify Meal restrictions.   Get Coupons.  In addition to the universal rule for eating in company, "Eat a little something  after you leave home.” 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, arrive just in time, whatever this means in your community.      

 (Occasionally show up with a present.)

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 “Virgin” drink 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 the base.  Lift the glass with the right hand.  

 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 right hand 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 wash your hands before you come to or stay at the table.)  

5 .       Learn to survive a business party: hold a napkin, glass, and plate in the left 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 what to have to give back. 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 unseen food 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 an invocation 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 absence of a first course. In a home, the spoon for coffee can be omitted from a place setting.

Maintain your cover: (place setting for one,) or establish one. A cover is to be free of technology.  

13.     Know when is a water glass to be at a table. Look for drinks to be served from the right (refreshing.)


14.     Setting an Advanced Formal Place Setting Know Rules for Using Flatware: the butter spreader and bread and butter plate 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. Bring food to you)   (Avoid duck and chuck.) 

17.     Rules for Bread and Butter      Avoid bread until you receive a main course dish; remember bread is not a first course   Avoid leaving teeth marks  in bread that you are eating. 

18.      Using Glasses at Table  Know 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 over eating in piles.) 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 hand rest 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 the rest position 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 your mouth open. "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 the person to your right.  When at a loss as to how to eat a particular dish, you can ask." The lesson most likely will begin with a smile. 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 both pepper and salt are passed.

23.      When cutting meat, slice with the grain, and cut across the grain, 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 rest or finished position for the style in which you are eating; get up; place your napkin in your chair.

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.”  


















Monday, April 20, 2015

Get a Better Business Card Errors on Your Business Cards Start with Your Five Digit Zip Code Professional and University Etiquette Outclass the Competition

Outclass the Competition
by Harold Almon baesoe.com


If you can get a five digit zip code from a business card. It is one of the four errors on it.


"The mail to address on an envelope is to be in upper case letters and numbers, have one comma, (or no punctuation) and contain a zip + 4 number." It is the law. You should be able to get this information from a business card. However, if a business card only has an address with a five digit zip, it is not the only error on it. 


The average business card has four errors on it. Each has a direct economic etiquette impact. If a business card, has a zip +4, now there is one less error than before. Either way, trust me about the other three.


Eliminate the four errors on a business card. Understand the impact. 


Practice Etiquette Designing and Using Business Cards for Young Professionals and University Students. Outclass the competition. There is a class for that, daily by appointment or a 1st Monday Free Class. Gratuities accepted. Evenbrite: search Etiquette Almon.

Wednesday, April 1, 2015

Look Better As You Eat Outclass the Competition Social and Business Dining Etiquette 101 University Graduate Students Free Lesson 3rd Monday

Outclass the Competition
by Harold Almon
Be at Ease School of Etiquette Austin
512 821-2699


Social and Business Dining Etiquette 101
Look Better As You Eat
Outclass the Competition
A Napkin is Not to End on a Plate

Graduate Student Professional & University Dining Etiquette
40 Minute Lessons
Daily 6:15 AM 7:00 AM  8:00 AM
Sat   10:00 AM 11:00 AM
Nightly 6:15 PM 7:00 PM  8:00 PM
*3rd Mon 5:00 PM

Men's Personal Grooming Etiquette
Men's Business Dress and  Suit Etiquette          
Sat 12:00 PM  1:00 PM

Excellent opportunity to learn (or brush up on) men's personal grooming etiquette, or men's business dressing etiquette, and professional and university dining etiquette.

Graduate Students Social and Business Dining Etiquette 101 *Lesson Free 3rd Monday 5:00 PM. Meal and Gratuity Optional.  Non-graduate students sliding scale to student rate.  Eventbrite: Search Etiquette Almon

Professional & university dining etiquette
Harold Almon 512-821-2699




Thursday, March 26, 2015

Outclass the Competition *A Place Setting for One - A Cover Business Dinner Etiquette Professional and College & University Business Dining Etiquette 102

Outclass the Competition
by Harold Almon 
Be at Ease School of Etiquette Austin
512-821-2699


The line to the table can lead to a place setting for one. It is called a cover; it is to be contained in an area fifteen inches up from the table edge and twelve inches on each side from center. Items in a place setting are to be set based on a likely menu: which courses will be served and when. “It is a road map for a meal.” It is your job to maintain a cover or to establish one.


1. A folded napkin, six letters (C-E-N-T-E-R,) is to be placed center a place setting or plate in absence of a first course. For special occasions it can be seventeen to twenty-two inches square folded in a signature fold. A folded napkin can be placed to the left of the forks when a first course is to be in place. It is to be untouched by the fork(s.)

A course - also six letters can be preset center a place setting. It may be omitted and be brought in to the table.

2. Flatware is to be placed approximately one inch up from the edge of the table or place mat evenly spaced and in symmetry. The fork, four letters (L-E-F-T,) is to be placed to the left of the plate space. It can be placed tines up or tines down. The place (or meat) knife, five letters (R-I-G-H-T,) is to be placed to the right of the plate space blade facing toward the center.

Each spoon is to be placed to the right of the last knife bowl up or down to match the fork(s.) (The rule has always been, “Go from the outside in - in kind.” In kind means all knives then all spoons-when the spoon for coffee is omitted from the place setting.” The spoon for dessert can placed above the dinner plate, handle to the right.

3. The water glass, five letters, (R-I-G-H-T,) is to be set above the right tip of the knife. When dining in company, there is always to be a glass for water. You can add another glass diagonally to the right of it for what you serve for wine.

Next to each place setting you may place a piece of signature candy. In public, when appropriate, you could get the candy (from the counter) on the way in.

A Place Setting for One – A Cover w/o a Spoon

Spoon rule of three: here is how they work.

The little teaspoon (#3) is for coffee served in a tea cup. It can be omitted, until later.

The round soup spoon (#1) is for cream soup.

When a tablespoon is placed in position #1 it may be for melon, a hearty soup, or for a consommé.

And a tablespoon placed as #2 is for dessert. It can be placed to the left of spoon #1. It may be placed above the plate, handle pointed to the right. No more than three spoons or any flatware item of the same kind are to be placed in any place setting at any one time.

Yes, informally a teaspoon has been seen used for dessert. It does not make it etiquette.