Wednesday, July 26, 2017

Notes to Self Professional College & University Etiquette Business Dining 101

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

* Eat a little something after leaving home. Before eating at a meal
where you will be viewed, you can use that two for one burger coupon. Eating is not to be the reason for the meeting.

Know the number and menu order of courses in a meal. Order something easy to eat when you can; know how to eat “Chicken” with a knife and a fork. Pre study menus on line or on site.

Establish or maintain your place setting or cover throughout the meal; leave the centerpiece alone. Avoid adding personal items: books, a hat, a backpack, or technology as a part of a cover.

Look for food to be served (counter-clockwise) from the left (leaving,) and plates to be removed right (retrieving.) Say, “May I” “Please” “Bless you” “Thank you” and “Welcome” where appropriate. Pass items to the right where applicable.

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.

Wait for most everyone to be served before beginning eating.

Eat in the Continental style. Keep your hands above the table. You can rest the heels of your hands on the edge of the table. Cut items in only one direction, one or two pieces at a time. 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. 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.

(Sit up straight. Put your back into it. Lift your neck up. Bring food to you.) Time ingestion: time the opening of your mouth to just coincide with the arrival of the implement to it. Close your mouth around the edge of any implement 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 mouth not the stomach – yes that’s right. At the seventeenth bite experience food taste explosions. When you can no longer hear your teeth chewing food then that’s the time to swallow and to take another bite. Make as little noise as possible. OK, stop ducking your head down to get to your food. You can load and lock the next portion at the hand rest position; your wrist is to be in contact with the edge of the table. Lift when ready.

Take a hand rest often. Rest the heels of your hands on the edge of the table, without loading a food item. Continentally, you can talk with a knife and fork in your hands. Keep them low. You can rest your elbows on the table - in between courses.

Avoid sharing food even at a request. Even if done correctly you could still fail this test. Avoid seconds in any home not your own. Leave your telephone on vibrate, in a pocket, out of sight, and ready to Bump. If you must leave the table, do so between courses, if possible.

Pace yourself. In public, leave a little something of each course on your plate, and of each drink in each glass. Place food not eaten in an appropriate section. Eating is not the reason for the meeting.

Eat each course in such a manner as to finish it along with the person to your right. A host or hostess is to eat at a pace to keep company with the slowest guest. – You can listen to digestion.

Each course plate (and centerpiece) is to be left in a picture ready condition. When a course is finished

1. Flatware is to be placed in the finished position for the style in which you are eating. The flatware that was used is to be removed with the plate. Real trash can be placed under the left section of the plate and taken with the plate.

2. Leave each course plate in position until it is removed by a waitperson or replaced by the next plate. Look for the plate to be removed from the right (retrieving.)

When you are finished eating, avoid stacking plates or pushing a plate away from you. This is more a signal that you used to work as a waitperson and that you still want to help. Leave the plate in position. The table is not the place to  revisit fond memories.

Avoid helping: passing your plates, unless asked, even when you use to wait tables. At dinner is not the place to display this trait. Both the plate and flatware can be passed to the hostess when you are requested to do so. This may be done at a maid less meal. Avoid passing your trash, or making a trash plate. The used plate and attending flatware could then be placed on the bottom shelf of a roll-in cart.

Each plate removed from the right is to be replaced with a fresh plate. The new plate is to be set, served from the left (leaving it.) The plate for the last course is to be left center the place setting with the flatware used with it placed in the finished position.

You can take a plate to a side table or tray, when it is suggested that you do so or at the lead of the host or hostess. This might be done at a breakfast or during a buffet meal. Until a plate gets to the trash, it is to be kept in a condition to receive seconds. Each beverage glass used for a meal is to be left in the place setting position for it, unless otherwise directed. Avoid making a trash glass.

Station Three The Line to the Bar What Drinks to Have Professional College & University Etiquette Business Dining 101

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

Normally the line to station three, the bar, leads to an area set in the corner of a room. It can be an area for secondary introductions. At the bar, a host will most likely call on someone to prepare a pre-dinner drink for you. At a no-host event, you will order and get a pre-dinner drink for yourself after you have said, "Hello" and "How are you" to people near you.

What Drinks to Have in Business Dining

Someone will say, “What can I get you?” It is the same as “What drink can you order,” that you can call by name? A pre-dinner drink is called an aperitif: used to stimulate an appetite. It could be made available at a bar or at the table. Common choices are Campari, Champagne, Dubonnet, Lillet, and Vermouth.

This is mock tail hour. You may have

Water Always (Sparkling-mineral) or (Tap – flat)
Soda Water/w a lime twist (Better)
Soft Drink Sometimes (Virgin: Rob Roy, or for her a Shirley Temple)
Alcohol Never (Except for the 1 when you ought.)

You might have a mock-alcohol drink: a “Virgin (anything.)”
It is easier to say than “Non-alcoholic.”

Pre Dinner Glass Rules in Business Dining

1. A pre-dinner drink glass is to be given with a cocktail napkin. In formal tray service, the glass (with or without a napkin) is considered given when the tray is offered.

2. In a commercial dining room, and at a bar, the drink glass and napkin are considered given when set center the space in front of the person who ordered it. Both items can be served by being given directly to you or directly to the person who requested it. In formal service, this practice is to be avoided.

3. At a business social party,

when standing, the cocktail napkin is to be picked up and placed on your left hand between the middle and ring finger. It can be held between the index and the middle finger. It may be held be held between the index finger and the thumb. It could be placed on top of a bar or on a table. It is to be used and treated as both a napkin and a saucer. A napkin has been seen used as a sleeve wrapped around a glass. – Avoid doing this. Away from a bar, a napkin is to be in your hand before your stand and drink anything: The napkin is to be held under the glass without touching it. The glass is to be placed on the left palm, and held by the thumb base and the ring and pinky fingers. The first touch of your right hand is not to be cold.

Drink, when a sip is desired
1. the glass is to be lifted by the stem by the right hand thumb, and index and middle fingers of the right hand. A glass can be lifted by the bowl, when it contains red wine. It may be lifted at the base, just because. The elbow is to be kept down and in, moved forward; and wrist to hand stem moved upward, a sip (pour) of the beverage is to be taken into the mouth directly from the edge of the glass. Avoid the crane: lifting your elbow up, so high it could poke someone in the eye, in order to take a drink from a glass.

2. The cocktail straw provided with a drink is called a stirrer. It is to be used as such: only for stirring. It is then to be discarded. It can be removed and held under the glass. It may be held to the side of the glass between the index and middle fingers. It is hard to “Mac” (look cool) sipping a drink from a stirrer.

3. While drinking, you can avoid slurping or guzzling by closing your upper lip between any liquid and the edge of any glass, and then pouring the liquid into your mouth. You may avoid chewing a beverage by simply swallowing small amounts of it.

The number of pre-dinner drinks to have is one; one drink helps make for good conversation with you. More than one drink makes for great conversation for someone else about you. All pre-dinner drinks can be “Virgin:”

4. The glass is to be rested on a bar, or table, atop a cocktail napkin. It can be rested and carried on the palm of the left hand. The right hand is to be kept warm, free, and dry as much as possible.

5. After your pre-dinner drink, prepare to eat. The glass and the cocktail napkin provided are to remain in the area where each was served. Both can be set on a separate tray intended for them, on top a side table, or on a bar. This is to be done as a matter of course unless the hostess bids you to take your drink into the dining room with you. Avoid setting a used glass on an in-use buffet table.

Note: The only pre-dinner and dinner drinks for Adults under 21, Hindus, Minors, Muslims, Mormons, and some Protestants are to be Virgin: non-alcoholic, and/or non-caffeinated. The only drink for a guest of said host when being entertained is to be the same.

Remember, some people can be allergic to alcohol, it can make them break out “into idiot” or handcuffs.

Salt Rules Professional College & University Etiquette Business Dining 101

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

Salt and pepper may be provided by using a salt cellar and a pepper pot. Open salts can be taken with a salt spoon, a clean knife, or with the fingers. Salt could be provided using individual holders or common holders. Salt and pepper can be added to any food item requiring it.

1. Taste each food item before adding salt or pepper except for a baked potato, salad, celery, radishes, a boiled egg, or corn on the cob. Salt that is to be needed for dipping can be placed on the side of the place plate. Salt is to be used sparingly, especially when the cook/host or hostess is sitting at the table.

2. When there is a request to, “Pass the salt,” both the salt and pepper holders are to be provided. All passing is to be to the right. Each is to be set as a pair in front of each person in turn until reaching the requester. Reaching at table may now be preferred to asking someone to pass things one can take up.

3. Avoid intercepting and using salt being passed to someone else.

4. (Cayenne pepper may be the new salt.) It can add kick to food and may be helpful in lowering high blood pressure. Pepper could be added to foods as you wish. It might have a hidden benefit of being helpful in digestion.

Having Personal and Business Cards in Business Dining Professional & University Etiquette Business Dining 101

Outclass the Competition
by Harold Almon

Be at Ease School of Etiquette Austin
Above the age of eighteen, a person is to use small cards to present
himself or herself, officially, unofficially, as a representative of a business, organization, profession, government, or home. Practice using personal and business cards.  After your elevator introduction, be prepared to receive cards. When asked, “Do you have a card?” be able to say,” Here is my card.” Expect one to be provided in kind. Have cards with you to give in kind: a visiting card or a business card for the same. At a minimum, have a business or organizational visiting card. It is to list your logo at the top left, and your first and last name, without your title, center (or just above center) the card. It can list your telephone number in the bottom right hand corner. It may list your email address in a smaller point size, above the telephone number. For more social events, the logo might then be omitted. It can list your major designation, or an allegiance logo or website at the top or bottom right. You can decide to be prepared with more than having cards. Get a smart telephone wireless application that may be used to exchange contact information. If someone does not have application, you may still want email them your contact card. This card is to have logo; avoid it having a picture of you. Practice using the application before your event.  You could have a link address to a just updated profile, or bio-benefit resume ready for the asking. You could exchange contact information by having the person use your telephone to call their telephone, and then establish you as a contact. Then the person can call you back. 

Tuesday, July 25, 2017

Eating Dessert Professional and Graduate University Etiquette Business Dining 101

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

Dessert can be the (fifth or) last course. It is to be served at all meals when company is in attendance. Dessert can be served in a saucer champagne glass or in a bowl set atop an underlying (B&B) plate. It may be served on a salad plate. A dessert plate, empty or filled, can be passed to each person at a table and set center the place setting. Sauce for a dessert is to be served in a sauce boat and stand and ladled onto it. Sauce can be pre-ladled onto a dessert. The dessert course can be eaten using a fork and spoon, a fork or spoon alone, or with the fingers alone.

1. A fork and spoon can be used together for a dessert course. The spoon takes the place of and is to be used as a

knife. The fork is used tines down to hold the item in place while it is being cut. The fork can be used as a pusher to push-pull an item onto a spoon. The spoon is to be used to eat the item. In the Continental style the left hand is kept above the table

2. When a fork or spoon is used alone each is to be held in the right hand tines or bowl up. A fork alone is to be used to cut and eat cake that is frosted.

3. Fingers can be used to eat unfrosted cake; the thumb, index, and the middle fingers may be used to break off a piece of cake and to take it to your mouth

4. In the United States of America eating style, when eating dessert, the rest position for the fork is tines up to the left side of the plate; handle pointed to the edge of the table. The rest position for the spoon is to the right side of the plate; handle pointed in the same direction.

5. The finished position for the fork is tines up to the right side of the plate handle pointed to four o'clock. It can be placed handle pointed toward the edge of the table. The finished position for the spoon is the right side of the fork parallel to it.

6. In the Continental eating style when eating dessert, the rest position for the spoon is center the plate bowl up handle pointed to four o'clock. The rest position for the fork is tines down over the bowl of the spoon; handle to the left pointed to eight o'clock.

7. When the spoon and fork are used together, the finished position for the fork is tines down handle pointed to four o'clock. It can be placed handle toward the edge of the table. The spoon is placed bowl up to the right side of the fork and parallel to it.

Eating Crème Brulee

Crème brulee is to be eaten by using a ramekin, an underlying plate set in a place setting, and a spoon.

1. The cup can be steadied with the left hand. The side of the spoon is used to tap or to crack the sugar crust shell.

2. The top shell is pushed into the crème.

3. The dish to be eaten by being spooned from the shell and placed into the mouth.

4. The finished position for the spoon is to the right side of the cup atop the underlying plate. When garnished with berries (and kiwi) each is to be eaten with a spoon.

Drinks with Dessert

Champagne can be served as a dessert wine. Sparkling water, or cider, may be served in lieu of it. Coffee may be served with dessert or after it. It can be omitted.

USA Menu Order of Courses Professional and Graduate University Etiquette Business Dining 101

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

The current United States of America menu, no matter how formal, consists of no more than five (four) courses. You can check with the White House. Practice eating in courses over eating in piles.

1. The first course could be an appetizer. It might precede or substitute as a first course. As a rule the first course is to be soup. It can be fruit-juice or melon. The first course can be omitted. Avoid serving rolls or sliced bread and butter or Olive oil as an intended first course.

2. The second course can be a fish, with maybe a potato item, or at lunch, it may be an egg dish. This course could be omitted.

3. The third or main course (sometimes called the entrée in restaurants) is to be a roasted meat (a Roti,) a fowl, or a vegetable item, and two vegetable side items, (or informally one side item may be a starch item.) At least one non-meat main course item is to be included in each menu offered.

4. The fourth course might be a green salad with cheese. * Salad served before a main course stems from what I call a Mickey D’s mentality: greet guest within 30 seconds, give each something to drink within three minutes, and something to eat within seven.

C’est tres gourmet - not really. The drink before you eat is an aperitif and something to eat before a main course can be a consommé. The purpose of a salad is to push the main course away. This course may be served in lieu of a third course. It may be omitted in favor of dessert.

5. The fifth or last course is to be dessert. Coffee can be served with dessert, after it, or omitted entirely.

Where allowed and appropriate, to each dessert you can add or have added cookies bought during a fund raiser such as chocolate cookies with pink M & Ms in them made and purchased in support of the cure for breast cancer (Thanks Melissa.)

You may add a few chocolate covered mint cookies, or chocolate stripped coconut cookies, acquired in support of a Scout or as part of Giving Back.

What is served in each course may change with personal preference and pallet of each Chef. In the United States of America this is the main course frame.

Rules for Saying Thank You via a Note by Hand Professional & University Etiquette Business Dining 101

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

The second half of saying “Thank You” is done is two parts, part a., written acknowledgement, (and part b., reciprocity.) You can send the host or hostess a nice but short thank you note by hand for every event you attend, where work, or payment, was not required.
Part a.: write a Thank you note by hand, when you
get home.
A pre-printed thank you card is to be avoided by everyone. A thank you note can be written on a visiting card, business card, personal paper, or on a small plain piece of paper. A man may write “Thank you” on the back of a correspondence card. A hand written note may be written on the front. 

Get and use correspondence cards with a matching envelopes and stamps. You could use a blank 4 X 6 index card with an Invitation envelope. Practice using them. A man is to avoid using any fold-over card or indented correspondence card, or one with boarders.

2. A woman may write a thank you note on a correspondence card. She could write "Thank you" on the front of a blank fold over card and a hand written note on the third page of the card. It might be written on the second and third page.

Practice writing Mock thank you notes. You can send a copy to yourself. For a thank you note from you someone may wait for up to a year.

Now home with you to write your Thank you notes, or at least the drafts; save a copy; do your business card reviews, and make notes in your log or journal, so that you have something to review prior to seeing the same people again. Practice using personal and business cards. How else can you cultivate that wonderful memory and pretend that you are not keeping track?
Each note can contain a phrase about what was said at or what was enjoyed most about the event. You may say, "Thank you for the invitation to such a splendid event," or "Thank you for the such and such entertainment." You could say, "Many thanks for the excellent lunch yesterday. It was great catching up with you." Your card could include a phrase such as, "We will have to do it again real soon," or "I know that it will not be long before we have “So and so” again. I'll call you in a few weeks to set a place and time."
In etiquette, two sentences can be a note. The host and/or hostess will know that you know that the next time it is your time to pay for the event and/or the entertainment. The line to reciprocity is to ultimately lead to the meeting line located wherever you choose to hold your own activity. Your thank you might be said by a telephone call the next day or very soon after the event, but to whom can the receiver show your thank you call? 

Avoid using e-mail for a thank you note, a love note, or to extend an expression of sympathy, when you can. When you do, you may send a follow-up note: the same note written by hand.
Special Ways to Say Thank You. When you were the guest of honor,
1. You can send flowers with a card to say, "Thank you" and that you, "Had a wonderful time." “So and so and I enjoyed ourselves at dinner last night" and "We both thank you very much." When an event was a joint guest-spouse one, the note is to be written, and any present sent, by the spouse.
2. When you are paying for meal, in a commercial dining room, you can say thank you to a server verbally and by leaving a tip. Be careful about eating in places where tipping seems to be mandatory (coffee shops,) prohibited, or optional. When you advance to eating in upscale dining rooms, the servers will not understand. Here, the server is taxed on a percent of your bill. It can cost her or him to serve you.
The tip is to be minimum 15% of the total bill minus tax. An increased tip can be provided for exceptional service. When a host says, “I got that.” The reply is to be, “Thank you.” (This is the first half of the second half.) The second half here spoken or unspoken is “Come again.”

Vegetable Items in Formal Service Professional & Graduate University Etiquette Business Dining 101

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. 

Eti - Q Test 4 Professional & Graduate University Etiquette Business Dining 101

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

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. – University 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. Why the test? Why:  to combat lack of information, orientation, education, sophistication, dummy down marketing, cultural exclusion, and to link manners to etiquette and outclass the competition

Eating Lobster Professional & Graduate University Etiquette Business Dining 101

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.

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  (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.