Thursday, January 5, 2017

Eti - Q Test Casual and Fine Dining Etiquette University Etiquette Dining 101 & 102


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

What they say, "Everyone eats this way."  Ok then,  link manners to etiquette, outclass the competition. Two pre-steps: RSVP    Accept the ‘kind’ invitation, and   identify meal restrictions.   Note the dress request.  In addition to the universal rule for eating in company, "_(Eat Something)  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. – 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


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,  with a lid under a roof,  held near the top: essentially from a Sippy cup (without a handle,) from a cup without using a handle, from a glass with a straw-indoors, from a bottle, without a straw, and with their elbow out. 


What they currently eat:  pre-cut food - from a box, 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, how maintain a cover: a place setting for one,   Dining is a dance, to look good doing it, you have to learn the steps and then practice.





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