Saturday, August 12, 2017

Eti - Q Test 15-19 Professional and Graduate University Etiquette Business Dining Things to Learn and Do Get Etiquette Outclass the Competition

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

15.     Rules for Bread and Butter      Avoid bread until you receive the main course; remember bread is not a first course   Avoid leaving teeth marks in bread that you are eating.
Sliced bread is not correctly to be dipped into soup.  Bread is to be eaten with the right hand, not the free hand, understand?   
16. When under a roof,water is to be at table “Water for here” is to be served in a glass as a sign of hospitality. A water glass is to be placed to the right of the plate space above the tip of the knife. Yes, this is your 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.  Look for drinks to be served from the right (refreshing.). Get no more than two refills of water.
17. Rules for Using Salt   
Taste your food before adding salt or pepper except for a baked potato, a boiled egg, celery,  corn on the cob, radishes, or salad. 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.  When there is a request to, “Pass the salt,” both holders are to be passed and set in front of the next person.
18.     Setting an Advanced Formal Place Setting Rules to Know for Using Flatware: there is a flatware rule of three: no more than three items of flatware of any one kind are to be placed in any place setting at any one time, and  the rule of ten. The butter spreader and plate are omitted.
19. Being Excruciatingly Fork Literate. Know which fork to use and when and how: name six forks. Know each course._____________, ____________, ____________, ____________, ____________, ____________.

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