tag:blogger.com,1999:blog-7898875263021806862024-03-14T03:47:29.159-06:00Be at Ease School of Etiquette Get Etiquette - Outclass the Competition Harold AlmonI, Harold Almon, 512-821-2699 provide living skills and etiquette coaching, table manners dining etiquette fork literacy, etiquette dinner master class, university etiquette lessons, Austin Food Class Talks, and downtown restaurants Austin rocking dining guides. Career services Austin includes resume etiquette, resume writing services, job preparation four pack classes, and guides, that let techs, young professionals, and upcoming graduates, get etiquette, and outclass the competition.Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-789887526302180686.post-75016095477314139052021-01-04T13:57:00.000-06:002021-01-05T13:57:17.254-06:00Men's Personal Grooming Etiquette Moisturizing Skin <div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="color: #222222;"><span>Men
moisturize your skin, after a shower or a bath. When moisturizing your face
take care to do your eye wells, your lips, behind your ears, your neck, and the
top of your back. Let it dry in. This is why some people have
fewer wrinkles and soft skin. Moisturizer is wax for the skin. Use a
lotion with cocoa butter or Shea butter over one with aloe. You can use a baby
lotion (remember). You may use a lotion for your skin, and oil for your feet.
When caught short you could use a petroleum jelly over having clean, dry, and
exposed skin. A moisturizer is to be applied to your body from the head down;
unless you only wax part of your car. It can reduce body odor when dark
skin then hair is exposed to heat. If
you do not do this, when it gets hot, your body will oil itself. (And it will
not smell half as good.) Do it and you will have softer skin, fewer wrinkles,
and smell better. You might then use a sunless tanning cream that contains an
SPF 30 or more sunblock when you are to have an extended stay outside.
Avoid placing it in the wells of your eyes. My mother would say, “Come here
baby, let momma put something on ya.” And I got moisturized, face,
eye wells, and behind the ears. Then she’d say, “Pouch out baby, pouch
out.” And with the same lotion, she moisturized my lips until the texture
changed to soft. Lo, these many years I have smooth skin, soft lips, and
few wrinkles, and can beat most young at the squint test. All skin cracks; what
saves skin is not the genes it’s the Lotion. I use Jergen's original
scent: with Lanolin and Glycerin. You can man up and use the kind that is
unscented. Still believe, its the genes? Give the lotion back. </span></span><span style="color: #222222;">Note:
when you are going to exercise, wash the lotions from the wells of your eyes.
Avoid pushing through it.</span><span style="font-family: "Times New Roman", serif;"> </span><span style="color: #222222;">Change
lotion containers every month. Something from the outside (or dirty hands) can
contaminate the eye. You can wash the bottle and your skin with distilled
vinegar or 91%alcohol. You may see a doctor if irritation persists. (This
happened one time in over many years of doing this). In the event of onset of
acne, you can still preserve your eye wells, ears, and lips. Ask a professional
about another moisturizer that can protect your face. You can try 91% alcohol
on shiny or oily skin in the interim. Not sure if it will stop the shine.
Oh yes, the test. Look into a mirror. Squint one eye; see the wrinkles,
at the sides of your eyes, and the skin; the fewer wrinkles the more you win.
You only get one (skin). You would not wash your car, dry it, and set it
unprotected in the sun. Moisturizer takes the place of wax on the
face. It may go a long way in keeping you looking like new. This is harder to
do after wrinkles set in or after oxidation. Check your wrinkles against those
of a young friend. The old ones do not even tell about the test and do
not challenge them. Skin is to be cared for. Apply a water-based moisturizer to
your skin to seal and protect your face after it has been exposed to a sharp
blade. You may apply an aftershave at this time. Allow it to dry, and
then apply a water-based moisturizer to your face. Use a moisturizer which has
no scent, or which contains a scent which is compatible with your aftershave. Do
your whole face. It is your first defense against wrinkles. It can protect
and make skin less prone to irritation: Pseudofolliculitis Barbae: an
inflammation of hair follicles. Feel your facial skin. Say, “Mmmm."</span></p></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-12682282086111074532020-12-22T06:44:00.006-06:002021-01-05T06:58:37.645-06:00Rate Sheet Be at Ease School of Etiquette Living Skills and Etiquette Coaching /Job Preparation Four Pack Get Etiquette Outclass the Competition<div class="MsoNormal" style="background-color: #fff3db;"><div class="MsoNormal"><div class="MsoNormal" style="color: #29303b;"><a href="http://baesoe.com/" style="font-size: x-large;">baesoe.com</a><br /><span style="font-size: medium;"><span><span style="font-family: "times new roman";">Table Manners & Dining Etiquette Fork Literacy<br />Business Etiquette Dinner Master Class </span></span><br /><span style="font-size: medium;"><span>1 40 Minute </span>Residents Private Class <span> </span><span> <span> <span> <span> </span></span></span></span></span></span>$50.00 A la carte</div><div class="MsoNormal" style="color: #29303b;"><div class="MsoNormal"><span style="font-size: medium;">5 40 Minutes Lessons<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span>$ 250.00</span></span></div><div class="MsoNormal"><span><span style="font-size: medium;">Follow on subscription<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span></span></div><div class="MsoNormal"><span><span style="font-size: medium;"><span>per month no contract</span></span></span><span style="font-size: large;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <span> </span></span>$50.00 </span></div><span style="font-size: medium;"><span><div class="MsoNormal" style="color: #29303b;"><span>1 40 Minute </span>Students Private Class <span> </span><span> <span> <span> </span></span></span>$25.00 </div></span></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;">10 40 Minute Lessons<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> $250.00</span></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="color: #29303b;">Follow on subscription </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span><span style="color: #29303b;"> </span></span></div><div class="MsoNormal"><span style="font-size: medium;"><span style="color: #29303b;">per month no contract </span></span><span style="color: #29303b; font-size: large;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>$25.00</span></div><div class="MsoNormal"><span style="color: #29303b; font-size: large;">1 40 Minute </span><span style="color: #29303b; font-size: large;"> Residents Group Class </span><span style="color: #29303b; font-size: large;"> </span><span style="color: #29303b; font-size: large;"> </span><span style="color: #29303b; font-size: large;"> </span></div><div class="MsoNormal"><span style="color: #29303b; font-size: large;">per member</span><span style="color: #29303b; font-size: large;"> </span><span style="color: #29303b; font-size: large;"><span> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span></span><span style="color: #29303b; font-size: large;">$10.00</span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><span>1 40 Minute </span>Students Group Class <span> <span> <span> </span></span></span> <span> </span><span> </span></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;">per member<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <span> </span><span> </span> </span></span><span style="font-size: large;">$5.00 </span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><span>3 15 Minute Consults Residents </span><span> </span><span> </span><span> </span><span> <span> <span> </span><span> </span></span></span><span>$45.00 </span></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><span>3 15 Minute Consults Students <span> </span><span> </span><span> </span><span> </span> <span> </span><span> </span>$20.00 </span><br /><span><br /><span style="color: #29303b;">Job Preparation Four Pack </span></span></span></div><div class="MsoNormal"><div class="MsoNormal"><span style="font-size: medium;"><span style="font-family: times, "times new roman", serif;">Superb </span><span style="font-family: times, "times new roman", serif;">opportunity to learn (or brush up on)</span><br /><span data-mce-style="font-family: Verdana, sans-serif; font-size: 14px; text-align: justify;" style="text-align: justify;"><span style="font-family: times, "times new roman", serif;">Table Manners & </span></span><span style="font-family: times, "times new roman", serif; text-align: justify;">Dining Etiquette Fork Literacy</span></span></div></div><div class="MsoNormal" style="color: #29303b;"><div style="color: black; line-height: 1.6em;"><span style="font-size: medium;"><span style="font-family: times, "times new roman", serif;">Men's Personal Grooming Etiquette </span><span style="font-family: times, "times new roman", serif;">& Men's Etiquette </span><br /><span style="font-family: times, "times new roman", serif;">Men's Dress Etiquette - Shoes to Shirts Tying Ties </span></span></div><div style="color: black; line-height: 1.6em;"><span style="font-size: medium;"><span style="font-family: times, "times new roman", serif;">Jackets to Suits & </span><span style="font-family: times, "times new roman", serif;">Black Tie Etiquette </span><span style="font-family: times, "times new roman", serif;"> </span></span></div></div><div class="MsoNormal" style="color: #29303b;"><span style="font-family: times, "times new roman", serif;"><span style="color: black; font-size: medium;"><span style="color: #29303b; font-family: "Times New Roman";">5 40 Minutes Lessons</span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> </span><span style="color: #29303b; font-family: "Times New Roman";"> $250.00</span></span></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><span style="font-family: times, "times new roman", serif;"><span style="color: black;"><br /></span></span><span style="font-family: times, "times new roman", serif;"><span style="color: black;">Resume Etiquette</span></span> <br /><span style="font-family: times, "times new roman", serif;">Resume Review and Evaluation <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>$50.00</span><br /></span><div class="MsoNormal"><span style="font-size: medium;">Resume Writing Services <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <span> </span></span>$250.00</span></div></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: 24px; text-align: justify;"><br /></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: 24px; text-align: justify;">baeschoolofetiquette.blogspot.com</span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><a href="https://baeschoolofetiquette.blogspot.com/2018/04/get-university-etiquette-outclass.html">Rate Sheet Be at Ease School of Etiquette</a><o:p></o:p></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;">Get Etiquette<a href="https://www.eventbrite.com/e/look-educated-eating-in-style-free-40-minute-lessons-business-dining-etiquette-hacks-and-classes-tickets-16810478594"> Outclass the Competition RSVP 512 821-2699 </a></span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: medium;"><a href="https://www.eventbrite.com/e/look-educated-eating-in-style-free-40-minute-lessons-business-dining-etiquette-hacks-and-classes-tickets-16810478594">University Etiquette Lessons <br />Texas Eating Club Etiquette Lessons The Coach is In</a> </span></div><div class="MsoNormal" style="color: #29303b;"><span style="font-size: large;"><br /></span></div></div></div><span style="font-family: times, "times new roman", serif; font-size: large;"></span><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="background-color: #fff3db; color: #29303b; font-family: times, "times new roman", serif; font-size: large;"><br /></span>Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-17223184168163043742020-09-11T12:48:00.003-05:002021-01-05T10:09:36.935-06:00COVID 19 Where To Eat Downtown Restaurants Austin & Art To See A Foodie's 3-Day Itinerary by PDF <div style="text-align: justify;">
<p class="MsoNormal" style="line-height: 115%; margin-bottom: 10pt;"><span style="font-size: medium;"><span style="line-height: 115%;">Friday, Park at the Capitol Visitors Center Parking Garage, free 1st 2
hrs. Stroll around outside the Capitol Grounds.
Next, visit the Old Bakery and Emporium Museum, Gift Shop, Quilt Shop,
Visitors Information Center, & Art Gallery, with its third floor views of
the Capitol, 10th St. free parking in the back, and 1st Fri Artist Reception.
Get maps of the Texas Capitol Visitors Center, the Texas Capitol Grounds, and
the Texas Capitol. The 17 sculptures are lit up at night. Kick start your weekend with an Austin breakfast at
Word of Mouth Bakery, Walton’s Fancy & Staple Bakery (Sandra
Bullock’s place), or at the famous Driskill 1886 Café (huge cinnamon rolls
& chocolate cake). “Enjoy the outdoors, and maybe work off breakfast.”
Stroll along Congress Avenue, locate the 1 of 2 fee, or the other 3 of 4 free
museums; some are not open, yet you want to know where to go when you return.
Note City Art (CiArt) Angelina Eberly Bronze Sculpture, “Savior of
Austin.” Spend some time touring
Historical 6th St., and reading the Memorial Plaques. Say hello to The “Queen
of Austin" Leslie Cochran, 304 E. 6th St., and to Rod Steward at “Maggie”
Mae’s Irish pub about which he wrote the song; it’s arguably the oldest bar on
6th St. It is across from The Ritz Theatre, originally segregated like others
in Southern states at one time; the side entrance you see to the balcony was
reserved for people of color. Once you’ve worked up your appetite again, lunch.
Try Anchos in The Omni Hotel, or Perry’s Pork Chop </span>(Wednesday &) Friday special, 10:30–5, $16.00, Chez Nous $34 three
courses, you choose, or <strike>Papadom</strike>. On your way around downtown Austin, don’t miss
Austin Art in Public Places (AAPP): Pedestrian Geometrics 3rd St., between
Trinity to Nueces, Golden Afternoon, 30 foot sculpture, in the Seaholm Parking
garage, and According 16, the Seaholm Zigzag Retaining Wall near Trader Joe’s, (Kempelen’s
Owls,) and the outside of the Austin Library:
bus #803 or #3. Then on to the
Willie Nelson Sculpture, City Hall Plaza, (& City Hall, 3 Floor People’s
Art Gallery). Spend your afternoon on a Happy Hour walking tour to search for
an Instagram-worthy feast & tasting experience: Casino El Camino all day
M-Su ¾ lb, shareable, Hamburgers, Vince
Young All night Thu 4-7 F-Sa $10 Wagyu Burgers & Fries, Eddie V’s, 4-7, $1 oysters, @7:30 live Jazz, or anytime
Bananas Foster with Amy’s vanilla ice cream, oh my, or Parkside 5-6 Half off designated items
food and drinks. Fulfill your dream of Ice Cream at Prohibition Creamery 12-12
F Sa Su; bus # 4 E. 7th St. and San
Jacinto Blvd. to and from Camal St., or at Morsels’s, and Omni Hotel Bar
for Hagan Dass Ice Cream or Sherbet,
and Peet’s coffee, 6:30 AM–12 AM.
Saturday is for BBQ at Iron Works, Stubbs, Coopers, Lamberts, or Franklins
(order three days ahead): bus #2 E. 7th St. & Colorado St. to the Sheraton
stop. Walk across I-35 overpass to destination, or do seafood at Café Blue
which also offers Amy’s ice cream. “Continue your foodie shopping
adventure by browsing the homemade treats, gourmet snacks and more at the SFC
Farmers ‘Market Downtown,” 9 AM.– 1 PM, at Republic Square Park. “You can visit
the flagship Whole Foods Market on Sixth and Lamar, where all kinds of freshly
made sandwiches, <s>buffet items</s>, baked goods and more await,” bus # 4
Congress and 8th St. to destination, or visit their smaller store on E. 5th St.
After lunch, take the Ann and Roy Butler Hike and Bike Trail, stroll along Lady
Bird Lake scenic shoreline. Ponder plans for night to be back at the Congress bridge
to see the bats come out around sun set (Mar-Oct). Once the sun goes down,
music at the Driskill Bar @ 10, Four Seasons @ 9 and Fairmont @ 9, paired with
menus & specialty cocktails. Other choices, if you have space in your
stomach, one of Austin's hottest dining venues’ inner at Otoko 9C $__ P$150 fancy Sushi, Perla’s, seafood,
iii Fork, steak 5-11, or Bob’s, steak
4:30-12. Sunday is for brunch. Before departing Austin, make your last
day count by indulging in decadent breakfast dishes at <s>Four Seasons,</s>
Stubb’s <s>Gospel Buffet $28,</s> Lambert’s Buffet, Fancy BBQ $40, Suerte,
Brunch, for 4 or more, $30 per person, Manuel’s Brunch, Driskill Hotel, 4-7
Antone’s Blues Brunch, with $13 Po’ Boys. Sunday-only you can take the Salt
Lick & Winery Shuttle Tour. This five-hour tour will take you to Salt Lick
BBQ, or stay downtown and do Perry’s Pork Chop Sunday special, 4-9 $39, 3
course dinner. Uptown Friday try the Carillon. Stroll outside the famous Harry
Ransom Center, Blanton Museum, Bullocks Museum, UT Tower, or take bus # 20 to
the Johnson Presidential Library, or drive there, parking is free. Sunday
lunch, do the Clay Pit, 11-2:20, and the rest you do not get to see - reasons
for coming back to Austin.</span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 10pt;"><span style="font-size: medium; line-height: 115%;"> </span></p><p class="MsoNormal" style="line-height: 115%; margin-bottom: 10pt;">
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-91842726821909122752020-07-20T09:49:00.003-05:002020-09-08T15:26:19.848-05:00Men's Grooming Etiquette Male Teeth Review<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">Look at your teeth through a mirror from six inches away. This is a test. Clench your teeth together and smile. What you see is what other people get to see. Maintain your teeth. Teeth are to be clean, natural, and non-ornamented (except for braces). Teeth can be whitened by baked bonding, (baking soda,) bleaching, bonding, laser, or by toothpaste. Avoid over-whitening. The phrase you want someone to say is, "I would not have known it if you had not told me."</span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">You may get braces for crooked and/or for bucked teeth. You could get a retainer to bring your teeth that gap back together. When you want to become known by and for your irregular teeth, let them be. Make this a conscious decision. For the most part, get caps for teeth that are broken, and false teeth to replace teeth that are missing. Avoid placing gold in your mouth that you can see unless you really are an independent contractor. It can be too much night style for day promotions.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">At least once a year have your teeth professionally cleaned and get a fluoride treatment. Mouth care is the process that lets you show off your pearly (near) whites. The goal is to have clean teeth that gleam. (Just before taking any picture, you can rub your teeth lightly with petroleum jelly.) Now work your smile.</span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-27760469456021836802020-07-20T09:34:00.002-05:002020-09-11T07:07:29.743-05:00Men's Grooming Etiquette Male Shaving (Saving Face)<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">Men when you shave, prepare your skin. A hot moist towel can assist this process. Then apply a lubricant to protect your face. It can be a body lotion, 91% alcohol, a shaving cream, an electric shaving gel, or soap. Keep these items out of your eyes. To shave, use a clean sharp razor. Shave in one direction, the direction your hair grows. A shave is only supposed to make your face smooth in one direction. Pick a point that will be the end of one sideburn, and in even light smooth one inch strokes bring the razor down over the face following the line of the chin bone. Remove the rest of the facial hair, in a like fashion. You can wet your razor, and rinse it often (unless of course, it is electric). Gently whack the handle against the sink to remove hair build up. Place the blade under the faucet. Turn the water on and off. The neck hair on the left side of the face is to be removed by picking a point on what will be the neck hairline and going up the neck, in smooth even strokes, to the chin hairline. To effect this you can use your thumb and/or index finger to stretch the skin. The neck hair on the right side can be removed in the same manner. It may be removed by picking a point on the chin line and going down the neck in smooth even strokes to what will be the neck hairline. Use the same motions each time you shave. You may shave once with a blade, and then again with an electric razor. You can shave with lotion, but when new hair comes in; it will pull and pinch the skin. It is time to shave just then.</span></div>
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<span style="font-family: "times new roman", serif; font-size: medium;"><br clear="all" /><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">Rinse your face after shaving. You can now use that moist towel to wipe off your face any residue whiskers or lubricant you use. Feel your face. Depending on the damage you have done, or the hairs you have left, lubricate it and repeat the process, or you could now moisturize your newly hairless skin. For picture taking, shave up to three times. Allow a five-minute interval between each shave. Practice before picture-taking day. At other times, strive for a shave that is smooth over one which is close.<o:p></o:p></span></div>
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<span style="font-size: medium;"><span style="color: #222222; font-family: "times new roman", serif;"><br /></span><span style="color: #222222; font-family: "times new roman", serif;">Rinse and clean out your razor and blade. Return it to the holder, tray, or drawer, intended to receive it. Change your razor blade at least once a week, and/or any time it appears to be no longer sharp. As a rule, the amount of facial hair you are to have is none. Any facial hair you elect to keep is to be kept clean and groomed. Do this as an acknowledgment that you have been ceded a dear concession, at least for the time being. When you need a reason to shave to go with a recommendation, shaving is to be done. It grooms your appearance, improves your image, and gives you greater confidence, keeps skin looking younger, massages the skin, and removes dead cells.<o:p></o:p></span></span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: medium;">Wash your face and wipe any (mucus) out of the corners of your eyes. Check to see that your eyes look well rested. Have them checked by a professional once every two years. Advancement is so much better to see with clear vision. Get or give yourself a facial. You can get a European facial. You might get a customized skin analysis and a skin care prescription. Ingrown hair can be rubbed or plucked from under the skin, allowed to dry out for a day and then be shaved off or pulled out.</span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-55239116981299759692020-07-20T08:59:00.004-05:002020-09-11T07:10:51.260-05:00Men's Grooming Etiquette Men Shower or Take a Bath<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: large;">In the United States of America, at a minimum, take a shower or a bath at least once each day, in the morning, at midday, or at night. The day a shower is missed entirely, you will meet the most important people in your life. This will make a favorable impression, less than one percent of the time. Outside the USA, take a shower at least once each week, in between sponge yourself, and use a moisturizer. In a private home, lay a large towel on the floor next to the shower atop any carpet or bathmat. At a public shower, you can hang your bath towel on a towel holder. You can lay a hand towel close by the shower. Place a wash rag or an exfoliating washcloth in the tub, or take one with you into the shower. A wash rag is 1/6 of a bath towel. Fold and cut one into thirds, and then cut the thirds in half. Now you have six wash rags. You can sew a hem around each if you want. Get six bath towels. One is for back up; the other four are for decoration. You may omit from using a hand towel, and the use of a face cloth is optional. Cut or break a soap bar in half. Dunk yourself under water until you are totally wet. Turn the water off. Apply soap onto a wet cloth, or onto your body, and rub it over each part. Take extra care to clean behind your ears, in the outer ear, around your neck, behind wherever any foreskin is or was present, and between your toes. Then rinse and stop. You could repeat the process with a scented or lighter grade of soap: deodorant soap first, body wash second. Dry yourself as much as possible with the wrung wash rag, or dry yourself with a second one. You may just use one corner of a towel to dry off with and pat your body with the rest of the towel.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: large;">Dry each foot; place one foot on the tub rim. Dry it. Place it on the dry floor. Take the other foot and repeat the process. Ensure each area mentioned is thoroughly dried. To fully dry yourself, you can use a paper towel. Take a shower or bath every day except when you have a temperature of one hundred and four degrees. At a temperature of one hundred and two degrees, contact your doctor, get approval, and risk it. Get more than "Air" wet, and get more than your body dry. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: large;">Learn to take a bath (even when you are not hurt). You can do this twice and week, just like laundry, say Sunday and Wednesday. A bath is used to scrub your spirits. Getting rid of caked dirt is just extra. Romans used to take up to eight baths a day. You can take a bath in just water for time alone, and then shower. Run a mixture of hot and cold water together. Step in. Sit down. Lie down; relax. Let the tub fill up. Allow five to eight minutes of soaking. When finished with your soak, let the water drain. Stay down until the tube is empty. You may now stand, and take a shower to, "Man back up.” Suds up, shower, to rinse off, and dry off with one corner, or with one half of your bath towel. The other half you can use tomorrow. You might light candles, where it is allowed. You may even let them float. You could add bath granules, oils, cologne, Epsom salt, or bath salt to the water. Use a liquid soap to suds up with, or use soap of preference. You can wet and suds up an exfoliating washcloth and use it to take off dead skin, along with a callus remover. Pat yourself dry with the rest of it. Note: Additionally, you can wash your face and neck before you go to bed each night. To combat blackheads, I have been told you may wash your skin with Witch Hazel. ® </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="color: #222222; font-family: "times new roman", serif; font-size: large;">After five minutes or so of enjoying your shower or bath go back and clean the tub. You have a wash rag in your hand. You can use your rinsed rag, and the soap you bathed with, to remove any tub ring or basin leavings. The key is using cold water and soap. Both and your rag can leave your bathtub shining. You could even wipe down the walls of the shower if you wanted. You can use a cut in half sponge and scoring pad and soap for bathroom cleaning. At least weekly this gets replaced or washed with your laundry. You may use a daily spray cleaner or salted water to control mold. In a public shower, this could be done by someone else, but it is to be done. When you are in a rush you can wipe the tub dry with a towel or a little toilet tissue. Once you see the dirt, you may want to add some cold water and soap and then do it again.</span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: large;">You can use your rinsed and soaped wash rag to clean the face bowl, the toilet surface, and the toilet seat. You may even use it to wipe over the bathroom floor. For more general cleaning of the bathroom, you can wait until the weekend.</span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: large;">I keep dish detergent and a bottle brush for the cleaning the toilet bowl, and the same in used to clean all four flower vases.</span></div>
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<span style="color: #222222; font-family: "times new roman", serif;"><span style="font-size: large;">Each wash rag is to be hung across a hanger and placed on a suspension rod, door handle, or knob outside the bathroom until it dries before it is placed in a laundry hamper. The same goes bath towels and for all wet clothes. The hamper is not the place you need to make bacteria soup or to feed things that would gather to eat it.</span><span style="font-size: medium;"><o:p></o:p></span></span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-80102407575263533372020-07-20T08:51:00.004-05:002020-09-11T07:22:06.028-05:00Men's Grooming Etiquette Male Hair Care - Mane<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair is to be clean and look conditioned, cut and cared for. It is to be let down every once in a while if only to wash it.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Take the hair test. Look in the mirror at your hair halo or silhouette. You can take a picture. The prickly hairs you see are what shows in each photograph. Change that. Rub your hand over your hair from the back to the front. If it makes a loud noise, if it threatens to tear at your skin, “You betta” do something about that.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Men Shampooing Hair</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair is to be shampooed according to the edicts of your culture. A person with very coarse or very dry hair is to shampoo it once a week. In between, rinse it with water alone while taking a bath or a shower. Put new dressing on it. A man with fine or oily hair can shampoo his hair three times a week. Some people may seem to shampoo their hair anytime they get anywhere near water.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">To shampoo, your hair, wet your head and hair and massage your scalp with your fingers. Turn off the water. Apply a small amount of shampoo to your hands; add it to your wet hair. Rotate your fingertips in place from the nape of your neck forward. Massage shampoo in over every inch of your scalp with your fingers. Then rinse your head and hair, and stop. You can repeat this process. This action can be necessary: when your hair is very dirty when you have been swimming, or after you have been bicycling behind a bus. You may just do it because you want to see lather as you see it on TV. Change your shampoo one day every three months.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">There is a rumor, to remove dandruff, close your eyes, shake salt into your hair, then massage it in, O.K. now go back and rinse or shampoo it out. To remove gum you can use peanut butter. To remove grease, you may try some lemon juice in the final rinse. It may also be used to bring out additional highlights. Watch out for your eyes.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Men Conditioning Hair</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair is to be conditioned. It can be deep conditioned. Apply whatever it is, that you must use, to provide natural high lights and body to your hair. The advantage is the more you condition your hair the shinier it gets, and the more natural it stays. The better you take care of your hair the more intelligent some people will think you. Maybe this is not an advantage, just a reality.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">A person with coarse hair may use a crème rinse conditioner. A fine-haired person may use a Balsam conditioner. A person with tangle or flyaway hair or hair which has spilt-ends may use an instant conditioner, a bodybuilding conditioner, or a corrective conditioner with humectants such as glycerin to help bind water to the hair.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">To condition, your hair, apply the conditioning agent to your hands and add it to your newly rinsed hair. Work it in: twist it in for five to ten minutes, until there is a change in hair texture. Then rinse it out. This works, even with 2 in 1 Shampoo and Conditioner. You can condition the hair over your entire body.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Rub your hand over your hair; if you can hear it, it is time for re-conditioning.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Men Drying Hair</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Dry your hair. This can be done with a wash rag or towel. This may be done while you are still in the shower.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">You could blow dry your hair outside of the shower, before combing it down. Move the dryer over your hair in a sweeping motion, until it is dry.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">When you have longer hair, you may move the dryer over your hair until it is just damp. Then pull your damp hair straight to retain straight hair when it dries. You can hold the attachment around a hank of hair, dry it, release it, and continue this process until all of your hair is dried.</span></div>
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<i><span style="font-family: "times new roman" , serif; font-size: 18pt;">You may curl your hair with a brush attachment to have it curl when it dries. Hair can be towel dried, gently, or allowed to air dry naturally.</span></i></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Men Trimming Hair</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Avoid having hair that is sheared. Hair is to be trimmed with scissors. Go to a barber or hair stylist and let this be done. You can go to a business hair design consultant. When your instructions are disregarded, leave no tip, and change stylist. When your wishes are honored: when you are gifted with great trim, be grateful. Tip and say, "Thank you." Hair is to be scissor cut in a style according to the edicts of your culture, and/or the conditions of your employment. The preferred cut is neat and short, and clear of your ears, cheeks, and collars, the day before you go to have it trimmed; that is to say always. Whatever the length get your hair trimmed at least once every other week. Hair is to be washed before it is trimmed unless it is to receive a chemical process. It is to be washed immediately after. Hair can be buzz cut or shaved off the head. Some of us can pull off either look, but unless you are in the military, have been, or have a great head shape, these practices are to be avoided. This may be done with a razor blade and 91% alcohol placed in the cap of the plastic bottle in which your razor is stored. Dip the head of the razor in the alcohol and shave your head in one direction in one-inch strokes. </span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Men Caring for Hair</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair may be added in the form of a weave, and/or a transplant. We are not all the same. Avoid adding or taking away hair which will cause you to look suspect, or to look dangerous. Avoid radical haircuts, unless you really are technically well versed enough to be self-employed, or do not mind perpetually earning minimum wage. Brow trimming could be a part of a man's haircut. Each is to be combed straight and then snipped. Brow plucking for a man is entertainment: either he is in it, is it, or will be it. Avoid over plucking. Then there is the two finger rule – the space to be between the two. Ear lobe-hair trimming might be a part of a haircut. When you cut your hair, treat yourself to a soothing or an invigorating scalp massage. </span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair is to be colored by nature. It may be accented with a color gloss or surface highlights. Hair is to be cared for; hairdressing is to be applied to it. When neglected, or unprotected, hair gets hot, it burns, and it smells. Avoid this. Use a dressing that has little or no scent.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">For thick dry hair, you can use oil, hair grease, gel, or a lotion. A fine-hair person may use a hair texturizer; take a small amount, add water, apply it with your hands, and comb it through. A person with oily hair could use a water-soluble non-alcoholic dressing. </span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Apply a dressing to your hands, and then apply it to your wet hair. Spread it thoroughly, but sparingly, regardless of how it is scented. Avoid rinsing this dressing out. (You would only have to reapply it.) Always wet your hair for two minutes and then brush it for at least one hundred strokes, (OK 50 strokes). Coarse hair will develop a wave pattern, and fine hair will shine. Afterward, you can comb or brush it out, shake it out, or massage hair when it is to sport a natural look.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">You might apply hair spray to your hair. Use one that is unscented. Hold the hair spray can or container at least twelve inches away. Press the nozzle only enough to mist your hair. Avoid having hair that never moves. Hair spray is to be brushed out of your hair each night.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Hair is to be kept looking neat. It may be smoothed with your hands, in public. Beyond this, leave it alone. Do other acts of grooming in a bathroom.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;">Clean your hairbrush routinely. Comb all hairs out of it. Soak it in a warm soap and water solution, in alcohol, or in a hydrogen peroxide solution. Rinse it out. Let it dry with the bristles down, preferably, on some kind of towel. Clean your comb by hand. Remove the loose hairs from it. Soak it. Rinse it. Let it dry. Return each to a holder or drawer for storage.</span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-10140108311057123192020-07-19T15:53:00.004-05:002020-09-11T11:51:21.853-05:00Men's Grooming Etiquette baesoe 1-24<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto;"><span style="font-family: "times new roman", serif; font-size: medium; text-align: justify;">If you see typos or errors let me know, the worst it will get you is an updated copy. Thank you for inserting arrows where needed, dotting "i" s, where required, and adding directions and signs to assist sons in climbing mountains, standing on their own, and finding their way home.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">Your Forever Rewriter<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto;"><span style="font-family: "times new roman" , serif; font-size: medium;"><br /></span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">Acknowledgment</span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">To Josh and to each student son who wanted to know what could be expected from him publicly, my humble attempt at a map.</span></div>
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<span style="font-size: medium;"><span style="font-family: "times new roman" , serif;">Men's Grooming baesoe, That Talk, and Men’s Business Etiquette are living skills and etiquette classes on male development: things (a male needs) to do, things of which to be mindful and things expected from the male half: things to tell a young professional and a upcoming graduating son.</span><span style="font-family: "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">Men’s Grooming includes information on Changes and Checkups, Bathroom Conduct, Male Grooming Habits, Grooming Hair, Shaving & Saving Face, Male Grooming Techniques, Men's Skin Care, Nail care, and Male Grooming Supplies & Products. This class will let you discover how to get hair that gets you noticed, how to pass the squint test and make your face not crack, and how to flash: take a fingernail test and pass.<o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">That Talk is about sex etiquette. You are able to decide when to have it. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto; text-align: justify;"><span style="font-size: medium;">
<span style="font-family: "times new roman" , serif;">Men’s Business Etiquette is about cool rules to know: traditions governing business and social behavior, consideration, and taste: things expected from male young professionals and university students. Manners are (what Mama likes) things you "know” to do. Etiquette is the set of rules that go with manners. Manners must be married to etiquette for there to be a good fit; what you approve of must be married with the set of rules for the court you are in or for the court at the level to which you wish to ascend. He who has the talent and follows the rules best wins.<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , serif;">“Do not hate the player or the game. Hate (having the talent, and) not knowing the rules.” Get etiquette. Outclass the competition.<o:p></o:p></span></span></div>
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<span style="font-size: medium;"><span style="font-family: "times new roman" , serif; text-align: justify;">Contained herein is information on men’s personal grooming, male care matters. It covers things that garner acceptance and better tell what a male has to offer: things which go with his right to be.</span></span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: medium;">In home training, when a son performed well academically, or athletically, all else was forgiven. However, as he will be leaving home, there are other things (a male needs) to do. Things expected from the male half.</span></div>
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<span style="font-family: "times new roman" , serif; font-size: medium;">“Sloppy, slovenly attention to body grooming can betray you in one instant and reveal your lack of training.”</span></div>
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<span style="font-size: medium;"><span style="font-family: "times new roman" , serif;">“Clean hair, teeth, and nails are the very basic requirements in terms of men's grooming. Each is easy to achieve and maintain and for each, there is a test.”</span><span style="font-family: "times new roman" , serif;"> </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="text-align: justify;">Men’s Grooming</span></span></span><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto; text-align: justify;">
<span style="font-family: "times new roman" , serif; font-size: medium;">In men’s body grooming, there are things that you need to do, from cleaning your body to, possibly, cosmetic surgery. Each, though ego-based, can result in improved appearance, self-image, and eligibility. Welcome to the better to look at world and workforce. To start, clean your body. It is used to indicate your respect for hygiene. Moreover, it is used to demonstrate consideration for people with whom you are to come in contact. People have a need and a right to expect to be able to be near you without being overcome by your body odor and/or your laundry. POST the anti-funk rule: “Funk is not fair.” Say it, "Funk is not fair." "You better do something." It is hard work to clean up, and to spray, after you. It is tender cruelty not to tell you and/or not to teach you how to meet the expectations of those who would like to get to know you. If, and when, your hygiene actions are caught short, avoid adding cologne to your circumstance. Immediately seek out some soap. Wet or dry, soap rubbed onto an offending area of skin will provide temporary relief to a compromising situation. Now take a bath or a shower. You can do the same to cloth, and then go do your laundry. You may then add to your body a moisturizer and your signature scent. In relation to your clean body, your general maintenance, and your association with those around you, there are things that you need to do. People will enjoy you much better.<o:p></o:p></span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-2633658866382021142020-07-19T06:30:00.005-05:002020-09-11T12:39:08.117-05:00 Art in Public Places (AAPP) Downtown Austin & Things to See <span> </span><div class="MsoNormal" style="mso-pagination: widow-orphan; text-align: justify;"><span style="text-align: left;">AAPP</span><span style="mso-tab-count: 1; text-align: left;"> </span><span style="text-align: left;">Big Chiller Blues </span><span style="mso-tab-count: 1; text-align: left;"> </span><span style="mso-spacerun: yes; text-align: left;"> </span><span style="text-align: left;">Vertical
Expanse of Glass</span></div><div class="MsoNormal" style="mso-pagination: widow-orphan;"><span style="font-weight: normal;">
<span style="mso-tab-count: 2;"> </span>Austin Convention Center/
Parking Garage<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">Two-sides
of an industrial chiller, its cooling towers, and support space shielded by
10,000 square feet of glass tiles in watery shades of blue.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">Glass
tiles Ann Adams 2005<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="mso-tab-count: 5;"> </span>601
E. 5<sup>th</sup> St.</span></div>
<div class="MsoNormal">
<span style="font-weight: normal;">AAPP<span style="mso-tab-count: 1;"> </span>Pedestrian Geometries<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">Elgin-Butler glazed brick, motor, grout <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in;">
<span style="font-weight: normal; letter-spacing: 0pt;">Erin Curtis 2013</span><span style="font-weight: normal;"> <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.5in; text-indent: 0.5in;">
<span style="font-weight: normal;">Multiple
locations along 3<sup>rd</sup> St. between<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in;">
<span style="font-weight: normal;">Trinity and Nueces streets.<span style="mso-spacerun: yes;"> </span>“Eight city blocks Austin Convention Center
to Shoal Creek.”</span></div>
<div class="MsoNormal">
<span style="font-weight: normal;">AAPP<span style="mso-tab-count: 1;"> </span>High Water Mark (II) <span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Stainless Panels<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in;">
<span style="font-weight: normal;">Cut metal fence with enamel
overlays<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">22 laser
cut stainless panels tell the story of extreme floods in downtown Austin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: 0.5in;">
<span style="font-weight: normal;">Austin,
Texas – 2007</span></div>
<div class="MsoNormal" style="mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal; letter-spacing: 0pt;">W. 2<sup>nd</sup>
Street District <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal; letter-spacing: 0pt;">“One of the friendliest neighborhoods in the US.”</span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify; text-indent: -1in;">
<span style="font-weight: normal;">AAPP<span style="mso-tab-count: 1;"> </span>Urban
Canyon<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 3;"> </span><span style="mso-spacerun: yes;"> </span>Paving<br />
<span style="mso-spacerun: yes;"> </span>Sun McColgin 2011<span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal;">W. 2<sup>nd</sup> St. Colorado St. (Lavaca
St).</span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify; text-indent: -1in;">
<span style="font-weight: normal; letter-spacing: 0pt;">AAPP<span style="mso-tab-count: 1;"> </span>Golden
Afternoon<span style="mso-tab-count: 4;"> </span><span style="mso-spacerun: yes;"> </span></span><span style="font-weight: normal;">Interactive Light Based
Artwork Seaholm Parking garage underground stairwell (hanging garden.) Thirty-six
stainless steel flowers attached along the three-story wall. Stainless steel,
fiber optic cables, LED lighting, and motion sensors.</span><span style="font-weight: normal; letter-spacing: 0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal; letter-spacing: 0pt;">Urban Matters Inc (Shagun Singh, Rick Lin) 2016<br />
<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>211 Waller Seaholm Dr.</span></div><div class="MsoNormal" style="margin-left: 2in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;"><span style="font-weight: normal; letter-spacing: 0pt;">
<!--[endif]--></span><span style="font-weight: normal;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal;">AAPP<span style="mso-tab-count: 1;"> </span>Accordion 16<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span><span style="mso-spacerun: yes;"> </span>Seaholm Retaining Wall<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">and
Parking Garage underground stairwell.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span>Seaholm Development 300-foot-long zigzag
retaining Wall Exterior Latex paint<span style="mso-spacerun: yes;"> </span>Sten
Lex 2016<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal;">2011 Walter Seaholm Dr.</span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: -0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">AAPP <span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Kempelen’s Owls<span style="mso-spacerun: yes;"> </span>Two 10-foot owl sculptures<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: -0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">NAPA<span style="mso-tab-count: 1;"> </span>(New American
Public Art)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">600 West Second Street near Shoal Creek at the corner
of West Second and Nueces Streets.</span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify; text-indent: -1in;">
<span style="font-weight: normal; letter-spacing: 0pt;">AAPP<span style="mso-tab-count: 1;"> </span>Willie
Nelson<span style="mso-tab-count: 1;"> </span>(Statue)<span style="mso-spacerun: yes;"> </span>Sculpture<br />
Eight-foot-tall sculpture unveiled April 20<sup>th</sup> 4:20 PM<br />
(420 @ 420)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal; letter-spacing: 0pt;">Clete Shields 2012 <span style="mso-tab-count: 1;"> </span>Moody Theater
Public Plaza<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; mso-pagination: widow-orphan; text-align: justify;">
<span style="font-weight: normal; letter-spacing: 0pt;"><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>310 W. Willie
Nelson Blvd. (200)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">in the heart of downtown</span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">The Moody Theatre <span style="mso-tab-count: 3;"> </span><span style="mso-spacerun: yes;"> </span>ACL Live<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">310 W. Willie Nelson Blvd.</span><span style="font-weight: normal;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">Austin
City Limits Live at The Moody Theater (ACL Live) is a state-of-the-art,
2,750-person capacity live music venue that serves as the new home for the
taping of the acclaimed KLRU-TV produced PBS series Austin City Limits, the
longest running music series in American television history.</span></div>
<div class="MsoNormal" style="line-height: 115%; margin: 0in 0in 10pt 1in; mso-hyphenate: auto; mso-pagination: widow-orphan; text-autospace: ideograph-numeric ideograph-other;">
<span style="font-weight: normal; line-height: 115%;">City Hall
Plaza<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span>Seeding Time<span style="mso-spacerun: yes;">
</span>Stones limestone, MeeFog humidification system, lights, oak tree –
planted as a sampling from the story of “Austin beloved 500-year-old Treaty
Oak” with stone benches for screamers and dreamers to gather around. Nobuho
Nagasawa 2004<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 2;"> </span></span><span style="font-weight: normal; letter-spacing: 0pt; line-height: 115%;">301 West 2<sup>nd</sup>
St.<br /><div style="text-align: left;"><span style="letter-spacing: 0pt; text-align: justify;">Austin City Hall </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify;">1-week
notice</span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify;">Guided Tour</span><span style="letter-spacing: 0pt; mso-tab-count: 2; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 2; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify;">30-45
Min MTWF </span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify;">No notice</span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;">
</span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: justify;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify;">Self Guided Tour</span><span style="letter-spacing: 0pt; mso-tab-count: 2;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 2;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt;">301 W. 2</span><sup style="letter-spacing: 0pt;">nd</sup><span style="letter-spacing: 0pt;"> St.</span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt;">512-974-7819<br /><div style="text-indent: 0px;"><span style="letter-spacing: 0pt; text-indent: -1in;">CiArt<span style="mso-tab-count: 1;"> </span></span><span style="letter-spacing: 0pt; text-indent: -1in;">The People’s Gallery<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>Free <span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Exhibition</span></div><div style="text-indent: 0px;"><span style="text-indent: -1in;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span> </span><span style="text-indent: -1in;"> </span><span style="text-indent: -1in;">Austin City Hall<br /></span><span style="letter-spacing: 0pt; mso-tab-count: 6; text-align: justify;"> </span><span style="letter-spacing: 0pt; text-align: justify; text-indent: 0.5in;">Art on every floor<br /><div style="text-align: justify; text-indent: 48px;"><span style="letter-spacing: 0pt; text-align: left; text-indent: 0px;">Reception an annual exhibition of over
150 artworks by Austin-area artist<br /><div style="text-indent: 0px;"><span style="letter-spacing: 0pt; text-indent: 48px;">AAPP</span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-indent: 48px;"> </span><span style="letter-spacing: 0pt; text-indent: 48px;">La Fuente en Calle Segunda (Segundo)</span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-indent: 48px;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-indent: 48px;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-indent: 48px;"> </span><span style="letter-spacing: 0pt; text-indent: 48px;">Sculpture</span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-indent: 48px;"> <br /><div style="text-align: left; text-indent: 48px;"><span style="letter-spacing: 0pt; text-align: justify; text-indent: -1.5in;">Roger Colombik & Jerolyn Bahm-Colombik 2010<br /><div style="text-indent: -144px;"><span style="letter-spacing: 0pt; text-indent: 0.5in;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>W. 2</span><sup style="letter-spacing: 0pt; text-indent: 0.5in;">nd</sup><span style="letter-spacing: 0pt; text-indent: 0.5in;">
St. & San Antonio St.<br /></span><span style="letter-spacing: 0pt;">AAPP</span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt;">Stevie
Ray Vaughan</span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt;">Memorial Statue<br /></span><span style="letter-spacing: 0pt;">Bronze. The long bronze “shadow” behind the eight-foot-tall sculpture
is that of the man playing his guitar. Ralph Helmick 1994</span><span style="letter-spacing: 0pt; text-indent: 0.5in;">210 Ann and Roy Butler Hike and Bike Trail 800 W.
Riverside Dr.<br /></span><span style="letter-spacing: 0pt; text-indent: 0.5in;">Auditorium Shores</span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-indent: 0.5in;"> <br /></span><span style="letter-spacing: 0pt; text-indent: 0.5in;">Lady Bird Lake Vic Mathias Shores<br /><div style="text-indent: 48px;"><s style="letter-spacing: 0pt; text-indent: -144px;"><span style="letter-spacing: 0pt;">Austin Central Library<br /><div style="text-indent: -144px;"><span style="letter-spacing: 0pt; mso-tab-count: 4; text-indent: 0.5in;"> <span> </span><span> </span><span> </span></span><span style="letter-spacing: 0pt; text-indent: 0.5in;">12-6
Su 10- 9 M-Th<br /></span><span style="letter-spacing: 0pt; text-indent: 0.5in;">10-6 F Sa<br /></span><span style="letter-spacing: 0pt; text-indent: 0.5in;">Six stories 200,000 feet of technology and books.<br /><div style="text-indent: 48px;"><span style="letter-spacing: 0pt; mso-tab-count: 2; text-indent: -144px;"> </span><span style="letter-spacing: 0pt; text-indent: -144px;">The largest solar installation
in downtown.</span><span style="letter-spacing: 0pt; mso-tab-count: 4;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt;">710 Cesar Chavez St. (1</span><sup style="letter-spacing: 0pt;">st</sup><span style="letter-spacing: 0pt;">) </span><span style="letter-spacing: 0pt; mso-spacerun: yes;"> </span><span style="letter-spacing: 0pt;">512-974-7400</span><span style="letter-spacing: 0pt; mso-tab-count: 11;"> </span></div></span></div></span></s></div></span></div></span></div></span></div></span></div></span></div></span></div></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; mso-pagination: widow-orphan; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">Bus 3 or 803 Republic Square Part to destination.</span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify; text-indent: -1in;">
<span style="font-weight: normal;">AAPP<span style="mso-tab-count: 1;"> </span>CAW<span style="mso-tab-count: 7;"> </span><span style="mso-spacerun: yes;"> </span>LED display Aluminum, urethane paint <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify;">
<span style="font-weight: normal;">Christian
Moeller 2016<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-align: justify; text-indent: 0.5in;">
<span style="font-weight: normal;">inside
the Austin Central Library<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; text-align: justify; text-indent: 0.5in;">
<s><span style="font-weight: normal;">710 W. Caesar Chavez St. </span></s><s><span style="font-weight: normal; letter-spacing: 0pt;">(100)<span style="mso-spacerun: yes;"> </span></span></s></div><div class="MsoNormal" style="margin-left: 1in; text-align: justify; text-indent: -1in;"><span style="font-weight: normal;">
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1in; text-align: justify; text-indent: -1in;">
<span style="font-weight: normal;">AAPP <span style="mso-tab-count: 1;"> </span>The blackbird–<span style="mso-tab-count: 3;"> </span>a real time computer
program creating gestures and behaviors never the same <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 76.5pt; text-align: justify;">
<span style="font-weight: normal;">inside
the Austin Central Library<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 2in; text-align: justify; text-indent: 0.5in;">
<s><span style="font-weight: normal;">710 W. Caesar Chavez St. (100)</span></s></div>
<div class="MsoNormal" style="margin-left: 1.5in; mso-pagination: widow-orphan; text-indent: -1.5in;">
<span style="font-weight: normal; letter-spacing: 0pt;">CiArt*<span style="mso-spacerun: yes;"> </span>Wander Downtown.com </span><span style="font-weight: normal;"><span style="mso-tab-count: 1;"> </span>Beacon<span style="mso-spacerun: yes;">
</span><span style="mso-tab-count: 3;"> </span>Sculpture<o:p></o:p></span></div>
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<span style="font-weight: normal;">Red Cube Outside the</span><span style="font-weight: normal; letter-spacing: 0pt;"> front of the Cookbook Bar <o:p></o:p></span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">& Café. – Austin Central Library<o:p></o:p></span></div>
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<span style="font-weight: normal;">710 W. Caesar Chavez St. (100)</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">*Wanderatx.com leads you on a literary adventure in downtown Austin. <span style="mso-spacerun: yes;"> </span>Choose from four stories written by local
authors, each starting at the Beacon.</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">CookBook <span style="mso-tab-count: 1;"> </span>BLD<span style="mso-tab-count: 3;"> </span>$$<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span>American<o:p></o:p></span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">Bar & Cafe</span><span style="letter-spacing: 0pt; mso-tab-count: 4; text-indent: 0.5in;"> </span><span style="letter-spacing: 0pt; text-indent: 0.5in;">9-10:30
M-F </span><span style="letter-spacing: 0pt; mso-tab-count: 3; text-indent: 0.5in;"> </span><span style="letter-spacing: 0pt; text-indent: 0.5in;">Breakfast</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">and all day Sat-Sun<o:p></o:p></span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">LN<span style="mso-tab-count: 6;"> </span>9-9
M-Th </span><span style="letter-spacing: 0pt; text-indent: 0.5in;">9-7 F Sa Su</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">710 Cesar Chavez St. <span style="mso-tab-count: 1;"> </span>512-487-5166<o:p></o:p></span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;"><span style="mso-spacerun: yes;"> </span>inside the Austin
Central Library</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">The Austin Central Library restaurant’s terrace patio provides views of
the city, Shoal Creek and the Colorado River.</span></div>
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<span style="font-weight: normal; line-height: 115%;">AAPP*<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>High Water Mark <span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Railing
Panels<br /><div style="text-align: left;"><span style="text-align: justify;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>Deborah
Mersky 2008<br /><div style="text-indent: 0px;"><span style="text-indent: 0.5in;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>Guadalupe St. & W. Cesar Chavez St.</span></div><div style="text-indent: 0px;">AAPP<span style="mso-tab-count: 1;"> </span>Stem Rack<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 4;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Bike Rack<br /><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span>Ann
Armstrong 2012<br /><div style="text-indent: 0px;"><span style="text-indent: 0.5in;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>111 Congress Ave. </span><span style="mso-spacerun: yes; text-indent: 0.5in;"> </span></div><div style="text-indent: 0px;">AAPP<span style="mso-tab-count: 1;"> </span>Street Sounds<span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>Sculpture<br /><span style="mso-spacerun: yes;"> </span>Sodalitas 2013<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Brazos St. / Cesar Chavez St. to 7<sup>th</sup>
St.<br /><div style="text-indent: 0px;"><span style="text-indent: 0.5in;">TTS<span> </span><span> </span><span> </span><span> </span>Bats: Congress
Avenue Bridge</span><span style="mso-spacerun: yes; text-indent: 0.5in;"> <br /><div style="text-indent: 48px;"><span style="text-indent: 0px;"><span> </span><span> </span><span> </span>(23) Lady
Bird Lake Bat Watching Daily Activity March – October watch 1.5 million <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>bats
emerge from The Ann W. Richards Congress Ave Bridge </span><span style="letter-spacing: 0pt; text-indent: 0.5in;">at Sunset.</span></div><div style="text-indent: 48px;"><span style="letter-spacing: 0pt; text-indent: 0.5in;"><span> </span><span> </span><span> </span>(Lower Walnut Creek Hike & Bike Trail)</span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-indent: 0.5in;"> <br /><div style="text-align: justify;"><span style="letter-spacing: 0pt; text-align: left;">AAPP</span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: left;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: left;"> </span><span style="letter-spacing: 0pt; text-align: left;">Bait
Box </span><span style="letter-spacing: 0pt; mso-tab-count: 6; text-align: left;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: left;"> </span><span style="letter-spacing: 0pt; mso-tab-count: 1; text-align: left;"> </span><span style="letter-spacing: 0pt; mso-spacerun: yes; text-align: left;"> </span><span style="letter-spacing: 0pt; text-align: left;">Metal Work<br /></span><span style="letter-spacing: 0pt; text-align: left; text-indent: 0.5in;">Cast Bronze, welded steel, paint, decal<br /></span><span style="letter-spacing: 0pt; text-align: left; text-indent: 0.5in;">Buster Graybill 2009<span> </span><span> </span><span> </span><span> </span><span> </span></span><span style="letter-spacing: 0pt; text-align: left; text-indent: 0.5in;">12017 Amherst Drive<br /><div style="text-indent: 48px;"><span style="letter-spacing: 0pt; text-indent: -1in;"><span> </span><span> </span><span> </span>On the shores of Lady Bird Lake near 12017<br /></span><span style="letter-spacing: 0pt; text-indent: -1in;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>Amherst Dr. East Side Hike and Bike Trail<br /><div style="text-indent: -96px;"><span style="letter-spacing: 0pt; line-height: 115%; text-indent: 48px;">AAPP</span><span style="letter-spacing: 0pt; line-height: 115%; text-indent: 48px;"><span style="mso-tab-count: 1;"> </span>Bait Box<span style="mso-tab-count: 7;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Award<br /><div style="text-indent: 48px;"><span style="letter-spacing: 0pt; text-indent: -1in;">American for the Arts Public Art Network</span><span style="letter-spacing: 0pt; text-indent: -1in;">(PAN) Year in Review</span></div></span></div></span></div></span></div></span></div></span></div></div></div></span></div></span></div>
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<span style="font-weight: normal;">Bait Box
is a sculpture inspired by the artist’s experiences with “noodling” (catching
flathead catfish by hand) in Oklahoma. He sculpted a giant catfish to honor the
folklore surrounding “monster” catfish and the rare individuals obsessively
pursuing these creatures. This bronze catfish lounged life-like on a faux High
Voltage Box near the shores of Lady Bird Lake, a scenic parkland trail location
where visitors sought to discover if the fish were real. The piece provided
opportunity for the public to reconnect with the outdoors and share their own
stories of “the one that got away.”</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">The Trail at Lady Bird Lake</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt;">(2) Lady Bird Lake 10 Mile Roy and Ann Butler Hike and Bike Trail</span></div>
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<span style="font-weight: normal; letter-spacing: 0pt; line-height: 115%;">AAPP<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Nightwing<span style="mso-tab-count: 5;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 2;"> </span>Sculpture
Painted aluminum, concrete, steel<span style="mso-spacerun: yes;"> </span><br />
Dale Whistler 1998<br />
<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 3;"> </span>100
½ Barton Spring Rd.</span><span style="text-align: justify;">S.
Congress Ave. & Barton Spring Rd. Traffic Intersection Points the way to
North America’s Largest Mexican free-tailed bat colony of 1.5 million. Can
swivel simulating flight.</span></div>
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<br />Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-27445507199385360382019-01-30T01:31:00.001-06:002020-08-10T17:53:03.444-05:00Men's Grooming Guide 25-36<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-hyphenate: auto; text-align: justify;">
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">A Male Manicure Finger Nail Care Maintaining Your Claws<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Maintain your nails. Take the nail test; hold each nail against a mirror, one at a time. Look through the mirror at each cuticle, at each nail underline, and at each nail tip. What you see is what other people get to look at when they or you are eating or drinking with you. If you are going to eat with someone, do your nails or have them done. <o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Get your nails chlorine clean, unless you are allergic to it; soak your nails in bleach for four to five minutes. It will become warm and start to foam. Your fingernail will begin to feel slimy (no other way to say it). Now rinse them with cold water until they feel like tile that was just cleaned.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Next buff each of your nails with a terry cloth towel; take a look and enjoy. Take the mirror test again, now flash: fling your nails forward at that same mirror. (Damn, that shine looks good on you. Avoid doing this often, unless there is a need to show off. Be easy on ’em. Avoid any shine provided by nail polish. Be easy on yourself. It has been said to whiten your nail tips, soak them in distilled vinegar, before or after buffing.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Learn the art of doing your nails. Take your thumb and/or index finger and pull the topsides of each of your nails down. What you see is what affects your shadow line. There is to be a u-shaped line around each cuticle that is smooth and catches a shadow. This may take some filing….<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;"><br /></span> <span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Men Filing Fingernails<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">File your fingernails. Use an emery board when you can. This is to be done when nails are dry. Fold your fingers toward you. File away any overgrowth exposed on your nail sides. File sides in to meet the natural line of the cuticle beds. Remove and smooth rough skin along the sides of the nails. Look for the C curve, tomorrow.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Next, you can use the finishing side of your emery board to file down any imperfections, stains, and ridges on each nail. Then, place the shaping side of an emery board under the nail edge at a slant. Start one-eighth inch in and file each nail in from side to center down until each is even with the tips of your fingers. Each nail is to complement the shape of each well-maintained cuticle. Ensure each nail is the same length or in visual sync with each other. Then file behind the tip of each nail so that a clear separation between skin and nail is evident. Wet your nails. File each nail again, if any back nail membrane becomes evident, file it off.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You may shape the underskin, to duplicate the nail tip. Use a nail file, tweezers tip, cuticle cutter tip, or a toothpick. Place the item under the nail and gently move it (no lower than a one-eighth inch down) and to the left or right. Outline the shape of the underskin to mirror the tip of the nail.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Male Cuticle Care<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You could take a corner of wet terry cloth and rub your cuticles back, down, and to the right and left to get all but the most difficult dead skin off each of them. This will create a shadow line around the bed of each nail. (Ensure your cuticles are moistened to affect this process.) Should your cuticle tear, nip it with a cuticle cutter. This is the only real function for this tool. You may allow it to dry overnight, and to be rubbed away tomorrow. You can push back your cuticles. You may do this after a bath, or a shower. You may just wet your nails with cold water. Then use a tip of an emery board to push your cuticle tips back off your nail surface. The first time you lift your cuticles back they may be sensitive: hurt for a day or two. (Moisturize them.) Maintaining your cuticles takes a little practice: rub, moisturize, oil, file, and/or at last resort, nip them. Once tried, it only takes a little time for correction later. You might omit to do this or have it done by a professional, who promises only to nip at but not cut them. Moisturize your cuticles daily. Lotion them over oiling them. You can apply Hoofmaker cream®, Cornhuskers Lotion®), or a cuticle care cream, to each nail bed with your thumbs. Each substance will assist in the care of your nails, and help to identify nail overgrowth that was overlooked; corrections can be made now or the next time. It may be done with a lotion to allow a groomed shadow line to “Pop.” Go ahead and flash.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Omit a moisturizer to your hands at times when "clean hands only" are a condition of your employment.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Repairing Male Nails<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Wet and rub your cuticles and nails with a wet terry cloth over filing them. The process is called “Rolling.” File them over cutting them. Cut only the part of a nail or cuticle that is torn.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Make repairs to your nails. When two or more nails are chipped or broken on the same hand, all nails on that hand are to be filed to the length of the shortest nail. You can add a gelatin product in your diet. Eat vegetables. Own a nail clipper if only for the file. When cleaning behind your nails in a rush it beats a brush. A man may rarely take care of his nails the way he could. He could be talked into letting someone else do it for him. Get a manicure. Avoid letting your cuticles be cut, or your nails say bad things about you. ___________<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Be alerted that white-spots on your fingernails may be a sign that you have a protein processing deficiency: too much dairy, or that you have bruised a nail. Do not worry. A sign of a vitamin deficiency could be ridges on your fingernails. So could the peeling of skin at the sides of your nails. You might take an RDA minimum multiple-vitamin, say every other day, until the peeling of skin goes away.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Buff your nails. This can be done by using a piece of terry cloth, or with a rubber buffer. Avoid adding polish to this shine. O.K, now look at the last pictures that include your nails. Know that each nail will look that much better the next time. You can go and get a test.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">A Male Pedicure Toenail Maintenance Maintaining Your Paws<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Perform toenail maintenance. Avoid “Hobbit feet.” File your toenails (paws) over a toilet seat. Lift your feet atop the seat. File each toenail straight across the tip. Trim the nail back to meet the tip of your toe. You can use an emery board to do this. Let the filings go down and then around. Avoid digging under or behind your toenails. Then a callus remover may be used to remove any from your feet. You could scrape away any overgrowth or ridges on top of each toenail. Once a week take your dogs outside: look at your feet while seated on an isolated bench. This is how others see your feet. Take your tools with you; you may want to refine your maintenance process.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Feet can be soaked during a bath in a tub, or in metal or non-porous bowl in water and baking soda solution to combat foot odor. Feet could be soaked in a bowl of warm water to which you add half a cup of distilled vinegar or tea, or salted water, to assist in the elimination of FO and Athlete's Feet. Each act might aid in the removal of under the toenail dirt. Take care to dry your feet and between your toes. This can be done again with tissue or a paper towel. You can apply a deodorant powder to your feet, or in each of your shoes.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Avoid dry cracked heels. You might coat your feet in a small amount of baby oil, corn oil, or V05, to add moisture and to seal it in. (Lotion the body, oil the feet.) Most times I cheat and lotion the feet.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Male Toenail Fungus<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Get a toenail fungus, get an anti-fungal medicine. You can literally piss on your toenails, or soak them in it, to eliminate it, as an alternative treatment, but you knew that.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">At a minimum, you may soak toenail fungus in distilled vinegar or a saline solution alone.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You could soak or spray with water, tea tree oil, and Epson salt each toenail twice a day, to see if that works.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can coat each toenail in Vicks VapoRub®. What could it hurt? For each modality listed, you may do an engine search.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Occasionally, you can treat yourself to a professional pedicure. Let the foot and leg massage happen. The person who accidentally rubs against your toenails will thank you.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can pour a capful of hydrogen peroxide into your sneakers, let it fizzle, then pour it out, and let each dry. Bacterium (funk) is to be afforded every chance to die. You may pour some baking soda inside your shoe, and pound it and the funk back out.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can store newspaper inside of each shoe to dry moisture left inside. Get two pairs of shoes. Between wearing shoes, each needs one day to dry out.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Male Body Hair Care<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Clean your outer ears with your washcloth and then again with a cotton-tipped swab. Place nothing into your inner ear smaller than your elbow. Have any ear wax removed by a professional or by directions from one. I have poured peroxide in my ears to get wax out. I would engine search this is I were you before you do. (Get earplugs for your nightlife.) Get a spare pair for a date or guest, just in case the concert is loud, or one of you snores.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Get a pair of tweezers. Remove sprouting hairs once a week. Inside your ears, hair removal is to be done by you, a professional, or by a friend.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Next, look in a mirror. Squint your eyes and flare your nostrils. Do a pig-poke; turn your head to the side. Push up the tip of your nose. Look for any hairs that protrude from in or under it. Tweeze them out or nip them with cuticle scissors, or trim/trowel them out with a disposable razor. Come here.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can go on and shave the hair on your chest. You may have someone shave the hair off your back. This requires the assistance of an assistant. It is to be shaved (the way it grows). Exfoliate 24 hours after the skin is made bare. You can augment this with a waxing of any ingrown hairs. A clipper can be used to shave hair en masse. A spread of cream or aloe gel may be placed on the hair to facilitate it being shaved with a double bladed razor. Implement blades are to be cleaned with 91% alcohol.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Men Shaving Down There<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can shave down there. All hair below your midsection may be shaved with or without a lubricant. (It is just that soft.) You could experience mild discomfort in the form of an ingrown hair. You might tweeze it or let it go away naturally. You may shave down there while seated on your throne or chair. You could stand, hold on, and shave forward. Shaving down there can provide a lowered temperature. It may give an extra dose of hormone. It could make you more virile. It might improve blood circulation (to the genitals). You can place a water-based lotion in this area. In more than one part of the world, male hair below the mid-section is shaved every day. At a public bath, there could be a visual advantage. Fewer people will mysteriously think that you are unsanitary or stink. Avoid waxing, the look you are going for is a new man, not newborn. In the United States of America, you might leave a top patch (and go macho). <o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Leg hair can be shaved. Prior to doing this skin is to be wet. Then you can apply a shaving cream or lotion. A dual edge blade may provide an efficient shave. The leg is then to be rinsed and dried. Moisturizer can now be applied. Removing sprouting hair can be done by electrolysis. It may be done by laser, but where? There is an aerodynamic advantage to and of bare shin. It can make for a more pleasant massage. It may be a necessity for a sport or a profession. It has been seen to help make some swim faster.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Male Deodorant Smelling Too Good<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Have a deodorant of choice. Consider its use as mandatory. You can apply one before going to bed. After a few days, this action will show daytime benefit. If your armpits become irritated switch scents before switching labels. You may use White vinegar instead of a deodorant. You could use 91% rubbing alcohol. Wring each hair with it. Do this with a cloth or cotton ball. You might use lemon juice. I have not had to use a deodorant in years. Occasionally I use one when I will be in company. Additionally, a body lotion has been seen used to assist in combating overall body odor. Avoid antiperspirants. Have a scent of your own. Eat pineapple. You can eat leafy vegetables. You may eat parsley, chopped in salad, with or without lemon over it. It may assist in giving your body a clean musky scent. You could wear matched toiletries in the same scent. You might shop for odor free toiletries and top off unscented items with a spray of a light scent of cologne. Hold the bottle twelve inches away. Spray, and then walk into it. Even an animal does not spray itself intentionally-much. Want more? At night, you might spray away from the back of your knees, or the panels to your bedroom door. Know this; too much of your cologne could be hazardous to other people’s health. There is such a thing as being too clean and smelling too good, but generally, people will forgive you. Forget one of these actions, and someone will remember that there was something they really did mean to tell you.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">At home, you can forgo deodorant for the last day before your weekend, and just rinse. For social reasons, you may want to develop a natural musky scent. <o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Remember after three days fresh bodies and fish begin to stink; back to deodorant, or to what you use as a deodorant. Avoid Body odor being the number one turn-off listed by people who use to know you. Know that the use of too much cologne could be listed as turn-off number three.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Old Spice works still because daddies wear it. A son does well to make use of his Father’s Christmas present.<o:p></o:p></span></div>
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<span face="" style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">You can elect to have a natural scent. You may attract and mark someone with it. It may be a funky signature scent for which someone could remember you, or recall your past presence. Avoid it being just funk.<o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-8841067964797512652019-01-29T23:32:00.000-06:002019-02-03T05:40:46.306-06:00Men Personal Grooming 36-47<div class="MsoNormal" style="text-align: justify;">
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Men Leaving the Bathroom<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Before leaving the bathroom, cup any lit candle with the back of your hand and blow it out. Take a paper towel and wipe the mirror dry. You can wipe the rest down with 91% alcohol. It will clean counters and make fixtures shine. Take more; dry the floor. Put the used paper towel in the trashcan. Leave the bathroom ready to receive the next person, or for the next time.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Place your personal items on a tray, bucket, or container. Take it out of the bathroom, or place it in a drawer.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> You can store your items in a drawer in your room, or in your gym bag. You may use a bathroom nightstand.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Take your towel with you. Leave the door open. You can fold your towel in half, place it over a hanger, and take it to the designated place where it is to dry. Avoid placing wet anything in with your dirty laundry.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Once dry you may place it in a hamper, or hang it on a rack in your room, or behind the closet door, to use for one more day.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Male Bathroom “WC” Conduct<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> The trip can begin with the statement, “I’ll be right back, or with the question, “Where can I wash my hands?” This phrase only works in the USA. Outside of its where is the “WC.” wash closet: a room containing a toilet and often a wash bowl. Always sit down when using the toilet in a private home. Upon entering the bathroom, lock the door. Turn on the light. You can turn on the water if you are well bred or just shy.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Remember the sign, "Gentleman, consider yourself at home now, and please, sit down. If you must stand, prove you are neat - straddle the bowl, in your bare feet. Be at ease. Sit down." Scoot forward. Point yourself to the side toilet wall. (It is the silent way to go.)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> When you elect to stand, place tissue between the seat and the rim and lift up the seat. Flush as you go, or (again,) point the head of the hose to the side toilet wall. Do this out of courtesy; no one wants to hear you piss. When you are done, get new tissue or a pad, blot yourself. Blotting residue is easier than wearing and smelling like it, I assure you. Remember to flush, and to put the seat down from the top, when you are finished. If you dirty the seat or the floor (and you will), search for paper toweling or tissue, and the Windex or Lysol spray hidden behind the toilet and clean it. Next time remember the sign. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">When you are seated longer, remember the rules for a dry wipe: get paper, use only two to three sheets, then legs apart, bend forward as far as you can, and then hold and feel where you think you want to wipe. Clean back to the front, then front to back, with one finger, fold and repeat until there is no track. Then the way to check is to scrape side to side until you are dry. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">You can wet wipe: get the tip of folded paper wet with water from the sink; or flush and dip the tip into clean flowing water, and wipe yourself. Some find that there is no such thing as a dry wipe. You would not do it to a baby. You might then elect to get a dry paper and blot yourself, until you are clean, and scrape until you are dry. Anything you leave you will get to wear.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Repeat the blotting process until you are clean like there was going to be an inspection. You are done, when you are clean, then you can scrape until you are dry. This never was about just wiping. Better to find out now than later. This can be done with 1 paper towel. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">After difficult times, get new paper and sanitize the seat with the and 91% alcohol from the bottle you keep behind the toilet or in a drawer. Wipe under the toilet seat, and in the toilet wipe away any residue. Flush or trash this paper. Thank you.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman", serif; font-size: 18pt;">Strive to eliminate any odor not considered desirable in a bathroom environment. You can hold a blown out sulfur match until the smoke dissipates, and then flush it. Only first, you have to find out who still makes a sulfur match. You may search for and use Lysol® air freshener. Spray under the seat. Spray the water in short bursts. Then flush. Step back and wait thirty seconds (It works.) As a last resort, you could spray cologne.</span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Wash your hands. Turn on the faucet at least once while in the bathroom. Wet the soap, if only to make someone believe that before leaving the bathroom you really did use it. It may be easier to wash your hands really. Use cold water and soap. Wet your hands. Wash each by agitating one against the other. Rinse them. You may wash your hands with hydrogen peroxide alone or with a hand sanitizer, anytime you wish. Clean under each fingernail from the tip to each under the skin. Use a fingernail, on one hand, to clean behind the fingernails on the other hand. At home, this action may be done using a fingernail brush. This could be done with a toothpick, or with tweezers. Inspect your nails and repeat the process or relax and enjoy them.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Hands are to be washed each time after you finish in the bathroom. This action will help someone decide if you are to help with the dishes or to eat off paper plates. You can use a tissue or a paper towel to turn off the water. You may use the same paper to open the bathroom door.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Leave the bathroom ready to receive the next person. Before leaving the bathroom, you could take another tissue and wipe the mirror, sink and the faucet. You might use tissues and 91% alcohol to do this. Both can leave each item shining. Wipe the floor as required. Get new paper and wipe the top of the toilet seat, and the space just behind it, and place any trash in a receptacle. Bless you. The statement to use for someone who is making the trip may be, “Let me see (if so & so is in,) Then say, “So and so is not available just now,” or that, “He or she) has just stepped out.”<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Note: The guide is a breach of etiquette: The rule: “What is done behind the door of a bathroom is private.” And, yes it is true, until another person is listening, enters the room, or smells you.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Male Changes and Check-Ups<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"> Make changes to your physical appearance, when any abnormality or disfiguring flaw makes you miserable, or make it your trademark and do nothing about it. Report all herbs, medicines, and supplements you are taking to your pharmacist. Have them logged into a computer. Update this list. With each new prescription ask, “Can I take grapefruit juice with this?”<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Get an itch on your body, rub a cut tomato on it, and let it sit. Yeah, it works, no...Shhh…. Olive oil and salt can do the same thing. Get an itch in your groin area (a sign that you are maybe a jock), get a medicine. Get an itch in your feet (a sign you are an athlete,) get a medicine. Both jock itch and Athlete's feet are treatable and are something you can talk about freely with friends, family, your doctor, and pharmacist. Other subjects you may discuss can concern flatulence, tail itch, hemorrhoids, and testicular lumps. (You are not alone.)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">If it drips, trickles, burns, sprouts, or smells, if emissions are anything but white or clear, get to a health care center, or to your doctor; get each item checked. Know this; there is a cure for that. “And there is a reason not to go barefoot in a barnyard.” If it sniffles, I put Vicks vapor rub on it: in my nose and on my chest as my mother did, as she said, “You are going to school tomorrow.” Father said, “Eat some; it will not kill you.” And I did until I read the directions. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"><br /></span> <span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Come here. Your skin is an organ. Once a year, have it professionally checked. Learn how to check for testicular cancer and breast cancer; men are dying but to know. You can ask for and maintain a copy of each of your dental and medical records. <o:p></o:p></span></div>
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<span style="color: #222222; font-size: 18.0pt;">Once a year get a complete medical checkup. You can get some medical tests: never fear, it is a A1C (Glycohemoglobin) test, BMP (Basic Metabolic panel), CBC: (Complete Blood Count), CMP: Comprehensive metabolic panel), A fasting blood lipids test: (Lipids Blood Test), GRE: (Gluten resistenceRE), (Gluten Sensitivity Intolerance Test), IGF1: (Insulin-like Growth Factor – 1 Test ), Phthalates test, TSH: (thyroid-stimulating hormone<span class="gmail-apple-converted-space">, </span>Vitamin D, Omega Index 3 and a Urine test, that will help you tell how well your body uses what you provide as fuel (with the things missing and added no real thanks to you). If you are vegan or vegetarian, check to see your levels of B12. Food is fuel; see how it is helping to run your body. If you are a carnivore, check for fiber and A, C, E, D, and K; folate, calcium, and manganese, also do this if your diet is mainly (Fast food, Pizza, or Ramen). <a href="http://nutritiondata.self.com/facts/dairy-and-egg-products/111/2" target="_blank"><span style="color: #222222;">Eggs</span></a> can make up for the missing vitamins A, E, D, and folate. Still, you need C, (citrus) to avoid the serious risk of <a href="https://vitals.lifehacker.com/can-you-get-scurvy-from-eating-nothing-but-ramen-1825960531#_ga=2.130574991.1485243833.1533564404-1456718367.1520458611"><span style="color: #222222;">scurvy</span></a>.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Have a checklist of questions to ask your doctor. It is your job to keep your body up to date, and to decide what you will and will not take. It can be your job to spearhead the quest for the discovery of a cure. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Medicine knows that the money is in the maintenance and in secondary sales. You can French press coffee and never as much as look for a paper filter. Pick the things on which you will allow yourself to be dependent. Single source the list of all your pharmaceuticals.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Midsection Muscle Management<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">Manage the muscles in your mid-section. If you keep announcing that you are going to the gym. And you get naked and do not look like you have been. Someone may ask that you stop carrying that bag. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">We are judged by our midsection. Midsection muscle management can be as simple as twisting side to side, up and down or left and right, like the leaves on a tree. You can be Fit by the Force of Wind®. You can burn fat; it is up to you if you want to lose weight also. You may move (exercise) for five hundred repetitions for maintenance or forty minutes (or twice that,) a day. In this, like in that, biosphere, your major job is to stand tall, react to the force or wind, be reasonably healthy, and to look good naked, or to try. You could do this and never break a sweat. You may walk back and forth on a treadmill, for thirty minutes, at a low speed, and pull in your midsection, front and back, and enjoy the yawn. I will run when a tree does. I will see you when you get back from burning fat.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;">You may lift light weights, five, ten, or fifteen pounds per hand, and look up or down as you are pulling in. You can sit down at a machine and go side to side or front to back learn the power of the wind starting at zero. You could lift more if you want. Go be young.<o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-61168956705152581372019-01-29T23:30:00.000-06:002019-02-03T05:43:25.063-06:00Men's Personal Grooming 64-85<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-hyphenate: auto; text-align: center;">
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">An At Ease Press Etiquette Guide </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">A Be at Ease School of Etiquette Course Guide </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Text by</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Harold Almon</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Published by</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">At Ease Press <br />schoolofetiquette@ateasepress.com</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">All rights reserved including the right to reproduce this guide, or parts thereof, in any form, except for the inclusion of brief quotations in a review.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">ISBN 978-0-917921-12-4 </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Copyright (c) 2012, 2019</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Printed in the United States of America</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Text by</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Harold Almon</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Foreword</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Men’s B</span><span style="font-family: "times new roman" , serif; font-size: 18pt;">usiness Etiquette is about cool rules to know: traditions governing business and social behavior, consideration, and taste: things expected from male young professionals and university students. </span><b><span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;"><o:p></o:p></span></b></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">“Do not hate the player or the game.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Hate (having the talent, and)</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Not knowing the rules.”</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Those who have talent and execute the rules best wins.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Etiquette: considerations that delay the inevitability of war and the license whereby someone may sue for peace. </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Business Social Traditions</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Before you agree to stay, there are rules about business social traditions: how you get approval that someone really meant to tell you. There are things you want to remember and enjoy, and games you want to know how to play.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">.In home training, there were comments made to you from someone like me: “Why cannot you be more like Johnny?” There were tests, and gold stars, allowance, permission, and being grounded; and there were other forms of adult-imposed punishment. And there was the knowledge that when you got a car, home, or a business, of your very own, you could run each - any way you wanted. Gold stars were given based on how well you could test. Your performance was rated, not based, on "Hard work," but on "Good work,” how well a job is thought to have been done: approval.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In business, (in the place you are now,) no one makes comments anymore, but they still speak fondly of Johnny. There are still gold stars, given based on tests. There is performance, and approval, and “Unhired,” and there are other forms of adult-imposed punishment. If you are lucky, someone will tell you about consideration, that when you get “one” of your very own, playing by the rules - is no less a requirement.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Staying is based on personality and approval: how well you are thought to play.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">This guide covers rules on men’s etiquette. Remember rule number one; it matters, and rule number two; he who has talent and executes the rules best wins. Let the games begin.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Men Get a Public Business Partner</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Avoid attempting to master business-social etiquette alone. Get a public partner. Share social information with this person. Share the process. Get, and provide feedback.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In business, it is not a matter of being good enough or knowing your stuff. It is a matter of how well you play, and how you will play at the next level. Attend social events with your partner. Where possible, this person is to be of the opposite sex. After five o'clock, the public partner for a married person is to be his or her spouse. Your public partner need not be a romantic interest. He or she may be retained long after any romance is over.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share games. If you are lucky, your partner will know how to play golf, tennis, racket ball, and cards. He or she will have been to a museum, theater, opera, on a cruise, or on an away trip, at least once. Share parties. If luckier still, your partner will know how to dine: attend a business social party, and practice and share skills in business dinner etiquette, and know the prerequisites to business success: how to engage in table talk, not drink or talk too much, and know how to dance.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Give back, volunteer. Join a committee. Accept an appointment to a board. Join an association. Take an academic class. It is in one of these environments a partner of choice will be most evident doing social polishing: making mistakes where it counts the least, practicing social graces, and being firm and considerate.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Your social partner will be aware that there is another level, to life, and another side to moving forward. Say thank you often. Practice presentations on each other. Share heroes and spotlights.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Men Get a Promotional Partner</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Get a promotional partner: someone with whom you seek the same target market but with whom you are not in direct competition.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share precious resources with this person.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Pool advertising budgets.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share advertising spots.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Swap mailing lists.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share display space.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Sell the experience.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Insert promotional advertising items.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Bundle products and services.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Co-sponsor events.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share public exposure.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Share literature in racks in waiting areas.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Each can be an ideal solution to maximizing advertising dollars.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Male Schedule Management </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In business, arrive “Just in time” for any appointment you intend to keep. You can get there ten minutes early, and then walk around the block.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Organize your thoughts beforehand. Send business information in advance of a meeting where practical. Be prepared to wait up to ten minutes after the time specified to be seen. Telephone whenever being late is unavoidable. Apologize for a missed appointment mischance. The apology must be accepted with as much calm as can be mustered. Suggest another appointment.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In social life, arrive "Just in time" for any event you plan to attend, whatever "On time" means, in your community. For an informal party at a private home, a business party, or for a large or small dance, arrive very close to the time specified (in descending order of importance).</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Manage your daily schedule by using a portable organizer; it can be new-school, a smart telephone. It may be old school, a sleek leather system organizer full of crisp visiting and business cards with color dividers, or a spiral planner.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;"><br />It could be a laptop or notebook PC for salaried workers, workers on flex time and independent business people.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">A daily schedule might be managed by using a computer-generated calendar, a loose-leaf sheet calendar, or by sharing a multi-person calendar.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;"><br />Things to do can be spoken in a pocket-size tape recorder or listed on a note pad and transcribed later.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Ask for one or more of these as a present and/or as a benefit to allow you to provide better service in your employment.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Male Considerate Actions</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Carry items in your left hand. You can carry a woman's heavy package, coat, or suitcase as the occasion arises. (Omit from carrying a woman's purse.) You may carry a bag strapped over your right shoulder. Avoid carrying a backpack over your lower back (and causing you to have to give it another name).</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Offer to carry anything for a person who is old, sick, or who is carrying a child. Offer your seat to any senior person in your company.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Offer your arm, or take the elbow of a companion, but only if that person needs assistance in crossing an area, at a curb, or on stairs.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Carry money in a money clip for tipping, taxies, and for mad-type emergencies.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Carry a pencil and a pen with as much metal in each as possible. Carry a fountain pen when you can. Even a non-expensive one can leave a good impression.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Carry a timepiece: a wrist watch for work, a pocket timepiece for formal and social occasions. A timepiece can be handed up from father to son. It is about the totem, not the time.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Perform small services. Offer to open a window, and/or tell someone the time, when the desire for each is identified.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">You might carry a cellular telephone. It is another kind of totem. It can be about the time. Each person may have a need to track it. It may be about an emergency: place an “ICE #” In Case of Emergency contact number in your contacts. Use lockout codes in case you lose it. You may add to it a GPS in case you or it gets lost. It could list REWARD # to call to have your telephone returned to you.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">A cellular telephone is to be used in private as much as possible. When engaged in a conversation, step outside out of earshot of others or step inside into an empty bathroom or stairwell to enjoy your call. Thank you. Notification of an incoming call is to be by vibration. (I am going to go ahead and hold on to this dream.)</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">You can stay “miked.” Any wire is to be worn under your clothes, and ideally, any earpiece is to be worn in only one ear or stored behind the neck.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Male Words to Say in Passing</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">When passing someone, in business, first provide a greeting appropriate for the time of day. Say, “Good morning,” or “Good afternoon.” Know that “Good" is normally said only in business. "Good evening," is normally said only by staff to senior people. "Good night," is said only when dismissing oneself from someone else. Each phrase without the word “Good” can be said by peers. Use each, try. With peers, you can say, "Hello," “Peace,” “Out,” and “Later.” The reply to a greeting is to be in kind. Formally, people of about the same social position can perform a greeting by saying, "How do you do?" The reply is to be "How do you do?" Avoid messing up a perfectly good “How do you do,” with a “How are you?” Informally you can say, “How are you?” The reply “How are you?” or “Very well thank you. And (how are) you?” It can be "Miserable, but thank you for asking; (and you?") People might want to see if you are listening or just need some company. More informally the reply to “What’s up?” has been seen to be “What’s up?” Sometimes a senior person will hear an informal greeting and remain silent. (This is just an observation.) (“How do you do?”) You may say, “What’s up?” The reply is to be the same.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Acknowledge a need or a mishap in passing by saying, “Excuse me,” or “I beg your pardon.” (Avoid saying, “Pardon me.”) You can say, “I am sorry.”</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Ask, “May I (we) get through please.” You can say, “After you,” “I yield,” “Please,” “I insist,” or informally, “Dance?” to let someone pass. Pass to the left. You can stay to the right. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Motion with your left hand, smile and allow the person to pass. After passing, or being allowed a request, say, "You're welcome," or "Thank you," as appropriate. Learn to say, “Nice to see you,” and/or “Looks nice.” A person who is reluctant to say anything in passing is to learn how to nod. When someone is being offensive, the best defense can sometimes be a smile, followed by a “Is there a problem here?" “You doing alright today: (street code for “What the hell?” or “You having a good day?” You can say “You O.K?” or “Can I help you.” When you want someone to go away, you may say, “Good day." If more of a hint is needed, it only needs to be repeated, (Sir. I say,) Good day.” Be prepared to defend yourself or to duck. The best defense may be a smile, followed by, "I see," "I understand," "How can I help you," or with an "And you have a nice day." You could add, "That’s not very well brought up behavior." You might say, “Hey man, can you help me with the language. I said please.” When someone is being intrusive it has been seen said, “I am fine here, Sir,” or “I do not mean to keep you,” “May the peace of the Lord be with you.” When you hear a request for, “Spare change,” what you do is up to you. When refusing an offer for charity you are to say, “I am sorry.” When refusing an offer of an item you can press your open hand to your heart, tilt your head slightly aside and say, “Thank you.” Verbal communication can begin with three of the four Ws or an H: When, Where, What, or How. Avoid asking why.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Male Business International Non-verbal Communication</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Be careful of what you say non-verbally. Avoid signing the backward "V" for victory (“I still have my (bow) fingers,”) thumbs up or the sign for "O.K." Outside of the USA, each is considered vulgar and/or an insult in more than one culture. Signing a Cross might be favored and used in lieu of signing a single finger.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Words that a woman may say better not to be believed, “Please don’t get up,” “Please sit down,” It is OK, I can manage,” or “Go ahead, I’ll be alright.” You have a firm duty of care; until the world can see your attempted efforts have been rebuffed enough to maybe consider thinking about forgiving you.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Walking in Business</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In business, a junior person is to walk to the street side, or one step to the left and behind any senior person.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">A senior person can walk to the left of a junior person. When this happens, a junior male is to walk behind a senior person until he can get to the other side. An employed woman is to be regarded according to her job position. In social life, a woman is to be regarded as a senior person.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Step back to let others come out of any doorway, room, elevator, or area in which you wish to enter.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Hold a door open from the side for any person in front of or immediately behind you going out of or into a doorway. Push any swinging door; go through first. You can pull any swinging door, or step back from an automatic door, and let a person precede or follow according to his or her sex or seniority. (People will notice.) </span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">A senior person is to precede a junior person and a “Host” in going into or out of a doorway or office. Say, “Please,” to acknowledge the senior person. This person can say, “I insist.” You may say, “I yield,” “I am honored” “Thank you,” or “Sir.” The junior person is to know when to give up the fight.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">You can offer to enter and exit an elevator or any doorway last. This is a right of a host or hostess. It is the duty of any person in his or her own country. Peers can go through a doorway shoulder to shoulder.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">In social life, a woman in a line is to precede any man with her, unless he can in some way help by going first. In official life, an official in a line is to precede the person with him or her. A designated escort may walk to the left and ahead of a visitor when escorting him or her into an unfamiliar area.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">When walking alone, in the United States of America, walk to the right. Honor is to the right. When walking with a senior person, walk to the left and one-step behind, or to the street side. When a senior person stops to talk to someone, to use an ATM, or to write a check, the junior person is to step back or to walk ahead slowly. The senior person is to be allowed to decide if introductions are in order.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Walk erect: as if your back rib cage is against a wall, and your arms were almost pinned to your sides. Stop for red lights. You are walking and I can hear you. And if I do, time to learn a new way of walking or to get new shoes. Advancing is to be done on the balls of the feet. (It can be controlled from each quadrant listed for midsection management.)</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Pausing in Business - Working a Room</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Learn to pause (often). Pausing is an action that will allow you to take control of a room or to give notice of your intent to leave one. It can allow you to make your presence known without disrupting or upstaging anyone. It may let you get a little extra from being where you are.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt;">Pausing could be done at the top of stairs, in a hallway, doorway, or center of a room, by a mere stop. You might allow yourself to act as if you have entered the limelight. This is an especially useful thing to do, if you really do have a “bad” knee. A pause is to be enjoyed. Take a breath, or make a small noise so that someone can see you. Continue your walk in company.</span><span style="color: #222222; font-size: 18.0pt;"><o:p></o:p></span></div>
<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 18.0pt; line-height: 115%;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-6662450974585703052019-01-28T13:36:00.000-06:002019-05-20T06:02:22.435-05:00Free Download Business Dining Etiquette Guide 301<h1>
<span style="font-weight: normal;">Business Dining Etiquette Guide 301 In US</span></h1>
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<span style="font-weight: normal;">Professional & GraduateISBN 978-0-917921-80-3 </span></h1>
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<span style="font-size: 18pt;">Business Etiquette Dinner<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A Be at Ease School of Etiquette Course Guide <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Harold Almon<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At Ease Press schoolofetiquette@ateasepress.com<o:p></o:p></span></div>
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Business Dining Etiquette Guide 301</h1>
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Professional & Graduate</h1>
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Business Etiquette Dinner</h1>
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All rights reserved including the right to reproduce this book or parts thereof in any form except for the inclusion of brief quotations in a review.<o:p></o:p></h1>
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<span style="font-size: 18pt;">ISBN 978-0-917921-80-3<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Copyright © 2014, 201, 2018<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Printed in the United States of America<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Text by<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Harold Almon <o:p></o:p></span></div>
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<span style="font-size: 18pt;">To: Proofreaders and reviewers; <o:p></o:p></span></div>
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<span style="font-size: 18pt;">If you have additions, corrections, or questions let me know, the worst it can get you is an updated copy.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Your forever re-writer,<o:p></o:p></span></div>
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Acknowledgments<o:p></o:p></h1>
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<span style="font-size: 18pt;">To: Travis, <o:p></o:p></span></div>
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<span style="font-size: 18pt;">On the way to being a Five – you knew your ascension had begun, when someone said to you more than once, “Let’s do lunch.”<o:p></o:p></span></div>
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Foreword</h1>
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<span style="font-size: 18.0pt;">Business Dining Etiquette Guide 301 </span><span style="font-size: 18pt;">provides an excellent opportunity to learn (or brush up on) business table manners: rules of etiquette used for business dining: pre-steps, dining stations and lines, presents, name badge placement, handling cocktail foods, mock-tail introductions, notes on handshaking, getting business cards, standard USA menu and order of courses, napkin rules, advanced-formal place setting, flatware rule of three & ten, cutting meat Continental style, eating steak with a dinner knife, eating in courses, salad with the third fork, saying thank you part I acknowledgment and part II a note by hand, and there are other things to ponder.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">This is written because the more you climb the corporate ladder the more dining protocols matter.</span><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt;">There comes a time to transcend coffee shop habits and dining hallways. The way you drink and eat reflects on you and your company. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Business dining is a ritual at which more than eating is done. Eating in courses? Look polished. Dining is a dance. Learn the steps and practice. Get etiquette. Outclass the competition. On the way to the top, there are stations and lines at which to stop. <o:p></o:p></span></div>
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<b>Pre-Steps to Business Dining </b><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">You have responded to a request to RSVP and have accepted “with pleasure the kind” invitation, and have identified any meal restrictions. You have agreed to the dress request. Yes, dress as your host expects. It does not have to be new. It can be a consignment purchase. It can be rented. It can be acquired and taken back. Dress in season. Learn business dress suit etiquette, business personal grooming, and business etiquette to know. Meet conduct expectations. Plan your transportation. Get directions. Know the name of the venue, location, and time of the meeting. Engine search the location and map directions. Get a trip planner, bus, car, and ride-hailing application. Get a parking application. Learn the most favorable driving directions and parking instructions for each place to which you will invite someone. See if each parking pass can be validated by the venue. The discount for the special of the day can be overshadowed by the cost of parking or the valet. The Valet: the person who will park your car. Someone asked me about parking to which I replied, “Get a Valet key and let a valet park your car. It is OK, really.” If you let this happen, place what you want to keep in the glove compartment or in the trunk. Avoid tempting an angel. Tip this person one dollar to five dollars and the posted rate on the way out. This person can expect that you have already mastered the art of palming. When a valet is not present, learn if the venue will validate the parking pass. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Review the online menu. Get fast food coupons; (eat a little something before you get there.”) Now back to stations.<o:p></o:p></span></div>
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<b>Dining Stations and Lines </b><span style="color: windowtext; font-family: "lucida grande"; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-family: "lucida grande"; font-size: 18pt;">Know that there are eight stations and lines for each dining event.</span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station One The Meeting Line<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Two The Reception Line<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Three The Line to the Bar<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Four The Line to the Table<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Five The Line to the Food<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Six The Line to the Bathroom<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Seven The Line to Things to Take Away<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Eight The Line to Goodbye<o:p></o:p></span></div>
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<span style="font-size: 18pt;"><br />Every phase of each event must be done by going through one. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Only </span><span style="font-family: "lucida grande"; font-size: 18pt;">what is in each station, and who has to go through each line can change.</span><span style="font-size: 18pt;"> This way, please. <o:p></o:p></span></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station One<br />The Meeting Line</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="color: windowtext;">Station One – The Meeting Line <o:p></o:p></span></h2>
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<span style="font-size: 18pt;">The meeting line begins from thirty feet out and ends at the front door. It gives an indication of the care to be provided; <br />thus, the resurgence of Landscape Architecture. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The meeting line is where you meet people or assemble before calling on the event host or hostess or a commercial host. It is here, that someone from the inside can get a first glimpse at you. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">1. Be punctual. Arrive, “Just in time,” </span><span style="font-size: 18pt;">whatever this means in your community. You can get there early and take a walk around the block. You may wait in the downstairs lobby. You could visit a restroom to tidy up. Avoid showing up early in the reception area, or waiting for someone at the bar. No one will know what to do with you. At the appointed time you are to arrive. You can check to see if your party is there, and ready to receive you.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. In a commercial dining establishment, open the door for any person with you. Give each revolving door a push. Step back. Let each senior person (regardless of gender) enter the door before you do. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Remember, it is the right of a host to enter a doorway (or elevator) last. Know when to hold to your position and when to give up the fight. </span><o:p></o:p></div>
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<span style="color: windowtext;">The Line to Presents </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Occasionally show up</span><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><u><span style="font-size: 18pt; letter-spacing: 0pt;">with a present.</span></u><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;">A guest is to take a present to the hostess of any event where he or she did not have to work or pay to attend.</span><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;">The present is to be carried by the senior male guest when in tandem and is to be given to the hostess (when there is one). Avoid the expecting receiver always being able to say, "Here he comes again, one hand just as long as the other.”</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Presents can be omitted at events where you had to pay to attend when you are there to do work, you are a single male, or when you are young. Avoid pushing the latter two rules.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">A table for presents can be omitted. If no one else has bought a gift, give your gift in private.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You could bring personality to the table. Have a story (or two) prepared that can be shared. You might bring a card game, or know the one that can be played.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;"> A guest has been seen invited to an event to be a role model. Someone is waiting for you to show someone else how to ask, “How can I be of help? Volunteer to help set a table, eat in an established style, clear a table, ask where each item is to be placed, help wash dishes, offer to strip and remake a station, call and say thank you, and send a thank you note. </span><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;">Most have someone in training.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Presents for an Interview<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Remember the purpose of the meal.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Bring copies of your resume or ready one for forwarding.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Have a pen and note pad.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Research the company. Complete a company fact sheet.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Practice responses to interview questions, and<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Prepare a list of questions to ask.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Follow the lead of your host or hostess.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Be discreet. Eat a little something before you get there. (Eating is not to be the reason for the meeting.)<o:p></o:p></span></div>
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<span style="font-size: 18pt;"><br />Look better eating in style. Get etiquette. Outclass the competition.<o:p></o:p></span></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Two<br />The Reception Line</span></i><span style="font-size: 18.0pt;"> <br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
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<span style="font-size: 18.0pt;">Station Two The Reception Line <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The reception line starts behind the front door. It is where people invited to an event can be made comfortable and introduced to someone else. Socially, a woman or senior person is to be lead into this area. Here, help any woman with you to take off her coat. Check it if asked. Check any other items such as an umbrella, package, briefcase, coat, and/or hat. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The reception line can lead to hired help who will say, "May I have your “card,” “ticket,” “Invitation,” or "This way please."<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">reception</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">line may lead to a table</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">set up so that a present may be placed on it. (You can have at home a closet from which you may select and provide a proper present, where required.) Note, people give presents; gifts come from another source.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">In a commercial dining room, the reception line can lead to a Maître d’hôtel that may provide you a menu to view during your dining room review or a menu that you can take with you. Ask if they have one. Note on it what is offered that you can recommend, (know how to eat,) meets any meal restriction, what is not to be missed, a signature dish, and in company what is not to be ordered. It could lead to a plan de table; it is to be studied to identify an ideal table and seating arrangements.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The reception line may lead to a receiving line; a place to greet the host, hostess, and any honored guest(s.) <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. The official host or hostess is to be in the front of this line unless there is a designated introducer assigned. The spouse of this person is to stand next in line. Then the honorees stand in precedence. Informally a spouse can stand to the left the senior honoree, guest of honor, or any person who is a stranger. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. A designated introducer may take the name of each guest and relay it to the host or hostess. The guest of honor is to be addressed as the introducer says, "This is..." or "May I present...," followed by the name of the newly arrived guest. More formally, this person can be instructed to just repeat the name of each guest to this person. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. At a small party, a guest of honor who is not a stranger can be relieved from receiving people with the hostess and instead sit or stand somewhere close so that others may come up and talk to him or her. Introduce yourself and your guest to this person. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> 4. In official life, an official going through a receiving line is to precede the person with him or her. In social life, a woman is to precede any man with whom she is partnered. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A woman can walk on the right side of a man. At the front of the line, a man can step to the right of the person with him and provide the introducer with his name and with the name of the person in his company.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Next, you may find a Plan de Table and locate the table to which you have been assigned. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At each restaurant where you plan to have an event, each table plan is to be studied to identify tables and seating arrangements for your dinner parties.<o:p></o:p></span></div>
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<span style="color: windowtext;">Rules for Name Badge Placement </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18.0pt;">Get a name badge holder</span><span style="font-size: 18pt;"> with a clip, pin, or magnet; not crazy about cords. You may get two, each in a different size. Place any stick back name badge atop and around a business card and place this inside your name badge holder. Get and wear a name badge. </span><span style="font-size: 18.0pt;">The number one accessory in Business Networking can be a name badge. It can say, "Hello," "Let's talk," or "Let's do business."</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Know where to place that name badge: theirs, single-line up high to the right </span><span style="font-size: 18pt;">(to show courtesy</span><span style="font-size: 18.0pt;">). A badge, when it also has your company name goes high to the left,</span><span style="font-size: 18pt;"> (to show allegiance,) above the right pocket (to show authority,) at the chest (to show security,) or at the belt (to show a pass ;) there are limits to how low one could have to go to learn your name. A badge with your name and the name or your company goes to the left when you are a host, allegiance is owed. Who knew? I do and I am not alone.</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">Note the Family Feud name badge placement for a guest. You can check your name badge placement in a mirror or in a headshot. If your name is not in the frames you are not in the game. Adjust it until you get a picture-perfect match. A reception line may lead to a reception table on which there is a check-in list with your name on it and a name badge for you to wear. G</span><span style="font-size: 18.0pt;">et a name badge</span><span style="font-size: 18pt;"> for your guest, and/or the envelope with your name on it, containing your table assignment and the name of the person you are to "Take into dinner." <o:p></o:p></span></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Three<br />The Line to the Bar</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="color: windowtext;">Station Three The Line to the Bar </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt; letter-spacing: 0pt;">At a no-host event, you can order and get a pre-dinner drink for yourself after you have said, "Hello" and "How are you" to people near you. Someone may say, “What can I get you?” It is the same as saying, “What drink can you call by name? <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">A pre-dinner drink is called an aperitif: used to stimulate appetite. It could be made available at a bar or at the table. Common choices are Campari, Champagne, Dubonnet, Lillet, and Vermouth.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Know how to respond to an offer of a drink. During mock-tail hour order a non-alcoholic or “Zero proof” one.</span><span style="font-size: 18pt;"> “A</span><span style="font-size: 18.0pt;"> virgin (something) drink”</span><span style="font-size: 18pt;"> is just easier to say. During Mock-tail hour you can order </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Water Always (Sparkling-mineral) </span><span style="font-size: 18pt;">or (Tap – flat) w/ lime/lemon/juice or a twist (in a rock glass)</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Soda w a twist (Club soda with a lime in a rock glass) <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">A Soft Drink Sometimes (Roy Rogers in a rock glass) <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Fruit-juice (Cranberry with a twist)<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Alcohol Never (Except for the 1 when you ought)<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Shots (Rarely ever) (Never.)<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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:</span><span style="font-size: 18pt;"> well, call, premium, or top shelf. </span><span style="font-size: 18pt; letter-spacing: 0pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">During cocktail hour when a drink ought to be alcoholic, get a Gin and Tonic (or Gin and Soda) with a twist. Be aware of the sugar in the tonic water. You may get a Martini with an olive or twist, Gin: Tanqueray Ten, or Vodka: Belvedere, or stay the course, and get yourself a soda and a lime twist (in a rock glass.) Squeeze the lime and put it in the glass. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Pre-Dinner Drink Napkin Rules</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. </span><span style="font-size: 18.0pt;">A pre-dinner drink glass is to be given in a glass with a cocktail napkin.</span><span style="font-size: 18pt;"> OK then, ask for, or go get one. In formal tray service, the glass (with or without a napkin) is considered given when the tray is offered. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. In a commercial bar, the drink glass and napkin are considered given when set center the space in front of the person who ordered it. At a table, it is set or a napkin or coaster to the right of the last glass. 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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. At a business social party, </span><span style="font-size: 18.0pt;">know what to do with that cocktail napkin. When away from</span><span style="font-size: 18pt;"> a </span><span style="font-size: 18.0pt;">bar, the cocktail napkin is to be picked up and placed on your left-hand between the index and middle finger. It can be held between the middle and ring fingers. </span><span style="font-size: 18pt;">It may be placed on top of a bar or on a table. It is to be used and treated as both a napkin and a coaster. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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 you stand and drink anything. The napkin is to be held under the glass without touching it. A napkin can be rested atop a drink that is to be temporarily left. A napkin left under a glass unattended may be removed with it. When at a bar, when a drink is finished it is to be reset on the cocktail napkin to indicate that both could be taken away.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a table, the cocktail napkin and the glass are to be taken away from the place setting position in which it was set. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-45740934733516508042019-01-28T13:34:00.000-06:002019-01-29T01:36:52.709-06:00Business Dining Etiquette 20 -37<div class="MsoNormal" style="tab-stops: .5in; text-align: justify;">
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<span style="font-size: 18.0pt;">Handling Your Drink<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: 18.0pt;">When standing, hold and rest your drink glass by the base or stem on the left palm, held by the thumb base and the ring and pinky fingers. </span><span style="font-size: 18pt;">When not drinking, keep your right </span><span style="font-size: 18pt;">hand warm, dry, and free. The first feel of your right-hand is not to be a cold one. </span><span style="font-size: 18pt;"> </span></div>
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<span style="font-size: 18.0pt;">When a sip is desired, lift the glass by the base or the stem with three fingers: thumb, and index and middle fingers, with the right hand. </span><span style="font-size: 18pt;">It can be lifted by the bowl, when it contains brandy, just because. The d</span><span style="font-size: 18.0pt;">rinking of a beverage is to be done with the right-hand, not your full hand. </span><span style="font-size: 18pt;">While taking a drink from a glass, the elbow is to be down by your side and moved forward, and from the wrist to hand moved upward, and a pour of the beverage is to be taken into the mouth from the edge of the glass. Do this silently. Avoid top holding a glass. Avoid the crane. Drink without poking someone in the eye. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">The cocktail straw</span><span style="font-size: 18pt;"> provided with a drink is called a stirrer. It </span><span style="font-size: 18.0pt;">is to be used as such: only for stirring</span><span style="font-size: 18pt;">. It is to be used, and then it is to be discarded. It can be removed and held under the glass. It could be placed on a napkin on a bar. It is hard to “Mac” (look cool) sipping a drink from a stirrer. Above a certain level, you will be the only person in the room doing this.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Avoid CSI drinking. There is no need to five-finger a mug or a glass. If you go missing they should not get all of your fingerprints from one glass.</span><span style="font-size: 18.0pt;"> Avoid drinking from a straw under a roof out of a glass or from a beverage not contained in a container. Under a roof, avoid swigging from a bottle next to someone drinking from a glass. </span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. Leave a little of each beverage in each glass.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">The number of pre-dinner drinks to have is two; one drink helps make for good conversation with you. More than two drinks make for great conversation for someone else about you. All pre-dinner drinks can be “Virgin: non-alcoholic” Have one.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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.) <o:p></o:p></span></div>
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<span style="font-size: 18pt;">“Never get drunk before your boss does. Never get drunk before your co-worker does. Never let other employees hear your singing voice. Apply the rule of one glass of soda and a twist for every drink. No touching.”</span> <span style="font-size: 18pt;"> No drinking on the way to station four: the line to the table.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">And wash your hands before you come to or stay at a table. </span><span style="font-size: 18.0pt;">Now, curl your fingers towards you, look at your nails. If you are going to drink with someone, do your nails or have them done. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: The only pre-dinner and dinner drinks for Adults under 21, Hindus, Minors, Mormons, Muslims, and some Protestants are to be Virgin: non-alcoholic, and/or non-caffeinated. The only drink for a guest of a said host when being entertained is to be the same. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At cross-cultural tables and workplaces, it is enough to say, “I won’t be drinking,” when you cannot for medical or religious reasons. When offered a drink, you can say “Thanks, I have had enough.”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Remember, some people can be allergic to alcohol; it can make them break out into “idiot” or handcuffs.<o:p></o:p></span></div>
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<span style="font-size: 18pt;"><span style="font-size: 18pt;"> </span>Overcoming Coffee Shop Habits and Dining Hall Ways<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When ordering coffee in a star coffee shop or café, get a cup “for here;” a ceramic cup is usually available with a saucer, for the asking. Ok, get a mug, even a mug has much more panache than a paper fiber industry standard liner (low-density polyethylene plastic) glass and a sleeve, (a cup has a handle), with a lid under a roof, held near the top, or a metal container with a lid on it: an adult Sippy-cup.<b> In a hotel shop, get the French Press.</b><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">An espresso for here is to come in a ceramic demitasse cup with a demitasse saucer. To the rest of the world, this is a coffee. Learn how to hold a demitasse cup: it is to be held by pinching the handle placed between the thumb, index, and middle fingers. </span><span style="font-family: "times new roman" , serif; font-size: 18pt;">It is to be balanced on and controlled by the thumb. </span><span style="font-size: 18pt; letter-spacing: 0pt;">The rest and finished position for the cup is atop the saucer handle to four o’clock.</span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Learn how to hold a coffee mug or teacup: each is to be held the manner as a demitasse cup. Each can be held with the index finger through the handle. The thumb is placed above the handle, and the middle finger placed below it. All fingers are to follow the curve of the ring finger. Either way, “Handle” for a reason. Use it. The cup is to be picked up and taken to the mouth; no blowing and no tongue. The elbow is to remain down and in. The rest and finished position for the cup is atop the saucer handle to four o’clock. Learn how to walk and hold a saucer with a cup with one hand. Lift the cup using your right hand. Pour liquid into your mouth, from your wrist. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">If you get something to eat with coffee, ask for a food item "for here." You will get your item and a ceramic plate. The view you provide for someone else is worth the tax- if any. Each plate may now justify your putting a tip in that jar in clear view. For this, you could carry cash. At some places, tips cannot be added to tabs. Short of using a ceramic plate, in the Continental style, food has been seen eaten from atop a bag, with it serving as a plate. In the America style, food has been seen being eaten from inside a bag; it is a café habit without the same grace.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In a private home, coffee is served from a tray. Coffee is dressed: milk and sugar are added by the host or hostess and is passed to the person who is to receive it. In a commercial dining room, coffee can be served with or after dessert and it can be provided complimentary. Sugar cubes, or packets, never use more than two. Milk is optional. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Formally and for festive occasions, sugar is to be in cubes. Sugar tongs are to be used. (“Only horses are to eat sugar from a hand.”) The finished position for sugar tongs is in the sugar bowl, or on the underlying plate, to the right.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">And yes, Biscotti can be served at the end of a meal with a <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">glass of Vino Santo (Holy wine) for dipping. It may also be served and softened with coffee, usually mid-morning or mid-afternoon. Dip the biscotti, let it soften, it could save your teeth. Dipping biscotti is at best a slightly more sophisticated way of eating a cookie. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">1. Notes- The spoon used for a mug is left in the place the drink was dressed. It can be held in the left-hand bowl down or on top of a paper napkin. The rest position for a mug is directly on the table handle at four o'clock, one of three non-plate items that may.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">2. Use a napkin. A napkin is to be provided when you are drinking anything. OK, go get one. The corner of a napkin is to be used to gently blot the mouth before taking a sip of any beverage while eating at table.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">3. When drinking from a cup (or glass, avoid sticking out your little finger, at a ninety-degree angle, when you lift the vessel to your mouth, unless you really do have arthritis. Be natural. Be yourself. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">4. The resting position for a saucer is directly atop a table. The rest and finished position for a cup is atop a saucer handle to four o'clock. Occasionally practice “for here.” <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">A spoon can be used to stir sugar, milk, or cream placed in a mug or coffee cup. Leave the empty packets to the left of your saucer. When passed or finished, the spoon is to be placed on the right side of the cup atop a saucer.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Tea is to be steeped in a pot and poured into a heated teacup.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Handling Cocktail Foods </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">The line to the bar can lead to cocktail foods. Cocktail foods require the use of a cocktail napkin, a napkin and a toothpick, or a napkin, toothpick, and a small plate, ideally a bread and butter plate. Learn how to survive a mocktail party: how to hold <u>a napkin, glass, and a plate</u>, in your left hand, functionally.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. </span><span style="font-size: 18.0pt;">The plate is to be held in the left-hand</span><span style="font-size: 18pt;"> placed on top of the index finger and held in place by the tip of the left thumb. </span><span style="font-size: 18.0pt;">The napkin can be held under the plate </span><span style="font-size: 18pt;">folded in half, between the index and the middle fingers or the middle and ring fingers. A glass can be balanced by the palm of the thumb and held with the ring and pinky fingers. The right-hand is to be used to eat with, drink with, and to make corrections required with the napkin. Each food item is to be brought to the edge of the napkin or plate closest to you before being placed in your mouth. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Cocktail foods: canapés, hors d'oeuvres (a work away from the main), or nuts are to be served away from the table and are to be eaten with the fingers. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A vegetable strip or a chip can be snapped in half and each may be dipped once. When a meat & cheese tray is used each item can be rolled up and eaten. The cheese item alone may be rolled up and eaten. It could be broken off and eaten one piece at a time. These actions might save you from trying to make a cocktail sandwich with one hand. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. A hors d'oeuvre that is even slightly messy can be picked up using at minimum a toothpick. When no longer required it is to be placed on the left side of the plate, under it, or on a napkin. It can be set down in a wastebasket or ashtray. Avoid refilling a used plate from a buffet table, setting a used plate on a buffet table, and from stacking plates at any table. Avoid taking cocktail food or drink out of the area in which it was served.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. Caviar can be served as cocktail food. It is to be scooped from the container vertically from top to bottom to avoid crushing<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When prepared caviar canapés are passed on trays, simply lift one off the plate; bring it to your plate in mock form, and then pop it into your mouth. During the course of the evening you can take up to two ounces, “But no matter how delectable, not another mouthful.” <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. Cocktail/Happy Hour Food can be eaten in courses versus being eaten in piles. When cocktail food is complimentary, the tip is to be 20% minus tax of a two-drink minimum. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Mocktail Introductions <o:p></o:p></span></div>
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<span style="font-size: 18pt;">When meeting: someone comes where you are, stand up, or at a table offer the person a seat. Establish eye contact, and smile. </span><span style="font-size: 18.0pt;">Accomplish a self-introduction, where required. Use your (shortened) version of your thirty-second elevator introduction. Shake hands the right way</span><span style="font-size: 18pt;">: thumb web to thumb web, fingers under palms.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Do introductions correctly: the order is to be senior to junior</span><span style="font-size: 18pt;">. Remember, the name of the senior person is said first or that a junior person is to be introduced to a senior person. Say the name of the senior person first, by his or her title and last name (or first name only) to attract attention. Then follow with, “May I present (or introduce),” “This is,” or “I would like you to meet,” and then provide the name of the junior person. </span><span style="font-size: 18.0pt;">Then say the title and/or name that the junior person is to use when addressing the senior person: his or her title and last name (or first name only), </span><span style="font-size: 18pt;">or junior to senior. </span><span style="font-size: 18.0pt;">Say the name, then say, “Let me present you to,” “introduce you to,” and then go on to provide the title and last name, or the first and last name of the senior person.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Avoid repeating the name of the person to whom you have just been introduced.</span><span style="font-size: 18pt;"> A nod or a “Nice to meet you” will do. Use this person’s name in conversation just after it is thought you were not listening or had not remembered it, and when departing followed by “Nice meeting you.”</span><span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Notes on Handshaking <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each guest is to shake hands with every person in the receiving line, except with the designated introducer, a commercial host, and/or the Maitre d'hôtel, on the way into an event. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. </span><span style="font-size: 18.0pt;">Prepare your thirty-second reception/ elevator introduction -- Use the shorten version. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">“I am So and So, (Job Position,) with Such and Such.”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. </span><span style="font-size: 18.0pt;">Shake hands the right way: thumb web to thumb web,</span><span style="font-size: 18pt;"> fingers curled under the palm. Pump the hand two to three times, then let go. A handshake is to be firm (always) but friendly -- </span><span style="font-size: 18.0pt;">the purpose is to show that you have no weapon. Avoid assuring someone you are one. Establish eye contact, and smile. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. A person is to repeat his or her full name (with or) without a title to each person in the line amid hearing, "How do you do," or "Nice to meet you," and reply in kind. At a social function, a person can provide an explanation as to why he or she is there by saying, "I am a friend of," or "I work with (or for) So and so." <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4.</span><span style="font-size: 18.0pt;"> <i>While shaking hands, avoid repeating any name other than your own.</i></span><span style="font-size: 18pt;"> Again, avoid repeating the name of the other person during an introduction.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A guest can say to the host or hostess, "The ceremony was wonderful," or to the hostess, "You look beautiful." She may say, "I am thrilled that you could come." <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A guest who arrives after the receiving line has ended is to look for the guest of honor and present him or herself. At an event, expect to be introduced or presented to the guest(s) of honor. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: On the operational level, a sign of acceptance is your being introduced to someone else. Later, a variation of a reception line may be established again for a host/honoree/and guest picture taking session: photographic proof of your attendance and allegiance.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Be prepared to say, “Yes,” if asked, “Would you like to be photographed?” even if you have to pay for it. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Take a photograph. Get a copy (or 2) of any program</span><span style="font-size: 18pt;"> to take with you.<o:p></o:p></span><br />
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<span style="font-size: 18pt;">Using Business Cards <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Practice using 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: give a visiting card or a business card for the same.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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 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 right. It may list it at the bottom right, above the telephone number. You can personalize any card you give using a fountain pen or a pencil.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Practice using personal correspondence cards. There are old school rules for the design, format, and use of these cards, especially for men. They can be especially useful for Thank you notes.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Provide or Exchange Contact Information<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Plan on how to provide or exchange contact information. Wait until it or a card is offered by the senior person. Always accept contact information; a way to say thanks.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In a cross-cultural environment, have bi-lingual cards. Give these cards with two hands, host language side up.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You can use a wireless application to exchange contact information. Before you give contact information update your email address and website address. Ensure each is appropriate for the recipient.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You can decide to be prepared with more than having cards. You could send an email to your phone which has your contact information, and an attached updated profile, or bio-benefit resume ready to forward for the asking. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You could exchange contact information by having the person use your telephone to call their telephone, and then establish you as a contact. Next, establish that person as a contact. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You could get a number, call, and then establish that person as a contact. Go to “Recents” and mark the event under “Notes” the same as you would mark the back of a card. This is the new old school.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Getting Business Cards <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Business mock-tail parties are different from social cocktail parties in their blunt honesty about their purpose: giving and to receiving business cards. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Mingle. Be good company. Get business cards you want. Ask, “Do you have a card?” When someone gives you a business card take time to look at it: as if to give approval; say something nice when you can. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">When you get a card, have a card to give in kind. You can say, “I am temporarily out” followed with “I’m sorry.” I will email you my contact information. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Your note can say, Subj: “RE: Our Introduction” Message: “Nice Meeting you on .... at....” You can attach a copy of your resume or profile. Make the person a telephone contact. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">After giving a card (and after a delay) you can say, “May I have you a card?” <o:p></o:p></span></div>
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<span style="font-size: 18pt;">When walking away from a person close out the conversations. Try to use each name in conversation, especially when saying goodbye. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Marking Cards</span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At the first private moment, mark each card given or one of your own: </span><span style="font-size: 18.0pt;">make notes on the back.</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">You do have a writing instrument with you</span><span style="font-size: 18pt;">? </span><span style="font-size: 18.0pt;">Write down the name of people to whom you have been introduced, </span><span style="font-size: 18pt;">and the names of people who were with you when you were introduced.</span><span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">You can mark the host or organization responsible for the invitation, date of the introduction, promises made, and or items discussed. </span><span style="font-size: 18pt;">Additionally, you may </span><span style="font-size: 18.0pt;">mark down the names of people to whom to say thank you. You can do the same thing in your smart telephone, under “Recent” “Notes.”</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">You can give a card marked, once you learn how. These are two different things.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Make sure you really want the card; as long as you have it someone will think of you as a contact. You can want to end it. – You may have to send it back. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">For all other events, wait until it or a card is offered by the senior person. Always accept contact information; a way to say thanks. If a card is asked for before it is offered, the senior person may be, “Temporarily out (Ouch).” followed by an, “I am sorry (ow).” <o:p></o:p></span></div>
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<span style="font-size: 18pt;">If a card is given before it is asked for, a senior person could take your card and instead of just throwing it away have someone to send it back. A note could be added saying, “I know how expensive these things can be. So and so has your information; thought I would return this to you so that you can pass it on, (Damn).”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">It is another way of saying to you, “For you, I am not a contact.”<o:p></o:p></span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-56657507150686687402019-01-28T13:33:00.000-06:002019-01-29T01:48:36.638-06:00Business Dining Etiquette 38 -50<div class="MsoNormal" style="margin-left: .3in; mso-list: l0 level1 lfo1; tab-stops: list 0in left .5in; text-indent: -.3in;">
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Four</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">The Line to the Table</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="color: windowtext;">Station Four – The Line to the Table</span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">The line to the table is used to pair people with their dinner partners. Just before dinner, this line is to be formed; you can go to the bar and then begin or join a line to the bathroom. The line to the bar and the bathroom may be omitted in favor of one leading directly to the line to the table. (This way, please.) <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">A pre-dinner drink offered at a table is called an aperitif: (an appetite starter). In a commercial dining room, a pre-dinner drink is to be placed atop a cocktail napkin placed to the right of all other glasses when it is served, rested or finished. It and this glass may be removed when the drink is finished. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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. A host is to know the location of each station six.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Now, if you have not done so, “Go wash your hands and get ready to stay at the table.” </span><span style="font-size: 18pt;">You can wait to do this until after you have read and returned that reusable menu. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">When you are hungry and know the necessity of passing the clean nail test, you may wash your nails with soap and cold water. Wet your hands. Turn the water off. Wash your hands by agitating one against the other. Rinse them. Clean under each fingernail from the tip to the under skin. You can use a fingernail of one hand to clean behind the fingernails on the other. You may use a file in a finger-nail clipper, one tip of a pair of tweezers, or a toothpick. At home, this could be done using a nailbrush.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Check the reflection of your nails in the mirror. Make corrections to your nails and put some lotion on your hands where you can. Your nails will look that much better at the table. </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Before you go, check your face: nose, teeth, and mouth. Turn off your notification technology and or your telephone. Neither is to be a part of your place setting. Allow yourself time to get settled. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The washing of hands can be done during a wait when you are in station three. Then you can assemble in the room used to form the line to the table. Find your dinner partner, and say to this person, "Would you like to go in to dinner?" or "May I take you in to dinner?” </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">The First Seat The Seat of Honor in Business Dining</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each seat at a table has a number assigned to it in precedence order. At dinner</span><span style="font-size: 18.0pt;">, the first seat to be assigned at a table is the seat of honor.</span><span style="font-size: 18pt;"> It can be in the east side of the room. It is to allow a person in it to see the main entrance door, kitchen door, and the center and far back side of the room. It can allow the person in it to have his or her back to a wall in the room in which the event will be held. This seat is the head of the table.</span><span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">1. A host/ hostess or escort is to be assigned to each table.</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">As a rule of thumb,</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">the host </span><span style="font-size: 18pt;">(HT) </span><span style="font-size: 18.0pt;">is to get the first seat. </span><span style="font-size: 18pt;">When the hostess (HTS) is to serve the meal her back is to be to the kitchen door depending on the room. Guests at a table are honored by their seating assignment. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. In a commercial dining room, the first seat of honor is where to place the official host. Socially it can be where to place the person held in the highest esteem at an event: man number one (M1), or woman number one (W1). It is where to place a date. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">In business, this can be where to place the most senior person, the person holding the highest official rank, (unless waived) or where to place the guest of honor. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">To do this, the host or hostess can move one place to the left from the seat of honor when that guest is of the opposite sex. He or she may move across from the seat of honor when the person is of the same-sex or a senior person. This is done to give high honor to a guest. In a private home, the seat at the head of the table is for the host. He can relinquish this seat only to honor a head of state, or (when alone) a date.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">There are booth rules. There are a separate set of rules<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">For Honor at Table for Seating a Multiple of Four<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At an official function, guests are to stand behind the chair of the seat to which each has been assigned unless otherwise directed. Introductions can be accomplished to people to the left or right who are unknown to you. Guests can be asked to charge a glass for a welcoming toast. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a social function, a man can assist a woman to his right in being seated. At an official function and or in business this action may be omitted. Avoid moving a place card and changing a seating assignment. Once seated, you can place your place card above your place setting. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each item taken into the dining room is to be placed somewhere other than on the table unless it is to be part of the meal. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A coat is to be draped and folded over the back of the chair of the woman who wore it. It can be checked in at the door.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A handbag can be placed under the napkin of the person to whom it belongs. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A hat is to be (worn by a woman or) placed on the floor. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a business dinner, a briefcase, backpack, or a book can be placed in a chair or on the floor. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">An item of technology may be kept in a pocket, or on a spare chair.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Even at a Buffet, you can remain in your chair until after greeted by a member of the staff, and or the pouring of water.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Drink orders are to be taken and given after a person is seated in a chair. To check this you can ask someone to give you a minute.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">A Pre-dinner Toast <o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a banquet, Military Dining-out or Dining-in, and at other official functions, each person can be asked to stand behind his or her chair for a toast or some other pre-dinner ceremony. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. People at the table may be asked to charge or to fill their glass. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: Some get the toast out of the way at the beginning so that the photographers can go home.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. After a toast, each man is to pull out the chair for the woman to his right, see that she is seated, and help her set her chair in place. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">This man is then to pull out his chair and take his seat; sit to avoid from showing a gap between the top of the socks and the bottom of the trousers; avoid playing footsie, and keep his feet on the floor. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Rules for a Toast <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A host or hostess may plan for and prepare a toast to the health, wealth, or well being of the event or honoree. In a private home, the toast is to be proposed by a host near the end of the dessert course. A guest can propose a toast during this course if approved/justified and if one has been omitted by a host. At an official dinner, a toast is to be proposed by a member of a Dais. The first toast is to be made<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. To someone who is present at the event only in spirit. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The second toast can be proposed to the senior person or to the guest of honor: an honoring toast. The toast to other individuals may follow as coordinated and approved of by the host and the hostess. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. When clicking glasses, to honor someone, the junior person is to click a glass rim lower than that of a person senior by position, age, or to show respect. In the past, the pouring of the poison was the right of the king. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. The response to a toast is to be, "To the (whoever)" or "Here, here." Then a drink is taken of the beverage provided. A person is to abstain for toasting with water. The person being honored is to abstain from drinking to him or herself. A guest of honor may stand and offer a reciprocal toast. He or she can get up and walk over to the senior person an offer a toast personally. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Sample Toasts <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A host is to have a repertoire of classic toasts, just in case eloquence eludes him. Avoid offering a toast or participating in one during the playing of any national anthem.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The first toast can be<o:p></o:p></span></div>
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<span style="font-size: 18pt;">(to someone who is not here) “To the President.” Then<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. To Health and Wealth:<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">“May you live as long as you want. And have all that you want as long as you live.”</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. To Happiness or well being:<o:p></o:p></span></div>
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<span style="font-size: 18pt;">“May your neighbors respect you, trouble neglect you, angels, protect you, and Heaven accept you (let you in).”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. To Friendship:<o:p></o:p></span></div>
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<span style="font-size: 18pt;">“There are good ships, and wood ships, that sail in every sea. But the best ships are friendships. This you have taught to me.” <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">At a family meal or an official meal, an invocation may interrupt a conversation. A host is responsible for the invocation. This duty can be delegated to and performed by any person in the assembly, with the question, “Would you care to say a prayer.” When this person is you, <b>know an invocation acceptable to your host’s culture.</b> <o:p></o:p></span></h2>
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<span style="font-size: 18.0pt;">Say something "Impromptu" or a standard such as <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">1. “For what we are about to receive, Lord, make us truly grateful, Amen.” (All or Christian)<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">2. “God be at our table.” (All)<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">3. "O Lord, forgive us our sins and bless these gifts in Jesus' name, Amen. (Christian) or<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">4. "Bless us, O Lord, and these thy gifts which we are about to receive from thy bounty through Christ our Lord Amen." (Catholic)<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">An invocation may be any in which everyone feels comfortable in you saying. An invocation can be said at a banquet. <o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">An invocation is to be omitted at a business meeting and at a dinner party in a private home. It is the etiquette, even when not the practice. <o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-size: 18.0pt;">Conversation </span><span style="color: windowtext; font-size: 11.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">A host is responsible for controlling conversation at the table: volume and tone. It is to be civil, tranquil, and social, even among families. A Conversation at a table is to begin immediately after people are seated. You can do a self-introduction by saying first to the person on your right and then to your left, "I am..," followed by your first and last name. You can show your place card and say, "My name." A woman may reply to an introduction by saying "I am...," followed by her first and last name if she is single. If she is married or considerably older than you, she could say, "I am, So and so’s wife." Providing her husband’s first and last name. Speak with your inside soft voice. Talk quietly. Nothing as sweet as being able to hear you eat. A personal prayer “Let the table conversation stay at the same decibel level as the invocation.” The difference in a cafeteria, café, and a formal dining room anywhere is the decibel level of the conversations in them. Turn off your cellular telephone, or set it to vibrate. Practice golden silence: have nothing to say for thirty seconds at a time. Talk. Some food can be in your mouth just not seen. Make agreeable talk with your dinner partner(s). Your voice is to be modulated and well-paced. Conversation can be about school, parents, children, vacations, and people in the news and/or about current happenings.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Conversation is spearheaded by asking a question about the person with whom you are talking or by revealing a fact about yourself and then asking a follow-up question. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Be intent in hearing the views of those around you. Continue the conversation in this fashion. Conversation is to be of wit that is quick and of humor that is kind. Pay most deference to the person with the highest status at the table.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Table talk is to contain only information that can be passed. It is an unspoken rule; private conversation is to be conducted in private. Pretend that a microphone is just under the table, it is open, and someone is listening.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a formal meal, a conversation is always a series of two by two conversations. First, information is to be passed to the woman on your right. The same or updated information can be passed to the woman on your left with the change of the course. This action is called "Turning the table." Informally, dinner a conversation may be briefly switched across or down the table. At the next turn, your partner can relay any new information. With enough courses, what you said will get back to you.<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;">Avoid table talk about religion, age, salary, marriage, table manners, or etiquette. A conversation may be changed by someone saying, in a slightly louder voice, "How about those Yankees." Avoid talking "Shop" at mealtime unless to do so is the expressed purpose. Do this by saying, "I would be glad to get that information to you. Could you call my office tomorrow?"<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a business meal, allow the host or hostess to initiate the business conversation unless there is a failure to do so, and a significant amount of time has passed. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Business talk is to begin at breakfast right after receiving coffee, and at lunch right after the food-order has been taken. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The business lunch; takes place because someone has something to sell, promote, or discuss. If the talk is to be serious, one can order one drink at the table and then order lunch promptly.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">At a business dinner, business talk can begin after dessert is ordered but before it arrives. Avoid props when you can. At a, "Getting to know you/joint spouse dinner" business talk may be omitted altogether. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">If your host says, “I am the only one you can trust in the country, say, “Check, please,” and head for the door.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Know how to interact with the dining staff. Continental Service – Silent Service American Service – punctuated with “thank you (s)” Finger up – please see me. Flat hand down requesting a pass in service. Finger point: request a refill. Two-finger writing – check, please. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 18.0pt; letter-spacing: -0.25pt;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-3005624035262774402019-01-28T13:30:00.002-06:002019-01-29T03:17:25.953-06:00Business Dining Etiquette 50-65<div class="MsoNormal" style="tab-stops: .5in; text-align: justify;">
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<span style="color: windowtext;">Standard USA Menu – Order of Courses </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;">The traditional standard United States of America menu, no matter how formal, consists of no more than five (four) courses. You can check this with the White House. Practice eating in courses versus eating in piles.<o:p></o:p></span></div>
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</xml><![endif]-->1. An appetizer might precede or substitute as a first course. It can be an amuse-bouche: a bit size appetizer provided by a chef at no cost to the patron. It may be an on menu appetizer. 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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The second course can be a fish, with maybe a potato item, or at lunch, it may be an egg dish. It could be omitted.</span></div>
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<span style="font-size: 18pt;">3. The third or main course (sometimes called the entrée in restaurants) (or le plat principal: the main plate) is to be a slice of roasted meat (a Roti de..,) a fowl, or a vegetable item, and two vegetable side items. (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 for a group.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. The fourth course might be a green salad with cheese. * Salad served before the 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: salad! C’est tres gourmet - not really. The drink before you eat is an aperitif and something to eat before the main course can be a consommé.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. The fifth or last course is to be dessert. Coffee can be served with dessert, after it, or omitted entirely. 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.</span><span style="font-size: 10pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt;">Where allowed and appropriate, to each dessert you can add or have added cookies bought during a fundraiser such as chocolate cookies with pink M & Ms in them made and purchased in support of the cure for breast cancer. 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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">One dining facility is to have dinner napkins, metal flatware, china plates, stemmed glasses, and cups and saucers. The line to the table can lead to a place setting for one person; 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 the center of each person. Items in a place setting are to be set based on a likely menu:</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">which courses will be served and when. “A cover is</span><span style="font-size: 18.0pt;"> a road map for a meal.”</span><span style="font-size: 18pt;"> It is your job to maintain a cover or to </span><span style="font-size: 18.0pt;">establish one.</span></div>
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<span style="font-size: 18.0pt;"> A Place Setting for One – A Cover w/o a Spoon</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">1. </span><span style="font-size: 18pt;">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. </span><span style="font-size: 18.0pt;">For special occasions, it can be a dinner napkin seventeen to twenty-two inches square folded in a signature fold.</span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">It may be placed to the left of the forks, untouched by them, when a first course is to be in place. </span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">(I do not know where the practice of placing a fork atop a napkin got started; perhaps in a café when table sanitation was suspect or outside where there was a lot of wind.) </span><span style="font-size: 18.0pt;">A course - also six letters can be preset center a place setting. It may be omitted and be brought in to the table.</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Flatware is to be placed approximately one inch up from the edge of the table or placemat evenly spaced and in symmetry. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A place knife is to accompany a place fork for all meals except a buffet meal. It can be placed for one as for all other meals. It may be placed next to the fork to the right for a buffet meal, but why?<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each spoon is to be placed to the right of the last knife bowl up or down to match the fork(s). <o:p></o:p></span></div>
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<span style="font-size: 18pt;">When the table is correctly set, first all the forks knives are set, then the number one spoon for soup (usually) is placed to the right of the last knife, set </span><span style="font-size: 18pt;">bowl-up or bowl-down to match the fork(s). (You get the idea.)</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">(The rule has always been, “Go from the outside in - in kind.”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The number two spoon </span><span style="font-size: 18pt;">for dessert is set above the place setting and the number three spoon for coffee is omitted from the setting, except in a commercial setting or at a maidless meal.</span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The water glass, five letters, (R-I-G-H-T,) is to be set in place above the right tip of the knife. Yes, that is your glass for water. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A water glass is to be set in cover whenever entertaining company. (Now, you can add another glass diagonally to the right of it for whatever you serve for “wine.”) Each is to be stemmed when dining at night.<o:p></o:p></span></div>
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<span style="color: windowtext;">Napkin Rules </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">A napkin is to be used to signal when eating is to begin. It is to be picked up at the lead of the hostess or senior person at the table. This is the indicator that others at table are to do so. Even at a dinner for two.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. When seated at a table, a napkin is to be picked up, folded in half, and placed or replaced under the table onto your lap fold side towards you, prior to eating or drinking anything. It can be placed on your lap quartered for breakfast and for Continental or fast food, or in a three quarter fold the long way for dinner.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. One corner of the napkin is to be used to correct conditions at table disturbed by the act of eating. Gently rub the tips of your fingers against the corner of one to remove foodstuffs collected during the course of eating. This corner could be folded under before using it again.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. One corner of the napkin can be used to blot (touch) the mouth gently prior to taking a sip (pour) of any beverage. The courtesy of napkin use is asked: to keep your grease off the glass and to give your food time to pass.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. A napkin is to remain on your lap as long as you continue to eat or to drink at a table. When standing or leaving a table temporarily, your napkin is to be placed on your chair. Some like to place it atop a book.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. At the end of a meal, at the lead of the hostess or the senior person, the napkin is to be placed in a mock fold to the left (leaving side) of your place setting. The rule: a napkin is not to end on a plate. <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: 18pt;">A napkin is to look within reason as it did at the beginning even when it is made of paper. The person closest to doing this wins this napkin game, and may graduate to getting and using a fabric one. Either way, you are only to get one napkin. The secret is to use only one corner of one. In a commercial dining room, a napkin can be placed on your chair, when you stand to greet a person who has stopped to visit your table. It may be kept there until a senior man asks you to, "Please, be seated," or until a woman leaves. You could omit standing when you are visited by a man or woman who is working there unless the person is also a close friend. In a private home, a napkin that is dropped is to be retrieved and continued in use. Nonchalantly, get it back. When a napkin is dropped on the floor in a commercial dining room, it is time for a replacement. It can be retrieved, but it is no longer to be used above the table. The host is to let the server know that a new one is now required. A napkin can be placed into a ring and set to the right side of your place setting: indicating that you are done and will be attending the next meal, or to the left to get a fresh one. The fact that your napkin ring is distinctive from all others ensures you will get the same napkin at the next feeding. In the United States of America, the napkin has been seen used to surrender a place setting; lifted up, waded, and tossed center the plate as if to say, "See I am done." It can sometimes be seen opened up, and spread out over a plate as a sign of, “Dead plate.” These are practices from people who do not often get to use fabric napkins and from which I hope you are now rescued. Everyone invited to a table deserves a better fate than expecting a napkin and being given a paper towel. But the hostess needs to know that you know the rules for handling one.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Handling a Napkin </span></div>
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<span style="font-size: 18pt;">A napkin can be tucked at the neck by any person eating a full lobster dinner or sitting next to someone who is trying to, especially when lobster bibs have been omitted. It may be placed at the neck of anyone eating on an airplane; practical, not etiquette. If you’re wearing a tie, this beats throwing the tips over your shoulder. At all other times, a napkin is to be placed on a lap from under a table. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A napkin can be used to pick up a piece of meat you dropped on your host's floor. Yes, if a replacement piece is not offered you can eat the one dropped, (but only at a host's home.) You can starve anywhere. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">In a commercial dining room, a napkin is to be used to cover something that dropped on a floor; leave both there. Ask for a new napkin. A service person can bring a new one. This person can use the napkin to lift up whatever it was that was dropped. When you are the host, tip this person as if you are grateful. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A napkin may be used by a server to fold it into a fancy fold to present you with mints and your check. If no other service was preformed, provide your usual tip. In food service, everyone deserves at a minimum, a napkin. It can be used to practice for a dinner party and to distinguish its use from a paper towel. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">While a napkin may be used to crumb a table and to hold under a plate held in the left-hand on the way to the trash can. Even a paper napkin deserves a better fate than being thrown onto a plate or stuffed into a glass. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Avoid making a plate a place for trash: a napkin is not to end on a plate. Avoid passing your trash. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each glass used for a meal is to be left in the place setting position for it. Avoid making a glass a place for trash. A napkin is to end in a mock fold to the left of a place setting.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Water at Table<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">When a guest is to be at table a water glass is to be set at each setting as a sign of hospitality. When under a roof “Water for here” is to be served in a glass. The water glass is to be set to the right of the plate space above the tip of the knife. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Make an OK sign with both hands. Where you see the "d" that drink is yours. Avoid making the OK sign in public at any time. For each guest, this is their glass.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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 right of the water glass. </span><span style="font-size: 18pt;">Stemmed glassware is for dinner. It can be used during the day. Stemless glassware may be used only during the day. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In informal service, water can be provided when requested and given in a ceramic glass or a paper glass. Under a roof, avoid asking for and or using a lid or a straw. At some point, omit the Sippy glass, and risk that the drink might not tip.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Remember the sign; beverages are to be taken up from the right side using the right hand. A water glass is to be picked up by the stem or the base, 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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Something to Drink at Table<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In informal service, something to drink 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In a commercial dining room, the water glass can be refilled by a server without being lifted from the table. This service may be requested not more than twice. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Which Drinks’ Mine<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">It is my wish to assist you in locating the drink which is yours and knowing which drink is mine.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">1. “With each hand make an OK sign.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">2. Place each hand on the table.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.”<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">4. To the subject say, “Good night.” That glass to your right is yours. This one is mine. <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt; letter-spacing: 0pt;">Avoid making the OK sign in public at other times; remember the sign; beverages are to be taken up from the right side using the right hand.<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: 18pt; letter-spacing: 0pt;">Avoid adding a straw or lid to any glass “For here” to be used inside. They are usually used for drinks outside. Straws can be used in a container or can anywhere. You will never see a straw in a drink in a bar, in a movie; even then it would not be etiquette. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> B</span><span style="font-size: 18pt; letter-spacing: 0pt;">etween drinking, there is the “c” you are responsible to maintain, your cover, in symmetry. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">When at table, place your eating implements in the rest position for style in which you are eating. Pat the napkin to your lips and place it back on your lap. Then, elbows down and in, take a drink. Avoid being at table drink in one hand and napkin or food in the other. </span><o:p></o:p></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 18.0pt; letter-spacing: -0.25pt;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-45413404413479041612019-01-28T13:28:00.000-06:002019-01-29T03:31:21.071-06:00Business Dining Etiquette 66 - 80<h2>
<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="color: windowtext;">Advanced Formal Place Setting <b><o:p></o:p></b></span></h2>
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<span style="font-size: 18pt;">In advanced “formal” place setting, typically, left to right flatware can consist of a fish or appetizer fork, a place (or meat) fork, salad fork, or a dessert fork. This fork may be placed above a plate, handle pointed to the left. A dessert spoon may be placed above it or in lieu of it handle pointed to the right. Then to the right side of the plate, there can be a salad knife, a place (or meat) knife, a fish or appetizer knife, a soup spoon, and an oyster cocktail fork. It can be placed to the left of other forks. Each course is to get its own glass (except salad) and flatware placed in order of use outside in “in kind.” (Place all forks, knives and then the one spoon).The rule is understood to mean the coffee spoon is omitted from the place setting. It can be brought in when coffee is served. “Eat from the outside in,” is understood to mean either a dessert spoon is not required, is set above the plate space, or will be brought in when the course is served. Set all forks, knives, and then all spoons. And know the rule of four: of the five glasses allowed, no more than four are to be set in any place setting at any one time. The sherry glass can be omitted. Then when the table is set to a menu, "Go from the outside in." In a formal place setting, butter is to be omitted from the menu. At a table, avoid making personal items: books or technology apart of a cover.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A service plate, or charger, can be placed at the center of each place setting before people come to the table. This plate is normally larger than the main course or place plate, and it has a one-inch colored rim. It is sometimes called a "Show plate."<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">In a commercial environment, a service plate can be used for </span><span style="font-size: 18.0pt; mso-bidi-font-weight: normal;">every meal except breakfast. It has been introduced and can be used as a buffet plate. In a private home, it is used in formal United States of America service. The crest, if any, is to face the edge of the table. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">A show plate can be used to set the underlying plate for the first and second course. It can stay in service until the main course plate is served. A napkin is placed center the service plate when the first course is to be served later. The service plate may be omitted. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A napkin that is shaped in a singularly distinctive shape such as a crane can indicate a plate and place setting for a host. A plate without a place card on it can indicate the same thing. </span> <o:p></o:p></div>
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An Advanced Formal Place Setting W/ a charger or show plate<o:p></o:p></div>
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<span style="font-size: 18.0pt;">Name Table Glassware <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">Know the name of table glassware: left to right Water, Red wine, White wine, Sherry, and Champagne. (This fluted glass is to be set above the others.) Each is to be placed according to the size of the plate and order of the course to be used with it. A glass for Sherry can be omitted.<o:p></o:p></span></h2>
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<span style="font-size: 18pt;">No more than four glasses of any kind are to be in any one place setting at any one time. When eating in company water is to be present as a sign of hospitality. Another glass may be set in place for what you serve as wine. There is to be a two glass minimum. Informally these glasses could be the same size. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Glasses stay on the table until each guest has left the room. <o:p></o:p></span></div>
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<span style="color: windowtext;">Flatware Rule of Three & Rule of Ten <o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">The line to the food begins with the menu order of courses.<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">road map to a meal: what courses will be served and when.<o:p></o:p></span></h2>
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<b>Have no fear. In an advanced formal place setting, 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. </b><span style="color: windowtext; mso-bidi-font-weight: bold;">An oyster cocktail fork can be placed with up to three other forks in a place setting. It is the lone exception to the rule of three.</span><span style="color: windowtext;"> It can be placed to the left of other forks or tines in the bowl of the soup spoon handle to five o’clock. And then there is the rule of ten: no more than ten pieces of flatware of any kind are to be placed at any one place setting at any given time. <b><o:p></o:p></b></span></h2>
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<b>Each course is to get its own flatware</b><span style="color: windowtext; mso-bidi-font-weight: bold;"> <b>placed in order of use outside in – in kind</b>: all knives and then one spoon.<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">Study place settings even when alone. There are other flatware combinations of ten. Each is an informal place setting. In a formal place setting, not only is the bread and butter plate and butter spreader to be omitted from a place setting but <b>after some point, additional flatware items can be brought in with the course requiring it. <o:p></o:p></b></span></h2>
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<b>Being Excruciatingly Fork Literate</b><span style="color: windowtext; mso-bidi-font-weight: bold;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">It is my wish to assist you in being excruciatingly considerate and fork literate. Know each course which can use a fork, when, and how; name six forks. </span><span style="font-size: 18.0pt; letter-spacing: -.15pt; mso-bidi-font-size: 12.0pt;">About those forks, i</span><span style="font-size: 18pt;">n current use, there are six; </span><span style="font-size: 18.0pt;">you know them as this: <o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">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 be, very few would know how or when to use them.</span><span style="color: windowtext;"><o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">Here is how the spoon rules work. The first spoon (1) is to be a (round) soup spoon for cream soup or a place (table) spoon. When a tablespoon is placed in position #1 it may be for a hearty soup, or a consommé, melon, or at breakfast for cereal. <o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">The second spoon (2) is to be used only for dessert; it can be placed above the plate space, with the handle facing to the right. Yes, informally a teaspoon has been seen used for dessert. It does not make it etiquette.<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">In formal service, this is a place spoon. A fork to be used with a dessert spoon may be placed below it handle facing to the left.</span><b> </b></h2>
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<i>In a maid-less place setting, the third spoon (3) is (a teaspoon) usually used for something served in a teacup. It may be placed to the left of the cream soup spoon, or to the right of the last knife when no other spoon is used. This can be the exception to the rule, “Go from the outside in. </i><span style="color: windowtext; mso-bidi-font-weight: bold;">It could be omitted from the place setting, until later, when the item requiring it in brought in. <o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">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.<o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-weight: bold;">A party favor: a small (return) gift bag “of party loot” is to be given to inspire the remembrance of an event – (especially a dinner party,) or as a gesture of thanks for a gift or attendance; it could be placed next to each place setting, or under each chair.<o:p></o:p></span></h2>
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<span style="font-size: 18pt;">Price Points for Restaurant Menus<o:p></o:p></span></div>
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<span style="font-size: 18pt;">$ 5-15<o:p></o:p></span></div>
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<span style="font-size: 18pt;">$$ 16-25<o:p></o:p></span></div>
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<span style="font-size: 18pt;">$$$ 26-50<br />$$$$ 50-+<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Polished Table Manners Notes to Self <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">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. One way to eat, the way to show care is to eat a little something before getting there. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Maintain your cover: place setting for one, or establish one in symmetry. A cover is to be free of books, a hat, a backpack technology, and personal effects. Throughout the meal; avoid adding personal items to it. Consider your cell phone as you would a gun. Keep it holstered (off of the table) and know everyone has one. Personal items can be placed on a spare chair. Leave the centerpiece alone. Avoid eating out of a container or bucket when you can ask for a plate. Avoid choosing plastic flatware over a metal fork and knife. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Know the number and menu order of </span><span class="blsp-spelling-error"><span style="font-size: 18.0pt;">courses</span></span><span style="font-size: 18pt;"> in a meal. </span><span style="font-size: 18.0pt;">Order something easy to eat when you can; know how to eat “Chicken” with a knife and a fork. </span><span style="font-size: 18pt;">Pre-study menus online or on site. Practice eating difficult items at home. There will come a time you will need this skill. Look for food to be served (counter-clockwise) from the left (leaving,) and plates to be removed right (retrieving).</span><span style="font-size: 18.0pt;"> Say, “May I” “Please” “Bless you” “Thank you” and “Welcome” where appropriate. Pass items to the right where applicable.</span><span style="font-size: 18pt;"> Take small amounts of food. </span><span style="font-size: 18.0pt;">Eat in courses versus eating in piles. </span><span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Wait for most everyone to be served before beginning eating</span><span style="font-size: 18pt;">. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">(Sit up straight. Sit with a flat back; we use to do that. </span><span style="font-size: 18pt;"> Sit one fist away from the table. If anything drops it will fall on your napkin. Avoid duck and chuck:</span><b><span style="font-size: 18.0pt;"> stop ducking your head down to get to your food. </span></b><span style="font-size: 18.0pt;">Lift your neck up.<b> 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.</b></span><span style="font-size: 18pt;"> Bring food to you<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Know price points for restaurant menus. If you are a guest at a meal, you can ask your host what he/she recommends. This can help you determine the price range and guidelines on what to order. The person who issues the invitation will pay for the meal. (But to remind, at some point there is to be reciprocity in kind.)<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">When filling a plate: take small amounts of food. (Practice eating in <u>courses</u> versus eating in piles.) Try a little of everything unless restricted by <u>religion, health, or culture</u>.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Know the Standard USA Meal Order of Service Appetizer, Soup Fruit Juice or Melon, Fish, Intermezzo, Main Course, Salad, Dessert. A bowl of soup is to rest on an underlying plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Optionally have a money clip: dollars for tips. Bills for tips are to be crisp. Tipping 15 -20% of the bill minus tax or twice tax. The art of palming is to be mastered.<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;"> Polished Table Manners -Eat in an Accepted Style: </span><b><span style="font-size: 18.0pt;">Eat in the American Style in cultures where people avoid eating with the left hand. Eat in the Continental style, where culturally appropriate. </span></b><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Sit up straight. </span><span style="font-size: 18pt;">Keep your hands above the table. You can rest the heels of your hands on the edge of the table. </span><span style="font-size: 18pt;">Take small amounts of food. </span><span style="font-size: 18pt;"> Cut items in only one direction, <u>one or two pieces at a time</u>. You may eat only one thing at a time. Avoid eating too little, too</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">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, look to 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Time the opening of your mouth to just coincide with the arrival of an implement to it. </span><span style="font-size: 18pt;">Close your mouth around the edge of any implement placed in it. </span><span style="font-size: 18pt;">Chew each portion twenty-four times, with your mouth closed,</span><span style="font-size: 18pt;"> and saver each bite. </span><span style="font-size: 18pt;">Time ingestion: 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. </span><span style="font-size: 18pt;">Avoid chewing with your mouth open. "It is disturbing and annoying.” </span><span style="font-size: 18pt;"> Make as little noise as possible.</span><span style="font-size: 18pt; letter-spacing: 0pt;"> Take a <u>hand rest </u>often. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Rest the heels of your hands on the edge of the table, without loading a food item. </span><span class="blsp-spelling-corrected"><span style="font-size: 18.0pt;">Continentally</span></span><span style="font-size: 18pt;">, you can talk with a knife and fork in your hands. Keep them low.</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">You can rest your elbows on the table - in between courses. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Know the Continental rest position for flatware. Pace yourself. Make as little noise as possible. 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.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Pace yourself.</span><span style="font-size: 18pt;"> </span><i><span style="font-size: 18pt;"> Eat each course in such a manner as to finish it along with the person to your right</span></i><span style="font-size: 18pt;">. A host or hostess is to eat at a pace to keep company with the slowest guest. – You can listen to digestion.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Avoid sharing food even at a request. Even if done correctly you could still fail this test. Avoid seconds in any place, or home, not your own. Leave your telephone on vibrate, in a pocket, out of sight, and ready to exchange contact information. If you must leave the table, do so between courses, where possible.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">In public, </span><span style="font-size: 18.0pt;">leave a little something of each course on your plate, and of each drink in each glass.</span><span style="font-size: 18pt;"> Place food not eaten in an appropriate section. </span><span style="font-size: 18.0pt;">Eating is not to be the reason for the meeting.</span><span style="font-size: 32pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each course plate (and centerpiece) is to be left in a picture ready condition. When a course is finished <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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).<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. 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. The used plate and attending flatware could then be placed on the bottom shelf of a roll-in cart. 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. <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;">Until a plate gets to the trash, it is to be kept in a condition to receive seconds. 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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 these fond memories. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Avoid passing your trash, or making a plate a place for trash: a napkin is not to end on a plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Each beverage glass used for a meal is to be left in the place setting position for it unless otherwise directed. Avoid making a glass a place for trash. A napkin is not to end in a glass. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The finished position for a napkin is in a mock fold set to the left of the place setting unless otherwise described. Practice and the napkin you get may start to be made of fabric.<o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-68726673809501459942019-01-28T13:25:00.001-06:002019-01-29T03:32:37.723-06:00Business Dining Etiquette 81-94<div class="MsoNormal" style="margin-left: .5in; tab-stops: .5in; text-align: justify; text-indent: -.5in;">
<span style="font-size: 18pt;">Bread and Butter Plate Spreader and Bread Service<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A</span><span style="font-size: 18pt;"> bread and butter plate is to be placed above the tines of the place fork. It can be placed to the left of the last fork, with the top in approximate line with the plate space or tines of the place fork. It may be placed one inch up from the edge of a round table. The use of this plate is optional. A butter spreader can be placed horizontally across the top back of a bread and butter plate, handle pointed to the right, blade facing the edge of the table. It may be placed diagonally with the handle pointed to three o'clock. It could be placed to the right of this plate, in a vertical position parallel with the place fork. Note: both can be omitted from a truly formal place setting where butter is omitted and the unbuttered, roll, biscuit, muffin or bun, bread item may be laid directly on the tablecloth. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Bread may be served on a tray or in a basket before or almost as soon as people are seated at table. It can be placed onto the side of a bread and butter plate, or on a dinner plate using a pair of tongs. Each person could be required to take bread using his or her fingers. Bread can be pre-set at each place setting on a bread and butter (B&B) plate, or more formally on a charger plate underneath a folded napkin. </span><span style="font-size: 18pt;">Bread can be placed center a place setting underneath a folded napkin. At an informal meal, the bread item could be pre-buttered and placed directly on the tablecloth or placemat. This is not etiquette. </span><span style="font-size: 18pt; letter-spacing: 0pt;">However set, </span><span style="font-size: 18pt;">bread is not the first course. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Eating Bread and Butter<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Bread is to be provided as a sign of hospitality and atmosphere. Bread is not the first course. A biscuit, bun, muffin, or roll is to be eaten after the main course is placed in front of you. Avoid spending your whole life eating bread, and butter, (or olive oil,) as a first course, if you would like an appetizer or a first course, order one. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Bread can be served on a plate, tray, or in a basket before or almost as soon as you are seated at table. Bread can be pre-set at each place setting on a bread and butter (B&B) plate, or more formally on a plate underneath a fancy folded napkin. It may be preset unbuttered on a tablecloth. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Bread can be placed on a bread and butter plate. It can be placed onto the side of a dinner plate using a pair of tongs, or taken up using fingers.</span><span style="letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Untoasted bread, cold or hot, that is about to be eaten is to be broken apart/detached from a larger piece with the fingers as needed. Avoid ever cutting a roll with a knife. There is no knife for cutting the above. A butter spreader (or meat knife) is to be used to spread butter onto bread. The rest position for the butter spreader is diagonally across the top of the B&B plate, blade facing toward the edge of the table, and handle pointed to four o'clock. Then this small piece is placed in the mouth using your right hand. Repeat, bread is to be eaten, knife at rest, with the right hand. Avoid using bread as a test instrument to see which teeth are intact: showing teeth marks in the bread you are eating.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Butter in Dining</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Butter is to be served in a butter crock set on a table without an underlying plate. It is one of three items allowed to be placed directly on a table that is not a glass or a plate.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">A butter knife (with a point) is to be used to serve butter to a plate. Then the knife is to be placed across the top of the crock.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Casually, butter can be transferred to a B&B plate using a butter spreader (with a rounded top.) </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In informal service, each person can take butter from the serving dish with his or her butter spreader. A butter spreader is to be used only for the dressing of bread. It can be rested across the top of a bread and butter plate, blade parallel with the edge of the table or handle at four o'clock. It may be placed with the handle pointed to one o’clock. (Few do this.) Casually, butter can be spread onto bread with a clean place knife. Butter for vegetables is to be taken with a fork. Commercially, butter can be pre-set at each setting; bread may be served already buttered.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">At a formal meal, butter is to be omitted, as well as the bread</span><span style="font-size: 18pt; letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;">and butter plate, and the butter spreader.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Salt Rules </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">2. (Cayenne pepper may be the new salt.) It can add a 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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Eating Continental Style <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. K</span><span style="font-size: 18.0pt;">eep both of your hands on the table: wrists on or above the table edge, and your napkin on your lap.</span><span style="font-size: 18pt;"> The place fork and knife are to be grasped handles in the palm of the left and right-hand, </span><span style="font-size: 18.0pt;">index fingers along the backs of both handles After the food item is cut, the knife is to remain in the right hand.</span><span style="font-size: 18pt;"> Next, with the fork tines face down<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1a. </span><span style="font-size: 18.0pt;">Load: impale or place the food item onto the back of the fork tines with the knife. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">1b. Lock:</span><span style="font-size: 18pt;"> bring the fork to the work area: bottom third</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">of the plate. Hold it in place for an extended second or</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">draw it to the side of the plate. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">1c. Lift</span><span style="font-size: 18pt;">: t</span><span style="font-size: 18.0pt;">urn the wrist in and upward and take the item to the mouth. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. After the item is eaten the knife remains in the right-hand, unless it is placed in the rest position for it: knife handle pointed to four o'clock, blade facing you. The fork remains in the left-hand throughout the meal, unless it is placed in the rest position for it: fork handle at eight o’clock, tines over the knife blade.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3 You can take a hand rest often. The rest position allows you to take in conversation, to chew, to eat a piece of bread, and to blot your mouth with a corner of a napkin prior to taking a drink of water or wine. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. For a non-main dish item, the knife is correctly used to push or to pull food onto the back of the fork and to press it down to one side. Then with the wrist turned up, the fork can be used to balance the food and take the item to be taken to the mouth.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. The finished position for the fork is tines down, center the plate handle pointed to four o'clock. The finished position for the knife is to the right of the fork with the blade edge facing towards it. The fork can be placed tines down to the right side of the plate, handle pointed toward the edge of the table. The knife is to be placed to the right side of it, rested on the edge of the plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. The fork or spoon, when used alone, is to be held in the right-hand tines or bowl up. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">In the rest and the finished position, each is placed diagonally center the plate tines or bowl up handle pointed to four o'clock (in the ten-twenty position</span><span style="font-size: 18pt;">). In the finished position each can be placed to the right side of the plate, handles pointed to six o'clock. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">7. </span><span style="font-size: 18.0pt;">Pace yourself.</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">Caution – this style is quieter and more efficient. It can allow you to finish very fast. Take your time. “Can I take that for you?” can be code for, “You ate that way too fast.</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">8. You can eat in a style indicated by your host. You may also be very polished at it. You could use the American style of eating when one person is company avoids by reason of culture or religion eating with the left hand. <o:p></o:p></span></div>
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<span style="color: windowtext;">Cutting Meat Continental Style </span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">When </span><span style="font-size: 18.0pt;">cutting meat Continental style<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. The place fork and knife are to be grasped handles in the palm of the left and right-hand, </span><span style="font-size: 18.0pt;">index fingers along the backs of both handles.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">2.</span><span style="font-size: 18pt;"> When a meat item is to be cut, the fork is picked up in the left hand. The tines are to be placed face down and are used to </span><span style="font-size: 18.0pt;">impale the item</span><span style="font-size: 18pt;"> to be cut. The knife blade is to be set in front of the tip of the fork without touching it. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Let the cutting begin; to effect a cut the blade is pressed down on the item from the tip of the blade to score it: and then drawn toward the edge of the table with one or two strokes all in one direction. Then with pressure enough to cut the item, it is to be flexed away from any bone,<o:p></o:p></span></div>
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<span style="font-size: 18pt;">It can be scored and flexed away from the bone prior to completing the item separation. Cutting is to be done only in one direction. This process may be repeated as required, one or two pieces at a time. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Using Cutlery Eating USA Style<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When eating in the “American Style”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. The spoon when used is to be held in the right-hand bowl up. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> It can be filled with the bowl facing away from the table. In the rest position, it is placed diagonally center the bowl or soup plate, bowl facing up, handle pointed to four o'clock, (in the ten-twenty position.) In the finished position it is to be placed to the right side of a soup plate handle to four o’clock or when used with a bowl the handle is to be placed on an underlying plate at six o'clock. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The fork when used is to be held in the right-hand tines up, handle pointed to four o'clock. It is to rest on the top knuckle of the middle finger and on the base knuckle of the index finger, held in place by the thumb rested on the face of the handle. In the finished position it is to be placed to the right side of a plate at handle at four o’clock or six o'clock. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> The fork alone can be used to cut a food item apart. To cut an item a fork can be turned sideways with the face facing adjacent to the edge of the table. The index finger is placed along the side of the fork and pressed down with enough pressure to cut the item being parted.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">It can be flexed right or left to complete the item separation. The fork is then righted and the item is impaled or picked up. The tines are filled, lifted, and held in place for an extended second or drawn to the side of the plate before the food item is taken to the mouth. The item is to be taken from the front of the fork. Avoid holding a fork standing up in any plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt;"> At table, a fork is to be used when putting butter on vegetables and jellies on meat. It can be used to move food items to the right third of the plate to store a portion to be cut later. It may be used to move items to the left of the plate to be discarded. Once used, the fork is to be placed in the rest position for it. Avoid resting it like an oar pair in a rowboat. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> In the American Style of eating, bread is sometimes seen used to push food inconspicuously onto a fork. Avoid this practice. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> The bottom of the fork tines can be used to move a food item to the work area of the plate and pressed down on the food item ever so gently; the item affixed to the bottom of the fork may be placed in the mouth.<o:p></o:p></span></div>
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<span style="font-size: 18pt;"> A fork can be used in conjunction with a knife to cut a food item apart. To c</span><span style="font-size: 18.0pt;">ut food with a knife and fork, the fork is to be held in the left-hand handle to palm, tines down,</span><span style="font-size: 18pt;"> and the index finger extended along the back of it. </span><span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> The fork in is to be used to impale and to hold in place the item to be cut. It can be used to secure and to move the item to the front third of the plate facing the edge of the table. This area is to be used to slice the item being cut. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">3. The knife is to be grasped in the right-hand handle to palm,</span><span style="font-size: 18pt;"> blade down, and the index finger extended along the back of it.</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">The right thumb is to be stretched straight and is to rest on the inner side of the knife handle. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> The </span><span style="font-size: 18.0pt;">blade is to be placed in front of the tines of the fork, </span><span style="font-size: 18pt;">without touching them.</span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;"> The knife is to be used for cutting the item apart one or two pieces at a time. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> Let the cutting begin: the blade is to be pressed down on the item from the tip of the blade, with enough pressure to cut the item, and then drawn toward the edge of the table with one or two strokes all in one direction. It can be flexed towards the fork and any bone to complete the item separation. This process may be repeated as required. (Avoid sawing cooked food.) Cut one to two pieces at a time in only one direction. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> If you cut more than one or two pieces at a time, someone may get you that bib and a Sippy cup, and have at hand a nappy change: a Huggie or depends, or think to and not tell you; “That’s how we feed the baby.”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. </span><span style="font-size: 18.0pt;">Eating US American Style – after cutting the item apart, the knife is placed on the cut piece as the fork is withdrawn from it. Then it is placed in diagonally across the top right-hand part of the plate blade facing the table handle at two o’clock. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. Avoid facing the blade away from the plate – as if you are going to strike someone. Avoid confusing a knife for an oar in a rowboat - or resting one like one. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. Next, the fork is switched from the left-hand to right-hand, the left-hand is placed on the lap, and tines’ facing up the fork is to be used to, <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Load: impale or pick up the food item onto the fork tines. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Lock:</span><span style="font-size: 18pt;"> bring the fork to the work area: bottom third of the plate. Hold it in place for an extended second or draw it to the side of the plate. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Lift</span><span style="font-size: 18pt;">: t</span><span style="font-size: 18.0pt;">urn the wrist in and upward and take the item to the mouth. </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">7. After the food item is eaten the fork is switched back to the left hand unless placed in the rest position. The rest position for the fork is the tines up center the plate, handle pointed to four o'clock. The rest position allows you to take in conversation, to chew, to tear off and eat a piece of bread, and/or to blot your mouth with a napkin prior to taking a drink of water or wine.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">8. You can take a hand rest often. In this style, Keep one hand (usually your left) off the table: in your lap with a napkin. A hand in the lap without a napkin is suspect. The right wrist may be rested on the edge of the table. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> When required, the knife can be picked up in the right-hand and the cutting process may be repeated as long as the item remains. The knife can be used to add butter to bread when a butter spreader has been omitted.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">9. The finished position for the fork is placed center the plate tines up handle pointed to four o'clock or six o’clock. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> The finished position for the knife is to the right of the fork with the blade edge facing towards it. The fork can be placed tines up to the right side of the plate, handle pointed toward the edge of the table at six o’clock. The knife is placed to the right side of it, rested on the edge of the plate. Avoid placing used flatware back on the table, where possible.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">10. A plate fork and knife are to be used collectively--silently. As much as possible, avoid letting others hear the meal you are eating. If not required, flatware is to be left in the place in which it was set. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">11. For dessert, a spoon takes the place of a knife and is used to cut an item. It is also used to eat the item. Class begins and ends with a spoon. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note. In a private home, flatware that appears unclean can be used in silence. You could play, "Clumsy me," and say, "I dropped my (whatever.)"<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: 18pt;"> The replacement item may be equally unclean. In a commercial dining room, you might ask the host or hostess for a replacement without additional comment. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> And no, you cannot ask for and then clean your flatware with a lemon. What are you trying to say to others at your table; (avoid doing this at your own risk, or it’s OK for them to get sick? Stop it.) (You cannot sanitize flatware with a napkin anyway.) <o:p></o:p></span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-6243292002806858492019-01-28T13:20:00.000-06:002019-01-29T03:33:44.083-06:00Business Dining Etiquette 95-112<div class="MsoNormal">
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Five<o:p></o:p></span></div>
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<span style="font-family: "monotype corsiva"; font-size: 48pt;">The Line to the Food<o:p></o:p></span></div>
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<span style="color: windowtext;">Station Five – The Line to the Food Eating in Courses</span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">The line to the food can lead to no more than five (four) courses; the order of service is to be (appetizer), soup<u> melon or fruit juice, fish, (or during the day an egg dish) (intermezzo) (a Roasted) meat, fowl, or vegetable, salad, and dessert. </u>When alone practice eating challenging food with a knife and fork. </span><span style="font-size: 18pt; letter-spacing: 0pt;">When seated at a dining table a large napkin is to be placed on your lap fold towards you, at the lead of the hostess or the senior person, and or prior to eating, or drinking anything or than a cocktail. Avoid keeping a dinner napkin as a part of your cover. When you are in a chair at a table, it is to be atop of your lap. Even at a bar. You can still give in to an urge to do this.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">An Appetizer <o:p></o:p></span></div>
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<span style="font-size: 18pt;">An appetizer is essentially an hors d’oeouvre served at the table usually in lieu of or prior to a first course. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">An amuse bouche is a bite-size appetizer that might be provided by a chef at no cost to a patron. It has been seen paired with a wine. It cannot be ordered from a menu. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">For some, 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 any one 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Some guest will not and cannot have any of the above as an appetizer. Make sure there are other appetizer options. The only appetizers for a guest are those that can be eaten by each person being entertained. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">For those who enjoy them,</span><span style="font-size: 18pt;"> clams are to be eaten whole. 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: in a private home, a hinged snail shell holder is to be omitted. The shell can be held with a napkin. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: In an everyday world the appetizer could be Chips and Salsa and or Queso; avoid double dipping the chip, even for hummus, guacamole, or yogurt. The appetizer course can be omitted. Enjoy that pre-dinner drink.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Soup as a First Course <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Soup is to be served as a first course. Soup in a bowl or cup is to be served on an underlying plate. Soup can be served in a soup plate with or without being placed on an underlying plate. An underlying plate may be set atop a show, charger plate, or service plate. Avoid using a soup plate as a “deep dish” dinner plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Soup is to be eaten as follows, “As the ship goes out to sea I spoon my soup away from me.” The spoon is to be balanced, loaded (at twelve o’clock,) locked (at six o’clock,) and then lifted to the mouth and the soup is to be poured into the mouth from the side of the spoon. Avoid blowing soup (same as for coffee). Soup that is too hot can be stirred to be cooled. It may be allowed to stand until it is palatable. The bowl or plate may be tipped away from you and a spoon used to get the last of any item in it. You could avoid doing this. Soup served in a cup can be eaten by using a spoon or by picking up the cup by the handle(s) and drinking the item in it in small silent sips (pours). <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Soup can be served with croutons or oyster cocktail crackers or with Saltines. The first two may be eaten by placing them in the vessel a few at a time and eating them with the soup. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Saltine Crackers are to be eaten separately and apart from the soup. These crackers can be crumbled into chowder, but this is to be done only at a very informal meal. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Soup may be served with a relish tray of pickled vegetables. Items on it are considered finger foods and are to be picked up with them. Each person can take up to two of each item and place them on a bread and butter plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. Relish tray items may be placed on the edge of an underlying plate in the absence of a bread and butter plate. Olive pits could be taken out of the mouth with the thumb and the index finger and placed on the left edge of the plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. The rest position for the spoon is handle in the four o’clock position. The finished position for a spoon on a plate is at four o’clock. The finished position for a spoon served with a bowl or cup is on the right side of the underlying plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. Sherry can be served with a soup course. A sherry glass is to be set in formation to the right of the last wine glass. It can be filled half-full, without being lifted from the table. The glass is to be held by the stem in the right-hand when drinking from it. It is to be set back in the position for it when the drink is rested or finished. Sherry could be omitted. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Wine Service <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Wine can be served by the glass or by bottle presented at the table. Wine may be served by a Sommelier (wine steward) or by someone designated to do so by the management. In a private home, wine is to be served by a host or by someone designated to do so by the host. The host can ask a man at the other end of the table to "Do the honors.” Each glass can be filled half full, without being lifted from the table. </span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">Look for drinks to be served from the right (refreshing). Informally, wine can be served Family style. It may be passed counterclockwise and each person at the table pours wine into his or her glass. This is usually done only among families. The wine holder and the wine bottle remain on the table until after the meal is over. The bottle can be removed when it is empty. It is to be replaced with a second bottle of the same wine. It can be replaced with a slightly different or slightly heavier variety. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: To indicate that wine service is to be omitted, a guest can wave two fingers at the rim of the glass, or mouth the words, "No thank you" A cupped hand to the chest and eyes closed can do the same. A guest may limit the amount of wine to be poured with a pinch of the index finger and the thumb; this to ensure the host knows that service was not missed. A guest is to avoid cupping a hand over a glass or turning one upside down. Take notes on food and wine pairings.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">To Take a Drink of Wine <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Place your eating implements in the rest position for style in which you are eating. Pat or blot your mouth with the corner of your napkin. Place your napkin back on your lap. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Pick up the glass by the stem with the right-hand, thumb, index, and middle finger, elbow down and in, and wrist to hand take it to the mouth and take a sip (pour) of the drink. (Avoid the crane.)<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. The rest and finished position for the glass is in the table setting position for it. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. When someone else is paying for the wine, it is to be sipped, at will, but savored. The wineglass is to be refilled each time it appears to be empty. Take your time.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. The server is to refill each wineglass without the guest having to ask. It is to be refilled in the same manner as it was first filled. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Virgin wine, sparkling water, or cider could be served in lieu of wine. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Fruit-juice may be served as a first course. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. It is to be placed center the place setting in a glass set atop an underlying plate. The underlying plate can be set atop a show plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The glass is to be picked up with the right-hand elbow down and in. The elbow is to be moved forward; the wrist moved upward, and the beverage poured into the mouth. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. The rest and finished position for the glass is center the underlying plate. Fruit-juice served as a beverage is served in a glass without an underlying plate and is set next to other glasses in a place setting. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Melon could be served as a first course. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. It is to be served on a dessert plate with or without an underlying plate. The plate might be set atop a show plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. When melon is to be served unpeeled in a skin, in halves or quarters, or in balls, it is to be eaten with a spoon. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. It can be eaten with a knife and fork when served as a thin wedge or with a fork alone when presented in cubes. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Order of Service Filling a Plate <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Roasted meat (a Roti,) fowl, or a vegetable item is to be served as a third or main course. A dinner plate can be used to replace any show or charger plate present. When the main course is served, take small portions. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. A serving fork is to be used in conjunction with a serving spoon to pick up the main course item. The fork is to be held in the left-hand tines facing up. The tines are placed under the portion. The serving spoon is to be held in the right-hand bowl facing down rested on top of the item and kept there until it is placed onto the plate. When a serving dish is passed with toast beneath some food in a sauce, the toast is to be taken also. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The serving spoon and fork are placed in the dish from which the food item was taken: fork tines up handle to the left, spoon placed bowl down over the tines, handles placed side by side. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. A lone serving fork can be used to pick up the main course item. It is to be held in the right-hand tines facing up resting between the thumb and the index finger and held by the thumb being rested approximately midway on the face of the handle. The fork is placed under the item, lifted, and steadied as the item is placed onto the plate. It is then placed tines up handle to the left on the dish or platter from which the item was taken. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">In a commercial dining room, when you are given a meal, and you are (super-sized) given too much, you can avoid the trough. You may ask for another plate and serve a portion to it. You could, where appropriate, eat half the dish, and take the other “To go.” Ask for a bag to go with that “To go” container: paper if given the option. Thank the server and, if allowed, leave a better tip. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Avoid eating out of a container or bucket when you can ask for a plate. Avoid choosing plastic flatware over a metal fork and knife.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A serving spoon may be used to pick up a side food item. It is to be held in the right-hand bowl facing up, stem resting between the thumb and the index finger, and thumb resting midway the face of the handle. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. A serving spoon is to be tipped away toward the center of the table, filled and leveled. It can be tipped again to allow any excess substance to return to the dish prior to the item being served to the plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The spoon is placed, bowl up, and handle to the left, in the bowl or dish from which the food item was taken. To do this, you may switch the spoon to your left hand. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. A serving spoon could be used in conjunction with a serving fork to pick up a side course item. The spoon is to be held in the right-hand bowl up and the serving fork in the left-hand tines down. The fork is used to push-pull a side course item onto the serving spoon and then is left in the dish tines down handle to the left. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. The serving spoon is used to serve the item on to the plate and is then placed bowl up to the right of the fork handle facing the same direction. You will need to learn to fill a plate at table. It supports Family and Butler styles of meal service. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. An incorrect item may be served. If it is a major mistake you could mention it to your host or to the server when you are the host so that it can be replaced.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A Fish Dish as a Second Course<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A fish (at night) or an egg dish during the day can be served as a second course. When served on a salad plate, this course may be set atop a show or charger plate. It could be set atop a table, tablecloth, or placemat.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Fish is to be taken from the serving dish by using a serving fork, tines up in the left-hand and a serving spoon bowl down in the right hand. Parsley can be served with fish. It may be sprinkled over it. It could be offered in a dish. It is to be placed to the left side of the plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Fish may be served with a sauce. It could be pre-placed over it. It might be offered in a sauceboat; to be ladled onto the dish as soon as possible after it is served. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Fish has been seen served with lemon. The lemon is to be held in a cupped right-hand with the left-hand overlapping it. It is then squeezed so that the juice can run over the fish. The lemon can be served in a cloth pouch. It is to be held in the right-hand, pierced with a fork held in the left hand, and the juice squeezed over the fish.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A potato item (boiled, mashed or fried) can be served with a fish course. It may be omitted. It could be used to teach how to master eating Continental style.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Fish served as a second course can to be eaten using a fish knife and a fish fork. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. The fish knife is to be rested on top of a cupped hand with the thumb stretched straight and rested on the side of the handle. The fish fork: a salad fork in size with a notched left tine is used in the same manner as is a place fork. The fish head when still attached is to be removed first. It is to be picked up and placed to the left of the plate using the fork and knife. The fish is held in place by using the fork tines down in the left hand. The knife is used to slit it from tip to tail in a hand pumping motion, and then to open it out flat. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The tip of the fish knife is it to be placed under the bone and moved down the length of it to separate it from the fish. The fork and knife is used to lift the bone away. The bone is to be laid on the top left side of the plate. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. One portion of the fish is to be moved to the front bottom third of the plate. There it may be sliced, cut in manageable portions, one or two pieces at a time, and eaten. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Fish that is soft and boneless could be eaten using the fish fork alone. Fish may be eaten with a meat knife and fork when fish is served as the main course. The fish knife is to be placed in the rest position for a meat knife.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: a finger bowl can be passed and used after a fish course whenever it is felt that one is needed. (Only here, the water is to be topped with rose petals, and flatware is to be omitted.) It is to be used in the same manner as when provided for use after a desert course.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: some people are not allowed to eat fish for any meal. A fish course can be exempted. During the day it may be replaced by an egg dish. An appetizer dish could be served in lieu of it. The manner in which an appetizer or egg dish is eaten depends on the way each is prepared.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">White wine can be served with a fish course. A white wine glass is to be set in formation to the right of the red wine glass. It can be filled half full, without being lifted from the table. It is to be held by the stem in the right hand. It is to be placed back in the position it was set in when the drink is rested or finished. This wine (and the glass for it) may be omitted. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Eating Lobster <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Lobster served as the 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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The meat in the pocket of the body is to be extracted using an oyster cocktail fork. <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. Each piece of lobster may be dipped in the attending sauce and then placed in the mouth. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: Again, some people cannot or will not eat Lobster.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">After receiving the main course, you can begin to eat bread.<o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-59616904205514454382019-01-28T12:32:00.001-06:002019-01-29T05:24:49.751-06:00Business Dining Etiquette 125 - 138<div class="MsoNormal" style="tab-stops: .5in; text-align: justify;">
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Six<o:p></o:p></span></i></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">The Line to the Bathroom</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Six – The Line to the Bathroom <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The line to the bathroom is to be used to lead people to the best looking bathroom in the house by the most direct route. A bathroom can be used before one comes to the table. It may be used after ordering a drink at any place serving as a bar.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18pt;">The trip can begin with the statement, “I’II be right back,” or with the question, “Where can I wash my hands,” after reading any reusable menu. Expect a visit to station six: the bathroom. You may agree to be walked to the restroom.<o:p></o:p></span></div>
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<span style="font-size: 18pt;"> In a private home, upon entering the bathroom <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Lock the door. If you are modest, (or well bred,) you can turn on the water.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. While inside, strive to eliminate any odor not considered desirable. You can light a single sulfur match (if anyone still has them). Blow it out. Hold it until the smoke dissipates and then deposit it in an ashtray or in the toilet and flush. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">You may search for and use an air freshener to spray the water in a short burst. (Yes, it works.) I hide it at the back of the toilet. Spray the water and then under the seat. You could spray it with a breath spray, or add a drop or two of cologne or a few drops of liquid soap. Then flush again. The room will smell better. You might then spray the air. For this there can be toilet water. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Hands are to be washed each time after finishing in the bathroom. Turn on the faucet at least once. Wet the soap, if only to make someone believe that before leaving you really did wash your hands and that you do deserve to eat off of china plates. It is easier too to really do it. Wash your hands with cold water and soap. (It releases the grease and the soap.) <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Turn off the water. You can wipe out the sink using toweling or toilet tissue: watch the shine! Place trash in a receptacle, and leave the bathroom ready to receive the next person. Bless you. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A bathroom can be entered again after eating.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a banquet, during the intermission, this is where you can take that five to ten-minute break. It could be used to allow each person to make repairs to body, make up, and/or mind, to check nails, and to mark cards.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">You may search for and use an air freshener to spray the water in a short burst. (Yes, it works.) I hide it at the back of the toilet. Spray the water and then under the seat. You could spray it with a breath spray, or add a drop or two of cologne or a few drops of liquid soap. Then flush again. The room will smell better. You might then spray the air. For this there can be toilet water. Hands are to be washed each time after finishing in the bathroom. Turn on the faucet at least once while in the bathroom. Wet the soap, if only to make someone believe that before leaving you really did wash your hands and that you do deserve to eat off of china plates. It is easier just too really do it.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Wash your hands with cold water and soap. (It releases the grease and the soap.)<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Turn off the water. You can wipe out the sink using toweling or toilet tissue: watch the shine! Place trash in a receptacle, and leave the bathroom ready to receive the next person. Bless you.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">On the way out of the bathroom,</span> <span style="font-size: 18pt;">Mark received business cards and there are other things you can do:<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Look for a body or hand lotion. Use some: on your face, lips, and hands.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Check the mirror. Look at your nose. Then look at your mouth and teeth. Check for particles of foodstuff. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Look for that wrapped toothpick. Use it. You ca</span><span style="font-size: 18.0pt;">n</span><span style="font-size: 18pt;"> carry a travel toothbrush, a</span><span style="font-size: 18.0pt;">n</span><span style="font-size: 18pt;">d pl</span><span style="font-size: 18.0pt;">a</span><span style="font-size: 18pt;">n for a way to brush your teeth after you eat, with or without paste. Look for a dish of wrapped signature candy. Have one.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. Look for a single rose or flower taken from the centerpiece. Smell it. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. Take time to look at each candle lit and floating in a tub. This can be both safe and look awesome.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. O.K., it is time to leave, back to your dinner table. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Note: The bathroom is the only room in which you get to be alone where you get to inspect the environment and make decisions about the host from a sitting position. There are nineteen things you can place in a bathroom for someone else to remember when he or she gets home. This page is a breach of etiquette; “What is done behind the door of a bathroom is private.” And, it is, until another person is listening or enters the room. In a commercial environment, when an attendant is present, services are to be used and tipped.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The Dessert Flatware<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Flatware for the dessert can be preset set at table. A spoon can be preset above the plate: handle pointed to the right. A fork may be placed under a spoon handle to the left. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">What to do? B</span><span style="font-size: 18.0pt;">ring the flatware items to the sides of the plate: the fork to the left and/ or the spoon to the right. </span><span style="font-size: 18pt;"> A spoon could be placed to the left of the first (soup) spoon, and or to the right of the last knife when placed alone. A fork could be placed to the right of the last fork. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Prior to serving dessert, the table is to be "corrected." In banquet service, this is what happens while you take that “Five to ten-minute break.” </span><span style="font-size: 18.0pt;">Dessert flatware can be brought in when the course is</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">served </span><span style="font-size: 18pt;">set in place center each place setting. It can consist of a plate passed with a doily and a finger bowl placed atop it, and flatware placed on each side of it. Flatware is to be </span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;">provided with a finger bowl only for dessert. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">What to do? Each person at table is to <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Place the doily and the finger bowl just above the space for the fork. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. The fork is to be set to the left of the plate.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. The spoon is set to the right. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Eating Dessert <o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=789887526302180686" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: 18pt; letter-spacing: 0pt;">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. A sauce can be pre-ladled onto a dessert. </span><span style="font-size: 18pt; letter-spacing: 0pt;">The dessert course can be eaten using a fork and spoon, a fork or spoon alone, or with the fingers alone.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;"><br />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</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When used alone, t</span><span style="font-size: 18pt;">he finished position for the fork is tines up or spoon bowl up to the right side of the plate, handle pointed to four o'clock</span><span style="font-size: 18pt; letter-spacing: 0pt;">.<o:p></o:p></span><br />
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<span style="font-size: 18pt;"><br /></span> <span style="font-size: 18pt;"><br /></span> <span style="font-size: 18pt;">Eating <span style="background: white;">Crème brûlée</span><o:p></o:p></span></div>
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<span style="background: white; font-size: 18pt;">Crème brûlée</span><span style="font-size: 18pt; letter-spacing: 0pt;"> is to be eaten by using a ramekin, an underlying plate set in a place setting, and a spoon.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;"><br />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.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">2. The top shell is pushed into the crème.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">3. The dish to be eaten by being spooned from the shell and placed into the mouth.</span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">When garnished with berries (and kiwi) each is to be eaten with a spoon.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">4. The finished position for the spoon is to the right side of the cup atop the underlying plate. </span><span style="font-size: 13.5pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Flatware Rest and Finished Positions Eating Dessert<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">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</span><span style="font-size: 18pt;">. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Drinks with Dessert<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Champagne can be served as a dessert wine. Sparkling water, or cider, may be served in lieu of it.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Coffee may be served with dessert or after it. It can be omitted.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Using a Finger Bowl<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A finger bowl can be used after the dessert course is completed. The water is to be topped with lemon. When it is time to use your finger bowl<o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Move it atop the doily, center the place setting. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. Dip the tips of your fingers in it. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. Then blot them on your napkin. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. You may re-dip the fingers of one hand and brush the tips of your wet fingers over your lips. Avoid letting the water drip down your chin. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. Then pat your mouth with a corner of your napkin. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Avoid drinking from a finger bowl or from using a glass as one. Both I have seen this done -- once.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The use of a finger bowl could be omitted.<o:p></o:p></span><br />
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<span style="font-size: 18pt;">At Table Finishes <o:p></o:p></span></div>
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<span style="font-size: 18pt;">All finished? The plate for a one-course meal or for the last course is to be left center the place setting until after you get up from the table. Flatware is to be placed in the finished position for the style, in which you are eating, Continental, fork tines down, American style, tines up. Both styles, handle to four o’clock, knife to the right of the fork blade facing it. Flatware that is not used is to be left on the table. It means that the item the flatware piece was intended to be used with was omitted, the guest did an “Oops”, or the knife was not needed to cut the salad. Someone will check. Life will go on. Real trash can be placed under the left section of the plate. Each beverage glass left is to be in the place setting position for it. You can ask people at table to sign your menu card, and keep it as a memento: what the event was, what was served, and who sat at your table. For this have a pen. Review your menu card. Look for one dish that you can serve at your event. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Keep your napkin on your lap and, remain in your chair until the hostess or the senior woman at the table places her napkin on the table and rises to leave. Following this lead, place your napkin in a mock fold to the left of your place setting. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">A napkin is not to end on a plate. Avoid making a garbage plate. That finished view is what someone can think of you.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When practicing, you can take a picture of your cover. It is to be ready to receive seconds or do the finish over.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Then, unless staying for after-dinner entertainment, get up with alacrity and grace. Pull out the chair for any woman to your right. Allow her to exit the space. Then push her chair in to a point six inches from the table edge. Now do the same to your chair. Leave the table in honor order. <o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 18pt;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-29797394030468660072019-01-28T12:20:00.003-06:002019-01-29T05:38:08.432-06:00Business Dining Etiquette 138-145<div class="MsoNormal" style="mso-pagination: widow-orphan; text-align: justify;">
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Seven<o:p></o:p></span></i></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">The Line to Take Away</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Seven The Line to Things to Take Away <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The Program<o:p></o:p></span></div>
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<span style="font-size: 18pt;">When it’s time, sing the company song. When it is time, dance. Let the host pay (and tip) where required. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">After-dinner Entertainment<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The event host or hostess is to be able to decide after-dinner entertainment appropriate for the event. It can be cards. It may be a movie. It could be a conversation. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Station Seven -- The Line to Ways to Pay<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The Line to Payment is to be visited only by the host. The event host is to be allowed to take care of the cost of the event: the meal, the tip, and the entertainment. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The method in which a bill is to be paid can be prearranged. The tip is to be minimum 15% - 20 % of the total bill minus tax. An increased tip can be provided for exceptional service. Treat your server as a valued employee – tip this person accordingly. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Establish an account with your club or favorite restaurant.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Give the Maitre d your card and instructions. Sign your bill as discreetly as you leave. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">After arriving, pass the card to your server and have the bill delivered to you. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Signal the server and have your card ready when the bill arrives. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Decline any offer to pay. Their gift is being your guest or the guest of your company. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Let the host pick up the tab, the one who invites pays.<o:p></o:p></span></div>
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<span style="color: windowtext;">Station Seven – Things to Take a Way</span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">The event host or hostess is to be able to decide how take-a-ways are to be handled. In a private home, the hostess may say <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. "Please take some of this with you." The serving dish containing the leftover is to be returned to the area in which it was prepared. Each person is to be given a filled plate that he or she may keep forever. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. In a commercial dining room, the host or hostess can request that each person be allowed to take an unfinished portion of a meal home. This action may be requested quietly and discreetly. It could be accomplished in the same fashion. The "Go" plate or container is to be filled in the area in which the dish was prepared and placed, in a bag, to the left of the person who requested it. It can be set aside so that it may be picked up on the line to good-bye. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The go plate or container could be brought into the dining room and filled in the Russian service style: with the fork and spoon in one hand. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. It might be filled Family style: with each person being asked to fill his or her own go plate. Both of these methods are observations more than recommendations. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. A “To go” bag is to go with a requested “to go” container: it is a nice touch: a paper bag is a neat option.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">In business and at a banquet, the line to the leftovers is usually omitted. Food is to be eaten or not in place. In business, avoid asking for or accepting invitations to take food home. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. The take-way can be </span><span style="font-size: 18.0pt;">a party favor, a memento to take home: a menu card (have it signed,) a photograph, a small present, or newly acquired information: sales pitch – training – contacts.<o:p></o:p></span></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">Station Eight<o:p></o:p></span></i></div>
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<i><span style="font-family: "monotype corsiva"; font-size: 48pt;">The Line to Goodbye</span></i><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="color: windowtext;">Station Eight – The Line to Goodbye</span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt;">The line to "Goodbye" leads to acknowledgment. It is to be used by each guest to say good-bye to the host and hostess. A guest can say, "Thank you for inviting me," or "Thank you for a wonderful evening." Make it so that your host or hostess is able to say, “I am so glad you came.” Avoid having to hear one say, “I am so very glad you came.” It is not the same thing. </span><span style="font-size: 18pt; letter-spacing: 0pt;">“Very” here is said only sarcastically.</span><span style="font-size: 18pt;"> In a commercial dining room, you can say thank you to the staff.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">The line to goodbye can be started by any person who has just received his or her glass of grapefruit juice, prune juice, or water. Each is a universal item served to indicate, "It is time to go now." Know a good time to leave when you drink one. The event is over <o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. Right after the "Grapefruit juice, Prune juice, and Water <o:p></o:p></span></div>
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<span style="font-size: 18pt;">course." <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. It is over, whenever the host or hostess gives a signal that says so. In a private home, the host or hostess may yawn. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. An event with entertainment is over whenever the orchestra or Disc Jockey plays any musical selection that contains the words, "Good night sweetheart," or “It is time to go." <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Leave a maximum of forty-five minutes after the time stated on the invitation or forty-five minutes after dessert. Allow a maximum of four hours to any night event. For most, three hours will do. <o:p></o:p></span></div>
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In official life, the guest of honor must leave before others are free to do so.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. Remember to take all of your belongings with you, including your party favor. Get the Menu Card signed. On a business card list of the names of people you have met and to who are owed a note saying, “Thank you.”<o:p></o:p></span></div>
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<span style="font-size: 18pt;">O.K. now is the time to enjoy that signature candy that was placed in that dish or added to your place setting. Breathe and revel in your new beginnings. “Education and sophistication are the air in which you rise.” The pump is a dinner table. You knew your ascension had begun when someone said to you more than once, “Let’s do lunch.” And now here you are at dinner.<o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-67580357876816256382019-01-28T12:17:00.003-06:002019-01-29T05:40:13.550-06:00Business Dining Etiquette 146-160<div class="MsoNormal" style="tab-stops: .5in; text-align: justify;">
<span style="font-size: 18pt;">Saying Thank You Part I Acknowledgment<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Saying “Thank You” is Part I has two parts: a. physical attendance and b. verbal acknowledgment. Part a. You have shown up and have meet expectations in attire, dining etiquette, and deportment. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Part b. For every event you attend where you did not have to work or pay to attend, say, “Thank you” to the host or hostess in person. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Saying “Thank you” Part II A Note by Hand<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Saying “Thank You” Part II has two parts, part a. written acknowledgment, (and part b. reciprocity.) Say, "Thank You,” via a note by hand. Send the host or hostess a nice but short note for every event you attend, where work, or payment, was not required. A thank you note may be written using a visiting card, business card, personal paper, or on a small plain piece of paper. I have received one thank you note written on graph paper, and another written on a brown paper bag.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Men, use no card with a bend. A man is to avoid using any fold-over card, indented correspondence card, or one with a colored border, or color-lined envelopes. A pre-printed thank you card is to be avoided by everyone. You could use a blank 4 X 6 index card with an Invitation Envelope. A man may write “Thank you” on the back of a card. A handwritten note may be written on the front. Get and use correspondence cards with matching envelopes, a disposable university fountain pen, and forever stamps. Place your return address on the envelope back flap.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">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 handwritten note on the third page of the card. It might be written on the second and third page. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">Practice writing mock thank you notes. You can send a copy to yourself. </span><span style="font-size: 18pt; letter-spacing: 0pt;">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 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 to do “so and so” again. I'll call you 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. 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 writing thank you cards. How else can you cultivate that wonderful memory and pretend that you are not keeping track?</span><span style="font-size: 18pt;"> Get Correspondence Cards, and Forever Stamps. For a thank you note from you someone may wait for up to a year. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Special Ways to Say Thank You. When you were the guest of honor,<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">2. When you are paying for a 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.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">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 second part of the first half of saying thank you. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">The second part of the second half here spoken or unspoken is to remember, “Come again,” or reciprocity.<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">S</span><span style="font-size: 18pt;">pecial Ways to Say Thank You. When Things Have Gone Wrong</span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">In a commercial environment, when you receive food raw, well done, brunt, stale, old, or salted like a pretzel, you can save a piece (and take a picture) in case you want to later tell someone.</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">When not at a business dinner, you can send a portion back to be packed “To go” so you can do something with it later: have it to make a stew, for the host, or a gift for the health department.</span><span style="letter-spacing: 0pt;"> </span><span style="font-size: 18pt; letter-spacing: 0pt;">There is more than one way to say, <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">“Thank you so very much, for having me.” <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You can send a “Very nice meeting you” note to everyone you meet during the interview visit.</span><span style="font-size: 18.0pt;"> <o:p></o:p></span></div>
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<span style="color: windowtext;">Saying Thank You Part II b Reciprocity </span><span style="color: windowtext; letter-spacing: 0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Saying “Thank you” Part II b. is reciprocity;</span><span style="font-size: 18pt;"> it is to be “In-kind”. </span><span style="font-size: 18pt; letter-spacing: 0pt;">When required. </span><span style="font-size: 18pt;">A guest is to extend an invitation - in kind to a host or hostess to reciprocate for any event or entertainment for which he or she attended where payment or work was not a requisite. Read and research as much as possible about the culture in which you will be the host.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Mitigate the obligation: only accept invitations for the type of event or entertainment you are willing to give and from people you would like to invite to it (or work or pay for it). </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">The rule or reciprocity is</span><span style="font-size: 18.0pt;"> excepted when you </span><span style="font-size: 18pt;">accept an invitation to an event where you have or had to </span><span style="font-size: 18.0pt;">pay to attend. </span><span style="font-size: 18pt;">Such events are a fundraiser, wedding shower, wedding, dance, or a ball. </span><span style="font-size: 18pt; letter-spacing: 0pt;">It can be excepted </span><span style="font-size: 18.0pt;">when you cannot reciprocate and that fact was known when the invitation was extended, and when </span><span style="font-size: 18pt; letter-spacing: 0pt;">you are male, single, or are young. Enjoy and avoid pushing the three latter rules. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">In social life, the rule of reciprocity could be omitted when the event was an expense account (work) lunch. However, dinner is to be reciprocated-in kind and normally in mixed pairs, or the excuse you offer had best be a good one.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">Once someone acknowledges the requirement, at the activity, a senior guest can say, “Can I” or “Let me,” and waive it, unless (you) the host insists. <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Note: Unless you had to pay or work to attend an event, you are to reciprocate hospitality to a host before you entertain with anyone met at that event. You can include any newly met someone in your act of reciprocity.</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Practice having reciprocal events: events in kind. People are to be invited to a like event to share food, drink atmosphere and honor. Learn about precedence and seating arrangements. It all goes with reciprocity. For reciprocity, (even when required) a man can wait a lifetime. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">When required reciprocity is to be done in rounds <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18.0pt;">Invitation:</span><span style="font-size: 18pt;"> respond to invitations within twenty-four hours to one week of receipt.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18.0pt;">Acceptance:</span><span style="font-size: 18pt;"> you can accept the kind invitation…. <br />Alert a host or hostess of meal restrictions along with your acceptance. Take note of the dress code or ask questions pertaining to it. Later, avoid being a no show, if possible.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18.0pt;">Acknowledgment: </span><span style="font-size: 18pt;">practice etiquette. And say, “Thank you.”<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18.0pt;">Reciprocity:</span><span style="font-size: 18pt;"> for tips on handling reciprocity, you can review Flawless Dining Service.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 18pt; letter-spacing: 0pt;">n<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 18.0pt;">Enjoy your new circle. </span><span style="font-size: 18pt; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">For a job interview reciprocity can be a letter telling them that you are interested in the job, and or a letter of acceptance saying, “Yes, I accept with pleasure your kind offer.” <o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">For Regrets<o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You can send a letter saying, “I regret that I cannot accept the very kind invitation ….. The word “very” is the difference in acceptance and regret. This is also true in omitting the time after the date. Questions?</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Business Dining Etiquette 301 is about knowing all of this, practicing, and then pretending that “It just does not matter.” </span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Congratulations on your upcoming graduation. Neat to see you will have some business dining etiquette to go with that degree: </span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">You will know your ascension has begun, when someone said to you more than once, “Let’s do lunch.”</span><span style="letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; letter-spacing: 0pt;">Enjoy your climb. Remember to buy Forever stamps, for your Thank You notes.</span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="color: windowtext;">Other Things to Ponder at Station Four - The Table</span><span style="color: windowtext; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></h2>
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<span style="font-size: 18.0pt;">Hosting & Seating Arrangements </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">1. In a commercial dining room, the event host addresses the commercial host and says, “Hello, table please,” or “My name is" followed by his title and last name, or first and last name, and adds, "I have a reservation" (no numbers, please). A list can be checked to confirm this. The commercial host may then say, "This way please." <o:p></o:p></span></div>
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<span style="font-size: 18pt;">2. When a table is not ready he or she could say, "It'll be just a few minutes." When the party is recalled, </span><span style="font-size: 18.0pt;">the commercial host </span><span style="font-size: 18pt;">is to look for and lead the ranking or senior woman to the table by saying, "This way please." The event host follows this woman who will sit on his right. Where there is no commercial host </span><span style="font-size: 18.0pt;">the event host or escort can lead the line to the table. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">3. </span><span style="font-size: 18.0pt;">This person who leads the line to table can direct seating assignments</span><span style="font-size: 18pt;">. At a table for eight or more, place cards are to be used to tell people where to stop.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">As a rule, when name place cards are used, the host is to lead the line to the table with the ranking woman who will sit on his right. He is to be followed by the other women and men in pairs (in close to precedence order).<o:p></o:p></span></div>
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<span style="font-size: 18pt;">4. The hostess enters last with the ranking male guest. Note: the place cards for the host and hostess are to be removed prior to the time people come to the table.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">5. When place cards have been omitted, a hostess is to stand at the door to the dining room to direct people to their places. She can direct people to, "Sit anywhere." This direction is to be understood to mean, except at the head or foot of the table, husbands are to be seated opposite and across from their wives, and everybody is to be distributed into mixed pairs. The hostess enters last with the ranking male guest who will sit on her right. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">6. At an official meal, </span><span style="font-size: 18.0pt;">the hostess </span><span style="font-size: 18pt;">is to lead the line to the table accompanied by a male who will sit on her</span><span style="font-size: 18.0pt;"> right:</span><span style="font-size: 18pt;"> the ranking male guest or the guest of honor when rights of protocol have been waived. She is to be followed by the host and his dinner partner. Others follow in precedence order.<o:p></o:p></span></div>
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<span style="font-size: 18pt;">7. At an official function, each man is to precede the woman he is with unless she is the official. At a non-official social function, each woman is to precede the man she is with regardless of rank.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">Seating Non-Multiple of Four<o:p></o:p></span></div>
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<span style="font-size: 18pt;">A table is to be set at a number non-divisible by four (1, 6, or 10). It can allow for the best show of married couple pairing: opposite and across, and honor at table.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;"> There are rules for seating There are rules for <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">the Ex(tra) W Non-Spouse Seating Singles w/ Couples </span><span style="font-size: 18pt;"> <o:p></o:p></span></div>
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<span style="font-size: 18pt;">There are rules for Seating Same-Sex Tables<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">There are booth rules There is a separate set of rules<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">For Honor at Table for Seating a Multiple of Four </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt;">At a table divisible by four if mixed pairing or separation of <o:p></o:p></span></div>
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<span style="font-size: 18pt;">sexes is wanted, (at a stand-alone table) and it is, the person<o:p></o:p></span></div>
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<span style="font-size: 18pt;">seated opposite the host is moved one place to the left with<o:p></o:p></span></div>
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<span style="font-size: 18pt;">man number one. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The person(s) that occupied the space(s) to the left of this person is/are moved down in honor order until the mixed pairs sequence is accomplished. <o:p></o:p></span></div>
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<span style="font-size: 18pt;">The person that cannot be mixed paired is moved clockwise to the next guest space of the same sex. <o:p></o:p></span></div>
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<span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;">Under a roof – once seated at a table, feet on are to be on the floor.</span><span style="font-size: 18pt;"> </span><span style="font-size: 18.0pt;"> </span><span style="font-size: 18pt;"><o:p></o:p></span></div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-9727524985246745202019-01-28T12:10:00.001-06:002019-01-29T05:41:32.627-06:00Business Dining Etiquette 161-161<h2>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">A Fruit Course Now Rarely Seen at Station Four<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">A fruit course can be served at station four - the table. In the United States of America, this is rarely done now. It is quite commonly served abroad. Practice eating fruit with flatware; the need to do this will arise. When it is offered<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">1. A plate and attending flatware is passed to each person at the table. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">2. A spoon alone can be used to eat honeydew melon, hollowed chilled cantaloupe, and papaya which can be served with the black seeds in place served unpeeled in halves or quarters, or as melon balls in syrup or wine. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">3. Stewed fruit, pears, or peaches may be eaten using a spoon alone. The dish itself is rotated with the left-hand to position the fruit to allow it to be cut and eaten. The pit or core, if present, is to be dropped from the mouth onto a spoon and placed onto the left side of an underlying plate. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">4. A strawberry is to be eaten with the fingers, normally by holding the stem.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">5. A spoon and fork could be used to eat pears or peaches served in wine or syrup. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">The fork is to be used to hold the item in place while the spoon is used to cut it into manageable pieces one or two pieces at a time and to take each to the mouth.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">6. A knife and fork can be used to eat fresh fruit served from a bowl. A bowl is to be passed around the table Family style: counter-clockwise. Fruit is taken onto a plate. The knife can be used to peel or pull off the skin in a spiral or scoring motion before the fruit is halved or quartered. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">7. A peach, apple, or pear may be eaten with a knife and a fork with the intact skin. This act requires practice.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">8. Pineapple is to be served in a half or a quartered slice. It can be pre-cut away from the peel in which it is rested. It may be further sliced cut and eaten using a knife and fork.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">9. An orange can be cut at both ends of the rind, scored in fourths, and then the skin peeled with away, and the segment are eaten with the fingers. The seeds are to be cleaned in the mouth, dropped into a cupped hand, and placed on the left side of the plate. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">10. Informally, an orange may be cut top to bottom in quarter sections and each section peeled back as the fruit is taken to the mouth. This too could take practice or might be a tad messy.</span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">11. </span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">The fingers can be used to eat a grape and a tangerine. They may be used to eat apples or pears sliced in sections. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">12. A banana can be pinched at the top to open it, (who knew?) It is to be peeled before it is halved. The fingers may be used to break off each piece to be taken to the mouth. If you push a finger down the middle it will split into three equal parts (thanks Liz</span><span style="font-size: 18.0pt;">). – </span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Only do this is the privacy of your kitchen, and prior to making a sundae. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">The hand-held banana is to be reserved for a picnic or a zoo. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">The fruit course at dinner is at best a Continental honor, and at worst, it is a United States of America option. Bon Appetite.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">In a commercial dining room only, a fruit item could be served in a side cup. It might be eaten from this dish. It has been seen transferred to the main course plate and eaten from it. In a private home there is no correct use of a side cup.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">After-dinner Smoking <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">In the United States of America, smoking at the table is rarely done now. It is to be done only at the end of the meal and at the request and direction of the host or hostess. If ashtrays are not pre-set on the table, smoking is to be in all likelihood omitted. If approval to smoke is announced<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">1. Offer the person next to you a cigarette when you are taking one. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">2. Light each cigarette when you do not have to get up to do so. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">3. Remove smoking material from your mouth when talking to another person and when greeting anyone. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">4. Enjoy your cigarette with as much consideration to the pleasure it gives you as to the pleasure it gives to each person watching you. You can elect to do your smoking outside. You may decide to wait and to smoke later. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">5. You could still have a lighter for moments that are flame-worthy.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">After-dinner Drinks <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">An after-dinner drink can be offered at the table or somewhere else. It is called a digestif: a digestion starter. An after-dinner drink can be <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">1. </span><span style="font-size: 18.0pt;"><a href="http://en.wikipedia.org/wiki/Brandy">Brandy</a>, </span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">provided in a snifter filled ¼ full. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">2. It is to be held with the stem of it rested between the middle and ring fingers of the right hand. The bowl is rested on the palm. </span><span style="font-size: 18.0pt;">It may be provided in a cordial glass. It is to be held by the stem.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Other choices for a digestif are <a href="http://en.wikipedia.org/wiki/Amaro_(drink)">Amari</a>, <a href="http://en.wikipedia.org/wiki/Bitters">Bitters</a>, <a href="http://en.wikipedia.org/wiki/Grappa">Grappa</a>, <a href="http://en.wikipedia.org/wiki/Kr%C3%A4uterlik%C3%B6r">Herbal liqueur</a>, <a href="http://en.wikipedia.org/wiki/Limoncello">Limoncello</a>, <a href="http://en.wikipedia.org/wiki/Madeira_wine">Madeira</a>, <a href="http://en.wikipedia.org/wiki/Ouzo">Ouzo</a>, <a href="http://en.wikipedia.org/wiki/Port_wine">Port</a>, <a href="http://en.wikipedia.org/wiki/Sherry">Sherry</a>, <a href="http://en.wikipedia.org/wiki/Tequila">Tequila</a>, and <a href="http://en.wikipedia.org/wiki/Whisky">Whiskey</a>.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">The after-dinner drink is to be savored and enjoyed. The number of after-dinner drinks you should have is one in a one-hour period. I would really like to say have none, but who would listen. When more than one after-dinner drink is to be consumed there is to be a designated driver or the after-dinner entertainment is to be provided in the same location.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">No matter how long the road to station seven it leads to station eight, the line to good-bye and to you saying, “Thank you.”<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Reasons for Taking a Lesson or Course on<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Business Dining Etiquette <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Because you can. You have paid, or will pay, for the cost of the food; the way you eat reflects on you and <br />the company you represent. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">When asked why attend a<span class="apple-converted-space"> </span></span><span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;">Business Etiquette</span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;"> </span><span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;">Dinner</span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;"> and </span><span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;"> </span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;">A</span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;"> </span><span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;">Food</span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;"> Inside</span><span style="font-size: 18.0pt; mso-ansi-language: #00FF; mso-bidi-language: #00FF;"> Tou</span><span style="font-size: 18.0pt; mso-bidi-language: #00FF;">r</span><span style="font-size: 18.0pt;">, the answer then</span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;"> </span><span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">as a friend, is <br />dining is a dance. Learn the steps and practice. Eating in courses, “Get etiquette" and outclass the competition.<o:p></o:p></span></div>
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<span style="color: windowtext; mso-bidi-font-size: 18.0pt;">Confidence and enthusiasm will not stop you from eating</span><span style="color: windowtext;"><o:p></o:p></span></h2>
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<span style="color: windowtext; mso-bidi-font-size: 18.0pt;">badly, etiquette and practice can.</span><span style="color: windowtext;"> <o:p></o:p></span></h2>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">I almost resist adding this, not wishing to offend: remember, Pretty Woman? Table manners: the rules of etiquette used while eating,” and practice goes with that jewelry. The same goes for that paycheck. They make you better company, and allow you to rise in the air in the arena you have elected to enter.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Spend life book smart, gym fit, and fork literate. Name each course for six forks. See how you do. Take a lesson on Casual and Fine Dining Etiquette Business Dining Etiquette.</span><span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">Education and sophistication are our intellectual and social presents to a community. Avoid showing up "One hand just as long as the other (without anything to offer).<o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Education without sophistication leads to isolation. There is a social requirement for academic refinement. Etiquette is a key to access: how you fit.</span></div>
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<span style="font-size: 18.0pt;">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.</span></div>
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<span style="font-size: 18.0pt;">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.</span></div>
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<span style="font-size: 18.0pt;">You are one great marketing representative, and poised sure will look good on you.</span> <span style="font-size: 18.0pt;">You can go back then and engine search each subject title, lessons continue.<o:p></o:p></span></div>
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<b><span style="font-size: 18.0pt;"><br />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 where you get to sit.</span></b><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">Education without sophistication leads to isolation. There is a social requirement for academic refinement. Etiquette is a key to access.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">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.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">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 get a new degree, a Doctorate of Decorum. You are one great marketing representative, and poised sure does look good on you.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">Eating is the most intimate act you do with someone. If love were not so blind someone would see how you eat and tell you how to look better eating in style. Information is everywhere.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">You can go back and engine search each subject title in Business Etiquette Dinner and Business Dining Etiquette; lessons continue.</span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">Why the test/class? Why, to combat lack of information, orientation, education, sophistication, dummy down marketing, cultural exclusion, and to get etiquette and outclass the competition. </span><span style="font-size: 13.5pt; font-weight: normal; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">Where they eat: Camps, Cafeterias, Coffee Shops, and Dining Facilities with Buffet and Cafeteria Style Dining Service, and in Fast Food restaurants. <o:p></o:p></span></div>
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<span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">How they drink: from a </span><span style="background: white; color: #222222; font-family: "" serif "" , "serif"; font-size: 18.0pt; letter-spacing: 0pt;">paper fiber</span><span style="background: white; color: #222222; font-family: "" serif "" , "serif"; font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;"> and the industry standard liner (low-density </span><span style="background: white; color: #222222; font-family: "" serif "" , "serif"; font-size: 18.0pt; letter-spacing: 0pt;">polyethylene plastic</span><span style="background: white; color: #222222; font-family: "" serif "" , "serif"; font-size: 18.0pt; font-weight: normal; letter-spacing: 0pt;">) </span><span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">glass; (a cup has a handle), with a lid under a roof, held near the top: essentially from a Sippy cup (without a handle,) from a cup without using the handle, from a glass with a straw-indoors, from a bottle, without a straw, and with their elbow out. </span><span style="font-size: 13.5pt; font-weight: normal; letter-spacing: 0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">What they currently eat: burritos, sandwiches, tacos, and 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 how to eat in any specific style, and with great ignorance of how to use a fork and knife, or how to maintain a cover: a place setting for one in symmetry. Enhance eating in style. Dining is a dance; learn the steps and then practice. <o:p></o:p></span></div>
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<span style="font-size: 18pt; font-weight: normal; letter-spacing: 0pt;">What they say, "Everyone eats this way." Ok then, get etiquette, and outclass the competition. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Some things are not right. <o:p></o:p></span></div>
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<span style="font-size: 18.0pt;">Went to a buffet dinner the other night:</span><span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">1. Not a napkin was seen on a lap in sight.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">2. A hand with a gorgeous ring on to which did a napkin cling.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">3. A space for a plate, and not one established place setting for one: a cover.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">4. A lesson in chewing with the mouth closed while decimating a place setting.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">5. Food from a plate -- gone in a flash – makes you want to say, get some more, --“Dare you to taste that.”<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">6. A second course retrieved using a first-course plate.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">7. A bone plate was given or made from a napkin. What was the thinking?<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">8. I have witnessed a food benediction. “Thanks (again,) for the food Amen,” said before leaving the table.<o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;"> I left before I could list another. </span><span style="font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">http://baeschoolofetiquette.blogspot.com/ <o:p></o:p></span></div>
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<span style="font-size: 18.0pt; font-weight: normal; mso-bidi-font-weight: bold;">Austin Inside Tours Almon University Dining Club Lessons and University Etiquette Lessons are available for each title.<o:p></o:p></span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-90142493834941507122018-12-09T12:45:00.000-06:002019-01-27T04:49:48.054-06:00An Organization Identification Protocols Continuity Folder Consulting One <div class="MsoNormal">
An Organization Identification Protocols Continuity Folder O Click R - R<br />
A _______ Dental Brand (Go to Images)<br />
1" view binder-top loading document protectors<br />
Business Identification Website: oneclickreferral.com<br />
Telephone Listing Set Up (800) 596-0133<br />
1a Pick an Administrative Contact for updates and maintenance in-house: Rodgers<br />
P&E I Coach: Harold Almon (512) 821 -2699 <br />
Other:Logo: Button: JPG required. <br />
1a.1 Business Title Information: One Click Referral <br />
Definition Line; Dental Referrals Dental Referral Services<br />
1. 2 Attention to Line: Rodgers (name or designation linked to profile optional)<br />
1.3 Job Position -title linked to website profile optional) facebook/ linkedin-<br />
Principal Dental Innovator Custom Dental Software Dental Marketing Solutions and Dental Referral(s) <b>System/Program/Platform</b> OneClickReferral, LLC<br />
1.4 Allegiance/ Interoffice Office Address:RecordLink, Inc<br />
1.5 Allegiance Logos Atom JPG required Signature Color a: Pantone: Signature Color b: Pantone:<br />
Signature Color c: Pantone:<br />
SignatureColor d. Pantone:<br />
1.6 Publicity: One Click Referral One Click Dental Referrals<br />
1.7 Photographs (JPEGs), (GIFs) required<br />
Graphics files - I LUV My Dentist: required.<br />
1.8 Marketing graphics for Oneclickreferral: required<br />
Videos:<br />
1.9 Slogan/Tag: One Click Referral One Click Dental Referrals<br />
It is a promise, a solution, a pledge that says, I have the answer,"or "We can help." It can be placed in or under an organization name. It may be implied, added, or omitted<br />
2. Benefits/ Additional Information<br />
- Our products and services for dentists are easy to use, internet-based, and HIPAA compliant for office and doctor to doctor-patient record sharing and dental referrals. <i>Allows dentists to deliver the best service possible, grow their practice, minimize time spent performing back office functions.</i><br />
<i>2.1(Envy:) Enhance Ease and Dependability of doctor-to-doctor communication. Enjoy State of the art dental practice management software. (Greed:) Save time in transit, staff time, and mailing costs</i><br />
<i>Bigger Better Benefits: (Fear:) Meet Compliance and Security Standards with the Health Insurance Portability. Securely Share Dental Records & Referrals and Accountability Act (HIPAA)</i><br />
A Profile / Biography/Resume – Take each outside and read aloud – make changes in pencil<br />
Business Categories: Sales, Dental Innovations, Custom Software, and Marketing Solutions:<br />
Dental Referrals, Dental Referral services</div>
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3.Name Badge:<br />
Name Badge Placement:</div>
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3.1 Trade Show Card: Tag and Business Contact Number<br />
Flyer<br />
Brochure<br />
Follow-up Program flier<br />
Customer Contact Number - The rule of three - never ask for more</div>
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3.2 Your Business Card<br />
Using Business Cards<br />
Registry: Things or services you want to be paid to provide: Definition Line and Tag<br />
Business Card Back:<br />
Organization/ Visiting Cards<br />
Writing Instruments<br />
Business Writing Paper</div>
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4. Product Promotion Reviews Testimonials<br />
Sparks<br />
Ratings<br />
Reviews/ Testimonials/Surveys</div>
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Business Location Information Address(es):<br />
4.1 Allegiance Address: Uniform Resource Location (URL):<br />
Go to Namesdirect.com Whoisdatabase.com: Godaddy.com look up domain name or name availability<br />
<a href="https://www.oneclickreferral.com/">Oneclickreferral.com</a> – The Future of Dental Referrals – https<br />
<a href="https://www.customdentalsoftware.com/">CustomDentalSoftware.com</a> - Custom dental software development – https<br />
DoctorDDSS.com - Dentist finder. Is available – NL<br />
<a href="https://drdds.com/">DrDDS.com</a> – Dental Marketing agency for dental vendors - https<br />
<a href="https://www.dentrixbutton.com/">DentrixButton.com</a> One Click Referral in Dentrix and other DPMS's. –https<br />
<a href="https://www.integratedental.com/">IntegrateDental.com</a> - Software integrations for dental. - https<br />
<a href="https://www.recordlinc.com/">RecordLink</a>.com /DrDDS Marketing Innovations/Innovator – https<br />
MyDentalFiles.com - Dental patient portal. – https<br />
<a href="http://www.talentroundtable.org/">TalentRoundTable.org</a> - Talent Management best practices group. – not secure<br />
<a href="http://www.marketchandler.com/">marketchandler.com</a> - Local marketing agency in Chandler AZ. – not secure – parked free<br />
DonateDentist.org - Non-profit in the dental industry. – not secure – not privateDentalProductDeals.com - Dental marketplace. – not secure<br />
<a href="https://plus.google.com/+TravisRodgers">Rodgers</a> google + https Dental Innovation<br />
__________<a href="https://www.travisrodgers.com/">rodgers.com</a> – https -coming soon<br />
Host Service provider:<br />
Link: Telephone:Name:UserName: _______ P:_______Mail to:Forwarded to:Account:Pin:_________Category:<br />
Goto Whatismyip.com: </div>
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4.1a Site/address: Oneclickreferral.com also buy <b>oneclickdentalreferrals.com</b><br />
This site address can be used to create a map so customers can find your location<br />
and to drive engines<br />
4.1b Client Site Image Maps provided by Mapquest.<br />
4.1c Video conferencing address<br />
4.2 Mail to address; Rodgers _______________________Attention to Line<br />
4.3 (Walk to address) :<br />
4.4 FAX: (facsimile address)<br />
4.5 Email address: <a href="mailto:Principal@oneclickreferral.com">Principal@oneclickreferral.com</a><br />
<a href="mailto:CEO@oneclickreferral.com">PDI@oneclickreferral.com</a><br />
<a href="mailto:TravisRodgersCEO@oneclickreferral.com">RodgersPDI@oneclickreferral.com</a><br />
RodgersCEO@RecordLinc.com Host Service<br />
provider:GoogleLink/Godaddy.com<br />
5.Telephone:</div>
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Name:<br />
UserName _____________Password ____________________</div>
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Mail to: Forwarded to:Link:Account :Pin CategoryQuestion:Answer:Question:Answer: Service ProviderLong Distance Provider</div>
Telephone Listings hierarchy - the number you want called the most list last<br />
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Google telephone numbers<br />
(800)596-0133 Goggle it **<br />
Insurance Protection Program<br />
Telephone Listing Host ___________________ http// (listed with.com)<br />
Goggle each listing. See which provides a presence at no cost.<br />
Check list once a month for accuracy and update.<br />
Printing is optional. Get a free listing in all<br />
austin.citywaboo.com - sponsored listing<br />
advertising.superpages.com<br />
advertising.superpages - switchboard.com/Buda-TX/<br />
allpages.com sponsored listing<br />
getfave.com/locations<br />
Blogspot.com<br />
Facebook<br />
Goggle<br />
Google Local Business Center - a free gift center<br />
hotfrog.com/Companies<br />
LinkedIn<br />
listings.local.yahoo.com - for landlines only<br />
listings.yellowpages.com<br />
local.botw.org/ - sponsored listing<br />
local.com -tx.html (was advertise local.com)<br />
local.yahoo.com<br />
merchantcircle.com<br />
My Space.com<br />
Toolbox for IT<br />
superpages.com<br />
superpages.com/yellowpages<br />
Twitter<br />
Utube.com<br />
Work.com<br />
yellowpages.com Business Solution Center<br />
yellowpages.superpages.com whitepages.com<br />
yellowusa.com/Add_Your_Business.com<br />
yourcommunityguide.org - submitted update<br />
Articles<br />
Advertising<br />
Perform Telephone Checklist Check<br />
Check Outgoing Message – write it out<br />
Provide Business Listing Information</div>
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6. Web Site/Business Contact Information<br />
The Name Game Organization Name: Oneclickreferral<br />
Business Product Definition Line things or services you want to be paid to provide:<br />
One Click Dental Referrals.<br />
Type of Business: (Sole proprietorship can be omitted.) LLC<br />
Name/ Position<br />
Presentation Folder<br />
Definition Line Business Product Registry: One Click Dental Referrals<br />
Check Web Site Positioning – Google<br />
Google and define- online presence<br />
7. Bags/ Promotional Products/ Services/ Specialties<br />
8. Sessions of Operations :<br />
Hours of Operation Schedule:<br />
9. Cost: Methods of Payment Your Business Accepts AE MC V PC PP<br />
Funding/Donations:<br />
Coupons Work Orders :<br />
Receipts/ Bills of Lading /Guest Checks<br />
On-Line ordering forms:<br />
10. Location<br />
Year Founded :<br />
Certification :<br />
Continuing Education Credit:<br />
Networks :<br />
11. Professional Associations (See Profiles)<br />
Expenses<br />
12 a. Area Served/ Customer Served/ Audience;<br />
12 b Number of Locations<br />
12 c. Number of Employees<br />
12 d. Schedule<br />
12e Credentials/ Licensed Bonded<br />
12 f Emergency Services<br />
12 g Ownership: Minority Owned, Locally Owned<br />
12 h Languages Spoken<br />
12 i Profile Details<br />
A Profile/ Biography See. 2.6<br />
Have a profile/ biography. You can update each every two years.<br />
It can list part of your job description of qualifications. It could<br />
list the benefit you might provide to someone. It might include<br />
how to get started or how to contact you. The latter information<br />
can be omitted. Take them outside read aloud. Connect to Org.</div>
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13. Type of Business: Sole Proprietorship Fictitious Business Statement, LLC, Inc</div>
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Business Information<br />
Statement/ Sole proprietorship Bank Account. Required to get<br />
Business Telephone Line<br />
Bank:<br />
City License:<br />
Certifications:<br />
DBA/ Sole Proprietorship/ LLC:<br />
Checks:<br />
License Product - Sellers Permit:<br />
Non Profit Tax /501:<br />
Bonding;<br />
Insurance: Aflac, Business Interruption<br />
Laws:<br />
Professional License :<br />
State License:<br />
Year Founded /Years Established: Business since:</div>
Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0tag:blogger.com,1999:blog-789887526302180686.post-35167088439788072682018-10-08T09:48:00.002-05:002020-08-19T01:45:00.281-05:00 Table Manners Dining Etiquette Business Dining The Short Course Techs Young Professionals & Upcoming Graduate University Etiquette Business Etiquette Dinner<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UZS6Eq8mor_Qn9Bf1ElRpb2KzJ1VDoOR_hMjBdeDMPLFT_HNRlpi4tmKhsMQTIwcRj2N8_UkB0IyWtHmvn1OdKn8v8lW_0vppicLlViUhoW2IqFFcklr-RG8hdxGIlPl5EIE-yDbPiIY/s1600/Etiquette+Guide+Life+Skills+Guide+University+Business+Etiquette+Dinner+Tonight+Guide.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-small;"></span></a></div>
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<span style="font-size: medium;">1. Learn how to survive a mocktail party: how to hold a napkin, glass, and a plate, in your left hand, functionally.</span></div>
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<span style="font-size: medium;">2. Drink: (without poking someone in the eye;) keep your elbows and arms down close to your sides. Pour liquid into your mouth, from your wrist. Do this silently. Know how to respond to an offer of an alcoholic drink. During daylight, order a “Virgin” drink over a “Non-Alcoholic one.” It is easier to say. 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.) When not drinking, keep your right hand warm, dry, and free.</span></div>
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<span style="font-size: medium;">3. Mingle. Be good company. Know where to wear that name badge. Do introductions (correctly,) senior then junior or junior to senior. When someone gives you a business card, know what to do with it and what to have to give back.</span></div>
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<span style="font-size: medium;">4. Learn seats of honor: where to stop at a table. At a family dinner, know an invocation acceptable to your host’s culture.</span></div>
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<span style="font-size: medium;">5. Place a napkin in your lap before eating or drinking anything.</span></div>
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<span style="font-size: medium;">6. Maintain your cover: (place setting for one,) or establish one.</span></div>
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<span style="font-size: medium;">7. Look for drinks to be served from the right (refreshing.) Look for glasses in a place setting to be left in place until after you have left the table, (unless it is a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-dinner drink served on a napkin, or you are doing very formal dining.) Learn what to do after reading that reusable menu.</span></div>
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<span style="font-size: medium;">8. Look for food to be served (counter-clockwise) from the left (leaving.)</span></div>
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<span style="font-size: medium;">9 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.</span></div>
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<span style="font-size: medium;">10. Avoid leaving teeth marks in bread that you are eating. Avoid bread until you receive an <span class="blsp-spelling-error" id="SPELLING_ERROR_2">entrée</span>; remember bread is not a first course.</span></div>
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<span style="font-size: medium;">11. Eat each meal in an accepted style. Know which fork to use and when and how. Cut items in only one direction, one or two pieces at a time. (Yes, 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. Make as little noise as possible.</span></div>
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<span style="font-size: medium;">12. 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.</span></div>
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<span style="font-size: medium;">13. Avoid adding salt or pepper to food, unless it is to radishes, celery, corn, a potato or salad. When salt is requested, ensure both pepper and salt are passed.</span></div>
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<span style="font-size: medium;">14. (Sit up straight. Bring food to you.) Close your mouth around the edge of any fork 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 month not the stomach – yes that’s right.</span></div>
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<span style="font-size: medium;">15. Place your implements in the rest position for the style in which you are eating, anytime you want.</span></div>
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<span style="font-size: medium;">16. Take a hand rest often. Rest the heels of your hands on the edge of the table. You can rest your elbows on the table - in between courses. (<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Continentally</span>, you can talk with a knife and fork in your hands. Keep them low.)</span></div>
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<span style="font-size: medium;">17. Talk, in business, some unseen food can still be in your mouth. Keep the people at your table company. (Remember, for some, your conversation is the entertainment.) Talk about things other than work (unless it is the purpose for the meal). Know what to do when someone stops to visit you at table.</span></div>
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<span style="font-size: medium;">18. Pace yourself. Eat each course in such a manner as to finish it along with the person to your right. In public, leave a little something of each course on your plate, and of each drink in each glass. Leave each course plate in position until it is removed by a waitperson or replaced by the next plate. Look for food to be removed from the right (retrieving.) (Avoid helping: passing your plates, unless asked, even when you use to wait tables. At dinner is not the place to display this trait.)</span></div>
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<span style="font-size: medium;">19. When it is time, “Take a break.” Before temporarily leaving the table place flatware in the rest position for the style in which you are eating; get up; place your napkin in your chair. When its time, sing the company song. When it is time, dance. Let the host pay (and tip) where required.</span></div>
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<span style="font-size: medium;">20. Before permanently leaving a table, place flatware in the finished position for the style in which you are eating.</span></div>
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<span style="font-size: medium;">21. Place your napkin in a mock fold to the left of your place setting, (again napkin to the side.) Avoid putting any napkin on your used plate or in any glass. Avoid staking plates or making plates"trash." Get up and push in your chair until it is six inches away from the edge of the table.</span></div>
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<span style="font-size: medium;">22. Say thank you. Then, say thanks again later by note.</span></div>
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<span style="font-size: medium;">23. Remember reciprocity. Read and research as much as possible 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. – <a href="http://www.lulu.com/shop/harold-almon/business-dinner-etiquette-lessons-for-couples-and-college-and-university-students-outshine-the-competition-class-before-you-eat-class-while-you-eat/paperback/product-20701499.html">Dining is a Dance</a>, University Etiquette Business Dining 101, this is the short course. </span></div>
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Harold Almon 512 821-2699 Living Skills and Etiquette Coach, Director Career Services Austin, Residents Techs Young Professionals Students & Upcoming Graduates baeschoolofetiquette.blogspot.com http://www.blogger.com/profile/04957054208626181868noreply@blogger.com0