Saturday, October 6, 2018

At Table Finishes Professional and College & University Etiquette Business Dining Etiquette

Get Etiquette Outclass the Competition
Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
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. 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. Then 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. For practice, go back to your chair and take a picture of your cover. It is to be ready to receive seconds or do it over. A napkin is not to end on a plate. Avoid making a garbage plate. That finished view is what someone can think of you.

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