Dining Etiquette A Banquet Menu Card Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon

A banquet menu card is used to add ambience to a meal given in a commercial environment. It can be a one sided menu card with or without drinks added. It may be a folded four page card, which is five and one half inches by eight and one half inches. The logo, symbol, monogram, or device is to be listed on the first page center the top. The title and name of the host, type of meal, reason for the event, and meal date, can be listed or omitted. The name and year of the wines(s) to be served are listed on the second page. Each wine is spaced down and listed directly across from the course it is to accompany listed on the next page. The name of the wine may be listed in the lower corner when only one wine is served. The word "Menu" is listed top center of the third page. Each course is listed down the center of the card, spaced down on a separate line, in the order each is to be served. A blank space is the fourth page. A silk cord tassel may be wrapped around the center of the menu card to make it appear as held together by the cord. In the banquet menu card II, the card is eight-pages: two cards are folded into eight pages. The logo, symbol, monogram, or device is listed on the first page. A blank space is the second page. The type of meal and the date of the meal are listed on the third page. It may list the name of the hosts, co-hosts, and/or the sponsors of the event. The wines to be served are listed on the fourth page. The menu is listed on the fifth page. A blank space is the sixth, seventh, and eighth pages.

Menu Card Placement

A menu card is to be set, in a frame or holder and placed standing to the left of the place setting of each woman. It can be left unframed and placed lying to the left of the place setting. One menu card may be placed to the left of each two place settings. It could be placed on the napkin when it is placed to the left. It might be placed at the top right of the place setting. Informally it can be leaned against a wineglass.

Have extra – a guest may call the next day to request a menu card, regretting having forgotten to take the keepsake.

Sample Menu Cards

(The Great Seal)

Dinner

(Menu)

Supreme of Pompano in Champagne Fleurons

Roast Rack of Lamb Persillees

Fresh Mint Sauce

Vegetable Printaniere

Hearts of Romaine Lettuce

Brie Cheese

Grand Marnier Soufflé

Beaulieu Vineyard Pinot Chardonnay

Inglenook Cabernet Sauvignon 1974

Schramsberg Blanc de Noirs

THE WHITE HOUSE

Thursday, February 26, 1981