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

Over the Counter Etiquette
by Harold Almon baesoe.com

A gap is placed between each section and course. The type of meal, "Breakfast," "Lunch," or "Dinner," may be listed in the upper center the card. The reason a meal is given, "In honor of," or "In celebration of," followed by the name of the person and/or the reason for the event can be listed. These items may be omitted.

The word, "Menu," is to be listed at the top and center of the list of courses. Each course is listed down the center of the card, spaced down on a separate line, in the order each is to be served. Formally, each course is listed in French. It may be written in English, in the language of the host, or in the language of the dish. The first letter of each dish is usually capitalized. The accompaniment side dish may be listed on the same line as the dish, when served on the same platter, or when it is the sauce for the dish.

The side dish or subordinate dish may be listed on the line below the dish in smaller lettering. It may be omitted. In a home, canapés, breads, pickles, relishes, jellies, and candies, coffee, and other drinks are omitted from a menu card. The rule, "Do not list the coffee," is broken more often than not. In formal service, the date of the meal can be listed in French in the lower left or right corner. Informally, the date is listed in the upper right corner. The date may be omitted.

Wine Listed on a Menu Card

In a commercial dining room, wine can be listed on a menu card to the left of the course it is to accompany. The name of the vineyard and the year is listed.

The wine may be listed in the lower left corner, when only one wine is served. The wine could be omitted from the menu card. In a private home, wines are to be omitted from the menu card.

Coffee can be listed, after the dessert course, and the Brandy, if any, may be listed to the left of it. This is less a rule and more of a practice.