Saturday, October 6, 2018

An Appetizer II Professional & Graduate University Etiquette Business Dining

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Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
- An appetizer is essentially an hors d’oeouvre served at the table usually in lieu of or prior to a first course.
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.
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.
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.  

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