Saturday, October 6, 2018

After Dinner Coffee Professional and Graduate University Etiquette Business Dining Etiquette

Get Etiquette Outclass the Competition baesoe.com
Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
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 can be provided complimentary.
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. When packets are present use no more than two.
1. A demitasse spoon is used to stir sugar, milk, or cream placed in a coffee cup. A teaspoon is used to stir sugar, milk, or cream placed in a teacup. When passed, or finished, the spoon is to be placed on right side of the cup atop a saucer. The demitasse cup is to be held by pinching the handle placed between the thumb, index, and middle fingers. The rest and finished position for the cup is atop the saucer handle to four o’clock.
2. The coffee mug or teacup is held with the index and middle fingers through the handle. The thumb is placed above the handle. The ring finger is placed below the handle. All fingers are to follow the curve of the ring finger.
The cup is picked up and taken to the mouth to drink from it. The elbow is to remain down and in. No blowing and no tongue.
Avoid drinking coffee with the handle pointed at one o’clock: “Handle” for a reason.
The rest and finished position for the cup is atop the saucer handle to four o’clock.
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.

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