Tuesday, November 7, 2017

Ask for a Food Item for Here Business Dining Etiquette 101 University Etiquette

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If you get something to eat, in a star coffee shop, ask for a food item "for here." You will get your item and a ceramic plate. The view you provide for someone else is worth the tax- if any. Each plate may now justify you putting a tip in that jar in clear view. For this you could carry cash. At some places tips cannot be added to tabs.
Short of using a ceramic plate, in the Continental style, food has been seen eaten from atop a bag; it serving as a plate.
In the America style, food has been seen being eaten from inside a bag; it is a café habit without the same grace.



Sunday, November 5, 2017

Handling Your Glass Business Dining Etiquette 101 University Etiquette

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When standing, hold and rest a glass by the base or the stem on the left palm, held by the thumb base and the ring and pinky fingers.  When not drinking, keep your right hand warm, dry, and free. The first feel of your right hand is not to be a cold one.  When a sip is desired, lift the glass by the base or the stem with three fingers: thumb, and index and middle fingers, with the right hand.   It can be lifted by the bowl, when it contains brandy, just because. The drinking of a beverage is to be done with the right hand, not your full hand.   While taking a drink from a glass, the elbow is to be down by your side and moved forward, and from wrist to hand moved upward, and a pour of the beverage is to be taken into the mouth from the edge of the glass.  Do this silently.  Avoid top holding a glass.  Avoid the crane; drink without poking someone in the eye.   The cocktail straw provided with a drink is called a stirrer. It is to be used as such: only for stirring.  It is to be used, and then it is to be discarded. It can be removed and held under the glass.  It could be placed on a napkin on a bar. It is hard to “Mac” (look cool) sipping a drink from a stirrer. Above a certain level, you will be the only person in the room doing this. While drinking, you can avoid slurping or guzzling by closing your upper lip between any liquid and the edge of any glass, and then pouring the liquid into your mouth. You may avoid chewing a beverage by simply swallowing small amounts of it. Leave a little of each beverage in each glass. The number of pre-dinner drinks to have is two; one drink helps make for good conversation with you. More than two drinks makes for great conversation for someone else about you. All pre-dinner drinks can be “Virgin: non-alcoholic” Have one. The finished glass is to be rested on a bar, or tray, atop a cocktail napkin. 

Saturday, November 4, 2017

Rules for Name Badge Placement Business Dining 101 University Etiquette Outclass the Competition

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Get a name badge holder with a clip, pin, or magnet; not crazy about cords.  You may get two, each in a different size.  Place any stic back name badge atop and around a business card and place this inside your name badge holder. Get and wear a name badge. The number one accessory in Business Networking can be a name badge.  It can say, "Hello," "Let's talk," or "Let's do business."
Know where to place that name badge: theirs, single-line up high to the right (to show courtesy).  A badge, when it also has your company name goes high to the left, (to show allegiance,) above the right pocket (to show authority,) at the chest (to show security,) or at the belt (to show a pass ;) there are limits to how low one could have to go to learn your name. A badge with your name and the name or your company goes to the left when you are a host, allegiance is owed. Who knew? I do and I am not alone. Note the Family Feud name badge placement. You can check your name badge placement in a mirror. Adjust it until you get a picture perfect match.

Friday, September 1, 2017

Job Interview Dining Etiquette Things to Avoid While Eating Business Dining Etiquette 101 University Etiquette Outclass the Competition

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While eating in company, there are things you want to avoid. Here are some of them.
1. In cocktail service, avoid using a napkin to wrap around your glass or drinking from a stirrer.
2. At table, avoid picking up your napkin until the senior person does so, or touching your food until you receive a signal to dig in.
3. During the meal, avoid wrapping your arm around your plate, eating with your elbows on the table, talking with your mouth too full, slurping, being picky, placing a whole spoon bowl in your mouth, leaving your spoon in your soup bowl or cup when the course is finished, pouring sauce from a sauce boat, using a knife as you would use a saw, placing the knife and fork like a pair of oars, looking like a duck: leaning over your plate each time you take in food, smacking your lips, ignoring your meal partners, wiping your mouth with a napkin in one hand, while holding a spoon, knife, or fork in the other, gesticulating with a fork or knife.
Avoid taking your time, sharing meals" in business, " or asking to, eating everything on your plate, not knowing the company song, not dancing, asking to take any food home with you, placing the napkin on your plate, or in your glass, stacking plates or handing them to any serving staff, pushing a plate away from you (when you are finished,) leaning back in your chair, chewing gum anytime, leaving the table before you are excused, staying in the room when someone says, "We need to take a five to ten minute break," and
4. Taking this all too seriously. (Trust me.)

Saying Thank You Business Dining Etiquette University Etiquette

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The first half of saying “Thank You” is acknowledgement. It is done in two parts (attendance: meeting expectations and verbal acknowledgement. Part a.: physical attendance: you have shown up and have meet expectations.
Part b.: say a verbal thank you: for every event you attend where you did not have to work or pay to attend there is to be verbal acknowledgement, say thank you to the host or hostess in person.
You can say, "Thank you for inviting me", or "Thank you for a wonderful evening." Make it so that your host or hostess is able to say, "I am so glad that you came."
You are still here: no one has said “I am so “very” glad you came. Hearing, “I am so “very” glad that you came,” is not the same thing.
In a commercial environment, when you receive food raw, well done, brunt, stale, old, or salted like a pretzel, you can save a piece (and take a picture) in case you want to tell someone later.
When not at a business dinner, you can send a portion back to be packed “To go” so you can do something with it later: have it to make a stew for the host, or a gift for the health department.
There is more than one way to say, “Thank you so very much, for having me.”



Which Drinks Mine Business Dining Etiquette Class Where You Eat Outclass the Competition



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It is my wish to assist you in locating the drink which is yours and knowing which drink is mine.
1. “With each hand make an OK sign.
2. Place each hand on the table.
3. Left to right – where you see the “b” is the side for your bread. Where you see “d” is the side for your drink.”
4. To the subject say, “Good night.” That glass to your right is yours. This one is mine.
Avoid making the OK sign in public at other times.
Avoid adding a straw or lid to any glass “For here” to be used inside. Straws can be used in a container or can anywhere. Remember the sign; beverages are to be taken up from the right side using the right hand.

To Take a Drink

When at table, place your eating implements in the rest position for style in which you are eating. Pat the napkin to your lips and place it back on your lap. Then, elbows down and in, take a drink.
Avoid being at table drink in one hand and napkin or food in the other.



Spoon Rule of Three Casual and Fine Dining Etiquette University Etiquette

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The rule, "Go from the outside in," is understood to mean, "in kind." When the table is correctly set, first all the knives are
set, then all the spoons are set together, placed to the right of the last knife, set bowl-up or bowl-down to match the fork(s,) and the spoon for coffee is omitted from the setting. Here is how the spoon rules work.
The first spoon (1) is to be a cream (round) soup spoon, or a place (table) spoon. The latter is primarily used for soup, melon, or at breakfast for cereal.
The second spoon (2) is to be placed to the left of the first spoon. It can be placed above the place setting, with the handle facing to the right. It is used only for dessert. In formal service, this is a place spoon. A fork to be used with a dessert spoon may be placed below it handle facing to the left.
In a maid-less place setting, the third spoon (3) is (a teaspoon) used for coffee. It may be placed to the right of the last spoon, or to the right of the last knife when no other spoon is used.
When wishing to employ the rule go from the outside in the third spoon could be omitted from the place setting, and be brought in when coffee is served.

Spoon rules follow the Rule of Three: no more than three spoons (or any items of flatware of the same kind) are to be set in any place setting at any one time.


A Main Course Casual and Fine Dining Etiquette Business Dining Etiquette

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A main course is to be
1. A (Roti) of roasted meat or poultry item.
2. A fish item can be served as a main course item.
3. Tofu may be served as a main course.
4. A baked vegetable item could be served as one.
Each main course is to be eaten using a knife and a fork.
1. It is to be cut, sliced, and eaten from the "Work" area of the plate: the portion closest to the table. The fork is to be used to hold the item in place. The item is to be cut, across the grain, into manageable portions one or two pieces at a time.
2. When the main course item is meat or poultry it can be pressed with a knife to cut the item, and flicked towards the fork and away from any bone present all at one time, and then cut again as each piece is desired during the course of the meal.
Any bone, skin, gristle, and any unwanted portion may be pressed and cut away, picked up by using a fork, or a fork and a knife, and placed to the left side of the plate. At a table, avoid using your fingers to pick up the bone(s) of a meat or poultry item to eat or to gnaw at any remaining meat.

Business Dining Table Manners Business Dining University Etiquette



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A main course is to be
1. A (Roti) of roasted meat or poultry item.
2. A fish item can be served as a main course item.
3. Tofu may be served as a main course.
4. A baked vegetable item could be served as one.
Each main course is to be eaten using a knife and a fork.
1. It is to be cut, sliced, and eaten from the "Work" area of the plate: the portion closest to the table. The fork is to be used to hold the item in place. The item is to be cut, across the grain, into manageable portions one or two pieces at a time.
2. When the main course item is meat or poultry it can be pressed with a knife to cut the item, and flicked towards the fork and away from any bone present all at one time, and then cut again as each piece is desired during the course of the meal.
Any bone, skin, gristle, and any unwanted portion may be pressed and cut away, picked up by using a fork, or a fork and a knife, and placed to the left side of the plate. At a table, avoid using your fingers to pick up the bone(s) of a meat or poultry item to eat or to gnaw at any remaining meat.

Rules for Reciprocity The Second Half of Saying Thank You - University Etiquette

  
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The second part of the second half of saying thank you is reciprocity. The rule of reciprocity – is to reciprocate “In kind:” A
guest is to extend an invitation to a host or hostess to reciprocate for any event or entertainment for which he or she attended where payment or work was not a requisite.
Mitigate the obligation: only accept invitations for the type of event or entertainment you are willing to give and from people you would like to invite to it (or work or pay a lot.)
The rule or reciprocity is excepted when you accept an invitation to an event where you have or had to pay to attend. Such events are a fundraiser, wedding shower, wedding, dance, or a ball. It can be omitted when you have to work to attend an event, when you cannot reciprocate and that fact was known when the invitation was extended, (and when you are male and single, or you are young.) You are to enjoy and to avoid pushing the latter rules. In social life, the rule of reciprocity could be omitted when the event was an expense account (work) lunch. However, a dinner is to be reciprocated-in kind, and normally in mixed pairs, or the excuse you offer had best be a good one.
Once someone acknowledges the requirement, at the activity, a senior guest can say, “Can I” or “Let me,” and waive it, unless (you) the host insists.
Knowing Business Social Dining Etiquette Lessons Polished Table Manners for College and University Students: what is being signaled and what to signal back, and being aware of how you look when you eat is practical, civil, and the right thing to do.

Plate Rules Business Dining Etiquette University Etiquette



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At a business party

1. A plate can be held on the index finger of the left hand and
secured by the thumb.

2. At a table, a plate is to be set center the place setting one inch up from the edge of it. Avoid wrapping your arm around it, or holding it on the tips of your fingers; (both of these things I have seen.)

3. If you are served a meal in a soup plate, or in a bowl without an underlying plate, be careful what you get for dessert; you might be given a biscuit.

Eating Bread Business Dining Etiquette University Etiquette



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Bread is not a first course. A roll, biscuit, bun, or a muffin is to be at each meal as a sign of hospitality. Bread served as a loaf is to be grasped with a clean napkin and cut in half. One cut half is to be turned, and from the large side is to be cut a few
thin slices. Bread is to remain at table until the correction of it: just before serving dessert. Sliced bread at dinner may be economical; it is not etiquette. Sliced bread is for sandwiches and toast. Commercially, bread served with a meal has been seen to be sliced. This is a deviation allowed for the social good.

Avoid eating bread and butter (or olive oil) as a first course. Bread can be provided as atmosphere, but is to be eaten after the main course is served. Bread is to be placed on a bread and butter plate. It can be placed on a dinner plate. It may be preset unbuttered on a tablecloth.
Untoasted bread, cold or hot, that is about to be eaten can be placed on a bread and butter plate. A torn off piece of bread can be held on the bread and butter plate and buttered prior to being eaten. Then this small piece is placed in the mouth using your right hand. Repeat, bread is to be eaten, knife at rest, with the right hand.
Avoid cutting a roll with a knife. Avoid holding a whole roll or piece of bread in the palm of your hand and dressing it. Avoid using bread as a test instrument to see which teeth are intact: showing teeth marks in bread you are eating.
The rest of the bread can be admired now and eaten later. It can be used for croutons or bread pudding, or shared by and with staff. Dream the dream.

A Menu Card Business Dining Etiquette University Etiquettre

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A menu card can be used to help to theme a meal, and to add ambiance to an event. It may be used to list courses to be
s
erved during a meal. It could be used as a guide to the items needed in each place setting: from the last course to the first, and as a cheat sheet for the kitchen. Formally, a menu card is to be in cream or white card stock, and can have a beveled gilt or silver edge. Informally it may be in any color or paper, without an edge. It is to be four to four and one half inches wide, by six to six and one half inches high. It is to be no bigger than five by seven inches. In business or in public, a menu card may contain a logo or symbol to center of it. In a home, it may contain a heraldic device, a monogram, or intertwined initials. Each item may be embossed, engraved, or printed. Formally, this item may be printed in a color to match the beveled edge of the card, or in the theme color of the event. For extremely important occasions, a menu card could be engraved in French in script in black ink. For a less formal occasion, the items might be written by hand in calligraphy, typed, or printed.  One menu card can be provided for each two place settings, usually at the setting for each woman. Each card may be signed by each guest, and given or retained as a memento of the event. One card is to be retained by the cook. It is to be used by the host as a reminder of the items not to serve the same people at the next event, unless by request. Have some fun with one. Enjoy your Celebration.






Eating a Burrito Business Dining Etiquette University Etiquette



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A Burrito is a meal wrapped in a Tortilla. Burritos are foods in wrapping for a working man on the run. Each use to contain
only one item and were a whole lot smaller.
A Tortilla is essentially a food wrapper. A wrapper when seated is to be used as a plate. Tortillas are essentially bread that is made of fat cut into stripped wheat flour that is that is served half done. When hot items are placed inside it, it starts to return to goo. Wheat is to be fully cooked. Yes, they know that is why you may order a Burrito bowl.
You can use your Tortilla as bread. You may order corn tortilla instead. You could open up your Grande Burrito. Use and knife and fork and enjoy the inside. Get out the good stuff, and then decide if I want to eat that gooey wheat, that is left on your plate. You can leave it there. Stay thin enough to enjoy your date.
Tortillas were traditionally made of corn. Look it up. Love cooked tortillas and corn chips with and without dips.
You can eat a burrito Grande; sit and eat with a whole meal in your hand. But remember the rule for bread. Avoid showing teeth marks in bread you are eating.

Eti - Q Test Ques 1 Why the Test / Class Business Dining Etiquette University Etiquette

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Why the test/class? Why, to combat lack of information, orientation, education, sophistication, dummy down marketing,
cultural exclusion, and to get etiquette and outclass the competition. 
Where they eat: Camps, Cafeterias, Coffee Shops, and Dining Facilities with Buffet and Cafeteria Style Dining Service, and in Fast Food restaurants. How they drink: from a paper fiber and the industry standard liner (low-density polyethylene plasticglass; (a cup has a handle), with a lid under a roof, held near the top: essentially from a Sippy cup (without a handle,) from a cup without using the handle, from a glass with a straw-indoors, from a bottle, without a straw, and with their elbow out. 
What they currently eat: burritos, sandwiches, tacos, and pre-cut food - from a box, a container, out of a bag, or a wrapper, with their hands. How they eat:  with a lack of consideration or knowledge of any specific style, and with great ignorance of how to use a fork and knife, or how maintain a cover: a place setting for one in symmetry. Dining is a dance, to look professional and polished, you have to learn the steps and then practice.
What they say, "Everyone eats this way."  Ok then, get etiquette, and outclass the competition. 

Eti - Q Test Ques 2 Station One. The Meeting Line Business Dining Etiquette University Etiquette

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The meeting line begins from thirty feet out and ends at the front door. It gives an indication of the
care to be provided,thus, the resurgence of Landscape Architecture.
The meeting line is where you meet people or assemble before calling on the event host or hostess or a commercial host. It is here, that someone from the inside can get a first glimpse at you.1.     Be punctual. Arrive, “Just in time,” whatever this means in your community. You can get there early and take a walk around the block. You can wait in the downstairs lobby. You may visit a restroom to tidy up. Avoid showing up early in the reception area.  No one will know what to do with you.
2.     In a commercial dining establishment, open the door for any person with you. Give each revolving door a push. Step back. Let each senior person (regardless of gender) enter the door before you do.
3.     Remember, it is the right of a host to enter a doorway (or elevator) last. Know when to hold to your position and when to give up the fight.





Eti - Q Test 4a-8 Walk and Hold a Cup and Saucer with one Hand Business Dining Etiquette University Etiquette

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4a.  Learn how to walk and hold a saucer with a cup with one hand. Lift the cup using your right hand. Pour liquid into your mouth, from your wrist. Practice in a Coffee house  Get French Press. Sugar cubes, or packets, never use more than two.  Milk is optional.  Use a napkin.
5. Handling Cocktail Food. Learn to survive a business party:  how to hold a glass, plate, and napkin in your left hand, functionally.     
6. Mock tail Introductions  Do introductions (correctly, senior then junior or junior  to senior.
7. Notes on Handshaking Shake hands the right way thumb-web to thumb-web, fingers under palms.  Note the Boys and Girls Club logo.
8. Having Getting and Using Business Cards 
Business mock-tail parties are different from social cocktail parties in their blunt honesty about their purpose: to give and to receive cards.   Mingle. Be good company. Get cards you want.  Ask, “Do you have a card?” When someone gives you a business card take time to look at it: as if to give approval; say something nice when you can. When you get a card, have a card to give in kind.  You can say, “I am temporarily out”   followed with “I’m sorry.”  I will email you my contact information. Your note can say, Subj: “RE: Our Introduction” Message: “Nice Meeting you on .... at........” You can attach a copy of your resume or profile. Make the person a telephone contact. 

Eti - Q Test 9-12 The Line to the Table Business Dining Etiquette Thing to Learn and Do University Etiquette


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9. Station 4. The Line to the Table.     Learn seats of honor:  learn who should get the first seat of honor at a table. Review the  Plan de table. Know where to stop at a table. You can be responsible for approval of Table Seating Arrangements Name Place Cards,Colors, in addition to a Pledge of Allegiance to a host nation (hands at your side), unless also a citizen (hand over heart), the host's anthem/Song, the Company song, prayer, toast or response, party favors,  promotional items and action items. 
10. Station 4.Table Talk and Prayer.    Do table introductions. Prepare for conversation. Talk about things other than work (unless it is the purpose for the meal). Talk, some food can still be in your mouth. In business, keep the people at your table company. (Remember, for some, your conversation is the entertainment.)
At a family meal know an invocation acceptable to your host’s culture. Someone may say, would you care to say a prayer? Practice Golden Silence:  Have nothing to say for thirty seconds (at a time). Know what to do when someone stops to visit you at table; get up.
11.     Know the standard USA menu number and order of courses. Know the rules of Menus and formatting Menu Cards. Learn what to do after reading that reusable menu. Notes to self, if a menu in not Prix Fixe, order something you know how to eat. Start eating meals by courses.  Stop eating meals in piles.  Avoid spending your whole life needing only one fork and knife.
12. Maintain your cover:  place setting for one, or establish one in symmetry. A cover is to be free of books, a hat, a backpack technology, and personal effects. Throughout the meal; avoid adding personal items: Consider your cell phone as you would a gun. Keep it holstered (off of the table) and know everyone has one. Leave the centerpiece alone. Avoid eating out of a container or bucket when you can ask for a plate. Avoid choosing plastic flatware over a metal fork and knife. 

Eti - Q Test 13-15 Napkin Rules Business Dining Etiquette Things to Learn and Do University Etiquette

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13. Rules for Using a Napkin: A folded napkin, six letters (C-E-N-T-E-R,) is to be placed center a place setting or plate in absence of a first course. For special occasions it can be seventeen to twenty-two inches square folded in a signature fold. A folded napkin can be placed to the left of the forks when a first course is to be in place.
14. Napkin rules. A napkin is to be used to signal when eating is to begin. When seated at a table, after the invocation or someone says, "Please enjoy your dinner," and after the lead of the hostess a senior person at the table know that  a napkin is to be picked up and placed under the table onto your lap prior to eating or drinking anything.  It can be placed on your lap fold towards you, for dinner size napkins: seventeen to twenty-two to inches, or entirely open for lunch size napkins: fifteen inches or less. It may be quartered for breakfast and for Continental or fast food.  One corner of the napkin is to be used to correct conditions at table disturbed by the act of eating. One corner of the napkin can be used to blot (touch) the mouth gently prior to taking a sip (pour) of any beverage. 
15.     Rules for Bread and Butter      Avoid bread until you receive the main course; remember bread is not a first course   Avoid leaving teeth marks in bread that you are eating.
Sliced bread is not correctly to be dipped into soup.  Bread is to be eaten with the right hand, not the free hand, understand?   

Eti - Q Test 24-27 USA Menu Order of Courses Business Dining Etiquette Thing to Learn and Do University Etiquette

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24. Station five the Line to the Food Know how to interact with dining staff.  Continental Service – Silent Service  American Service – punctuated with “thanks you (s)” Flatware position resting. Finger up – please see me. Flat hand down: requesting a pass in service. Finger point: request a refill.  Flatware position: finished. Two-finger writing – check please.  (optional) money clip: dollars for tips.  Bills for tips are to be crisp.  Tipping 15 -20% of the bill minus tax or twice tax. The art of palming is to be mastered.
25. Standard USA Menu and Order of Service-  Appetizer, Soup Fruit Juice or Melon, Fish,Intermezzo, Main Course, Salad, Dessert. A bowl of soup is to rest on an underlying plate.
Station 5.  The Line to the Food Filling a plate: take small amounts of food. (Practice eating in courses over eating in piles.)  Try a little of everything unless restricted by religion, health, or culture. 
26.  Main Course –Roti Bone in Chicken Manners: practice eating chicken with a fork and knife. When cutting meat, slice or fillet it __________, and cut across _______, 
The chicken piece is to be impaled with the fork held in the left hand and cut: pressed from the tip of the knife in the right, and then a small piece can be flicked up and gently away from any bone. More delicately now, the meat is to be sliced or filleted with the grain and cut across it into manageable portions one or two pieces at a time. Then the fork is used to lift each portion to the mouth.Avoid seconds in any place, or in any home, not your own.
27. Eat salad with the third fork.  Know what an after dinner salad is to contain_____,________,_______                  






Eti - Q Test 28-31 Casual and Fine Dining Etiquette Business Dining Etiquette Thing to Learn and Do University Etiquette

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28. Between the salad course and dessert, visit Station Six: the bathroom: make Checks and repairs. Know the answer to the question, “Where can I wash my hands.”
29. Correcting the table is to be done before serving dessert. When someone says “we need to take a five to ten minute break."  Get up; what is being done while you are away is called “Correcting the table.”
Place flatware in the finished) position for the style in which you are eating; get up from the right, where practical; place your napkin in your chair. Return to your seat from the left, when returning to sit down.
30. Station 7. The Program. When it’s time, sing the company song.  When it is time, dance. Let the host pay (and tip) where required. OK back to class.
31a. Station Seven The Line to Things to Take-Away: remember things to take-away:  Name  Badge,  Name Place Cards,  Singed Menu Cards,  Pens,  Party Favors,  Program, Pictures,  Engraved gift,  Contacts, and personal effects.  (No doggie bags.) Some places will let you order a new order to go.
31b. Stations 7. The Way to Pay: the person who issues the invitation will pay for the meal. 15 – 20 % of the bill minus tax or Twice Tax   The art of palming is to be mastered.

Job Interview Dining Etiquette USA Menu – Number of Courses Professional and Graduate University Etiquette Business Dining

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The standard United States of America menu, no matter how formal, consists of no more than five (four) courses. You can check with the White House. Practice eating in courses over eating in piles.
1. The first course could be an appetizer. It might precede or substitute as a first course. As a rule the first course is to be soup. It can be fruit-juice or melon. The first course can be omitted. Avoid serving rolls or sliced bread and butter or Olive oil as an intended first course.
2. The second course can be a fish, with maybe a potato item, or at lunch, it may be an egg dish. This course could be omitted.
3. The third or main course (sometimes called the entrée in restaurants) is to be a roasted meat (a Roti,) a fowl, or a vegetable item, and two vegetable side items, (or informally one side item may be a starch item.) At least one non-meat main course item is to be included in each menu offered.
4. The fourth course might be a green salad with cheese. * Salad served before a main course stems from what I call a Mickey D’s mentality: greet guest within 30 seconds, give each something to drink within three minutes, and something to eat within seven.
C’est tres gourmet - not really. The drink before you eat is an aperitif and something to eat before a main course can be a consommé. The purpose of a salad is to push the main course away. This course may be served in lieu of a third course. It may be omitted in favor of dessert.
5. The fifth or last course is to be dessert. Coffee can be served with dessert, after it, or omitted entirely.
 What is served in each course may change with personal preference and pallet of each Chef. In the United States of America this is the main course frame.

Interview Dining Etiquette Bussing Your Table Business Dining Etiquette



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Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
Bussing your own table can be more the custom of a fast food environment and may be more in line with the wishes of your dinner companion. Push in your chair until it is six inches away from the table. Reset the salt and pepper holder.
Reestablish the “Centerpiece.” Yes I really believe you can bus your cover.
1. Place the beverage container above the place setting.

2. Pick up the left edge of the place mat in the left hand between the thumb and the index finger.
3. Balance disposable utensils on the wrapper or plate and grasp the plate or wrapper by the thumb of the left hand.
4. Fold the place mat backward over or under the plate or wrapper and grasp it.
5. Use your napkin to crumb the table. Then place the napkin under the place mat along with any trash or empty packet(s.)
6. Grasp each piece with the fingers of the left hand.
7. Next, pick up the beverage container(s) in the right hand. You can carry the container or glass on the palm of the left hand. Avoid stacking a container or glass on a plate.
8. Take the trash to the trash receptacle and deposit it. In other dining rooms, maintain the look of a plate that could accept seconds until you get to the plate rack or garbage can. You can omit bussing the table in favor of leaving a tip. Carry cash for this act, just in case you cannot add a tip to a tab paid with a card.

Interview Dining Etiquette Something to Drink University Etiquette Dining 101



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Harold Almon Etiquette Coach
Be at Ease School of Etiquette Austin
Something to drink is to be given in a glass with a napkin. OK then, ask for, or go get one.
1. When standing a glass is to be held in the palm of the left hand secured by the thumb base and pinky. It may be held between the thumb and index finger. The cocktail napkin may be held between the index and middle finger. The straw is to be used only for stirring. It is hard to be a “Mac” (look cool) sipping a drink from a stirrer.
2. When a sip is desired, the glass is to be transferred to the right hand. Pick up the glass by the stem with the right hand, elbow down and in, and wrist to hand take it to the mouth and take a sip (pour) of the drink. (Avoid the Crane: raising your elbow to take a drink from a glass.) The sip is to be taken from the hand and wrist. When the drink is rested or finished, it is to be placed back on the palm of the left hand or in the place setting position in which it was set. Leave a little of each beverage in each glass.
3. When seated a cocktail napkin for a pre-dinner drink napkin can be used as a coaster. When seated at a dining table a large napkin is to be placed on your lap fold towards you.
(Now remember, put it on your chair seat and “Go wash your hands and get ready to come to or stay at the table.” You can wait to do this until after you have read that reusable menu.)
Avoid keeping a napkin a part of your cover. When you are in a chair at a table it is to be atop of your lap.