Tuesday, November 7, 2017

Provide or Exchange Contact Information Business Dining Etiquette 101 University Etiquette

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Plan on how to provide or exchange contact information. Wait until it or a card is offered by the senior person. Always accept contact information; a way to say thanks.
In a cross cultural environment, have bi-lingual cards. Give these cards with two hands, host language side up.
You can use a wireless application to exchange contact information. Before you give contact information update your email address and website address. Ensure each is appropriate for the recipient.
You can decide to be prepared with more than having cards. You could send an email to your phone which has your contact information, and an attached updated profile, or bio-benefit resume ready to forward for the asking.
You could exchange contact information by having the person use your telephone to call their telephone, and then establish you as a contact. Next establish that person as a contact. 
You could get a number, call, and then establish that person as a contact.  Go to “Recents” and mark the event under “Notes” the same as you would mark the back of a card. This is the new old school.

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.




Station Four – The Line to the Table – Business Dining Etiquette 101 University Etiquette

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The line to the bar may be omitted in favor of one leading directly to the line to the table. (This way please.)
The line to the table is used to pair people with their dinner partners. Just before dinner this line is to be formed, you can begin or join a line to the bathroom. This can allow you to enforce the rule: "Go wash your hands and get ready to come to the table."
1. When you are hungry and know the necessity of passing the clean nail test, you may wash your nails with soap and cold water. Wet your hands. Turn the water off. Wash your hands by agitating one against the other. Rinse them. Clean under each fingernail from the tip to the under skin. You can use a fingernail of one hand to clean behind the fingernails on the other. You may use a file in a finger-nail clipper, or one tip of a pair of tweezers. At home, this could be done using a nailbrush. Check the reflection of your nails in the mirror. Make corrections to your nails and put some lotion on your hands where you can. Your nails will look that much better at the table.
2. Before you go, check your face: nose, teeth, and mouth. Allow yourself time to get settled. Then assemble in the room used to form the line to the table. You can wait to do this until after you have read and returned that reusable menu.
Find your dinner partner, and say to this person, "Would you like to go in to dinner?" or "May I take you in to dinner?”

Sunday, November 5, 2017

Station Three The Line to the Bar Something to Drink Business Dining Etiquette 101 University Etiquette

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Normally station three, the line to the bar, leads to an area set in the corner of a room. It can be an area for secondary introductions.  At the bar, a host will most likely call on someone to prepare a pre-dinner drink for you. At a no-host event, you will order and get a pre-dinner drink for yourself after you have said, "Hello" and "How are you" to people near you.
Something to Drink
Someone will say, “What can I get you?”  It is the same as “What drink can you order,” that you can call by name?
A pre-dinner drink is called an aperitif: used to stimulate an appetite. It could be made available at a bar or at the table. Common choices are Campari, Champagne, Dubonnet, Lillet, Tequila, and Vermouth.
During mock-tail hour. You may have
Water Always (Sparkling-mineral) or (Tap – flat) w/ lime/lemon/juice or a twist (in a rock glass)
Soda w a twist   (Club soda with a lime in a rock glass)     
A Soft Drink Sometimes (Roy Rogers in a rock glass)
Fruit-juice (Cranberry with a twist (in a rock glass)
Alcohol Never  (Except for the 1 when you ought)
Shots (Rarely ever) (Never.)
You might have a mock-alcohol drink: a Non-alcoholic” or “Zero proof.”  one.  A“Virgin (something) drink” is just easier to say.
During cocktail hour when a drink ought to be alcoholic, get a   Gin and Tonic (or Gin and Soda) with a twist. Be aware of the sugar in the tonic water. You may get a Martini with an olive or twist, Gin: Tanqueray Ten, or Vodka: Belvedere, or stay the course, and get yourself a soda with a lime twist (in a rock glass.) Squeeze the lime and put it in the glass.



Water at Table II Business Dining Etiquette 101 University Etiquette

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When a guest is to be at table a water glass is to be set at each setting. When under a roof “Water for here” is to be served in a glass. The water glass is to be set to the right of the plate space above the tip of the knife. Yes, this is your glass.
In a private home, each water goblet is to be filled ¾ full prior to the time people come to the table.
In a commercial dining room, water is to be served, after people are seated, from the right. When a beverage is to be served in addition to water, a water glass can be used for it or a glass specifically named for the beverage to be served may be added to the right of it.
In informal service, it can be provided when requested and given in a ceramic glass or a cup. Avoid asking for and or using a lid or a straw. At some point, omit the Sippy cup and risk that the drink might not tip.
Before taking a drink of any beverage eating implements are to be placed in the rest position for the style in which you are eating. Pat or blot your mouth with the corner of your napkin and return it to your lap.
A water glass is to be picked up by the stem with the right hand, and with elbow down and in, taken to the mouth, and a sip (pour) of water is to be taken.
The rest and finished position for the glass is in the table setting position. At a table, avoid placing a napkin under a water glass.
In a private home, the water glass can be refilled at the table, by a server, or guests from a pitcher on the table, or the hostess can offer it from a pitcher on a sideboard.
In a commercial dining room, the water glass can be refilled by a server without being lifted from the table.


Practice Writing Mock Thank You Notes Business Dining Etiquette 101 University Etiquette

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Practice writing mock thank you notes. You can send a copy to yourself.   Each note can contain a phrase about what was said at or what was enjoyed most about the event. You may say, "Thank you for the invitation to such a splendid event," or "Thank you for the such and such entertainment." You could say, "Many thanks for the excellent lunch yesterday. It was great catching up with you." Your card could include a phrase such as, "We will have to do it again real soon," or "I know that it will not be long before we have do “so and so” again. I'll call you in a few weeks to set a place and time." In etiquette, two sentences can be a note. The host and/or hostess will know that you know that the next time it is your time to pay for the event and/or the entertainment. The line to reciprocity is to ultimately lead to the meeting line located wherever you choose to hold your own activity. Your thank you might be said by a telephone call the next day or very soon after the event, but to whom can the receiver show your thank you call? Avoid using e-mail for a thank you note, a love note, or to extend an expression of sympathy, when you can. When you do, you may send a follow-up note: the same note written by hand. Now home with you to write your Thank you notes, or at least the drafts; save a copy; do your business card reviews, and make notes in your log or journal, so that you have something to review prior to seeing the same people again.

Practice writing thank you cards. How else can you cultivate that wonderful memory and pretend that you are not keeping track?  For a thank you note from you someone may wait for up to a year.   



Business Etiquette Dinner Guide Business Dining Etiquette 101 University Etiquette

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This guide provides an excellent opportunity to learn (or brush up on) college dining etiquette II: rules of etiquette for business dining. Contained within is information on Stations and Lines in Business Dining
Rules for Name Badge Placement
Notes on Handshaking
Something to Drink
Getting Business Cards
USA Menu Number of Courses
Setting a Table Advanced-Formal Place Setting
Eating Continental Style
How to Eat Chicken with a Knife and Fork
Eating Salad with the Third Fork
Saying Thank You Part I Acknowledgement and Part II A Note by Hand, and there are other things to ponder.


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Lessons or Questions

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Name Table Glassware Business Dining Etiquette 101 University Etiquette Outclass the Competition

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Know the name of table glassware: left to right Water, Red wine, White wine, Sherry, and Champagne. (This fluted glass is to be set above the others.)  Each glass is to be placed according to the size of the plate and order of the course to be used with it. A glass for Sherry can be omitted. No more than four glasses of any kind are to be in any one place setting at any one time. When eating in company water is to be present as a sign of hospitality. Another glass may be set in place for what you serve as wine. There is to be a two glass minimum. Informally these glasses could be the same size. Glasses stay on the table until each guest has left the room.


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.