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Harold Almon Etiquette Coach
Harold Almon Etiquette Coach
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_____,________,_______
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