Dining Etiquette A Menu Card II Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon baesoe.com

A gap is placed between each section and course. The type of meal, "Breakfast," "Lunch," or "Dinner," may be listed in the upper center the card. The reason a meal is given, "In honor of," or "In celebration of," followed by the name of the person and/or the reason for the event can be listed. These items may be omitted.

The word, "Menu," is to be listed at the top and center of the list of courses. Each course is listed down the center of the card, spaced down on a separate line, in the order each is to be served. Formally, each course is listed in French. It may be written in English, in the language of the host, or in the language of the dish. The first letter of each dish is usually capitalized. The accompaniment side dish may be listed on the same line as the dish, when served on the same platter, or when it is the sauce for the dish.

The side dish or subordinate dish may be listed on the line below the dish in smaller lettering. It may be omitted. In a home, canapés, breads, pickles, relishes, jellies, and candies, coffee, and other drinks are omitted from a menu card. The rule, "Do not list the coffee," is broken more often than not. In formal service, the date of the meal can be listed in French in the lower left or right corner. Informally, the date is listed in the upper right corner. The date may be omitted.

Wine Listed on a Menu Card

In a commercial dining room, wine can be listed on a menu card to the left of the course it is to accompany. The name of the vineyard and the year is listed.

The wine may be listed in the lower left corner, when only one wine is served. The wine could be omitted from the menu card. In a private home, wines are to be omitted from the menu card.

Coffee can be listed, after the dessert course, and the Brandy, if any, may be listed to the left of it. This is less a rule and more of a practice.

Dining Etiquette A Menu Card Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin

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 served. 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 6 to 6 1/2” high. It can be written on a blank 4 x 6 index card. It may 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.

Informally, a menu card may be printed two to each side, four to a page, on construction paper. A larger version may be printed one to a page, and used as a kind of sign in sheet. Have some fun with one.

Dining Etiquette The Current United States of America Menu Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette
by Harold Almon baesoe.com

Be at Ease School of Etiquette Austin

A place setting is to be set based on a menu. A current United States of America menu, no matter how formal, is to consist of no more than five (four) courses (as established by the White House.) - not counting the passing of after dinner coffee. Two courses can be suitable for most lunch menus. Three courses may be ideal for most dinner menus. Four courses could be used for a dinner equating to an elegant affair of State. Five courses might be used for a special dinner menu for a tad fewer people. An appetizer: Clams, Mussels, or an Oyster or Shrimp Cocktail can precede, or substitute soup served as a first course. A soup course can be a first course. Soup course suggestions are Consommé, Watercress, Cream of mushroom, Mussel, Salmon bisque, or New England clam chowder. In a large group, a cold first course can be served at each place setting before people come in to the table. This can be an exotic look for a table for two. Formally, this is correctly done only with soup. A Juice course may be a first course. Melon could be used as a first course. In extremely informal parts of the United States, salad has been seen served, as a first course. This is an observation more than a recommendation. Second course suggestions are fish, hearts of palm and artichokes, or in the daytime an egg dish such as Quiche. Note: some people are forbidden from eating Clams, Mussels, Oysters, and/or Shrimp, and at least one Native American group is forbidden from eating any fish, including Salmon.

Formally, a (Roti) or roasted meat is to be the third or main course, It can be served at table along with a vegetable and maybe a starch item. Meat suggestions are English grill or Casserole of lamb, Broiled swordfish or Charbroiled king salmon filet, Veal chops or Roasted chicken. Other suggestions are a Guinea hen or a boned Rock Cornish hen, Turkey or Cold roasted meats. Casually, non-roasted meat such as Bar B-Que ribs or Lobster can be provided as a main course.

Suggested condiments can be listed as, "with an herbal Hollandaise sauce," "with an apple and sausage dressing," "with mushrooms and giblet gravy," or " with fresh cranberry citrus relish." Now pick a side dish.

Green salad with cheese and crackers is a fourth course. It is to be served on a salad plate which can be set in place when salad is served. Suggestions for a salad course are: Salad with watercress peas and mandarin oranges, Bibb lettuce salad, Mixed green salad, Romaine salad, or Radicchio and Endive salad with Port Salut Cheese or Bel Paese Cheese and crackers. Informally, salad can be served in a bowl without an underlying plate. Non green salad can be served on a separate plate or on the same plate with the main course, so can a green salad, but the former, is not served as a separate course.

Dessert is a fifth course. Each plate for it can be set in place when it is served. Suggestions are: Hot apple brown Betty with vanilla ice cream, Cranberry sherbet with vodka sauce, baked fruit, or Chocolate mousse.

The first and the second course can be eliminated. The fifth course may also be eliminated, but, when you have company, do so reluctantly. The menu and items in each course are to be selected based on the symbol of hospitality to be expressed, the suitability to the event, the time of year, and the time and temperature of day the items will be consumed.

Above all, the menu is to be based on what people like to eat, and on what the cook has successfully prepared at a prior occasion. It is to omit items based on medical, cultural, or religious restrictions of any person to be served.

In selecting menu items, avoid appearing too opulent, insensitive, wasteful, or cheap. Avoid running out of anything. OK, now set the menu. The selected menu is used to identify items needed in setting a table, going from the last item to be served - inside out - in kind.

Each course gets its own flatware placed in order of use outside in – in kind.

Dining Etiquette A Place Mat Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
512 821-2699

A place mat can be used in lieu of a table pad and tablecloth. It is usually omitted from the table at truly formal meals. It is placed center each place setting, even with the edge of the table. It can be used center the table as an accent cloth, and/or as a material trivet.

A place mat is to be made of fabric; Damask, fine linen, lace, voile, or organdy. Each is to be washable. To make a place mat or a tablecloth colorfast, each can be soaked it in salt and water. A place mat can be made of a lesser fabric (how practical,) or of mirror (how elegant.) It may be made of plastic (for family.)

A place mat could be made of paper to fill the requirement: a tray made for someone else is to contain a place mat. And thus what you see at Micky Ds. It might then be slid of the tray to make a cover: a place setting for one. As a cost saving measure, a place mat might be placed under a glass top. It can be accompanied by a napkin placed atop the glass to the center or to the left side. This may be seen mostly in informal commercial dining rooms. It could be used in this manner for family luncheons or informal dinners to show off those latest drawings.

The table may be left bare, but it will cause much wear to an unconditioned table, and it risks the table to much repair. A set of twelve place mates is recommended for each table of ten. A set of twelve napkins is recommended for each set of place mats.

Dining Etiquette A Tablecloth Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette

by Harold Almon
baesoe.com 

A tablecloth is used to add ambiance to a table and/or to hide bad boards. It is to be placed on a table hem side down, and crest up, if it has one. It can be made of any material from Damask to paper. It may be free of wrinkles. Who really cares if the folds show? In a commercial dining room it can be covered with glass. Avoid covering a table cloth in clear plastic, unless you are also going to give each of your guests a bib. Each table cloth can be pre-treated to resist stains.

A tablecloth could be inspected to ensure it is free from hanging strings. It might be rejected if it is dirty, torn, or worn. The tablecloth is to have a ten-to-eighteen inch drop even around the edge of the table, and end just above the seat of the chair. It can be even on all sides that show.

To get the measurement for a tablecloth for a round table measure the distance across the center of the tabletop. Add thirty six inches to this measurement. This will provide an eighteen inch overhang. If the tabletop is other than round, measure the length and width of it. Add twenty to thirty six inches to each measurement. This will provide a ten to eighteen-inch drop. The rule for determining an overhang is the tablecloth measurement(s,) minus the tabletop measurement(s,) equals overhang. Note, any tablecloth that allows less than a ten- inch overhang has a tendency to make the table or the tablecloth look borrowed.

A tablecloth can be made of a sheet. Place it on the table, unfold, and center it. At knee length, tie it underneath with a string or a ribbon. Then tie another ribbon around it, give the ribbon a bow; let the rest flow. Once a sheet is settled, it will balloon at the bottom, and the balloon effect will serve as the overhang.

A tablecloth can have an accent tablecloth or runner placed atop it. In a commercial dining room, the accent top may be butcher paper, with a cup of crayons. It is to be changed at the end of each meal.

A stanchion is used to hold a table number, on each table at a banquet. It is used to help people in getting to their table. They can be taken off table after people are seated, or informally after people are served.

A table is to have chairs that come with it. Chairs are used to add a degree of formality to an occasion. They add ambiance to an event. Chairs can represent a dream come true for people who feel too old to eat standing up or sitting on floors. When used, Captain-chairs for the host and the hostess are to match.

Each chair is to be placed so that the middle of the back of it is center the place setting. The back of the chair is to be placed six inches from the table edge, and eighteen inches from any wall. It is placed at minimum twenty four inches away from the back of any adjacent chair. Ideally, a banquet chair is to fold, collapse, or stack. They may be rented, and polished with lemon oil.

Dining Etiquette Spaces at a Dining Table Creative Correct Table Setting and Seating Arrangemetns

Over the Counter Etiquette
by Harold Almon
Be at Ease School of Etiquette Austin

A dining table is to be selected based on number of place settings it is to be able to accommodate. For reasons of honor in seating, the ideal number of place settings is two, six, nine, ten, or any combination other than a multiple of four. For a multiple of four is easy to show the place settings, not so easy to correctly show honor.

A hundred and four inch table is divided into centers for each place setting. At a table, or Dais, the first center is sixteen inches in from the end of the table. The second center is twenty four inches from the first center. The third center is twenty four inches from the second one. The fourth center is twenty four inches in from the third one and sixteen inches in from the far end of the table.

The ideal place for the host and/or hostess is center the ends of the table, opposite each other. When this is so, the first side center can be twenty-eight inches in from the end of the table. The second side center is twenty-four inches in from the first center. The third center is twenty- four inches in from the second one, and twenty-eight inches in from the far end of the table. The actual space allotted for each person may be adjusted to be in balance with the table to be used.

Dining Etiquette A Dining Table Creative Correct Table Setting and Seating Arrangements

Over the Counter Etiquette
by Harold Almon
baesoe.com

A dining table is to be used to extend hospitality. It can be used to repay hospitality. It may allow for the sharing of drink, atmosphere, food and honor. It could be used to reflect your consideration for others, and to showcase your convictions of acceptable behavior and taste.

A dining table can be made of any hard material attached to a sturdy base. It may have legs that fold, or that are removable.

It could be portable and storable: stacked or on its side. A lopsided table might be corrected temporarily by placing a piece of cork under the short leg/side to level it. You may wish to have corrections done professionally. A table is to be aligned and balanced with adjacent tables and with tables placed end to end. Each is to be large enough to allow for your desired number of place settings, table top accessories, and serving pieces, as required.

A dining table may be placed twenty four inches away from any wall when people are to be seated and food is to be passed and thirty-six inches away from any wall when food is to be served. It could be placed thirty-six to fifty four inches away from any parallel table. These measurements are minimums. It can be placed flush to a wall, or at an angle to a corner. It may be placed in only one half of a room, equal distance from a given wall to the center of the room. It could be placed under that light, but there are better options. You might move the light.

A dining table could have a side table or credenza to be used with it in the dining room. It may have a matching hutch. This was once part of a butler's pantry: a space between the dining room and the kitchen. A hutch is to be taken out of the dining room. It can be stored in the hallway, kitchen, garage, or in a dish room.

A dining table is to be maintained. It is to be polished and cleaned regularly. One teaspoon of a good wood oil or polish on a linen applicator, rubbed in for ten minutes, or until dry, every day, for several months, will allow an enviable high luster finish to be developed. Doing this will help the table to be resistant to water spots, white spots, and heat marks. It can be maintained by dry rubbing twice a week. A dab of oil will even work on a glass tabletop. Anything that a cloth and oil will not remove, usually plain water and a paper cloth will take out.

A table, which has white spots, can be corrected by being rubbed with olive oil and sprinkled with salt then let to dry. Alternate remedies can be found with a search engine. A table, which has heat marks, can be corrected by being rubbed in the direction of the grain with a brass polish, or by using a mixture of olive oil and denatured alcohol, (mentholated spirits) on a cloth applicator. You may elect to have this done professionally.

A damaged table or one made with bad wood can still be kept and covered.

When a larger table is wanted, the table may have a custom top cut for it which can fold down, or be placed on top of the table, (and taken off later and placed in storage.)

A dining table may be supplemented by a guest book table, a reception table, a table for gifts, a table for a portable bar or a beverage table, a food serving table, a dessert table, a coffee service table, and by a head table or a Dais.

A Table Pad

A table pad can be made for each table, and each leaf. It may be used to protect the table, and to silence sounds associated with eating. It could be used to provide a degree of comfort for resting arms in between courses. The table pad might be a commercial one, a cut piece of felt, a beach towel, or a blanket taken out of bedroom service. It can be placed under all tablecloths, except lace, and on all tables unless you want the bare look.

Dining Etiquette Correct Creative Table Setting Service and Seating Arrangements Etiquette Lessons for College and University Students

Over the Counter Etiquette

by Harold Almon

Creative Correct Table Setting
Sharing Drink Atmosphere

Food and Honor

An At Ease Press Etiquette Guide

A Be at Ease School of Etiquette Course Guide

(82)

Text by

Harold Almon

Published by

At Ease Press baesoe.com

All rights reserved, including the right to reproduce this book, or parts of it, in any form, except the inclusion of brief quotations in a review.

TX 2 398 018

ISBN 978-0-917921-59-9

Copyright (c) 2010, 2012 by Harold Almon

Manufactured in the United States of America.

With Illustrations

To Ms. Anne: Mom, because of you, I love, learn, and remember. Dinner is almost ready.

Foreword

Welcome to a world of correct (creative) table setting, service, and seating assignments, a world where everything is done in consideration of someone else. Discover fun ways to excite your creative senses and still be correct when sharing drink, atmosphere, food, and honor. This book was written for a few reasons.

It lets you learn why a “Service for 8” can only serve 4, the correct things on which to base your place setting, and why the rule has always been, more than, “Go from the outside in."

Part I contains information on doing things correctly from setting a place setting for one: a cover, to menu cards, place cards, party favors, and napkins folds, to centerpieces to wow most anyone.

The right to know each arrangement is done correctly belongs to everyone (even the very busy.)

Part II lets you learn where to place official guests at table and how to honor just plain friends.

I needed the work. I wanted the work to be useful. Best Wishes. Thank you.

Creative Correct Table Setting

After cooking like a champion, and before calling them into dinner, there is setting your table. In home training, someone must have said, "Dinner is almost ready…. Go wash your face and hands and come to the table." You could only guess at whom had set it. If you set the table, it was rarely checked for correctness or for creativity. Someone was too busy being grateful. Moreover, you knew that your major job was to clean under your nails, and to say Grace or “Amen” before you touched your food.

In the place you are now, you want someone to come to dinner. That someone assumed you were taught United States of America options in table setting. You are now responsible for the correctness and the creativity of the table. You want that someone to see how well you remembered, and to enjoy your company.

This book contains information on adding "A Sense of Style" in table setting. It is all about fun rules on setting your stage to share drink, atmosphere, food, and honor: turning eating into elegant dining, and treating yourself nicely. You will learn about table setting: from a place setting for one: a cover, to napkin folds, menu cards, place cards, party favors, and options in table setting accessories, and discover fun ways to excite your creative senses. This book is to be used when setting a table is part of your entertainment plans, or is a job for which you are responsible.

University Etiquette How to Eliminate Four Errors on Your Business Card Organization Identification Protocols

Over the Counter Etiquette

by Harold Almon baesoe.com

How to Eliminate Four Errors on Your Business Card

Yes There are 4 Errors on Your Business Card

Eliminate Them

Mondays 6:30 PM - 8:30 PM

- Understand the Impact - Call and do a review.  - If there are not four errors - I will tell you of three and the review is free.

call (512) 821-2699

Organizational Identification Protocols Business Web Site Listing(s) Set Up -

Outclass the Competition
by Harold Almon  baesoe.com
Be at Ease School of Etiquette Austin

Create a Web Site for your business, especially if the site is free with a domain registration.
Cache: Copy and Paste in Excel: Business Web Site Listing(s)
________________________________


Trade Show Card  1a Pick an Administrative Contact for updates and maintenance____________________

1b Pick a list great URL/domain name
(be at ease school of etiquette) baesoe.com
1c Pick an Executive Host, Programmer, for web design/ layout or template fill in.
__________________________________

Web Site Listing Information
2.1 Logo: Johari Window 2.1a Images _____2.2 Pictures/ Photographs (JPEGs)_____ GIFs______ 2.3 Videos______

2.3a Digitized Videos & Sound Recordings _____ 2.3b Digitized Image Scanning_______ 2.3c Live on Line Video and Chat Rooms _____ 2.3d. Custom Background _____ 2.3e. Client Side Image Maps provided by Mapquest. Text.

2.4 Slogans/Tag Lines "Master Etiquette Organizing and a Sense of Style" Manners to Etiquette Students Outclass the Competition

2.5 Benefits/ Additional Information - Be at Ease School of Etiquette will help you (enjoy benefits) enhance your performance, explore wonderful traditions, gain acceptance, a new perspective, and acquire social keys to advancing more at ease.

Short: Enjoy benefits enhanced Performance Acceptance and Advancement

2.6 More info______
2.7 Sparks______
2.8 Ratings ______
2.9 Reviews Testimonials _____

2.10 Customer Contact Information
The Rule of Three
Name
Email
Telephone #
Limit entry requirements to three (unless you are giving something away free or unless you need a Ship to Address.

Method of Contact – Tables Forms Online Input Forms – Multiple Input Forms

Business Contact Information
3.1 Name/ Position: Harold Almon, Etiquette Coach and Life Skills Coach, Director Career Services and Professional and Graduate Students
3.2 Your Organization Name -Be at Ease School of Etiquette
(6. Definition Line: Etiquette Guides and Etiquette Lessons, Life Skills Coach Career Development Services)

Method of Contact – Tables Forms Online Input Forms – Multiple Input Forms

Web site Location Information
4. Web Site Name/Address URL/domain name baesoe.com
4.1 Go to Whoisdatabase.com - Look up URL/domain name availability.
Register: Secure a URL/domain name/ Register.com
Secure a Web Site Host: Register.com
or
check and correct contact information on file - Print
File w/addresses.

Website: Copyright Application -
Burns Act
Digital Millennium Media Act
Know the effects of these acts.

4.2 Site/ Mail to Address Street:1212 W. Ben White Blvd., Ste. #214
City: Austin, State: TX Zip (+4) 78704-7197
This site address can be used to create a map and driving information so customers can find your location. This item normally listed at the bottom of the site (4.3, 4.4omit.)

4.5 (Contact) Your Comments Box (E- Mail address) You can go ahead and provide your E-mail address. People who contact you are to be considered customers or practice.

4.5a E- Mail Links

Chrome Brower: Video Conferencing Skpye

4.6 FAX (another kind of E-mail)

4.7 Hyperlinks to other sites 4.7a. Chat Room

5. Telephone # (512) 565-9394 (512) 821-2699

Listing hierarchy – the number you want called most list last.
Chrome Brower: Video Conferencing Skype

Voice call MP3 – ‘Meep” Messages (6. omit)


6. Business Field Name - Society Relationship Etiquette


7. Business description: Be at Ease, School of Etiquette, – At Ease Press, is the premier, school and press, providing Etiquette Lessons, Career Development Services, and Etiquette Books for College Students and Graduates (Sons and Daughters) on Business Dining Etiquette, - Male Business Dress, - Business Social Etiquette, and - Male Grooming and Career Development.

7.1 Enter Mega Tags for search engines. “Tags are keywords, or labels, that are based on the type of business and category the business is in” by Field, Business, Mission Objective /Description/ Product Definition line or Registry: a menu or list of the top three to twenty products and/or services you have to offer of things that you can be paid to provide.

1. Etiquette Schools Austin
2. Outclass the Competition
3. Etiquette Lessons Austin
4. Business Social Etiquette
5. Be at Ease School of Etiquette
6. Male Grooming
7. At Ease Press Etiquette Books
8. Seating Arrangements
9. College Students Graduates
10.Society Relationship Etiquette
11.Polished Table Manners for College Students
12.Men's Business Dress Clothing and Accessories
13.Business Dining Etiquette
14.Business Management Consultants
15.Professional Table Manners for Graduates
16.Life Coaching Seminars
17.Correct (Creative) Table Setting
18.Using Personal Cards and Business Cards
19.Career Development Services
20.Updates to Resumes

7.1a Site description: Repeat or condense business description. Add slogan and contact information. The site description that you put below will be used by some search engines as the text that appears below the link to your site in their search results lists.
Include contact info:_________________________


7.1b Be at Ease School of Etiquette. (Austin TX ateasepress.com) Etiquette Lessons • Career Development Services and Etiquette Lessons & Etiquette Guides for Polished Professionals and Graduate Students (Sons and Daughters) on Business Dinner Etiquette and Business and Economis Etiquette: Business Dining Etiquette •Male Business Dress • Business Social Etiquette and Male Grooming and Career Development.
Master Etiquette Organizing and a Sense of Style – Outclass the Competition -ateasepress.com or Etiquette Instructor Harold Almon 512-821-2699

Marketing and Promotion Adding metatags to your site will not automatically submit your website to search engines. It will however let search engines better catalog your site once they include it in their listings. To have your site picked up by search engines, there are several products servers offer, you can mass input, or mass list.

7.2 Business *Product Definition Line: for
*Etiquette Lessons Career Development Services and Etiquette Guides; each a product for which you can be paid to provide.

*It is a promise, a solution, a pledge that says, "I have the answer," or “We can help.” It can be placed in or under an organization name. It may be implied or omitted.

7.2a Expanded Product Definition Line:key words and categories if field has been omitted or limited.

Etiquette Lessons Career Development Services and Etiquette Guidess on Business Dining Etiquette Men's Business Dress Business Social Etiquette and Men's  Grooming and Career Development.

7.2b Business Product Definition Line for: Etiquette Lessons Post(ings)

Business Dining Etiquette
Business Soft Skills
Polished Professional and Graduate Student Table Manners
Professional Table Manners for Graduates
Corporate Soft Skills Training
Leadership Training
Life Coaching (Personal Coaching)
Dance Instruction
Vocabulary Development Training

7.2c Business Product Definition Line: for Career Development Services

Business Career Training (Post)
Business Management Consulting
Career Development Services
Executive Coaching
Professional Training and Coaching
Resumes and Cover Letter Writing

7.2d Business Product Definition Line: for Etiquette Guides

Publishing - (ateasepress.com)
Etiquette Guides
Videos

7.3 Submit to _____Web search engines or multi list.

7.4 Browser specific Codes

7.5 MTI Sites

7.6 Google Application Engines

7.7 Allow spiders on all but the contact us information page, where applicable.

7.7 Cache: ________________________

8. Service(s)

Products can be a service as well as the venue provided for them:
Camps, Career Development Services, Etiquette Lessons,Guide Books, Life Coaching, Management Consulting, Online Training, On Site Training, Self Empowerment Programs Seminars, Soft Skills Training, Summer Programs, Training Videos, Tutoring, Vendors, Video Conferencing, Webinars:each a service you can be paid to provide.
Note: Google your product and or service category and see where you are listed and know why.

9. Brands

Business Dining Etiquette
Polished Table Manners for College Students (Sons and Daughters)
Professional Table Manners for Graduates
Business Social Etiquette
Career Development Services
Male Grooming
Etiquette Books

10. Specials Student discount 50%

11. Business Information
11.1 Hours of Operation/ Schedule (Web site only)

11.2 Payment
11.2a Cost: _ Free Initial Assessment Per person investment
per (1hr) session_________________ per one-day/ term session_____________
Information, reservations: Drop down menus
11.2b Method to be paid. (Discounts)

11.2c (Options) Methods Your Business Accepts
Retail Style Credit Card Transfers
Using all major credit cards AE MC V PC
Immediate on line Approval/ Rejection
Storefronts

Web Site
11.2d On line ordering forms
A Work Order/ Registration Form
Extended Customer Information : Bill to Address – Ship to Address

– Add to Carts
Pay Pal
Money goes directly to your bank account.


11.3 Year Founded Years Established Business since: 1987
11.4 Certifications
11.5 Professional Association(s) Group(s)

12. Profile Details Business
12.1 Areas Served/ Customer Served/ Audience: College Students and Graduates – Schedule lessons and Contact contacts using Google Calendar
12.2 Number of Locations
12.3 Number of Employees
12.4 Credentials/ Licensed Bonded
12.5 Emergency Services
12.6 Ownership: Minority Owned, Locally Owned
12.7 Languages Spoken:
12.8
12.9 Profile Details Public (Bio)
Check Google Master Tools

Check Web Site Listings/Posts

Google your field ( )
Society Relationship Etiquette Schools
Use the Google directory to locate your field. See where the Bigs are and if that is where you want to be respond accordingly.
Google your business name ( )______________________
Google your address ( )________________________
Goggle your allegiance address ( URL )

Look up your competition web-address. Look for a mail to address. If not listed on the website, go to Whoisdatabase.com -
Look up your competitions mail to address.
Goggle your competitions address. See if you are listed where they are. List your business with service provider as is free and as you are able.

Go each field, item in your definition line, product and service for your city. Look to see where your competition is listed. See if you can get listed where they are.

You could be surprised where you are listed. Update/ correct as required.

Cache: Copy and Paste results in Excel: under Telephone Listings
Check listing one a month for accuracy and update. Print

Get a Web Site. Become Organic: you are on the first page or no page. You want to be in the Golden triangle: first to fifth under the people who have paid to be listed even when that includes you.


Do it all again. Query Quick Hydra

Share your Website – List it on other Directories
Submit to Goggle
Other Directories

Get Analytics:
Check Goggle analytics Traffic Blazer

Get Spyware
Spy Ware Doctor

Get Anti-virus
Avast Anti-Virus

Meet Web Site Listings Challenges

Make your site distinctive by Name:_______________________
Business Name: Protections_______________________
Name Stratification:________________________
Individuals with like names_________________________
Separate locations_____________________________
(State City in each listing)
Changed locations_______________________
to present date ___________________________
Occupations______________________________
Nickname moniker credentials

Cache: Copy and Paste results in Excel: under Telephone Listings

OK Go sell something already.