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Xecutive Tiquette: M O F N K W H !

The document provides etiquette tips for business dining. It discusses proper napkin placement, using the correct utensils for each course, and passing items like salt and pepper together. Etiquette dos include placing the napkin in your lap and breaking bread into small portions. Don'ts include talking with your mouth full or asking for seconds. The document also offers cell phone etiquette tips such as keeping calls brief in public spaces.

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Jyoti Poojary
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52 views23 pages

Xecutive Tiquette: M O F N K W H !

The document provides etiquette tips for business dining. It discusses proper napkin placement, using the correct utensils for each course, and passing items like salt and pepper together. Etiquette dos include placing the napkin in your lap and breaking bread into small portions. Don'ts include talking with your mouth full or asking for seconds. The document also offers cell phone etiquette tips such as keeping calls brief in public spaces.

Uploaded by

Jyoti Poojary
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPS, PDF, TXT or read online on Scribd
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EXECUTIVE ETIQUETTE

MANNERS OUR FRIENDS


NEVER KNEW WE HAD!
DINING ETIQUETTE

You must be totally comfortable in the


dining setting
Focus on the event
(Not on which fork to use)

PRACTICE, PRACTICE, PRACTICE!


THE NAPKIN
Follow the lead of your host
Remove from table/glass and place in your
lap
The Maitre-d’ may place the napkin in your
lap for you
Use for blotting your lips, not wiping them
Place in your seat if you leave during the meal
Place neatly in loose folds on the table as you
leave permanently
THE TABLE SETTING
This is the “most formal setting” you
will probably ever encounter!
- called a’ la Russe (Russian Style)
3 Forks to the left of the service plate
2 Knives to the right of the service
plate
-plus the oyster/shrimp cocktail fork to
the right
1. Napkin
2. Fish Fork
3. Dinner Fork
4. Salad Fork
5. Soup Bowl & Plate
6. Dinner Plate
7. Dinner Knife
8. Fish Knife
9. Soup Spoon
10. Bread & Butter Plate
11. Butter Knife
12. Desert Spoon & Fork
13. Water Goblet
14. Red Wine Goblet
15. White Wine Goblet
PROPER SERVICE

Service is from the left


Removal of used items is from the
right
Watch out for the soup service from
the left!
FIRST COURSE
Oyster fork is used for clams, oysters
and shrimp cocktail
Only cut shrimp if is served on a plate,
otherwise eat it in small bites from the
fork
Server will remove the dish from the
right
SOUP COURSE
Again from a utensil on the right

The thumb should be on “top” of the


“spoon handle”
Dip the soup away from you
Sip from the spoon, “slurp” only with
your best friends
Crackers can be added, not crumbled
BREAD & BUTTER PLATE
Located by the upper left side of
your service plate
Butter knife should be resting on the plate
“blade facing toward you”
Can use your dinner knife if required
Place a “pat” of butter on your plate
FISH COURSE

The unique knife on the right side of


your plate
Use like a pencil to lift the fish meat
Also appropriate to cut boneless fillet
of fish with your fish fork
MAIN COURSE
European Vs. Continental style
EUROPEAN
Fork remains in the “left hand”
(tines down)
CONTINENTAL
Fork moves from the left hand to the
right hand (tines down-then up)
MAIN COURSE

Knife is used for cutting and is placed at


the resting position diagonally across the
top of the plate, “blade facing inward”
SALT & PEPPER
Never salt your food before
tasting it: It’s an insult to the
chef and tells the employer that
you make up your mind before you
obtain any facts.

Pass salt & pepper together,


or use the salt cellar.
THE SALAD

 If not served as a special course


Plate will be above your bread and
butter plate on the left of your service
plate
WHICH GLASS TO USE

Sherry glass, the only (“Y” shaped glass)


is for the soup course and will be cleared
with the soup bowl
All other glasses will usually remain until
the desert course is served
THE DESERT COURSE
New utensils will usually be used
OR
Look for a spoon and fork above your
service plate
ACCIDENTS
If you drop a utensil, leave it alone if it
is out of the path of walkers--push it
out the way if required, ask for
another utensil
Spilled drinks: Use your napkin
immediately. Offer it to the person,
don’t assist their efforts
DO’S AND DON’TS
“Do” place your napkin in your lap as
soon as all are seated-follow your hosts
lead
“Do” place the napkin on the seat of
your chair if you leave the table
“Do” break off small portions of
bread for eating
“Do” mention if the food or service
was especially good
DO’S AND DON’TS

 “Do” remember that personal grooming is not


conducted at the table i.e. lipstick, hair, zippers
 “Don’t” talk about personal food likes and
dislikes
 “Don’t” ask for seconds-there will be other
meals
 “Don’t” worry if you do not eat everything on
your plate-This is a meeting/interview.
 “Don’t” talk with food in your mouth
Cell Phone Don’ts
“Don’t” ever take a cell phone to an interview or
meeting
“Don’t” talk in elevators, libraries, museums,
restaurants, theatres, dentist or doctor offices,
places of worship, auditoriums or other enclosed
public spaces
“Don’t” use loud and annoying ring tones that
destroy concentration and eardrums
“Don’t” multi-task by making calls while shopping,
banking, waiting in line or conducting other business
Cell Phone Do’s

“Do” keep all cellular congress brief and to the point


“Do” use an earpiece in high-traffic or noisy locations
“Do” tell callers when you’re on a cell phone and
where you are-so they can anticipate distractions or
disconnections
“Do” inform everyone on your stored-number
list that you’ve just adopted the new rules for
mobile manners. Ask them to do likewise.
?’s

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