Dining with Etiquette

1. Dining with Etiquette Presented by Mr.KanishkaN.Jayathunga Institute of Tourism & Hospitality Management (Pvt) Ltd, No 403, Galle Road, Colombo-03. www.ithm.lk 0777 565777, 0777566777 info@ithm.lk

2. Dining With Etiquette Proper dining could be a vital aspect at an interview or a business dinner. Everything you wanted know from the invitation to dessert. We have provided some information to help you get through the meal with class and style.

3. Cutlery/ Flatware • Glassware • Crockery Identification of Tableware

4. Cutlery/Flatware • Meat knife/fork • Fish knife/fork • Dessert knife/fork/spoon • Soup spoon/Table spoon • Butter knife • Tea spoon/coffee spoon • Cake fork • Lobster cracker/pick etc

5. Cutlery/Flatware… Meat fork and knife • Fairly large knife and fork • Use for any meat dishes (not for fish) • Knife with serrated edge • Steak knife has rough serrated edge

6. Cutlery/Flatware… Fish knife and fork • Use only for fish courses • No serrated edge or sharp edge • Fish fork has scalop edge

7. Cutlery/Flatware… Dessert knife, fork, spoon • Use for different desserts • Moderate size items • Knife with serrated edge • Oval shape spoon Cake fork • To eat cake and pastries as it own

8. Cutlery/Flatware… Butter knife • Lay only on the side plate • Use only to spread butter on bread pieces • This is not a cutting or slitting knife Tea/Coffee spoon • Use for tea coffee and some desserts • Oval shape and coffee spoon is smaller than tea spoon

9. Cutlery/Flatware… Soup spoon • Round shape spoon • Use to eat soup • Can use for B’ fast cereal Table spoon • Use for rice and curry service. • Self serving spoon

10. Glassware • Highball glass • Old fashioned glass • Wine glasses • Champagne glass • Liquor glass • Beer glasses • Water goblet • Cocktail glasses

11. Glassware… High Ball Glass • Tall, straight-sided and clear glass is perfect for long drinks. Old-Fashioned Glass • Squatty glass works well for on-the rocks and straight-short drinks.

12. Glassware… Collins Glass • Strait sided glass taller than Highball • Use for • cocktail • Milk shakes • Lassie • Any many more

13. Glassware… • Brandy balloon Short-stemmed, small-mouthed, glass is designed to be cupped in the hand so the brandy is warmed. • Champagne flute: Tall, slim shape glass to preserve the bubbles in champagne.

14. Glassware… Beer Glasses • Comes in many different types and shapes and sizes • Includes Beer Mugs, goblets, pilsner glasses, Beer Boot

15. Glassware… White wine glass • Tulip-shaped glass is designed for white wines, which don’t need as much oxygen to bring out their flavor. Red wine glass • Rounded bowl helps direct the wine’s bouquet to the nose. • Sherry/port wine glasses are smaller than these glasses

16. Glassware… Water Goblet • Comes in many different types and shapes and sizes • Used to serve water at the dining environment

17. Glassware… Liquor Glass • Very small stemmed glass for liqueurs • Hold very small quantity mostly a single peg • Comes in different sizes and shapes

18. Glassware… Shooter Glass • Mostly use for Tequila • Small glass mostly hold only one peg • Most of shooter glass has heavy bottom

19. Glassware… Magarita Glass • Beautiful glass specially for Margaritas • Comes in standard shape and size

20. Glassware… Hurricane Glass • Beautiful glass mostly use for long tropical cocktails • Original Singapore sling serve in hurricane glass

21. Glassware… Martini Glass • Use for Aperitif such as cinzano and martini • Dry martini cocktail • Vodkatinicocktail

22. Crockery • Side plate – 6” • Menu plate – 10” • Dessert plate – 7” • Salad plate • Soup cup • Tea/coffee cup • Under liners

23. Crockery… Side Plate • 06 inches diameter plate • Lay on the left side of the cover with butter knife • Use as underline plate • Can serve snacks

24. Crockery… Dessert Plate • 07 inches diameter • Use to serve dessert at buffets or course meals, snacks, salads • Can use as underline plate

25. Crockery… Menu Plate • 10 inches diameter fairly large plate • Use to serve main courses at buffet service or course meals Show plate • 0-12 inches diameter plate to create showmanship

26. Crockery… Soup Cup/Plate • Serve soup at buffet or course meals • Soup cup can use as cereal bowl

27. Types of Menus • Set Menu (03 course up to 13 courses) • A'la Carte menu • Snack menu • Function menu • Room service menu • Breakfast menu • Fine dining menu

28. Items in a Course Meal • 3 Course meal Soup/ appetizer, main course, desert • 4 Course meal Soup, appetizer, main course, desert • 5 Course meal Soup, appetizer, entrée/sorbet, main course, desert

29. A’la Carte Menu

30. Set Menu Cream of Mushroom Soup * Crispy Green Vegetable Salad with French Dressing ** Smoked Salmon Fish with Italian dressing *** Grilled Barbeque Chicken accompanied with Jacket Potato and Jardinière of Vegetable **** Chocolate Bavarois

32. Laying Table Setup Formal table setting Casual table setting

33. Formal Table Setting • Butter Plate and Butter Knife • Dinner Plate and Napkin • Salad Fork, Dinner Fork, Fish Fork • Dinner Knife, Fish Knife, Soup Spoon • Dessert Fork and Dessert Spoon • Water Goblet, Red-Wine Goblet, White-Wine Goblet

34. Casual Table Setting • Dinner Plate and Napkin • Salad Fork and Dinner Fork • Dinner Knife and Soup Spoon • Water Goblet and All-purpose Goblet

35. Types of Meal Services to Customers • American Service or Plated Service • French or Silver Service • Buffet Service Buffet Service • Salad corner • Bread & butter corner • Soup corner • Hot dishes corner • Dessert corner • Tea/coffee

37. Attire for the different occasions • Formal – lounge or sarees • Semi formal- evening dress/gown, cocktail dress or evening suit • Casual – According to the occasion

38. Dress sense Objectives • Develop your Dress Sense • Wear Neat Attire • Appropriately • Look presentable • Well Groomed Person

40. The Invitation Formal invitation Informal invitation

41. RSVP & RSVP Regrets only(Repondez, s’ilvous plait) RSVP • Respond if you please • Kindly give me an answer • The favor of a reply is requested • Tell me if you’re coming’ RSVP Regrets only • Respond if you are not attending please

43. Business Meal Checklist • Be on time • Be reliable • Order familiar & easy to eat foods. • If host orders an alcoholic beverage, then proceed. • After opening pleasantries, keep suitable conversation.(avoid topics) • Don’t loiter after the meal. • Send your host/hostess a thank you note

44. Table Manners Determine that you will enjoy the meal Leave toys ,bags, pets aside Sit up straight at the table to make a good impression

45. Table Manners • Seating • Napkin Use • Water / Beverage • Reading the table Setting • Eating Bread/butter • Eating Soup • Use Silverware • Other Courses

46. Seating • Who does • How – Ladies, Gents • Host to sit last – small functions • State functions – head table

48. Napkin Use • Meal begins when the host unfolds his or her napkin. • Place your napkin on your lap, completely unfolded. • Napkin remains on your lap throughout the entire meal. • It should be used gently to blot your mouth when needed. • Once the meal is over place your napkin neatly on the table to the right of your dinner plate.

49. Table Manners Water /Beverage Ordering Go through the menu, ask your serverany questionsyou may have. How that dish is prepared or is allergicto you Server will decide how the ordering will proceed. Often women’s orders are taken before men’s. As a guest ,you should not order one of the most expensive items on the menu unless your host indicates so. • To sip not gulp • It is important to place the glassware back in the same position after use in order to maintain the visual presence of the table

50. Reading the table setting Start by drawing a imaginary line through the center of the serving plate. Right of this imaginary line the following items will be placed- glassware, knives & spoons. Left of this line- bread & butter plate, butter knife, forks. Your desert spoon & fork are above your plate. Remembering the rule liquids on your right & solids on your left.