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Basics of Etiquette

Basics of Etiquette. Food Rules. # 53 - Serve a proper portion and don’t go back for seconds. # 58 - Do all your eating at a table. # 59 – Try not to eat alone. Definition. Etiquette : The customary code of polite behavior in society or among members of a particular profession or group.

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Basics of Etiquette

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  1. Basics of Etiquette

  2. Food Rules #53 - Serve a proper portion and don’t go back for seconds. #58 - Do all your eating at a table. #59 – Try not to eat alone.

  3. Definition Etiquette: The customary code of polite behavior in society or among members of a particular profession or group. Manners: The socially correct way of acting; etiquette. Custom: A practice followed by people of a particular group or region. Faux Pas: An embarrassing or tactless act or remark in a social situation. (false step)

  4. What Do You Think?

  5. Don’t … • Don't eat with your elbows sprawled out like a vulture honing in on his prey. Keep them close to your sides. Also keep your elbows off the table while you're eating. Standards are relaxed once everyone has finished eating – then you may rest them softly on the table. • Don't leave spoons in cups and glasses. Once you've gently stirred the added sugar or so, place it on the saucer or drink napkin. • Don't stuff your mouth with too much food...especially all at once. This “don't” will help you avoid looking like you were raised in a barn. • Don't smack your lips and chew with your mouth open. It looks gross and your company can't hear each other speaking. • Don't talk with your mouth full of food. At times (with practice) you can talk with a little food in your mouth because it's difficult to swallow everything when an unexpected question comes up. • Don't hurry to rescue dropped forks and knives. Pick up another one and proceed with your dinner; however, if you are left without utensils, ask the server for another. • Don't dive to mop up spilled liquid on your guest. Offer him/her your napkin and apologize.

  6. Don’t (cont…) Sitting Properly at the Dining Table • DON'T lean back and rock back and forth in your chair while eating or talking! This is a sure sign that you really don't know your manners. You will undoubtedly spill something or fall. It's not worth the humiliation. • Don't slouch, sit your neck on or throw your arms over the back of your chair. • Don't straggle your legs and feet out from the table. Using Your Voice Properly at the Table • Don't laugh or say “ah oh!” if you knock over your drinking glass. Place it upright and calmly signal for your server. Don't start mopping up your spill. • Don't use a loud voice in any part of the conversation. You obviously shouldn't whisper, but voicing your views should be done with your “indoor voice”. Be interested in your guest's views and avoid dominating the conversation. That's the essence of a good conversation. • Don't emphasize a burp or a stomach rumble by cracking jokes about it. If you have to burp, diffuse it so it's soft and if someone notices, softly say “excuse me.”

  7. Do … Formalities During Dining • Do make an effort to understand that flatware at a table setting is used by working course by course from the outside in, toward the plate. • Do drink or sip your beverage quietly; take in sips of your drink and be careful not to guzzle or finish your beverage in one take. • Do hold the knife in one hand and the fork in the other. However, if this is too uncomfortable, American standards permit you to place the knife down across your plate and switch the fork to the right hand (if needed) • Do hold your fork with the curve/back facing up when you cut meat. Clinching your fingers around the base of the fork like you're stabbing the plate is unnecessary. A firm, but gentle grip is used. • Do place your knife and fork down on the plate (in a "V" position) when you need to wipe your mouth (of course with your napkin) or when you need to take a drink. • Do keep your elbows down, not sprawled, to avoid elbowing someone next to you. This is sometimes a challenge when cutting food, but it takes practice and patience to control your elbow movement. • Do politely ask to have something passed to you at the table; reaching across the table to get an item in any direction is impolite and potentially a hazard. • Do show appreciation for the food being served. For food items that you may not care much about, just smile. Frowning and making faces of your dislike is rude.

  8. Fine Dining & Formal Service

  9. Quotes “It's so beautifully arranged on the plate - you know someone's fingers have been all over it.” – Julia Child "Cuisine is only about making foods tastethe way they are supposed to taste.” – Charlie Trotter

  10. Some Fine Dining Restaurants in Van • West • Market • Hawksworth • CinCin • Gotham Steakhouse • Bishop’s • Blue Water Café • Vij’s • Le Crocodile

  11. Top Restaurants in the World • Noma, Copenhagen, Denmark • El Cellar De Can Roca, Girona, Spain • Alinea, Chicago, USA • Fat Duck, Bray, UK • Per Se, New York, USA • French Laundry, Napa Valley, USA • OudSluis, Sluis, Netherlands

  12. There are three main areas of focus with a fine dining restaurant: Menu ServiceAtmosphere

  13. Dining Out in Vancouver • More than 4,000 restaurants in Metro Vancouver. • Highest density of establishments in the country (244 locations per 100,000 population). • Source of roughly 2% of British Columbia’s total economic activity. • Households in BC spent an average of $2,499 on meals and beverages purchased from restaurants in 2007. • Exceeds the national average ($2,017) by roughly one quarter (24%). • British Columbians spent more of their food budget (27% in 2007) on restaurant meals (beverages excluded) than residents of any provinces.

  14. Restaurant Lingo • 86: When the kitchen is out of a menu item (“We’re out of tomatoes, 86 BLTs”). • All Day: Total number of drinks or dishes that need to be made. • BOH: Back of House, including line cooks, prep, dishwashers… basically anyone who doesn’t have to interact with the customers. • Camper: Customers who are done ordering anything new and/or have paid but still stick around. • Closer: The server that has to stay until the restaurant closes. • Cut/Phased: When a server is done taking new tables and can start their “phase” duties. • Expeditor (Expo, for short): He Who Controls The Orders. Makes sure each order has everything it needs before going out to the table. • Double/Triple Sat: When the host/hostess sits two tables in a row in your section. • Dying: When food waiting to be taken out to a table has been sitting under the heat lamps too long. • FOH: Front of House, including bartenders, servers, managers, hosts, and anyone else that has to interact with the customers. • In The Weeds: When you’re so incredibly busy with tables that you’re starting to fall behind. • The Line: Refers to the line cooks. Also, could make an entertaining reality show. • On The Fly: When you need an order as soon as humanly possible. • Section: The group of tables that a server is assigned to for the shift. • Window: The heat-lamped area where the cooks put the food ready to be taken out.

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