NAMASTE

1. Uddab Thapa Bachelor In Hotel Management Nepal Academy Of Tourism And Hotel Management Food Production Trainer Golden Gate International Collage Executive Sous Chef Sodexo International Singapore Chef Tasty Buds & Catering Singapore National experience Hotel Annapurna Hotel Le meridian Gokerna NAMASTE

2. Social Etiquette The rules demonstrating the proper and polite way to behave. Dining Etiquette a part of Social Etiquette.

3. Knowledge × Skill = Attitude You Never Get Second Chance To Make “First Impression”

4. Introduction • Dining etiquette is simply a disciplinary activities while dining. • It’s also said as rules that should be followed during a person having any types of meal. • It defines you, your personality and eating habits. • It tells how discipline you are.

5. Objective Knowledge of service equipments. i.e. cutlery, crockery, glassware, service cloths and other service equipments. Where to use? Place • What to use? Things • How to use? knowledge • When to use? Time To make you an impressive person to whom with you are dining.

6. Etiquette is just common sense • Don't speak when your mouth is full. • Don't tell rude jokes during the meal. • Always cover your mouth when you cough or sneeze.

7. Guest Hosting • Punctuality • Be on time – No one wants to keep waiting. • If it is unavoidable delay, Try to contact person. • Greeting and Introduction • A good and firm handshake is importance.

8. Getting seated

9. Service equipments Cutlery (silverware) Cutlery are any hand implement used in preparing, serving, and especially eating food. Crockery (Chinaware) Crockeryrefers to ceramic dishes on which food are placed or portion while dining.

10. Types of cutlery AP forkFish ForkDessert fork AP KnifeFish KnifeButter Knife AP SpoonSoup SpoonDessert SpoonTea Spoon

11. Crockery Dinner Plate B.B. Plate / Side Plate/ Quarter Plate Half Plate Tea Cup Set Soup Bowl

12. Service equipments …….. Continue Glassware (Drink ware) Glasswarerefers to the glass made vessels used for drinking Beverages. Lenin (Clothings) Lenin are cloths made form fivers, used for decorate and to blot our mouth.

13. Glassware Tomcollins Hi-ball Water Goblet Pilsner Beer Goblet Beer Mug

14. Glassware ……Continue Champagne tube Champagne saucer Red wine glass White wine glass Cocktail glass Brandy Inhaler/ Brandy Balloon On the rock

15. Service equipments …….. Continue Furniture Furniture used in food and beverage service are table, chairs and side boards. Other service equipments Chaffing dishes, Platter, Service Tray, Water jugs, bread basket, cruet set etc are the special equipments.

16. A cover is a minimum space occupied by a cutlery, Crockery, glassware and other service equipment while a person having a meal.

17. A Table layout

18. Menu Menu is the list of food and beverage items which offer by a restaurant. Types of menu • A la Carte Menu (Choice Menu) The menu in which food and beverage items are individually priced, Guest can choose food and beverage according to his/her choice or budget. • Table d’ hote Menu (Fix Menu) The menu in which guest had to pay a fix price to the set of menu. The guest had no choice and should pay total price weather he/she had finished whole meal or not.

19. Course • A course is a sequence of serving food items in order. The course include Cutlery Use • AppetizerFish fork Fish Knife • Soup Soup Spoon • Main course AP Fork AP Knife/AP Spoon • Dessert Dessert Fork and Dessert Spoon

20. Today's Menu • Appetizer Alu tikki • Soup Mushroom soup • Main Course Nepali Khana Set • Dessert Chocolate Cake

21. Table Taboo

22. Dining • Do place your napkin on your lap.  • Do keep in pace with everyone. • Do keep your elbows off the table. • Do make complaints politely and quietly, without disturbing the  appetite of others. • Do use your utensils from the outside in. • Do have pleasant conversation at the table.  • Do cover your mouth when you sneeze, And say, “Excuse me.”

23. Dining …….. Continue • Do excuse yourself from the table if you have to blow your nose • Do ask to be excused before leaving the table. • Always wash your hands before  returning to the table. • Do cut one bite at a time. • Do take small bites without over stuffing your mouth and drink slowly. • Do chew with your mouth closed without making noise. • Do thank the person who has prepared your meal.

24. Dining…….Continue • Do not begin a meal until the host gives a welcome, or any before dinner announcements. • Do not eat off of other’s plates. • Do not pick at your teeth or put your fingers in your mouth. •Do not say, “I don’t like that” or “I hate that.”  • Do not mix your food together. •Do not pick up your utensils or napkin if you drop them on the restaurant floor.  Simply ask your  wait staff for a new one.

25. Dining • Do not tilt or rock your chair back.  Sit up and maintain  good posture. • Do not dunk food in your drink or soup. • Do not touch your hair at the table or no tapping nose with finger. • Do not make sound while eating soup or blow on it. • Do not feed pets at the table.

26. SOME PICTURE FOR DONT’S

29. How to use napkin

30. Use Of Napkin • Place a napkin on your lap. • Do not flap a napkin on the air. • Do not wipe your face by napkin. • Do not wipe the silverware by napkin. • Use a napkin only for blot your mouth. Service Silent Code • Place your napkin on the chair if you have to leave the table for anyemergency. • Service Code You haven’t finished your meal yet • Place your napkin on your left if you finish your meal. • Service Code You have finished your meal

31. Handling food with cutlery • Right Hand knifeLeft hand fork.

32. How To Use Utensils

33. Service Silent Code

34. European Dining American Dining

35. Beverage

36. Beverages - Any liquid suitable for drinking Hot Beverage Cold beverage Non Alcoholic Nourishing drink & Refreshing Alcoholic Aerated & Non-aerated

37. Alcoholic Beverage Aerated Beer Champagne Non-Aerated Whisky Vodka (Potato) Gin Rum Brandy Wine Grain Fruits

38. Beer Brewingprocess Service glass Beer Mug When the yeast is added to the mash barley, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. Pilsner Beer Goblet Service of beer • Beer are served chilled at 0 to 5 degree centigrade. • Beer are served with out any mixing agent. • Alcohol contain in beer is 4% to 6% by volume. • Beer are served by bottle or by point (by mug) Flat beer: beer with out air ( spoiled beer)

39. Wine Wine is an alcoholic beverage made from fermented grapes or sometimes fruits. • White wine served at chill temperature i.e. 0 to 4 centigrade • Red wine is served at room temperature. • White wine white meat • Read wine red meat • The alcohol in wine is 8% to 14% by volume. • Wines are served by glass or bottle • White wine white wine glass • Red wine red wine glass • AP wine glass can serve both wines White wine glass Red wine glass

40. Champagne Champagne saucer • Champagne is a wine also made up of fermented grapes juice at one of the French region called champagne. • It is one of the most popular sparkling wine. Sparkling wine • The wine which are aerated or carbonated are sparkling wine. The champagne is king of sparkling wine. • The alcohol in champagne is 8% to 14% by volume. • All the sparkling wines are served chill. • It is said that “All the sparking wines are not champagne” • Champagne are served through the meal. Champagne tube

41. Sprits Sprits are liquor containing high alcohol by volumeAlcoholic beverage which contain 22% above alcohol percentage by volume are sprits. Sprits are obtain by distillation process. The alcoholic beverage after fermentation is heated and the vapor are condense, the liquid obtain is spirit. There are 5 spritsWhiskyGinVodkaBrandyRum

42. Mix Drinks Mock tail Mixing of two or more non alcoholic beverage Cocktail Mixing two or more alcoholic beverage / Alcoholic and non alcoholic beverage

43. Any Question?????? Thank you