ep’s Etiquette for Everyone!

1. ep’s Etiquette for Everyone! Ellie Pribble Harrison ATC elliej.pribble@ky.gov

2. What is Etiquette? Etiquette is simply the manners and actions that are acceptable in social situations, on the job and in everyday life.

3. What is Etiquette? Etiquette is: • Good manners • Good behavior • Showing respect

4. What is Etiquette? The point of etiquette is to make you feel comfortable not uncomfortable

5. Social Etiquette Should a man pull a woman's chair out for her before she sits? It depends. If they are on a date in a nice restaurant, yes. But at a nice restaurant, the person who seats the couple will probably pull the chair out, so you have nothing to worry about.

6. Table Manners Men don't have to insist on standing up every time a woman leaves or returns to the table. Just be polite. If you're a guest at someone's house, don't sit until the host sits first (unless the host told you to sit down at the table).

7. Table Manners In fact, when dealing with hosts, remember…Never do anything until the host does it first. This includes sit, eat, put your napkin on the table, and leave.

8. Table Manners His, Her’s or Mine? Your plate is in the center. Knives and spoons are on your right, Forks and napkin on your left. Liquids (your water) on your right Solids (bread plate) on your left.

9. Water glass, Wine glass Dessert Fork Dessert Spoon Dessert Fork Dessert Spoon Salad fork, Dinner fork Soup Spoon, Butter Knife, Dinner Knife

10. Your Drink Remember that your drink is always on your Right because the first two letters in the word DRink stand for “Drink Right.”

11. READY, SET, EAT! Take your napkin and place it in your lap right away when you sit down. It should not be on the table again once it has been used, until everyone is finished eating.

12. READY, SET, EAT! When taking bread from the breadbasket, take only one slice. It's OK to rip it from the loaf with your hands, but be neat.

13. READY, SET, EAT! DO NOT butter your bread at this point. Take some butter, and put it on your plate, not on the bread. Now you have your own pile of butter and won't continually fish from the butter dish.

14. READY, SET, EAT! Use your utensils from the outside in. The fork furthest to the outside is the one to use for the appetizer. When the next part of the meal comes, use the next outermost fork and so on. Same dealgoes forthe spoons and knives

15. READY, SET, EAT! If you're in a fancy restaurant, the waiter might remove any utensils you won't need. If you're not sure what to do, wait and see what your neighbor does.

16. READY, SET, EAT! Never let utensils, once used, touch the table again. The utensil could dirty the tablecloth and result in a cleaning bill for the host. Once a utensil is used, its lifespan is over. Leave it on the plate at all times.

17. READY, SET, EAT! Do not put the entire soup spoon in your mouth Instead, fill a soup spoon about 75% with soup, bring it up to your mouth, and sip from the side with as little slurping as possible.

18. READY, SET, EAT! When your soup runs low, it's acceptable to tip your bowl so you can capture the last bits of soup, but don't do that more then twice Remember to lower your spoon into your soup gently so that it doesn't bang the bottom of the bowl.

19. Posture Always sit straight in your chair, never leaning backward, not forward. Never let your elbows touch the table You can put your hands on the table. When eating, do not bring your face toward the plate, but bring the utensil up to you.

20. What if you drop something? You should signal a waiter so that he can replace the item. Don't pick up the dirty fork and put it on the table. If it's your napkin that escaped, just excuse yourself as you lean down, pick it up, and continue with whatever you were doing.

21. Passing Stuff If someone asks you to pass an item, only reach for it if you are the closest one to the item. Take the item and place it to your neighbor. Continue passing the item in this manner until the original requester has the item. You are not allowed to help yourself to the item until the original requester gets a chance at it. When that person is done, you can ask the item to be passed back to you.

22. Salt and Pepper If someone asks you to pass the salt, do it in the same manner, but pass BOTH the salt and pepper. NEVER use salt or pepper on your food until after you have already tasted it. It's a huge insult to the cook if you try to add flavor before even tasting it.

23. If You Spill Something… Don’t make a big deal! It happens. Just be calm, quietly apologize try to prevent anything from spilling over onto the people sitting next to you with your napkin, and get a waiter to help you control the damage.

24. If You Spill Something… If something spills onto someone's clothes, do NOT try to get of off his/her clothes. Point it out, let them clean it up. Offer to pay the dry cleaning bill, and then let it go. Just keep your cool!

25. Finger Food? If you're not sure whether or not you can eat something with your fingers, just use a utensil. As for foods that you can eat with your fingers, they include:

26. Finger Foods Artichokes/ Asparagus Bacon Cookies Small fruits, berries French fries Potatoes chips Hamburgers/Hotdogs Corn on the cob Caviar on a cracker Pickles

27. Common Sense • Think of the things you've heard all your life about table manners: • Don't grab food • Don't talk with your mouth full • Chew with your mouth closed and no noise • Excuse yourself if you get up to go somewhere

28. Common Sense • Don't pick something out of your teeth, just excuse yourself to the bathroom • Don't leave lipstick smears on anything • Don't put items on the table like your purse, papers, keys • Don't tilt back or squirm in your chair

29. Ending Your Meal With a Good Impression Place your knife and fork on the plate so that they are parallel to each other, at the eleven o'clock position, with the points facing away from you.

30. Ending Your Meal With a Good Impression This is different from the "X" position, which indicates that you are not done with your plate, but merely resting between bites.

31. Ending Your Meal With a Good Impression Place your napkin next to your plate on the table (but again, NEVER until everyone is finished eating). Place it loosely (not twisted or crumpled) Don't put it on the chair.

32. Banquette Etiquette Guest speakers deserve our attention and respect. Show your appreciation by following these simple rules:

33. Banquette Etiquette Show the same respect that you would expect from others Turn off cell phones. Refrain from texting. Do not talk during the presentation - your chatter is unwelcome, distracting and disrespectful.

34. Banquette Etiquette Do not make ringing noises by circling the rim of you drinking glass with your finger Applause is very at appreciated appropriate times.

35. Meeting People • When meeting people both your nonverbal and verbal behavior make an impression. • Use effective • Handshakes • Eye contact • Introductions

36. Hand Shakes Handshakes are very important in social situations. Develop a comfortable handshake and keep it consistent

37. Hand Shakes Handshakes should not be too hard or too soft. Make a solid connection The host or person with the most authority usually initiates the handshake.

38. Eye Contact Eye contact - a critical factor when meeting people. Eye contact increases trust Eye contact shows confidence and good interpersonal skills. Eye contact shows respect for the person and business situation.

39. Proper Introductions Proper introductions help establish rapport when meeting people. Authority defines whose name is said first.

40. Proper Introductions Say the name of the most important person first, then the name of the person being introduced.

41. Proper Introductions “Mr. Pattinson, this is my friend, Kristen Stewart.”

42. Proper Introductions Introduce people in the following order: Younger to Older Nonofficial to Official Colleague to Customer

43. Proper Introductions Keep the introduction basic. Remember names for future reference. Provide some information about the person you are introducing to clarify your relationship with that person. Mr. White, This is one of my students, Chelsea Henson.

44. Work Etiquette The following principles can be used by employees to show proper etiquette: • Be timely • Complete work assignments on time

45. Work Etiquette • Be polite, pleasant and courteous. • Learn office politics - pay attention to the way things are done

46. Work Etiquette Understand the unwritten rules of business: • The Boss is the Boss - right or wrong, the boss always has the last word

47. Work Etiquette • Keep the boss informed. You don't want the boss to hear information mentioned from an inappropriate source. • Never go over the boss’ head, without telling him/her first.

48. Work Etiquette • Make your boss look good. Promotion and opportunities will arise when you work toward the organization's goals.

49. Work Etiquette Dress as professional as possible. Being well groomed and clean is essential.

50. Work Etiquette Adopt a “can do” attitude. Those who accept challenges and display creativity are valuable.