Dining Etiquette

1. Social Etiquette The rules demonstrating the proper and polite way to behave. Related code of behavior among people within group or society. Dining Etiquette A part of Social Etiquette.

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

3. 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.

4. Objective Knowledge of service equipments. i.e. cutlery, crockery, glassware, service cloths and other service equipments. Where to use? Place (Equipments,Knowledge and time at right place) • What to use? Things (Dining Equipments ) • How to use? Knowledge (Proper way to handle equipments) • When to use? Time (Right equipment for courses) To make you an impressive person to whom with you are dining.

5. 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.

6. 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.

7. Getting seated

8. 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.

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

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

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

12. Glassware Tom collins Hi-ball Water Goblet Breakfast Juice Glass Pilsner Beer Goblet Beer Mug

13. Glassware ……Continue White wine glass Red wine glass Champagne tube Champagne saucer Martini glass Brandy Inhaler/ Brandy Balloon On the rock glass Shot glass

14. Service equipment …….. 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.

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

16. 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.

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

18. The course include Menu Appetizer Salad waldroff (Diced apple & walnut bind with mayonnaise) Soup Crème soup of Soup (Thick reach creamy soup of mushroom) Main course Grill Chicken (Grill chicken Leg serve with brown sauce with an accompaniments of sauté potatoes, Jardinière vegetables and fresh garden salad) Dessert Chocolate Gateaux (Chocolate Cake)

19. Table Taboo

20. 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.”

21. …….. Continue Dining • 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.

22. 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.

23. Dining …….Continue • 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.

24. SOME PICTURE FOR DONT’S

27. How to use napkin

28. Don’t’s with the Napkin • Flap on the mid air • Wipe your face and touch nose • Clean the silverware • Dust chair Dos with the Napkin • Put Napkin on your lap • Use 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

29. How to know your side plate and water glass Left hand “b” for bread Left hand “d” for drink

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

31. How To Use Utensils

32. “Do Use Your Utensils Outside In” Champagne White wine Red wine Water 1st course Appetizer 2nd course Soup 3rd Course Main course 4th Course Dessert

33. Service Silent Code

34. Practical

35. Beverage

36. Beverages * Any liquid suitable for drinking Hot Beverage Cold beverage Non Alcoholic Coke Fanta Sprite & Fruit Juices Nourishing drink (Horlicks, Boost, Viva etc & Refreshing Tea,Coffee Alcoholic Beer Champaign & Whiskey/ Gin Vodka Rum/ Brandy Aerated Non-Aerated Alcoholic Beverage “Any potable liquid containing 4% above to 65% below alcoholic percentage by volume are alcoholic beverage” Fermentation Process The carbohydrate contain in fruits or Grains turns into an Ethanol Alcohol With the action of Yeast is called Fermentation process.

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

38. Beer Mug Beer“Brewing” process When the yeast is added to the mash barley, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. 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. • In any beer alcohol presence above 6% to 8% are served as strong beer. Beer Goblet Same Popular Brands Carlsberg Tuborg Kingfisher Heineken Budweiser Guinness Pilsner 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 White wine glass Some Popular brands Red wine glass French Chablis Bordeaux Burgundy Cote the Rhone Alsace Loire Valley Australian Schild Estate 19 crimes Yellow tail Shiraz Chardonnay Pinot Noir

40. Champagne Champagne is a wine also made up of fermented grapes juice at one of the French region called champagne. Champagne saucer • 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 Some popular brand Moet Nicolas Feuilatte Dom Perignon Pol Roger Piper Heidsieck Bollinger

41. Sprits Alcoholic beverage which contain 22% above alcohol percentage by volume are sprits. Sprits are liquor containing high alcohol by volume 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. Whisky Fermentation Alcohol + Carbon dioxide + water Distillation Maturation Grain Scotch whisky Johnny walker Chivas Regal Glen Livet Glanfeddich Glenmorangie Highland park whisky Raw whisky While maturing, the whisky becomes smoother, gains flavor, and draws its golden color from the cask American whisky Teachers Jack denials Jim beam Gentleman Ballentines VAT69 • Prefer with • Net (without any mixing agent) • With ice cubes • With cold water • With chill soda • Coke (some brands) Local whisky Signature Royal stag Mac Dowell's Golden Oak Old durbar Antiquity

43. Vodka Prefer with • Net (without any mixing agent) • With ice cubes • With cold water • With chill soda • Sprite Fermentation Potato + Grain Alcohol + Carbon dioxide + water Distillation Vodka Popular Imported Brand Absolute Smirnoff Stolichnaya Grey Goose Polar Ice Local Brand 4484 Ultimate Ruslan Minsk Xing

44. Gin Fermentation Alcohol + Carbon dioxide + water Distillation Double Distillation Grain Juniper barriers Dry Gin Raw Gin Prefer with • With ice water • Tonic water • With chill soda • Sprite Imported Brands Bombay sapphire Gordon’s Beefeater Gilbey’s Junipero Local Brands Snowman Blue riband

45. Brandy Fermentation Mash of grapes after juicing Alcohol + Carbon dioxide + water Distillation Imported Brands Napoléon Cognac Martel Local Brands Golden grapes Marfa Raw brandy Maturation While maturing, the brandy becomes smoother, fruit flavor, and draws its golden color from the cask • Prefer with • Net • Hot water Brandy

46. Rum Fermentation By-product mash while production of sugar Prefer with • Net • Hot water • Coke Alcohol + Carbon dioxide + water Distillation Rum Imported Brands Bacardi Malibu Mayer’s Local Brands Khukuri

47. Mix Drinks Mock tail Mixing of two or more non alcoholic beverage

48. Mix Drinks Cocktail Mixing two or more alcoholic beverage / Alcoholic and non alcoholic beverage Cocktail always the base of sprits (Whisky, Vodka, Rum, Gin, Brandy)

49. Any Question?????? Thank you