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Mealtime Etiquette

Mealtime Etiquette. FACS Standards 8.4.1, 8.4.2, 8.4.3, 8.4.4 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Table Etiquette. Courtesy shown by using good manners at meals Good manners: Put you at ease in social situations

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Mealtime Etiquette

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  1. Mealtime Etiquette FACS Standards 8.4.1, 8.4.2, 8.4.3, 8.4.4 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

  2. Table Etiquette • Courtesy shown by using good manners at meals • Good manners: • Put you at ease in social situations • Can be an asset in working world • Often boss will interview potential employees to see their actions

  3. Basic Etiquette Guidelines • Place napkin in lap before eating • If there are 6 or less people at table, wait until all are served before eating • If there are more than 6 people, begin eating when 2 or 3 have been served

  4. Reach for serving dishes as long as you are not reaching across your neighbor • If you can’t reach it, politely ask person nearest you to pass the food • Don’t talk with full mouth; finish chewing and swallow before talking

  5. If you are having trouble getting food on your fork, use bread to push food on fork • If there is no bread, use knife blade • Break bread into smaller pieces before buttering or eating it • If you aren’t sure what to do, watch host/hostess and follow their actions

  6. Cut foods into small pieces before eating • Sit up straight and don’t lean on elbows • If you cough or sneeze, cover your mouth and nose with handkerchief or napkin • If coughing continues, excuse yourself and leave table

  7. Never comb your hair or apply makeup while at the table • Don’t leave spoon in cup • Place fork and knife on plate, pointing toward the center when finished eating • Respect and accept people with other customs

  8. Restaurant Etiquette • Requires same good manners you would use anywhere • Asked if you have a reservation – arrangement made ahead of time for a table – give name, number of people in group, time plan to arrive

  9. Use checkroom for coats, books, umbrellas, packages, briefcases – TIP the attendant • Never seat self UNLESS a sign states otherwise • Ask server questions; ask for separate checks; ask for container to take leftovers home

  10. Be polite to servers • Never call out or disturb other diners when trying to get server’s attention • Server will bring check; server will tell you whether they will accept payment or if payment should be taken to cashier

  11. Expected to pay a gratuity – “tip” – extra money given to server for appreciation for good service • Sometimes tips added to check • Standard amount if 15% of pretax food bill

  12. Methods of Payment • When paying in cash, leave money, plus tip on table or in tray provided by server • If using credit card, server/cashier will process transaction and hand you the slip • Fill in tip amount, sign slip, and hand back to server/cashier • Be sure to get copy of slip and your credit card back from cashier/server

  13. Complaints and Compliments • If you have a complaint, tell the server • If nothing done, tell the manager • Remember to express appreciation for exceptional food and service • Compliments are just as important as complaints

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