1. Don’t Gross Out The World

2. Etiquette and Good Manners
Good Manners should be used everyday in every situation.
Three important ideas shape good manners—custom, (habit of doing things a certain way) common sense, (what makes sense to most people) and consideration (thinking about the way the other person feels ).
In this class we will study etiquette (the rules established by our society to be used in formal situations) so that you will feel more comfortable when you are in that environment.

3. What are some basic good manners?
1. Treat everyone with kindness. Don’t say rude things about anybody – no matter what!
2. Clean up your own mess.
3. Say you are sorry if you bump, trip or bother someone else.
4. Remember to say please and thank you.
5. Don’t walk in bunches so that you block others.
6. Hold doors for others. 7. Don’t interrupt others when they are talking.

4. What is Etiquette? Traditions have it that the word “Etiquette” comes from the French court of Louis XVI.
Some say that much of today's formal etiquette originated in the French royal court during the 's. The nobles who lived at court did not work, and so they developed elaborate social customs mostly to avoid becoming bored. The nobles drew up a list of proper social behavior and called it an etiquette. This word came from an old French word meaning ticket. This code of behavior soon spread to other European courts and eventually was adopted by the upper classes throughout the Western world.
Another tale says that King Louis’s gardener couldn’t get the people to stop walking on the flowers at the palace so he put up little signs to tell them not to walk there (called etiquette or little letters)

5. Let’s Learn About Etiquette at Meals in America

6. Tips for Table setting

7. Four things that determine how to set your table…
1. The occasion
2. The menu
3. The size of the table
4. The style of service

8. Style
The style of meal service will depend on the formality of the meal, the menu, the amount of people and the availability of help.

9. Buffet
An easy way to serve a large group of people with little help is to use buffet service. The buffet table holds the serving dishes, the utensils, flatware, etc. and people serve themselves.
You may need equipment to keep hot foods hot and cold foods cold.
Serve foods in easily handled size pieces.
Put silverware, napkins, and beverages at the end of the buffet line or set on the eating table.

11. American or Family Service
This is the style most often used in American homes.
Table is set with dinnerware, flatware, beverages and utensils before the meal begins.
Serving dishes are filled in the kitchen and passed around the table and guests serve themselves. (pass food to the right)

13. English service
The food is placed in front of the host or hostess. They fill the plate and then pass the plates around the table until everyone has been served. This takes a lot of passing and is best used for small groups.

14. Norman Rockwell’s painting depicts a meal service similar to the English. The host will carve and serve the turkey. With normal English the dinner plates would be by the host and he or the help would also serve the other items on to the plates.

15. Russian or continental
This is the most formal style of meal service. Guests are served filled plates of food.
This usually included several courses where plates are removed and replaced as the course is finished.

17. The Cover
The “cover” is the amount of space needed by each person at the table. An adequate cover should be at least
24 inches per person.
(or 2 rulers)

18. There are three basic components to a place setting.
Dinnerware Flatware Glassware

19. Formal Dinners

20. The Table Setting Dinner Fork Soup Spoon Salad Fork Dessert Spoon
Dinner Knife
Butter Knife

21. To set a place for a formal dinner…
Butter knife
Desert utensil
Bread plate
Water glass
Salad plate
Beverage glass
Cup and Saucer
Service plate
Napkin
Cocktail fork
Soup Spoon
Salad Fork
Dinner Spoon
Dinner Fork
Dinner knife
1 inch from edge of table

22. Adding interest to the setting
You may add aesthetic qualities to your setting by using creative napkin folding, centerpieces, etc.
Napkins may be folded and placed to the left of the forks, on the service plate, or in the glassware. They should not be put under the forks or other utensils.
Centerpieces should be scaled to the table and be low enough as to not obscure the diners view.

27. What’s wrong here?

28. Let’s review!

30. What about manners at a restaurant?