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Dining Etiquette 101 Megan Allen, BSFCS
Department of Foods & Nutrition University of Georgia March 27, 2012
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Outline Reservations General rules Napkins, Silverware, Dinnerware
Serving, Passing, Eating Table Manners Paying the bill Etiquette for Specific Food Items
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Reservations Stick to it Call ahead if late Cancel in advance
No-show fees
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General Rules Dress code Arrive 10 minutes early
Wait for host/hostess to sit down Prayer or blessing Always join in with a toast Coffee or tea Gifts Should not expect to serve Thank you note
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Napkins, Silverware, Dinnerware
Remove napkin when seated Napkin remains in lap until end of meal Loosely fold napkin when excusing yourself from the table
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Napkins, Silverware, Dinnerware
Cutting Methods: American style Continental/European style Once used, utensil should not touch the table Signal that your done Unused silverware should be left on the table
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Serving, Passing, Eating
Dishes are served from the left and removed from the right Always say please and thank you Butter, spreads, or dips should be transferred to plate before eating or spreading Pass food from left to right
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Serving, Passing, Eating
Do NOT talk with food in your mouth Taste food before seasoning Do not blow on food to cool Cut only enough food for the next mouthful Eat a little of everything on your plate Pace your eating Do not play with your food or utensils
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Table Manners Keep elbows off the table and keep left hand in lap
Do your best to mingle with everyone Do not clean up spills Loud eating and coughing Turn off your cell phone
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Paying the Bill Tell waiter when check should be separate
Consider significant price differences Always leave a tip (vary from 15 – 25%) Waiter: 15 – 20% (25% for extraordinary service) Coat check: $1.00 coat check Car attendant: $2.00 to $5.00
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Etiquette for Specific Food Items
Asparagus Bacon Berries Bread Cheese Chicken Corn on the cob
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Etiquette for Specific Foods
French fries Pasta or spaghetti Potatoes Salad Soup
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Thank You! Happy Dining!
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