Dining Etiquette Part ii NAUEP Dining Etiquette Part II Workshop nauep © all rights reserved.

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Presentation transcript:

Dining Etiquette Part ii NAUEP Dining Etiquette Part II Workshop nauep © all rights reserved

Basic Dining Environment  Home Dining, Restaurant Dining  Buffet Dinning  Dinner Party Dining nauep © all rights reserved

Napkin Use -Unfold napkin into rectangle. Place the unfolded side toward you. -When using the napkin, dab both sides of the mouth gently. Don‘t wipe or smear your entire mouth. -The napkin stays on your lap the entire dinner unless using to blot your mouth. -The hostess signals the dinner is over by placing the napkin on the right of the plate, follow his/her lead. nauep © all rights reserved

Finished Position nauep © all rights reserved

10 Most Common Dining Mistakes nauep © all rights reserved Cutlery Smoking NapkinsChewing Lipstick Posture Bread and Butter Eating Place Don’t Pick Purses and Briefcases

Miss Rudy Rudy gets invited to dinner with the family and complains from the moment she sits down. Other rude behaviors include: -Eating before the hostess signals dinner has begun. -Reaching over other’s plates. -Arriving late causing dinner guest to have to wait until his/her arrival. -Puts his/her feet on the chair. -Eating with his/her mouth open and talking with food in his/her mouth. nauep © all rights reserved

Ms. I Don’t Care Not considerate of the feelings others. -Stretches her legs out while not -leaving others room under the table. -When passing food during dinner. -She/he put her personal eating utensils in the general serving dishes. -She/he pokes others with her elbows while cutting her/his meat, inc. -She talks loud at the table. nauep © all rights reserved

Miss Unpleasant Being rude and inconsiderate at the table can make dinner hard, but Ms. Unpleasant makes dinner down right gross. -She eats faster than a soldier in the army. -She chews noisily, slurps her drink loudly, smacks and burps at the table. -She chews and talks with her mouth open. -She pushes the food around her plate. nauep © all rights reserved

Restaurant Anatomy Restaurant Staff Maître/Hosts Captain/Head Waiter Chef Sommelier Bussers Serves/Bartenders nauep © all rights reserved

Proper Tipping Scale Maitre’d - $10 - $20.00 Captain or Waiter – The one who takes your order should get five percent of the bill. Server (The person who actually waits on you) – should get 15% because servers normally split their tips with other restaurant staff. Somelier or Wine Steward – 15 percent Checkroom - $1.00 per hat Bell Hop - $2.00 a day nauep © all rights reserved

Thank You!!! For more great dining tips log on to nauep © all rights reserved