2. 4/26/2015 Integrity - Service - Innovation 2

3. 4/26/2015 Integrity - Service - Innovation 3 http://www.victorianfestival.org/2009/events/tames/Food%20page_files/tablesetting1.jpg

4. Integrity - Service - Innovation Dining Etiquette for Business Occasions Trevor Braun Accountant (LIM) Defense Finance and Accounting Service March 21, 2012

5. 4/26/2015 Integrity - Service - Innovation 5 http://homedesign.marthastewart.com/2010/11/setting-the-table-for-thanksgiving-other-holidays.html

6. 4/26/2015 Integrity - Service - Innovation 6 Explaining the Importance of Dining Etiquette I.The Invitation & Arrival II.Decoding the Place Setting III.Table Manners (what your mother didn’t teach you) IV.Styles & Signals V.Tips to Remember! VI.References & Final Remarks

7. I. The Invitation & Arrival Hosts:  Let guests know purpose  Arrive early  Pre-arrange payment  Greet & introduce guests Guests:  Be punctual  Be attentive to host  Dress appropriately  Place napkin in lap upon seating 4/26/2015 Integrity - Service - Innovation 7

8. II. Decoding the Place Setting The Napkin  Not a mop  Not a toy  Not a Bib  If dropped, request new  Rests in lap  Place on chair if stepping away  Rest on table after meal The Breakables  A service plate may be used  Salad plate or soup bowl  Bread plate to the left  Glasses to the right 4/26/2015 Integrity - Service - Innovation 8

9. II. Decoding the Place Setting (II) You may be faced with a variety of utensils…  Assume proper layout  Start on the outside and work inwards  Dessert utensils horizontal across top 4/26/2015 Integrity - Service - Innovation 9

10. II. Decoding the (Formal) Place Setting 4/26/2015 Integrity - Service - Innovation 10 http://www.elementofelegance.com/the-formal-table-setting

11. II. Decoding the (Informal) Place Setting 4/26/2015 Integrity - Service - Innovation 11 http://www.elementofelegance.com/the-formal-table-setting

12. Table Manners Follow the lead of the host Order alcohol with caution Order mid-priced items  Nothing new  Nothing sloppy If served…  Simultaneously, begin once host has  Separately, upon host’s insistence Always pass to your right Used utensils should never touch the table Do not season your food before tasting Pass salt & pepper together 4/26/2015 Integrity - Service - Innovation 12

13. But wait… there’s more! Discard inedible bits the way they arrived  If unsightly, head to restroom If there is bread…  Tear off a slice  Do not cut rolls in half  Butter your plate, not your bread  Butter individual bites Manage your pace to match host When eating soup…  Push spoon away  You can tilt! 4/26/2015 Integrity - Service - Innovation 13

14. Styles & Signals Your plate and silverware as signals: 4/26/2015 Integrity - Service - Innovation 14 Enjoying casual conversation“May I please have some more?”“I’m stepping away for a moment.”“I’m done. Please take my plate.”“Dinner was delicious. Thank you.”

15. Styles & Signals (II) American Style:  Favors right-handed  Food cut with fork in left hand  Fork brought to mouth with right  No assistance with awkward foods Continental Style  Fork stays in left hand  Knife never leaves right hand Either methods are acceptable 4/26/2015 Integrity - Service - Innovation 15 http://www.chainecalgary.ca/etiquette.htm

16. Tips to Remember! 1.Arrive on Time 2.Napkin in lap upon seating 3.Order Appropriately 4.Don’t begin eating until signaled 5.Utensils from outside inwards 6.Tear off bread and butter individual bites 7.Used utensils are never placed on table 8.Silverware as signals 9.Napkin besides plate after meal 10.Thank your gracious host 4/26/2015 Integrity - Service - Innovation 16

17. Resources Interested in finding out more? http://www.etiquettescholar.com/ http://www.cuisinenet.com/digest/ 4/26/2015 Integrity - Service - Innovation 17 http://english10patterson.phoenix.wikispaces.net/10B+VRP+Alex