2. D INING E TIQUETTE Ms. Carter

3. “P RETTY W OMAN ” DOES ETIQUETTE …

4. O BJECTIVES o Define Etiquette o Identify where etiquette is used o Determine common etiquette procedures o Compare and contrast etiquette used in different venues o Identify appropriate conversation topics and techniques o Determine techniques for setting a table o Establish basic travel etiquette

5. D EFINITION Etiquette is the conduct or procedure required by good breeding or prescribed by authority to be observed in social or official life.

6. W HERE IS E TIQUETTE U SED ? Etiquette is used all around us. When meeting people When dining Whenever we are around others

7. C OMMON E TIQUETTE P RACTICES Showing respect to others Removal of hats by males in public buildings Refraining from the use of cell phones in public Excusing oneself when leaving an individual or a group Dressing appropriately for the occasion

8. F AST F OOD Treat the employees with respect. Remove your trash from the table when you are finished.

9. F ULL S ERVICE R ESTAURANT Order food you are comfortable eating among others. Wait until everyone is served his or her meal before beginning to eat yours. Leave your waiter or waitress a tip or gratuity of at least 10 to 15 percent of the bill.

10. F AMILY D INING Pass items to the right around the table. Wait until everyone is served before beginning to eat your meal. Place your napkin in your lap while eating and next to your plate when done.

11. S ETTING THE T ABLE Casual dining One plate, fork, spoon, knife, and glass A napkin placed to the left; fork, plate, knife, then spoon; glass above the knife Formal dining Nicely folded cloth napkin, salad fork to the left of plate with tines facing up, dinner fork, plate, knife, and spoon Bread plate above the forks, dessert spoon and knife above the plate, and the glass above the fork

12. V OCABULARY Dinner fork: innermost fork, used for main course Salad fork: outer fork, used for salad Dinner knife: knife used for meat and sometimes for spreading butter on bread Soup spoon: spoon used for either soup or something in main course

13. V OCABULARY C ONT. Water goblet: water or iced tea glass, to the right of the plate Dinner plate: largest plate, placed directly in front of person Bread and butter plate: small plate placed to the left of the dinner plate Napkin: cloth or absorbent paper used to protect the clothes or to wipe the lips and fingers while eating

14. B ASIC T RAVEL E TIQUETTE Doorman: person who takes luggage and turns it over to the bellman. Also obtains taxis for guests. Tip $1 to $2 for each piece of luggage and $1 to $3 for hailing a taxicab. Bellman: person who carries or delivers luggage to your room. Tip $1 per bag. Maid: person who cleans the room. Tip $2 per night.

15. B ASIC T RAVEL E TIQUETTE C ONT. Valet: person who sends out your clothes for pressing or cleaning. No tip necessary if they leave your clothes while you are not in your room. If you are present when they deliver your laundry, tip $1 for every one or two items. Room service waiter: person who brings your room service order. Tip 15% of the bill. Dining room staff: people who serve you in hotel restaurants. Tip should be 15–18% of the bill. In a more elegant restaurant, tip 18–20% of bill.

16. A CTIVITY Butter Your Roll! Each person take a roll and place on plate Use butter knife to portion small bit onto plate Tear off single bite of roll Butter individual bite using own knife Eat individual bite before tearing off a new one

17. Q UIZ 1. Rather than having to think about what utensil to use, knowledge of a formal table setting will allow you to focus on what? 2. What is placed at the top of the plate? 3. Name one immediate thing that a gentleman should when entering a building. 4. What are the advantages of proper eating manners? 5. What are four examples of proper eating etiquette?

18. R EMEMBER … Always place your napkin in your lap. Always tip appropriately. Never talk with your mouth full. And always treat others with respect.