1. TABLE MANNERS

4. Basic Table Setting Setting the table influences: the appearance of the food served the tone/feeling of the meal people feeling important

5. There are three components of a place setting: Dinnerware—plates, cups, bowls, saucers, platters and other serving pieces Flatware—butter, dinner and steak knives; salad/dessert, dinner forks; soup, dessert and teaspoons Glassware—water goblet, milk and wine glasses, and sherbet glass

6. A Cover is: Cover - arrangement of a place setting for one person; dinner plate is generally in the middle of the cover. Allow 20 -24 inches of space for each cover. Set the table with what is needed for the meal. Flatware is arranged in the order it is used, starting at the outside and working toward the center.

7. TABLESETTING RULES 1.Plate and silverware are placed one inch from the edge of the table. 2.Knife to the right of the plate; blade toward the plate. 3. Spoon to the right of the knife.

8. Tablesetting Rules, Continued 4.Fork(s) to the left of the plate. 5.Napkin to the left of the fork(s) with the open corner toward you. 6.Salad plate above the fork(s) and slightly to the left.

9. Tablesetting Rules, Continued 7.Water glass directly above the tip of the knife. Other beverage glasses to the right of the water glass and forward in a diagonal line. 8.Cup and saucer to the right of the spoon.

10. There are differences in flatware: Soup spoon—larger than teaspoon Salad/dessert fork—smaller than dinner fork Butter knife—shape and size smaller than dinner knife

11. Vocabulary Etiquette – polite conduct that shows respect and consideration for others Flatware – the knives, forks and spoons you eat with Place setting – the dishes, flatware, glasses and linens for one person.

12. Make Meals Pleasant Simple centerpiece Serve foods in bowls or on plates, not from Packages or jars. Pleasing music, not a TV show. Pleasant table talk.

13. Sitting At The Table Sit with good posture Keep your elbows off the table

14. Serving Food Use a serving fork or spoon, not your flatware, to take food from a serving plate or bowl. Wait until everyone is served before starting to eat.

15. Using Place-setting Items Unfold your napkin on your lap. If there is more that one spoon or fork, use the one on the outside first. When you’re not using the knife, place it across the top of the plate.

16. Eating Lift food to your mouth rather than lowering your head toward the plate. Take small bites and eat slowly, chew with your mouth closed. Let hot food cool before taking a bite rather than blowing on it.

17. Eating, continued Eat everything on the fork or spoon at one time. Use a piece of bread instead of your fingers to push food onto a spoon or fork. Drink your beverage when you’re done swallowing food.

18. Handling Awkward Moments Remove fruit pits and fish bones from your mouth discreetly, cover your mouth with a napkin. Use a napkin to lightly wipe your mouth if you need to, never for blowing your nose.

19. Awkward Moments, continued Cover your mouth if you need to cough or burp.

20. Finishing Up When you’re done, place your napkin neatly to the left of your plate. Offer to clear the table and help with cleanup.

21. Manners for eating out: Call ahead to reserve a table. Wait for the host/hostess to seat you unless a sign says to seat yourself. Be patient and considerate with the server.

22. Eating out, continued Quietly attract the servers attention with a hand motion, a nod, or smile. If you receive the wrong order, politely let the server know. Leave at least a 15% tip for the server.

23. Eating Out, continued Talk quietly so that your conversation won’t bother others. To talk to friends at another table, go to their table. Keep your chat brief.

24. Information from Duyff, Roberta Larson. Nutrition and Wellness. New York: Glencoe McGraw- Hill, 2000.