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MANNERS AND ETIQUETTE GENERAL MANNERS

¢ Be considerate of others ¢ Offer assistance

¢ show respect ¢ compliment good work
use “excuse me” learn, remember and use
¢ Manners refers to social behavior ¢ ¢
people’s names
¢ listen to people before making
¢ How a person behaves when with others
suggestions ¢ be courteous, kind, polite, and
fair
¢ Table Etiquette ¢ be patient
¢ A set of guidelines to follow when eating
¢ Manners at the table

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PERSONAL MANNERS WHEN MEETING PEOPLE

DO DO NOT
¢ Smile ¢ use “knuckle-buster” handshakes
¢ Firm handshake ¢ do all the talking
¢ stand for a lady ¢ use foul language
¢ repeat a new name ¢ try to always be funny and the
center of attention
¢ use “you” more than “I”
¢ say bad things about others
¢ introduce new friends to others
INAPPROPRIATE
HANDSHAKES
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• You are more confident knowing what to do. CATEGORIES OF TABLE ETIQUETTE
• When you use good manners: GUIDELINES
ü You feel comfortable interacting with others.
ü You show respect for others.
ü You are more relaxed in any situation.
1. Preparing for the meal
2. During the meal
3. At the end of the meal
4. Dining away from home

WHY PRACTICE GOOD MANNERS?

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PREPARING FOR THE MEAL PREPARING FOR THE MEAL

§ Come to the table appearing neat and clean.

¢ Show respect to elders by letting them go ahead of you.
¢ Remove your hat.
¢ Stand behind your chair until everyone is at the table.
¢ Wash your hands and comb your hair before coming to the table
for a meal. ¢ Take your seat when the host invites the guests to be seated.
¢ Do not comb your hair or apply make-up at the table. ¢ It is polite to help the person next to you to be seated.

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DURING THE MEAL DURING THE MEAL

¢ A guest should follow the hosts’ lead to begin serving and passing the food. ¢ The napkin remains in your lap throughout the meal.
¢ Be sure everyone is served before beginning to eat. ¢ Blot your mouth lightly and wipe your fingers as necessary.
¢ Take a little of everything out of respect to the cook. ¢ Place the napkin on the seat of your chair if you must leave during the meal

¢ Don’t take more than your share ¢ At the end of the meal, leave the napkin to the left of your plate.
¢ It need not be refolded, but should be neat.

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EATING UTENSILS ARE USED FROM THE

OUTSIDE IN SOUP

¢ Dip the spoon into the soup, moving the far edge of the spoon away from you.
¢ Sit up straight, lift the spoon to your lips

¢ Do not rest your arm on the table

¢ Do not blow on your soup to cool it
¢ Do not crumble crackers into your soup.
¢ Eat quietly in our culture
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SIP YOUR SOUP SALADS

¢ Use the side of the spoon

¢ Do not fill your spoon full
¢ Use the salad fork when a salad is served and eaten before the main course
¢ Only babies need to have the spoon into their mouth to eat

¢ Eat quietly in our culture

¢ If the salad is served as part of the meal, use the dinner fork.

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BREAD OR ROLLS FINGER FOODS

¢ Bread or rolls, carrot sticks, celery, corn on the cob, olives, potato chips, and
¢ Place your bread or roll on your bread and butter plate, if one is provided. most sandwiches.

¢ If pats of butter are provided, transfer one from the butter dish to your plate
using the tiny fork supplied. ¢ In informal settings, it is permissible to eat chicken and french fries with your
¢ If a block of butter is provided, use the butter knife to place butter on your fingers
bread and butter plate

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MAIN COURSE CUT FOOD INTO SMALL BITES

¢ Sometimes known as the entrée ¢ It is considered impolite to cut all of your food at once.
¢ Take small bites; chew your food slowly with your mouth closed.

¢ Most people eat the main course using the dominant hand ¢ Lift the food to your mouth; do not lean down to your plate to eat.

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COURTEOUS BEHAVIORS GENERAL TIPS

¢ If you cough, sneeze, or need to blow your nose, use a tissue rather than the
napkin.
¢ Remove fish bones from your mouth with your finger, spoon, or napkin.
¢ It is polite to leave the table
¢ Deposit fruit pits or seeds in your spoon.
¢ if you have a long bout of coughing.
¢ Do not put food from your mouth on the table, place on the side of your plate
¢ if you need to blow your nose
¢ Use dental floss or a toothpick in private.

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KEEP YOUR ARMS AND ELBOWS OFF THE

ACCIDENTS TABLE

¢ If you spill anything,

¢ use your napkin to mop up the spill.
¢ If the spill is large or very messy, seek the assistance of you host.

¢ If you drop a utensil

¢ leave it on the floor and request a replacement.

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3.02D MANNERS AND ETIQUETTE

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BE POLITE END OF THE MEAL

¢ Silverware should be at the
5:00 position with the tines
down to indicate you have
¢ Contribute appropriately to the conversation so that the meal is a pleasant
finished
experience for all present.
¢ Leave your loosely folded
Use “Please” and “Thank you”
¢
napkin at the left of the plate.
¢ Do not stack plates,
unless asked by host.
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END OF THE MEAL CLEARING THE TABLE

¢ Remove the serving dishes first

¢ Refill beverages
¢ Remain seated until all have finished.
¢ Remove the main course plates, salad, bread and butter plates. Do not stack plates
¢ Host will indicate the meal is over and can leave the table. at the table.
¢ Help clear the table at informal meals. ¢ Check that everyone has an eating utensil.
¢ Serve the dessert

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DINING OUT DINING WITH A GROUP

¢ Proper table service follows several basic principles.

¢ Wait until everyone at your table is served before you begin eating.
¢ The server will place an individual servings in front of you.
¢ Don’t begin eating until all the food is passed if service is family style.
¢ The server will serve all food from your left, using the left hand

¢ The server will clear dishes from your right using the right hand.
¢ Beverages will be served from the right.

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CONTINENTAL STYLE IS MORE FORMAL ZIG-ZAG STYLE

¢ The knife is laid down and the fork is switched to the dominant hand
¢ The fork is held in the left hand and the knife in the right. ¢ Do not set the knife on the table nor should you “bridge” the plate and table with the
¢ After cutting one bite of food, the food is transferred to the mouth with the fork still knife.
in the left hand, tines facing downward.
¢ Food in lifted to the mouth with the fork tines up
¢ This eliminates the transferring of cutlery from hand to hand.
¢ The fork is held like a pencil between the fingers.

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WELL MANNERED PEOPLE AS YOU ARE EATING

¢ Don’t put more on the fork or spoon than can easily be chewed and swallow at ¢ Swallow the food in your mouth before taking a sip of a beverage.
one time.
¢ Drink carefully; avoid slurping or gulping.
¢ Avoid talking with food in the mouth
¢ Your knife and fork should not bridge the plate,
¢ If asked a question, wait to answer until the food is chewed and swallowed.
¢ The knife should not be placed between the tines of the fork
¢ Take small bites so they can respond quickly to the conversation..

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WHILE EATING THE END OF THE MEAL

¢ When pausing during the meal, cross your knife and fork on the center of the ¢ When the host places the napkin on the table beside the plate.
dinner plate ¢ Thank the host or cook for the meal.
¢ When finished place the knife and fork (tines down) in the five o’clock position. ¢ You may rise and leave the table when your host rises.
¢ Leave your plate where it is. ¢ At a no-host meal, wait until everyone is finished.
¢ do not push it away, stack it, or pass it to others to stack

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WHEN DINING IN A RESTAURANT CELL PHONE MANNERS

¢ It is rude use a cell phone during the meal

¢ If you must take a call, excuse yourself.

¢ You are a guest

¢If you use the phone in public
¢ Do not do anything that would embarrass you or the host ¢Speak quietly so others don’t have to
¢ Be considerate of the other patrons
hear your conversation.
¢It is rude to use blue-ray type devices
with your phone in public.
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WHEN DINING OUT RESTAURANT MANNERS

¢ If you have a problem with your food, politely ask the waiter to take it back.
¢ Texting or opening your phone destroys the ambience of a restaurant.
¢ Do not expect the rest of your table to wait for your plate to return.
¢ It is rude to use a cell phone in a public rest room.
¢ Is it really worth making a spectacle of yourself and making other people wait when they are
finished eating?

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3.02D MANNERS AND ETIQUETTE

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GOOD MANNERS NEED TO BE PRACTICED AND CULTURE AND TRADITION INFLUENCE

USED IN FORMAL AND INFORMAL SITUATIONS TABLE MANNERS
Western Culture Eastern Culture
¢ Do not slurp your soup ¢ Nosily eating soup is a
complement to the cook.

¢ Eat everything on your plate

¢ If you become accustomed to using good manners ¢ Do not clean your plate it is an
insult to the host that not
¢ You are more confident
enough food was provided.
¢ You are more comfortable ¢ Keep your silverware in your
hands as you eat
¢ You can think about making others comfortable ¢ Lay the chopsticks down every
¢ You show respect for other people few bites.
¢ Eat the meat, leave the starches
¢ Don’t leave any rice, it is sacred
and must be eaten.
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ADDITIONAL GUIDELINES…

• Try some of every food served even if you don’t like it or don’t think you will.
• Avoid playing with foods on your plate.
• Ask to have foods passed to you, rather than reaching in front of someone else
or across the table.
• Eat quietly with your mouth closed. Wait to speak until you have swallowed
any food in your mouth.
• Take small bites. Eat all that you take on your fork or spoon in one bite.
• Look neat and talk about cheerful topics to make mealtimes pleasant.
• Pass food at the table to the right with your left hand. Try not to blow on soup
to cool it - it is not polite.
• Cut salad with a knife if the pieces are too large to fit in your mouth.
• Use a small piece of bread as a “pusher” to help guide food onto your fork.
• Break off a whole piece of bread or roll into 2 or more small pieces.
• Leave your silverware on the plate or saucer under a bowl when you have
• finished.

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