American Formal Dining Etiquette

This document highlights the points for formal American Dining Etiquette

Dining Etiquette

June 18, 2011

This document is to provide insight on Formal American Dining Etiquette. Details have been provided with the intent for future Reference. Host Perspective: 1. Invite to be sent with the directions to the venue, Time, parking availability/details, Place/point where the guest can meet the host. 2. Being a host, ensure to reach the Dining place 15 to 20 min in advance and be familiar with the place (Rest rooms, parking etc) to help customers (Guests) with 3. Be available at the point of meeting and Greet with smile, Name and with a firm handshake, and show the location of seating 4. Inform the Reception of the payment in advance and communicate not to bring the bill to the table 5. Make sure Serving team is aware of the importance of the Guest (customer) 6. If there is a name tag, make sure it is on the right side so that guest can clearly see it 7. Special respect like pulling the chair for seating, opening the door etc is not required for Women (Irrespective of guest/host) 8. Do not remove /take out the jacket even if it is hot if it is put on and never hang it to the back of the chair. Guest is not restricted on this. Guest Perspective: 1. Being a Guest should be considered equally important and should be on time and value others time 2. Make sure to Greet with the name at the place of meeting suggested by Host Dining Aspects: 1. Do not open or unwrap the napkin until the starter is served. Purpose of meeting is Social 2. Fold one side of the napkin (about an inch or 2) while spreading on the lap so that used part is folded inside. Not required to spread on both laps 3. While using napkin just dip it and do not rub it on to the lips 4. Fresh food is always served on the left and used food plates are removed from the right side 5. Elbows can go on to the table where there is no food/drinks served. Since water is usually served in advance, better to avoid elbows on the table 6. Hands should always be visible (Should not be on laps hidden under table) 7. Silver ware is arranged on the left side/right side and upper side of the Dining plate 8. Always start with the farthest Fork either left or right 9. Silverware on left is for Starters (salad..) 10. Silverware on the right is for Main course (Soup, rice etc..) 11. Silverware on the upper side (perpendicular to the left and right silverware is for desert 12. Spoon from the left silverware is to be used only for hot coffee/tea (Do not use for stirring soda, juice, green tea (cold) etc.) 13. Ask for stirring spoon /stick for Green tea/cold drinks

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Dining Etiquette
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26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43.

Fork should be used with tongs up. Fork with tong up on the place indicates Still eating Never talk with silverware in hands Chew always with closed mouth. Never talk with food in mouth If customer has a question when you are eating, give visual sign to wait and finish the food before starting to talk Use eye contact with waiter for help Do not order food that is difficult to eat with silverware When looking at the menu, look at the middle of the menu page as the menu starts from lowest to highest in price Do not cut the entire food at once Person who picks the bread basket first should move it to the right and his/her chance will be the last or no more for that round Drinks are always placed on the right side. Bread and butter is always on the left side and should use the plate (small plate near the desert silverware) intended for it In a circular table, if you are confused, check by touching the tip of your index finger to the tip of the thumb finger (b on the left hand indicates bread and butter and d on the right hand indicates drink) Note: Should not do this in front of the guests/Clients Never correct Customer on the dining If we need second round of bread ask the person near you If food is too far and disturbs many people to pass it on, wait for waitress eye contact While eating bread, always break it. Do not bite it. Break it to the piece that fits in your mouth Apply butter using silverware (Knife) only to the small piece Do not push/Touch plates. Should be retained as is Do not bend for food over the plate. Bring it to your mouth Break the bites if they are large and seem to not fit in the mouth in single attempt If using multiple butter cubes, new wrap should be placed on top of used wrap if there is no place in the plate (Bread & Butter plate) Bread plate is taken only when hot beverage is served. So no need to hurry to finish it with the starters. Can be taken along with main course If food spills on the table leave it. Do not try cleaning it First taste the food before applying additional taste (salt/pepper). Do not use salad dressing on main course and vice versa. Move the soup outward with the spoon in the soup bowl slowly before tasting it. Do not try to cool it using the air from your mouth Place spoon on saucer if done with soup When passing salt/Pepper, both should go together though only one of them is asked for Do not salt and pepper at the bottom or top. Should hold with the 3 middle fingers and thumb finger Person sitting in the middle should not touch the food being passed if did not ask for it. Never use bread in soup

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Dining Etiquette

June 18, 2011

44. What kind of crackers can be put into Soup? Do not use bites in soup. Oyster cracker which is octagonal in shape is meant for dipping in soup 45. Pick anything (bread, salt, pepper etc) only if it is in arms length on right /left /in front of you 46. Before intake of liquids, dip mouth with napkin 47. Do not use straw for liquid intake 48. Do not use spoon for rice/noodles etc. 49. Alcohol is not allowed in Business meetings 50. Make sure to communicate with the customer PA while arranging the menu 51. If customer insists, accept for little intake and ensure customer is accompanied to the residence with their permission 52. If need to get up from the table (for rest room/emergency call) say excuse me, put the napkin on left (means you will be back) 53. For desert use spoon only for ice cream. Fork should be used for the rest and Even if ice cream is served with other combination 54. Do not judge or talk about a dish if you do not like it 55. Fork Tongs to be downward if you need to indicate the closure of starters/main course 56. There is no closing process for desert. 57. Place the napkin on right side by folding/wrapping all the used part of it to be inside. Never leave the napkin unfolded which exposes the used part

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