NAUEP Dining Etiquette Part I Workshop © NAUEP. All rights reserved. Dining Etiquette Part i.

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Presentation transcript:

NAUEP Dining Etiquette Part I Workshop © NAUEP. All rights reserved. Dining Etiquette Part i

The Dining Atmosphere Family Dinner Course Course 1: Salad Course 2: Meat or entrée’ Course 3: Dessert nauep © all rights reserved

Formal Dinner Courses Seven Course Meal –Course 1: Soup, crackers, croutons, or toast sticks. –Course 2: Fish –Course 3: Sorbet (some type of palate cleanser) –Course 4: A meat or fowl dish –Course 5: Salad served with crackers –Course 6: Dessert –Course 7: Coffee nauep © all rights reserved

“Head of State,” Dinner Courses Twenty One Course Meal Course 12: Wild Mushrooms Course 13: Beef Course 14: Green Salad Course 15: Puffed pastry filled with herbed mousse Course 16: Cheese Course 17: Pudding Course 18: Ice Cream Course 19: Nuts Course 20: Petit four Course 21: Coffee Course 1: Palate cleanser or muse Course 2: Second amuse Course 3: Caviar Course 4: Cold Appetizer Course 5: Thick Soup Course 6: Thin Soup Course 7: Shell Fish Course 8: Antipasto Course 9: Pasta Course 10: Sorbet (Intermezzo) Course 11: Quail nauep © all rights reserved

COVER A cover is a place setting. nauep © all rights reserved

Informal Table Setting nauep © all rights reserved

Formal Table Setting nauep © all rights reserved

Final Table Setting Tips Make sure your table cloth is clean and pressed. The dishes don’t have to match exactly, but they do need to be similar and unchipped. The napkin can be placed in the plate or to the left of the plate. The glass is always on the right. The number of utensils indicates the number of courses. nauep © all rights reserved

Thank You!!! For more great dining tips log on to nauep © all rights reserved