1. Putting It All Together Foods I: Fundamentals http://www.cbsnews.com/video/watch/?id=1005984n http://www.cbsnews.com/video/watch/?id=1004556n http://www.wcnc.com/charlotte-today/videos/Teaching-kids-table-manners- 139447868.html King of Queens Mr. Bean Animal House HOOK Christmas Vacation

2. Food & Entertaining  Items to consider when planning a get together:  Theme  In beginning stages, this is the central idea that the details are built around including not only food but also favors, dress, music, table arrangements, and décor.  Guests  Consider the number of people that will fit comfortably & get along  Invitations  Send with plenty of time to RSVP (means “please respond” in French)  Food  Can be appetizers like dips/finger foods or full meal  Consider season and preparation methods/times  Location  Will food be served indoors or outdoors? Onsite (at the place where people are eating) or Offsite (at a separate location and brought in). If outdoors, you must consider how food will be cooked, reheated and kept at a proper temperature, as to prevent food spoilage and food borne illness.

3. Food & Entertaining  Items to consider when planning a get together:  Meal Service  Food can be served in any of the following ways:  Family- diners serve themselves from main plates of food  _Russian_ – FORMAL! Plates are prepared & served by course. Several pieces of flatware are provided for each course.  Plate_ – Most commonly used at restaurants.  Buffet- Food is served from a separate location and guests serve themselves.  Host Responsibilities  Includes planned activities, introductions, making the rounds, mingling with everyone and considering options for things like coat storage.  If you are serving your guests, you must also consider some tips for table service:  Clear table in counterclockwise direction, beginning with person to your right.  When removing plates, stand to the left of the guest and use your left hand.  When removing beverage ware & flatware, use right hand and stand to right.

4. Manners vs. Etiquette  Manners are social behaviors, or how a person behaves around others.  Etiquette refers to manners at the table.  Why are manners and etiquette important??  You show respect to others  You feel more confident interacting with others.  Etiquette can help one to feel more comfortable in any dining situation.

5. Manners & Etiquette  Below are some of the most commonly forgotten rules of etiquette:  Cell phones OFF inside of the party/restaurant/dining location.  NO DOUBLE-DIPPING!  Do not bite directly off of bread… tear it off into small pieces 1 st  Keep one hand in lap while eating & remember… NO ELBOWS!  Use flatware in order from the farthest out, inward to plate  Wait for the host to begin eating before you start.  Always pass dishes in the same direction, typically to the right.  Upon seating, you should unfold napkin and set it in your lap.  Never set a used utensil back on the table (always on the plate).  At formal dinners, utensils should be used- even for finger foods, including bread!

6. Table Appointments & Setting  Table appointments include all the items needed to serve and eat a meal.  Tableware:  Dinnerware  Plates, cups, saucers and bowls (CHINA = very FORMAL)  Flatware  Aka. Silverware such as knives, forks and spoons  Beverageware  Aka. Glassware, but may also be plastic  Tumblers – glasses without stems  Stemware – glasses with a bowl, stem and foot  Hollowware  Bowls, pitchers and pots used to serve food or drinks.  Table linens and other decorations are also included in table settings.  Guests should always use tableware from the outside in, beginning to far left with salad fork and working inward.

7. Dinnerware

8. Flatware

9. Beverageware

10. Hollowware

13. Theme Themes can be planned and represented via table- scapes. Items to consider: – Linens – Types of place settings Is this a casual meal? Will it be fancy, where fine china is necessary? – Different heights Make sure guests can see one another across the table, and that serving dishes can be easily passed. If serving from a buffet, placing dishes at different heights allows all dishes to be seen, and gives the display more eye appeal.

15. Setting Table Reservations 1. Napkin 2. Salad fork 3. Dinner fork 4. Dessert fork 5. Bread-and-butter plate 6. Dinner plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork 12. Water glass 13. Red-wine glass 14. White-wine glass 15. Coffee cup & saucer*