1. What is table etiquette and why does it matter?
Objectives:
Warm Up: What is wrong with this table setting?
Students will be able to describe principles of dining etiquette associated with seven types of meal service.
Students will prepare a table setting for a meal that includes a bar cookie dessert.

2. The forks should be on the left-hand side of the plate, with the salad fork to the outside.
The bread plate should be where the cup and saucer are.
The glass should be at the tip of the knife.
The spoon should be the right of the knife.
The cup and saucer should be to the right of the spoon.

3. ONE INCH SPACE FROM EDGE
Basic Table Setting
ONE INCH SPACE FROM EDGE

5. What is etiquette? Conventional requirements as to social behavior.
An accepted code of usage in matters of ceremony, as at a court or in official or other formal observances.
Code of ethical behavior regarding professional practice or action among the members of a profession
From dictionary.com

6. Seven Types of Meal Service and Dining Etiquette

8. Meal service...
Why does the type of meal service matter?

9. Family style meal service...

10. English style meal service...
Stack of Plates
Main course
Hostess
Rolls Relishes
Host serves from here
Vegetable dish

11. Example of a meal served in 4 courses: Soup Salad Entrée Dessert
Russian style meal service...
Service à la russe (French, literally meaning "service in the Russian style“ ) is a manner of dining that involves courses being brought to the table sequentially.
Dishes are served at the guest's left and removed from the right side. Glasses are filled from the right.
Example of a meal served in 4 courses:
Soup Salad Entrée Dessert
Each course is brought out separately, and the plate removed before the next course is served.

12. Butler style meal service...

13. Classic French Meal Service...

14. Blue plate meal service...

15. Buffet style meal service...
The buffet service is especially convenient for serving large groups of people or for guests who will be eating at staggered times. The food is placed on platters and in bowls on the long buffet table. Guests take a plate and then serve themselves from those platters and bowls. In some situations, servers may be present behind the buffet table to assist the guests in filling their plates. A buffet line should move from left to right when possible.
After filling their plates, guests may stand to eat, but the host should plan a place for them to set a beverage.
If guests are seated at tables after going through the buffet line, a wider variety of food items may be offered. If guests are seated, they can have several plates, perhaps on a tray, and they can cut meats.

16. American and Continental

17. Soups and Add-Ins

18. Spaghetti—American Style...

20. Elbows . . .

21. MEAL SERVICE and DINING ETIQUETTE
What is the name of the type of meal service would you expect to find:
In the school’s cafeteria?
During a dinner at your home for Thanksgiving?
At a black-tie dinner held at the White House?
At a diner?
At Olive Garden or Outback Steak House?