1. Nutrition and Foods I September 28/29, 2010
Etiquette
Nutrition and Foods I
September 28/29, 2010

2. Objectives
In order to follow the standard rules of etiquette while eating,
students will be able to:
Employ socially acceptable behaviors for conversation and procedures while eating.
Introduce themselves to the judge on the day of the table setting contest.

3. SAT Word of the Day: Buffet
(n) 1. a counter where light refreshments are served 2. a. a meal at which guests help themselves from a number of dishes and often eat standing up. What did you eat at the buffet breakfast?

4. Quiz For Teens from EmilyPost.com
1. Etiquette is a combination of:
Manners and Principles
Life Lessons and Rules
Traditions and History
Social Class and Money

5. Question 2 2. What are the four keys to introducing yourself?
Stand up, shake hands/smile, repeat the person’s name, say thank you
Make eye contact, shake hands, say your name, say “Where’s the buffet?”
Stand up, make eye contact/smile, shake hands, say “Pleased to meet you, Ted.”
Shake hands, smile, repeat name, walk away

6. Question 3 3. The phrase ‘Well, excu-uuuuuuzzz me!’…
Proclaims your desire to get by
Emphasizes how truly sorry you are that you’ve bumped into/interrupted someone
Says you like to emphasize your vowels
Says “You were totally in my way jerk!”

7. Question 4
4. How many “shakes” should a good handshake have? 1 3 5

8. Question 5 Which of the following is an acceptable way to use email?
To send a friend a YouTube video from your personal account
To tell someone off, because it’s better than doing it in person
To gossip without getting caught
To spread spam

9. Question 6
6. Which of the following is an OK place to have your cell phone on, and answer it?
The park on a nice sunny day when you are alone.
The movie theatre
A restaurant when you’re at dinner with friends
Your friend’s house when you’re hanging out

10. Question 7 7. After a job interview you should always…
Go celebrate with your best friend
Ask your mom to cook you a special dinner
Call the company in two days to check in
Write a thank-you note to the interviewer and send it

11. Question 8
8. Your friend is throwing a party, but you don’t want to go. What do you do?
Say, “Thanks for asking, but I’m not feeling up to a party, maybe next time?”
Say, “No.”
Say, “My mom needs me to babysit that night,” even though she doesn’t
Say, “I’m going out of town that night,” when you aren’t

12. Question 9
9. Out of these four, which one is a sign of a good loser when it comes to sportsmanship?
Avoiding the blame-game when you lose
Saying “Yeah, right,” as you shake hands with the other team while they say “good game” when they go by
Kicking dust at the umpire

13. Now it’s time to practice….
Introductions!

14. At a meal….
You should not sit down until the host/hostess tells you where you should sit and signals that seating should begin.

15. You should not remove your napkin or begin eating or drinking until your host/hostess does so.

16. Napkin in your lap before eating your food.
Elbows off the table.
Napkin in your lap before eating your food.
Mouth should be closed while eating.
Do not comb your hair, use toothpicks, apply makeup or blow your nose while at the table.
Photos from

17. Do not use your cell to talk or text.

18. How should you eat soup?
Soups should be eaten tipping the bowl and eating towards the back of the bowl.

19. The Butter Plate and Knife
When taking butter/margarine from the butter plate, use the butter knife to cut off a piece onto your plate and then butter your bread using your personal knife.

20. How do you show that you have finished eating in a formal setting?
When you are finished, place your utensils at the 3 o’clock position on your plate. Never place utensils on the tablecloth.

21. Now it’s time for…
Role Plays!

22. Common Types of Meal Service
Table service section adapted from Serving Styles and Table Setting by Deborah Dakken
Northwood-Kensett Jr/Sr High School

23. Family Table Service Table is set before the meal begins
Serving dishes are passed around the table and people serve themselves
Dishes are cleared and dessert is served in the same manner

25. A typical 14-course menu for a formal French dinner in service à la russe style is as follows:
Oysters or clams on a half shell. Alternatively, fruit or caviar may be served
Soup (each guest may choose between clear or thick)
Radishes, celery, olives and almonds
Fish, with potatoes and cucumbers with oil & vinegar
Sweetbreads (or mushrooms)
Artichokes, asparagus or spinach inside a shell of pastry
A roast with a green vegetable
Frozen Roman punch (an alcoholic fruit punch thickened with egg whites)
Game with salad
Creamed sweet (e.g. a heavy pudding)
Frozen sweet (e.g. a sorbet or ice cream)
Cheeses with biscuits and butter
Crystallized and stuffed dried fruits served with bonbons
Coffee, liqueurs, cognac, and sparkling

26. Russian or Continental Service
Extremely formal
Rarely used in U.S.
Serving dishes and platters are not set on the table
The servant places the food on the plate and serves it at the table
Plate replaces plate as one course is removed and another is served

27. Host or English Service
Food is brought on platters by the waiter and is shown to the host for approval.
The waiter then places the platters on the tables.
The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve.

28. Blue Plate Service Plates are filled in the kitchen
It is used when serving small groups informally, at banquets where staff can serve large groups quickly or in situations where food selections need to be controlled

29. Buffet Service Used to serve a large group of people at once.
A serving area holds everything needed for the meal and guests go through “the line” serving themselves