1. NAMASTE Uddab Thapa Bachelor In Hotel Management
Nepal Academy Of Tourism And Hotel Management
Food Production Trainer
Golden Gate International Collage
Executive Sous Chef
Sodexho International Singapore
Chef
Tasty Buds & Catering Singapore
National experience
Hotel Annapurna
Hotel Le meridian Gokerna

2. A part of Social Etiquette.
The rules demonstrating the proper and polite way to behave.
Related code of behavior among people within group or society.
Dining Etiquette
A part of Social Etiquette.

3. You Never Get Second Chance To Make “First Impression”
Knowledge × Skill = Attitude
You Never Get Second Chance To Make “First Impression”

4. Introduction
Dining etiquette is simply a disciplinary activities while dining.
It’s also said as rules that should be followed during a person having any types of meal.
It defines you, your personality and eating habits.
It tells how discipline you are.

5. Objective
Knowledge of service equipments. i.e. cutlery, crockery, glassware, service cloths and other service equipments.
What to use? Things
How to use? knowledge
When to use? Time
Where to use? Place
To make you an impressive person to whom with
you are dining.

6. Etiquette is just common sense
Don't speak when your mouth is full.
Don't tell rude jokes during the meal.
Always cover your mouth when you cough or sneeze.

7. Guest Hosting Punctuality Be on time – No one wants to keep waiting.
If it is unavoidable delay, Try to contact person.
Greeting and Introduction
A good and firm handshake is importance.

8. Getting seated

9. Service equipments Cutlery (silverware)
Cutlery are any hand implement used in preparing, serving, and especially eating food.
Crockery (Chinaware)
Crockery refers to ceramic dishes on which food are placed or portion while dining.

10. Types of cutlery AP fork Fish Fork Dessert fork
AP Knife Fish Knife Butter Knife
AP Spoon Soup Spoon Dessert Spoon Tea Spoon

11. Crockery Dinner Plate Half Plate B.B. Plate / Side Plate/
Quarter Plate
Tea Cup Set
Soup Bowl

12. Service equipments …….. Continue
Glassware (Drink ware)
Glassware refers to the glass made vessels used for drinking Beverages.
Lenin (Clothings)
Lenin are cloths made form fiber, used for decorate and to blot our mouth.

13. Glassware
Tomcollins
Hi-ball
Water Goblet
Pilsner
Beer Goblet
Beer Mug

14. Glassware ……Continue Champagne tube Champagne saucer Red wine glass
White wine glass
On the rock
Cocktail glass
Brandy Inhaler/
Brandy Balloon

15. Service equipments …….. Continue
Furniture
Furniture used in food and beverage service are table, chairs and side boards.
Other service equipments
Chaffing dishes, Platter, Service Tray, Water jugs, bread basket, cruet set etc are the special equipments.

16. A cover is a minimum space occupied by a cutlery, Crockery, glassware and other service equipment while a person having a meal.

17. Menu
Menu is the list of food and beverage items which offer by a restaurant.
Types of menu
A la Carte Menu (Choice Menu)
The menu in which food and beverage items are individually priced, Guest can choose food and beverage according to his/her choice or budget.
Table d’ hote Menu (Fix Menu)
The menu in which guest had to pay a fix price to the set of menu. The guest had no choice and should pay total price weather he/she had finished whole meal or not.

18. Course A course is a sequence of serving food items in order.
The course include Cutlery Use
Appetizer Fish fork Fish Knife
Soup Soup Spoon
Main course AP Fork AP Knife/AP Spoon
Dessert Dessert Fork and Dessert Spoon

19. Today's Menu

20. Table Taboo

21. Dining Do place your napkin on your lap.
Do keep in pace with everyone.
Do keep your elbows off the table.
Do make complaints politely and quietly, without disturbing the 
appetite of others.
Do use your utensils from the outside in.
Do have pleasant conversation at the table. 
Do cover your mouth when you sneeze, And say, “Excuse me.”

22. Dining Do chew with your mouth closed without making noise.
…….. Continue
Do excuse yourself from the table if you have to blow your nose
Always wash your hands before  returning to the table.
Do cut one bite at a time.
Do take small bites without over stuffing your mouth and drink  slowly.
Do chew with your mouth closed without making noise.
Do thank the person who has prepared your meal.
Do ask to be excused before leaving the table.

23. Dining …….Continue
• Do not begin a meal until the host gives a welcome, or any before dinner announcements.
• Do not eat off of other’s plates.
• Do not pick at your teeth or put your fingers in your mouth.
•Do not say, “I don’t like that” or “I hate that.” 
• Do not mix your food together.
•Do not pick up your utensils or napkin if you drop them on the restaurant floor.  Simply ask your  wait staff for a new one.

24. Dining • Do not make sound while eating soup or blow on it.
• Do not tilt or rock your chair back.  Sit up and maintain 
good posture.
• Do not dunk food in your drink or soup.
• Do not touch your hair at the table or no tapping nose with finger.
• Do not make sound while eating soup or blow on it.
• Do not feed pets at the table.

25. SOME PICTURE FOR DONT’S

28. How to use napkin

29. Service Silent Code Use Of Napkin Place a napkin on your lap.
Do not flap a napkin on the air.
Do not wipe your face by napkin.
Do not wipe the silverware by napkin.
Use a napkin only for blot your mouth.
Service Silent Code
Place your napkin on the chair if you have to leave the table for any emergency.
Service Code You haven’t finished your meal yet
Place your napkin on your left if you finish your meal.
Service Code You have finished your meal

30. Handling food with cutlery
Right Hand knife Left hand fork.

31. How To Use Utensils

32. How to know your side plate and water glass
Left hand “b” for bread
Left hand “d” for drink

33. Service Silent Code

34. Practical

35. Beverage

36. Beverages Alcoholic - Any liquid suitable for drinking Hot Beverage
Cold beverage
Alcoholic
Non Alcoholic
Nourishing drink
&
Refreshing
Aerated
&
Non-aerated
Aerated
&
Non-aerated

37. Non-Aerated Whisky Vodka (Potato) Gin Rum Brandy Wine
Alcoholic Beverage
Aerated
Beer
Champagne
Non-Aerated Whisky Vodka (Potato) Gin Rum Brandy Wine
Grain
Fruits

38. Beer Brewing process Service of beer Service glass
Beer Goblet
Brewing process
Service glass
When the yeast is added to the mash barley, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components.
Beer Mug
Pilsner
Service of beer
Beer are served chilled at 0 to 5 degree centigrade.
Beer are served with out any mixing agent.
Alcohol contain in beer is 4% to 6% by volume.
Beer are served by bottle or by point (by mug)
Flat beer: beer with out air ( spoiled beer)

39. Wine
Wine is an alcoholic beverage made from fermented grapes or sometimes fruits.
White wine served at chill temperature i.e. 0 to 4 centigrade
Red wine is served at room temperature.
White wine white meat
Read wine red meat
The alcohol in wine is 8% to 14% by volume.
Wines are served by glass or bottle
White wine white wine glass
Red wine red wine glass
AP wine glass can serve both wines
White wine glass
Red wine glass

40. Sparkling wine Champagne
Champagne saucer
Champagne is a wine also made up of fermented grapes juice at one of the French region called champagne.
It is one of the most popular sparkling wine.
Sparkling wine
The wine which are aerated or carbonated are sparkling wine. The champagne is king of sparkling wine.
The alcohol in champagne is 8% to 14% by volume.
All the sparkling wines are served chill.
It is said that “All the sparking wines are not champagne”
Champagne are served through the meal.
Champagne tube

41. Sprits
Sprits are liquor containing high alcohol by volume Alcoholic beverage which contain 22% above alcohol percentage by volume are sprits.
Sprits are obtain by distillation process.
The alcoholic beverage after fermentation is heated and the vapor are condense, the liquid obtain is spirit.
There are 5 sprits Whisky Gin Vodka Brandy Rum

42. Whisky Grain Raw whisky whisky Prefer with
Fermentation
Prefer with
Net (without any mixing agent)
With ice cubes
With cold water
With chill soda
Coke (some brands)
Alcohol + Carbon dioxide + water
Distillation
Raw whisky
Maturation
While maturing, the whisky becomes smoother, gains flavor, and draws its golden color from the cask
whisky

43. Vodka Potato + Grain Vodka Alcohol + Carbon dioxide + water
Fermentation
Alcohol + Carbon dioxide + water
Prefer with
Net (without any mixing agent)
With ice cubes
With cold water
With chill soda
Sprite
Distillation
Vodka

44. Gin Grain Raw Gin Dry Gin Alcohol + Carbon dioxide + water Prefer with
Fermentation
Alcohol + Carbon dioxide + water
Distillation
Prefer with
With ice water
Tonic water
With chill soda
Sprite
Raw Gin
Distillation
Juniper barriers
Dry Gin

45. Mash of grapes after juicing
Brandy
Mash of grapes after juicing
Fermentation
Alcohol + Carbon dioxide + water
Distillation
Prefer with
Net
Hot water
Raw brandy
Maturation
While maturing, the brandy becomes smoother, fruit flavor, and draws its golden color from the cask
Brandy

46. Byproduct mash while production of sugar
Rum
Byproduct mash while production of sugar
Fermentation
Alcohol + Carbon dioxide + water
Distillation
Rum
Prefer with
Net
Hot water
Coke

47. Mix Drinks Mock tail Mixing of two or more non alcoholic beverage
Mimosa, Pinacolada, Ice tea, shacks, Ice coffee, Mojito, Lassi

48. Mix Drinks
Cocktail Mixing two or more alcoholic beverage / Alcoholic and non alcoholic beverage
Cocktail always the base of sprits (Whisky, Vodka, Rum, Gin, Brandy)

49. Any Question?????? Thank you