1. ETIQUETTE

2. Social Etiquette

3. Meeting And Greeting  Who introduces who?  Traditionally, a man is always introduced to a woman. (Not necessarily in business.)  Highest person of rank is mentioned first. Remember: “Big, may I introduce Small.”  A younger person is always introduced to an older person  It is helpful to include the persons title  Always state your name.

4. Remembering Names  Repeat the person’s name a few times to yourself after you’re introduced.  Use the person’s name immediately in the conversation after an introduction.  Immediately introduce that new person to someone else you know.  Jot down the person’s name

5. Mastering the Handshake

6. The Limp Fish

7. The Proper Handshake  Firm, but not bone-crushing  Lasts about 3 seconds  May be "pumped" once or twice from the elbow  Is released after the shake, even if the introduction continues  Includes good eye contact with the other person  Hold your drink in your left hand to avoid a cold, wet handshake

8. Dining Etiquette

9.  Be Prompt!  It is very poor manners to arrive early  There is no such rule that states it’s fine to to arrive “fashionably late”  Table manners play an important part in making a favorable impression  Visible signs of the state of our manners  Essential to our professional success

10. Ordering  After looking over the menu  Ask your server if you have questions How a dish is prepared If it contains ingredients you may be allergic to  An employer may suggest your order be taken first  Often, women’s orders are taken before men’s

11. Ordering Food Menu Do’s  Food favorites; no experimenting  Easy to cut meats  Salads  Middle-priced Menu Don’ts  Spaghetti and other pastas  Corn on the cob  Peas and other “hyperactive” food  Chicken with bones  Ribs  Shellfish  Most expensive  Least expensive

12. Dining Etiquette  This is a standard dinner place setting

13. “Reading” the Table Setting  Draw an imaginary line through the center of the serving plate  To the right  Glassware, cups, saucer, knives and spoons (Seafood fork)  To the left  Bread and butter plate (including a small butter knife across the top), salad plate, napkin and forks “Liquids on your Right” “Solids on your Left”

14. Use of Silverware  Work from the outside in  Salad fork is on the outmost left, followed by the dinner fork  Soupspoon is on the outmost right, followed by the salad knife and dinner knife  Dessert spoon and fork are above your plate or brought out with dessert

15. Use of Silverware  Work from the outside in  Salad fork is on the outmost left, followed by the dinner fork  Soupspoon is on the outmost right, followed by the salad knife and dinner knife  Dessert spoon and fork are above your plate or brought out with dessert

16. Use of Silverware  Work from the outside in  Salad fork is on the outmost left, followed by the dinner fork  Soupspoon is on the outmost right, followed by the salad knife and dinner knife  Dessert spoon and fork are above your plate or brought out with dessert

17. Use of Silverware  American style  Hold knife in right hand  Fork in left hand with fork tines piercing the food to hold it in place  Cut a few pieces  Lay knife across top edge of plate sharp edge facing in  Change fork (tines up) to right to eat

18. Use of Silverware  European (Continental style)  Hold knife in right hand  Fork in left hand with fork tines piercing the food to hold it in place  Cut a piece and keeping fork (tines down) in left hand eat cut piece

19. Use of Silverware  When you have finished  Do not push your plate away  Lay fork (tines down) and knife sharp side facing inward) diagonally across your plate  Once you have used a piece of silverware, never place it back on the table  Do not leave a used spoon in a cup; place it on the saucer  Unused silverware is left on the table

20. Iced Tea  Don’t chew ice!  Cup hand around lemon wedge.  Use moderate amount of sweetener.

21. Passing Food (If it is in front of you)  Offer to the left.  Pass to the right. (Counter clockwise)  Use ‘Common Sense’  Pass salt and pepper together.

22. Table Manners – ABC’s A.  When first being seated at the table, do not touch anything until everyone arrives  You can see what you will be eating/drinking by the “layout of the table”  Watch the host/hostess for cues and follow their lead (napkin, eating, etc.)  Only start to eat once everyone has been served and when the host/hostess starts to eat

23. Table Manners – ABC’s B.  Remember to start with your utensils from the “outside in” (farthest away from center plate)  When you are not eating, keep your hands on your lap or resting on the table (with wrists on edge)  Never cut more than three bites at one time  Eat rolls or bread by tearing off a small bite sized pieces and buttering only the piece you are preparing to eat  Do not season your food before tasting it

24. Table Manners – ABC’s C.  Sugar Packets should be opened to remain in one piece. When empty, fold packet and place underneath iced tea plate or bread plate. (and only tear ¾ across)  Tea packets, where do they go? To the right, underneath of your coffee saucer  If you don’t like a piece of food that is in your mouth, you have two options:  Finish what you are chewing and swallow it  Remove it from your mouth by how it entered (i.e. if brought in by fork, remove by fork) and put it back on your plate – do not remove it into your napkin!

25. 10 Common Dining Faux Pas 1. Napkin on lap before everyone is seated 2. Blowing or stirring soup 3. Eating ice cubes 4. Eating before everyone is served 5. Breaking dinner roll in half rather than tearing a bite-size piece

26. Faux Pas (Cont.) 6. Talking with food in your mouth; chewing with mouth open 7. Eating a larger than bite-size piece of food 8. Blowing your nose at table 9. Pushing your plate away 10. Stacking dishes

27. Table Manners – Of Course !!  It is inappropriate to ask for a doggy bag when you are a guest  Finger foods can be messy and are best left for informal dining  Do not order alcoholic beverages  Do not smoke while dining out  Sit up straight at the table

28. Table Manners – Of Course !!  Do not ‘slurp’ soup from a spoon  Don’t mash all the food together in the center of your plate  If food gets caught between your teeth and you can’t remove it with your tongue, leave the table and go to a mirror where you can remove the food in private  Engage in pleasant conversation that is entirely free of controversial subjects  You should never leave the table during the meal expect in an emergency

29. Napkin Etiquette:  Keep it in your lap throughout the meal  If you must get up from the table, place your napkin on your chair back (and push your chair in)  Once the meal is finished, watch the host/hostess as to when you place your napkin to the left of your plate

30. “Table Talk”  Do not talk across the table  Keep conversation to the person to your right and left  Short conversations about current events, hobbies, interests, entertainment  Avoid controversial topics such as politics, religion, health related issues

31. Reminders…  Ladies, place your handbags underneath your chairs so they do not interfere with the wait-staff  The wait-staff should serve from the left and take from the right  If you drop your utensil, ask the wait-staff for another

32. Receptions - Hors d’Ouevres  No Alcohol!  Leave your friend at the door  Name badges are always worn on the right side  No “double dipping”  Hold glass in left hand to allow right hand to be free for introductions  Do not load plate with food  Do not put toothpicks back on platter  Do not gather at the food table  No Alcoholic beverages…….AT ALL!!!

33. Rules of Introduction  Stand Up  Smile  Always shake hands  Make eye contact  Repeat other person’s name

34. Forgotten Names  If unable to remember someone’s name, o.k. to say, “Please tell me your name again”  If someone has a difficult name ask them to pronounce it again

35. Business Cards  Read  Receive  Acknowledge

36. Friendly Reminders…  Remember if you are attending a dinner at someone’s home; bring them a “small token of your appreciation” (bottle of wine – if you are of age, flowers, box of candy, etc.)  Remember to send a THANK YOU note to your host/hostess within two days