1. Table Manners and Business Etiquette Angela A. Kovachi Dr. Adams EMKT 6120

2. Objectives: Define why etiquette is important.

3. Objectives Define basic American table manners.

4. Define and describe a formal place setting.

5. Identify basic business etiquette skills.

6. Objectives Define why etiquette is important. Define basic American table manners. Define and describe a formal place setting. Identify basic business etiquette skills.

7. Business Etiquette Whether you are just starting on your career path or you are a seasoned professional, business etiquette skills can help you refine your professional presence.

8. Etiquette influences success because Differentiates you in a competitive market. Honors your commitments to quality and excellence. Enables you to be confident in a variety of settings with a variety of people from all walks of life. Helps you modify distracting behaviors and develop admired conduct. http://www.eticon.com/busetiq.htm

9. Charm… "Charm is the ability to make someone else think both of you are wonderful." Caskie Stinnet

10. This lesson.. Includes Table Manners And Business Introductions These are two components of business etiquette.

11. Table Manners Proper table manners are essential for professional success. They are visible signal of our manners.

12. Activity- Place Setting Each of you will receive a bag of the essential items needed to set a formal place setting. You have five minutes to place these items in the proper location. Ready, set, go…

13. A Formal Place Setting Draw an imaginery line down the center of your plate: To the right will be Glassware, cup, saucer, knives and spoons as well as a seafood fork To the left will be Bread and butter plate (including a butter knife horizontally across the plate) Salad plate, napkin and forks

14. Remember this rule: Liquids on the right and Solids on the left Solids Liquids Menu

15. Proper Napkin Use Follow the lead of the host Place your napkin in your lap only after the host has done so. Use your napkin to gently blot your lips. If you leave the table, place your napkin in your seat. This indicates to the server that you will return. The host will signal the end of the meal by placing his or her napkin on the table. You may then place your napkin to the right of your plate.

16. Reviewing the Menu An employer will often suggest that your order be taken first. Sometimes the server will decide the order. Generally, a woman’s order will be taken first. Do not order the most expensive item on the menu.

17. Use of Silverware Start with silverware that is farthest away from you. Work your way to the center using a utensil for each course The salad fork is the outermost left followed by the dinner fork The soup spoon is outermost right followed by the beverage spoon Your dessert spoon and fork are above the plate and brought out with the dessert

18. The American Style of Cutting food Hold knife in the right hand and fork in the left. Cut a few pieces of meat. Move the fork to your right hand and place your knife on the top part of the plate horizontally The sharp edge facing the inside of the plate

19. When you have finished… Do not push the plate away when you have finished. Once you have used your silverware never place it directly back on the table. Do not leave your beverage spoon in the cup. Place it on the saucer.

20. A common way to show you are finished is to lay your fork and knife diagonally across the plate. “When I’ve finished, I’ve had plenty. Place your silver at 4:20. Knife Fork

21. Business Etiquette tips while dining. It is inappropriate to ask for a doggy bag when you are a guest. It is best to order foods that can be eaten with knife and fork. Do not smoke while dining out. While you are not eating keep your hands in your lap or resting on the table. Elbows on the table are only acceptable in between courses. Eat bread or rolls by tearing off a piece and eating it.

22. More Tips… Use your butter knife to cut a piece of butter off and place it on the plate. Do not continue to cut pieces of butter from the butter dish. Never spit a piece of bad food in a napkin. Remove it with the same utensil used to put it in your mouth. Place on the edge of the plate and try to cover with another piece of food.

23. More Tips… When a large number of people are at the table at an occasion such as a banquet, begin eating as soon as the people around you are served. You do not have to wait for everyone in the room to be served. Do not talk with your mouth full. Do not drink with food in your mouth. Reach for food that is easily within your reach. Ask others to pass foods that are not near you. Avoid controversial subjects while engaging in conversation.

24. Business Introductions…Greetings “An important point in any introduction is the order of names. The name of the person being introduced is mentioned last, and the person to whom the introduction is made is mentioned first. “ “Business Introductions are based on power and hierarchy. Simply, persons of lesser authority are introduced to persons of greater authority. Gender plays no role in business etiquette; nor does it affect the order of introductions. “ http://www.for-a-better-business.com

25. Greetings Example: “Senator, Johnson, this is an associate of mine, Josh Thomas. Josh, this is Senator Johnson, who represents District 3.” Always stand for introductions. In an office, come from around the desk to greet visitors. You should stand for colleagues, associates or clients.

26. REMEMBER… Always make an introduction even if you forget a name. It is better to make an incorrect introduction instead none at all.

27. More on greetings… “Responding to Introductions is just as important as making the introduction. In response to informal introductions, simply say " Hello". Add " How do you do?" followed by the person's name is the customary response to a formal introduction. “ Do not use the first names until the person to whom you've been introduced has indicated that the familiarity is preferred. Everyone is introduced to a guest of honor at a social event. Theresa Sprangler, Brunswick High School

28. And more… When introducing yourself, always use your first and last names. “Hello, my name is Andy Breene.” If you are asked to introduce the speaker at the banquet or dinner meeting, explain his credentials and/or tell something interesting about him (why he was selected as the speaker, how you know him) Theresa Sprangler, Brunswick High School

29. Summary Business Etiquette is very important to you success in your career. This topic may very well be as important as the education, training and experience you have to offer. Table manners and business introductions are two components of etiquette.

30. Summary Remember the host is your lead. Liquids on the right and solids on the left in a place setting. The use of the napkin indicates the beginning and end of a meal. Use silverware starting from the farthest position.

31. Summary Remember your basic manners like don’t talk with your mouth full. It is better to make an incorrect introduction instead of none at all. Always introduce a person of lesser power to one with greater power. It is polite to stand for introductions. When introducing yourself, always use your first and last name.

32. References: http://entertaining.about.com/cs/etiquette/a http://www.eticon.com/busetiq.htm http://www.for-a-better-business.com Reece, B., Brandt, R. (2003). Human Relations (5th Edition). New York: Houghton Mifflin Company. Spangler, Theresa. Brunswick High School. /