1. FORK
LIFT TRAINING

2. FORK
LIFT TRAINING
I know that many have been able to have the pleasure of attending the Rothschild’s presentations and I have as well, which is where some of the material has come from. It’s also A LOT of common sense. But we know that common sense comes with experiences, of which some of our students have very little.
So, with a slightly different perspective, this presentation will give you some ideas for getting your students ready for job interviews that are increasingly more common to take place at a meal.

3. Interview and Business Dining Etiquette
68% of all business meetings are conducted at a meal.
I am approaching this dining etiquette presentation as if you are attending an interview or a business meeting during lunch or dinner. Often in the final stages of the interview process you will be invited to a lunch or dinner with your interviewers. This is an opportunity for them to not only have a more personal or casual conversation with you, but also to observe how you act in social situations.

4. Dining Etiquette
A set of rules that govern the expectations of social and dining behavior in a workplace, group or society.
Table manners are visible signs that you are a polished and knowledgeable professional.

5. Interviewing Meals
Employers need to trust you can represent them in social settings with customers, clients, colleagues and competitors. They will be watching your dining manners.
The focus is on the interview, not the food!
Eat a light snack before you go, as you might not get to eat much.
Employers may want to see you in a more social situation to see how you conduct yourself, particularly if the job for which you are interviewing requires a certain standard of conduct with clients and superiors. You could be critically scrutinized on your table manners and conduct. The meal is a time to visit and interact, and this is always more important than the function of eating.

6. Table Settings Solids to the left – Liquids to the right
“b”read and “d”rink
Pick up silverware from the outside in – toward your plate
Put napkin on lap as soon as host does. Napkins remain on your lap until completion of meal. Never use as a bib.
Table settings are like road maps to guide you through the courses of the meal.

7. This might be slightly excessive for a potential dinner setting for an interview…but it’s possible…depending on the job you’re interview for.

8. This is probably more the style of place setting most encountered.

9. Informal Setting Trends
This is as formal as some establishments choose to be
Unroll flatware, set it on the table & place your napkin on your lap
This setting allows quick turn around for the restaurant and also gives a casual feel. But don’t be fooled by the informalities. Just because it’s casual, don’t resort to misbehavior.

10. Courses Appetizer Soup Salad Entrée Dessert
There are of course many more courses that are served in a pre fixed meal, but these are the basics

11. Ordering Take your lead from your host when ordering.
Choose a menu item that is moderately priced. Not the most expensive lobster special.
Order something that will be easy to eat and not messy – no spaghetti, chicken wings, ribs, etc.
Do not order alcohol! If the host orders a bottle of wine and insists, have only one glass, if you drink at all.
The host or potential employer should order first, as a general rule. If the server should ask you, defer to your host. If they insist you start, you should not order one of the most expensive items on the menu or more than two courses unless your host indicates that it is all right. If the host says, "I'm going to try this delicious sounding cheesecake; why don't you try dessert too," or "The prime rib and lobster is the specialty here; I think you'd enjoy it," then it is all right to order that item if you would like. ; if they order a salad, you may do so as well.
Don’t drink alcohol if you are under age 21; don't have more than one drink if you are 21 or over and the recruiter insists

12. Utensils Do not make a fist around the handle of the utensil.
Continental style: cut food one bite at a time, use the fork in left hand, tines down, to spear the food and bring to mouth.
American Standard style: cut food a few bites at a time, lay the knife across the plate (sharp edges toward you), and switch fork to right hand to eat.
This isn’t cave man days, but no one is expecting you to eat like your dining with the Queen or in Downton Abbey.

13. Service
Wait for your host/hostess to pick up his/her fork to eat first.
Wait until everyone at the table has been served before beginning to eat.
Never reach across the table for something, always ask for it to be passed.
If the last person to be served or your host indicates it’s ok to start, you may do so.

14. Service Salt and pepper are always passed together.
Food is served from the left and dishes are cleared from the right.
Everything gets passed to the right. If you are first to take the bread basket, offer to your left first, take your piece, then pass to the right.
Host should pass the bread basket first, if there is one

15. Eating Tips
Do not blow on your soup to cool it; stir it gently to cool off. Spoon soup away from you to eat.
Do not leave the spoon in the bowl – put it on the saucer/platter.
Chew with your mouth closed
Don’t talk with food in your mouth
do not make slurping or smacking noises when chewing.
When a service plate is used under the food vessel, always rest your utensil on the service plate behind the food vessel. Obviously if there is no service plate, rest your utensil in the food vessel. Your utensil always rests with the handle to your right. Never place a used utensil on the table.

16. More Eating Tips
Eat rolls by tearing off bite size pieces and buttering only one piece at a time.
Cut your salad if the leaves are too large.
Never rest your elbows on the table – forearms are ok.
Taste your food before seasoning it.
No butter sandwiches – butter one piece at a time.
– don’t shove a whole piece into your mouth.

17. Even More Eating Tips
If you need to remove food from your mouth, remove it the same way it went in. Do not spit it into a napkin.
For hard to scoop items, use your knife or a piece of bread to push the items onto your fork.
If you don’t like something, don’t eat it, but don’t make a big deal out of it.
Point is to attract the least amount of attention to yourself.

18. When You Are Finished
Lay your fork and knife (sharp side of knife inward), at the 4:00/10:00 position.
Leave plate where it is – don’t push it away.
Used napkin goes next to your plate, not on top of the plate.
Do not ask for a doggy bag or to-go bag.
Do not ask for a toothpick.
Food in your teeth - excuse yourself to the restroom and remove food.
Try to stay with the pace of the meal so that you don't hold up the remaining courses. If you are lagging behind, when the others are done eating, don't make them wait on you too long.

19. Common Sense Etiquette
Turn off phone before any meal or interview.
Men should never wear a hat at the table.
Do not smoke before or at an interview meal.
Excuse yourself to go to the restroom to blow your nose – don’t blow your nose into your napkin.
Try not to cough or sneeze at the table – excuse yourself from the table and go to the restroom.

20. Additional Tips
If you drop a utensil, pick it up and ask for a new one. If you can’t reach it, let the server know it’s down there.
Take small bites as you will be answering interview questions.
If you need to excuse yourself, put your napkin on your seat or next to your plate.

21. Final Etiquette Points
Use “please” and “thank-you” and always be polite to the wait staff.
Remember: the main point of the meal is the interview, not the food.
Always send a thank-you note for the interview and the meal.
You might want to eat a snack first so you aren’t starving and can focus on the conversation, not the food.

22. Questions? You should have this in your email already.
It will also be on the FCCLA website in the “resources page”

23. Resources