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Dining Etiquette
Nicole L. Davis, PhD Southern Illinois University Carbondale
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To Start Off With…
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Host will signal when to be seated at the dining table
Wait until everyone has been served before beginning to eat Small groups Large groups
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The Equipment
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Table Setting
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“Liquids on your right" and "solids on your left“
In the center: dinner plateTo the right: glassware, cup and saucer,
knives, spoons, and a seafood fork if the meal includes seafood
To the left: bread and butter plate, salad plate, napkin, and forks
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Which Fork Do I use?
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Which Fork Do I use?
Dinner Knife
Water Goblet
Dinner Fork
Salad Fork
Dessert Spoon
Dinner Spoon
Coffee Cup
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Table Setting
1. Napkin 2. Fish Fork 3. Dinner Fork 4. Salad Fork 5. Soup Bowl & Plate 6. Dinner Plate 7. Dinner Knife8. Fish Knife 9. Soup Spoon 10.Bread & Butter Plate 11.Butter Knife 12.Dessert Spoon & Fork 13.Sterling Water Goblet 14.Red Wine Goblet 15.White Wine Goblet
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Napkin Use
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Put your napkin on your lap soon after sitting down at the table Small napkins, unfold Large napkins, fold in half
If you leave the table during the meal, place your napkin on your chair as a signal to your server that you will be returning
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Napkin Use
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Meant only to be dabbed at the lips and should not get dirty in the process
If napkin falls on the floor during a very formal event, signal a member of the serving staff that you need a fresh one
Once the meal is over, place your napkin neatly on the table to the right of your dinner plate
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Silverware
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“Eat from the outside in” Details
Use one utensil for each courseDessert spoon and fork are above your plate
or brought out with dessert
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Silverware
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Once you have used a piece of silverware, never place it back on the table It is not proper to allow even the clean
handle of a knife or fork to rest on the cloth while the other end lies on the plate
Unused silverware is simply left on the table
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The Knife and Fork
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Holding knife and forkUse of knife and fork
American European
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The Courses
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Appetizers/Buffet
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Don’t crowd the buffetDon’t graze, take what you want and walk
awayAppetizers may be eaten with your fingers,
unless very elaborateWhen in doubt, follow your host
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Bread Plate
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Bread and butter plate sits left of the dinner plate
When butter is passed, take enough for yourself and place it on the edge of your B&B plate
Eat rolls or bread by tearing off small bite size pieces and buttering only the piece you are preparing to eat
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Soup and/or salad
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Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon
Do not slurp soup from a spoonIf your soup is too hot to eat, let it sit until it
cools; do not blow on itPlace used spoon on the
saucer, not in the soup bowl
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Main Course
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If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate.
Taste food before seasoning it Pass salt and pepper shakers together
Try a bit of everything on your plate
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Dessert and Coffee
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Dessert utensils will most likely be provided with the dessert
Id you do not like coffee, simply place your hand over the cup when offered, or tell the waiter “no, thank you” or ask for hot tea
NEVER turn the coffee cup upside down on the saucer
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Finishing Touches
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Leave your plate where it is in the place setting
Lay your fork and knife diagonally across your plate Place your knife and fork side by side,
with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife
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Tips and Pitfalls!
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It is inappropriate to ask for a doggy bag when you are a guest. Save the doggy bag for informal dining situations.
It is best to order foods that can be eaten with a knife and fork. Finger foods can be messy and are
best left for informal dining.
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Tips and Pitfalls!
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Do not order alcoholic beverages in professional situations. Drinking too much when dining out is one of the
most disliked behaviors. Sit up straight at the table.
It makes a good impression. When you are not eating, keep your hands
on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between
courses, not while you are eating.
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Tips and Pitfalls!
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Pass items to your rightSeason your food AFTER you have tasted itNever chew with your mouth open or make
loud noises when you eatIf 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 from your teeth in private
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Tips and Pitfalls!
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Engage in table conversation that is pleasant but entirely free of controversial subjects.
Never spit a piece of bad food or tough gristle into your napkin. Remove the food from your mouth using the same
utensil it went in with. Place the piece of food on the edge of your plate. If possible, cover it with some other food from your plate.
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The Matter of RSVP
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When invited to an event, ALWAYS RSVP by the deadline provided.
If you are able to attend, state if you will be alone, or bringing a guest
If you are unable to attend, state a brief reason why
It is not necessary to remain longer than thirty minutes after dinner if the invitation does not include the entire evening.
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Lunch Interviews
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Know the place and timeBe promptAllow at least two hours for the business
mealWear business attireTurn off your cell phone
Or leave it in your carBusiness discussions usually begins after
placing the meal order
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Lunch Interviews
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Order items that can be easily eaten You aren’t there to eat…exactly Eat a snack before you go
Do not drink alcohol even if offered
If you smoke, don’tTake any medication prior to the
entering the restaurant when possible
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Lunch Interviews
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NEVER ask for a “doggy bag”You could be the best candidate based on
qualifications…But if you don’t pass the “meal test”,
you may get passed over for someone else