Mess & Dining Mess & Dining EtiquettesEtiquettes

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Outline 1.What are etiquettes, dining etiquettes &

what is their significance?2.General Manners need to be followed at

Dining Place3.What are the most important Mess

Etiquettes required to be adopted?

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OBJECTIVES:

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Etiquettes

OBJECTIVES:

“A set of rules that govern the expectations of social and dining behavior in a workplace, group or society.”

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Dining Etiquettes

OBJECTIVES:

Table manners are visible signs that you are a polished and knowledgeable professional.

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Why?

OBJECTIVES: 1. Entry & Seating 2. General Manners3. The Cutlery4. Dining Etiquettes5. Our Perspective & Needs6. Way Forward

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The Package

OBJECTIVES: 1. In queue & Disciplined2. A uniform / standard dress3. In time arrival & entry4. In possession of serving tray/ plate etc.5. Waiting patiently for serving6. Getting a seat in order7. Leaving space for others to follow

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Entry & Seating Manners

OBJECTIVES: 1. Grace before starting2. One should sit straight but not necessarily stiff

at the table.3. Elbows are never kept resting on the table; they

are also not to jab one's neighbour in the ribs. 4. Do not use your hands to gesticulate or to

beckon others.

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General manners

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OBJECTIVES: 5. There is never any reason to comment on the

food one does not like. 6. Genuine appreciation of the food gives a lot of

satisfaction to the host or the cook. 7. Only reach easily accessible things and without

stretching himself.

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General manners

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OBJECTIVES: 1. Forks are used only for forking and taking food to the

mouth and not for cutting food in the plate. 2. A knife is used only for cutting, spreading or as a

support to fork food against.3. A used piece of cutlery is never put into any food that

is meant for everyone. 4. Spoons are to be put in the plate or saucer.

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The Cutlery

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OBJECTIVES: 5. Forks only for forking and taking food to the

mouth and not for cutting food in the plate. 6. A fork is used in such a manner that the food is

supported. 7. A used piece of cutlery is never put into any

food that is meant for everyone.

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The Cutlery

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OBJECTIVES: 1. One is to take his seat at the table with as little

clatter as possible. 2. Napkins 3. Food is brought to the mouth and not vice versa.4. Fingers are not used to touch any food article.5. Used cutlery is never kept on the tablecloth but

always on a plate.

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Dining Etiquettes

OBJECTIVES: 6. Don’t request the neighbour continuously to pass things. If need

be, ask the steward or delay.7. Liquid should not be spilled.8. Liquid is never drunk straight out of a saucer or a plate; one

uses either a spoon or a cup. 9. One should not talk with his mouth full and does not shift too

much food into his mouth.

 

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Dining Etiquettes

OBJECTIVES: 10.Never eat with mouth open, as nothing is more

disgusting. 11.One does not make noises while eating and one

is supposed to chew quietly. 12.One does not take large helpings and takes

only so much as will ensure that the available food is sufficient for all others on the table.

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Dining Etiquettes

OBJECTIVES: 13.One should not have to go hungry because

someone else has taken too much.14.One does not ever reach out at the table, as it

is bad manners.15.Tea and other beverages are not drunk from a

spoon but from a cup.

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Dining Etiquettes

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OBJECTIVES: 16.Liquids are sipped, not gulped and chewing is finished

before drinking.17.Should one discover any foreign object . . . . Don’t spoil

other’s food.18.If it is not too bad, it is taken out discreetly and put aside.

If it is something too bad, the food is left without making a big fuss.

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Dining Etiquettes

OBJECTIVES: 19.Sugar is not taken from the sugar pot using ones

used spoon or wet coffee/tea spoon. 20.Fingers are not used to touch any food.21.Never leave food in the plate. It is a gross wastage

and hence should always be avoided.22.Use of toothpicks on the table is best avoided.

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Dining Etiquettes

OBJECTIVES: 1. Timing 2. Reporting for meals3. Entry & serving4. Settling down5. Dining Manners6. Exit7. Disposal / wastage of food

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Our issues & Solutions

OBJECTIVES: 8. Extra food requirement9. Binging in own food10.Left behind food 11.General tidiness in Mess/ Dining hall

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Our issues & Solutions

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THANKSTHANKS

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