- P N Rao(Potlacharla N.Rao)

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S.No. Slide content Slide no.

1 Prelude 3

2 Lunch/Dinner taboos 5

3 Flat ware Dining set 6

4 Table manners5 Greeting/Receiving guests 76 Shake hand etiquette 87 Etiquette towards ladies 9

8. Fork etiquette 11

9. Bread , soup ball etiquette 12

10. Lunch/Dinner etiquette 13

12 conversation 15

13 Table etiquette 21 to 23

14 Bussiness etiquette 27 to 29

15 Problems and excuses 30

16. References 31

PreludeTable manners are the unique codes which translate your

courtesy towards others. A little consideration goes a long way which can give you pleasure, satisfaction, enhance circle of friends, reputation in society and enhance your status . Etiquette is not only an accomplishment but it is duty too. Dinner/Lunch hosted is the honor enhanced to the guests. Etiquette shown by all the members gives pleasure and success in a party , even if one lacks , the pleasure of hosting a party distracts. In the corporate world of business etiquette counts much. Big business deals may crumble in seconds if wrong signal goes to them. To deal with multi National network of business society, due training is imparted to new entrains at initial level of entry of the job. Table etiquette pnrao

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Lunch /Dinner Taboos• Gesturing with silverware• Elbows on table• Talking with mouthful• Salt pepper on food before tasting food• Drinking with food in mouth• Pushing back or stacking plates at the end of meal• Answering or placing cell phones • Reading on table• Dunking any thing into water or coffee• Make fuss of incorrect orders• Arranging hair or makeup at dining table• Picking your teeth at the table• Ask for doggy bag, for taking home left overs.• Fidgety habits like jingling knees, drumming fingers• Fiddling with utensils while waiting for meals to arrive.

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Greeting/Receiving guests• Politeness; an expression of kindness and goodwill .• Greeting the guests • To rise if seated• Smile and extend hand shake• Repeating other person’s name in greeting, shows intimacy• Escort guest of honor to table as needed• In corporate meets, high dignitary guest of honor should be taken care of by the

host.

Shake hand etiquette• Shake hand should not be initiated by juniors (with

certain exceptions). • Shake hand should not be initiated by male towards

ladies under normal conditions. • If lady initiates shake hand it can be honored.• Shake hand should be firm but not crumple, with a little

pressing of thumb. It indicates one’s interest in the person.

• Firm shake hand indicates interpersonal relation.• If a person shakes hand crushing the hand means he

wants to dominate you.• If a person shakes hands with his palm above yours,

shows his victory over you.• If a person crushes your fingers while shake hand

indicates that, he may harm you.• Loose shake hand indicates dis interest or etiquette not

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1. Be courteous to elderly persons.2. be polite with them3. help them to first occupy seat at dining table.4. dinner/lunch should be first started by elderly

people.5. Assist them during and after lunch.

Etiquette towards ladies• Ladies should be given preference and should be allowed to occupy

first at the table .• If a lady wants to occupy a seat next to male he should pull the

chair for her and help. • There Should not be any loose talk in presence of ladies.• No derogatory remarks should be passed.• Ladies can wear hat while dining

Fork etiquettes

• European style- Fork in left hand and knife in right hand . While taking fork to mouth , tines should remain putting down.

• Fork and knife handle running along palm held by thumb and pointing finger. This method is also called as ‘hidden handle’

• American style- ‘Zig Zag method’ or ‘fork switching’. Fork is held in left hand , knife in right hand for cutting and then put both fork and knife in the plate . Then pick up fork in right hand to eat food keeping knife in the plate.

• Knife and fork crossed position indicate dinner is not complete• Putting knife and fork handle together indicates that dinner is

finished.• Don’t let spoon, fork or knife touch the table.

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TABLE ETIQUETTERESTAURANT ETIQUETTE

Part II

Bread• Cut bread into small pieces and put it in the

bread plate.• Take out a pat of bread with knife and put it in

the bread plate. Don’t use this knife to apply butter on bread .

• Not to apply butter on whole of the bread.• Pass on butter with knife to the person sitting

right to you.• Take bite size bread , apply butter than eat.• Bread and roles can be broken with your

fingers in small pieces and buttered one piece at a time

• Use your knife to cut lettuce if needed.• Do not use bread plate on your right as

replacement.

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The name tagName tag should be on right hand side of your front shoulder. The logic : When shaking hands it allows for a natural progression for the eyes to the name tag.

Silver ware• If a piece of silver ware falls, leave it and ask a replacement from

server.• If wrong plate is used silently ignore.• If person next to you uses your plate take another plate.• Silverware/cutlery should not touch the table cloth once used.• Place knife at the top of the dinner plate facing in after use.• After meals place your knife and fork in the centre of your plate.

Posture of elbows• Sit straight and do not lean on the table• Don’t rest your shoulder back on the chair.• Keep your elbows off the table and close to the body when

you are eating.• However when you stop to talk, it is ok to rest your elbow

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Napkin• Once seated place the napkin on your lap and leave it

there until you are finished• Once finished place the napkin folded loosely to the

right side of your plate to avoid reuse.• A napkin is used to dab the corners of your mouth • Don’t use napkin to clean silver /utensil but ask

replacement.• Don’t blow nose with napkin.• Use napkin often to blot you lips • If you need to leave the table during meal, place the

napkin on the chair and slide the chair under table• When finished put the napkin loose on the side of the

plate.

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Serving food• Solids on left and liquids on right• Finger bowl on left since not used for drinking• Pass food to the right• Transfer dip to your plate• Plates are served on the left• Dishes removed from the right• Pass the salt and pepper together.• Wait until every one is seated before eating• Don’t finish earlier to others they may feel uncomfortable• When finished do not push plate/plates• Cut small one or two bite sized pieces of food it looks

attractive and morsels won’t become cool or dry.( exception for children)

• Taste food before seasoning.

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Lunch/dinner etiquette

Table etiquette will put you at ease• As a rule dinner can be held for the most 20 minutes. In formal dinner

host need not leave the chair to receive late arrived guest but guest should approach the host to tell reason. In informal dinner host will personally receive the late arrived guest.

• Elders and ladies should be given due preference while occupying chairs.• Keeping hat while eating is not a good etiquette. Ladies can wear hat.• In Banquet style start dinner if persons on either side are served, in

buffet style start eating when one is ready.• Turn off or keep electronic equipment in silence. No browsing.• No smoking on table.• Don’t keep one hand in your lap unless you are eating in European style

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DINING• Don’t eat with your mouth full• Don’t remove any thing from your mouth with the same implement

that it went in with• Use toothpick privately• If food eludes fork don’t remove it with finger but use spoon or other

cutlery as pusher• Avoid smacking, slurping and collecting food in ball in cheek during

dining.• Eat with moderate speed• Take small bites , keep you mouth closed and finish Chewing before

continuing your conversation• Don’t gulp your food , it isn’t attractive• Don’t drink liquid when some solid stuff is in mouth.• Do not blow on the food that is hot wait until it cools or eat from the

side of the bowl when having soup• Cut main course to several pieces at a time • Don’t take out inedible and put it in palm of plate, pass it lightly

unseen.• If burping put napkin on mouth and ask excuse, during hiccup attack

leave the table asking excuse,• When wrong utensil is used remedy the situation without apology and

forget.18Table etiquette pnrao -

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• Try to maintain polite dinner conversation.• If you have to converse with some one first complete chewing food in

mouth , put spoon/fork in plate than talk.• If you want some item don’t reach over some one but request him to

pass it on to you.• Never medicate yourself at table.• If you want to leave table put your napkin in your chair• Hot towel brought by waiter should only be used to wipe mouth only

after finishing meal or using finger dip.• Complement the food.• Thank the services.

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Tom Selleck once told the story of how at a fancy dinner, he thought the finger bowl, with its green garnish, was a strange after-dinner soup. He wasn't the only one. Eleanor Roosevelt once observed a guest pick up his finger bowl and drink its contents. She thoughtfully drank hers (as a good host)

• Soup bowl is served after completion of dinner.

• Finger bowl is filled ¾ with clean/warm water with lemon/green garnish in it.

• If finger bowl is brought after meals, fingers should be dipped and wiped with napkin only

• Lips should not be wiped with wet fingers, use napkin

• Dip tip of fingers only• Cleanse with lemon or

scented flowers• Place the bowl and doily on

upper left hand side• One bowl shared by too is

taboo

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BUSINESS MEAL ETIQUETTEinvitation

• Invite guests well in advance at least a week in advance.• Select venue/Restaurant which you frequently visit. This

will give you the benefit of acquaintance with manager , head waiter, and other staff so as to get excellent service and service even at a short notice. Confirm about dress code if any in the restaurant.

• Good behavior of host staff will add to your credibility.• Venue should suit your guests as far as distance and

convenience is concerned.• Reserve table/tables well in advance. Arrange attach name

tags if required.• Reconfirm your invitation from guests. After Dinner/lunch• Guest should thank the host personally• Next day on telephone or send a thank note to the host.

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Your arrival as host at the venue

• Good dining etiquette and the impression you make will depend on your advance presence and first appearance in the venue.

• Late arrival by host indicates his carelessness and thoughtfulness which may impact you business.

• Etiquette dictates, if host has not arrived you should wait in the corridor, lobby or waiting area but should not reach the table.

• If you are host, wait for the guest in lobby.• If some guest arrives , host should wait till the time the

reservation is made and then proceed to the table and have the maître d’ or waiter escort the guest.

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PAYING THE BILL

• Person inviting should pay the bill.• Etiquette does not permit the guest to grab the bill placed

on the table and pay. • Opportunity should be given to the person who invited you,

to collect the bill.• To avoid confusion of presenting the bill maître d’ should

be well informed of the person to whom the bill be presented.

• Before tipping, it should be ensured that gratuity hasn't already been included in the bill.

• In some occasions waiter and other staff are tipped as per procedure.

Thank giving

• Thank letter should be sent to guests followed by phone call.

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Problems and excuses • Be discrete if you have problem with food.• Remove food the same way it went on silverware.• Ask for excuse if you have to leave table.• Turn your head from table if you cough or sneeze• During hic up attack leave the table and

move to isolated place.• If some one uses your bread plate as thinking as his

own , do not Inform him of his mistake, simply use you dinner plate for bread.

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http://www.etiquettescholar.com/dining_etiquette/table_manners/table_manner_tips.html dt 16 April 2014

https://www.google.co.in/search?q=dining+table+etiquette+tips&rlz=1C2ARAB_enIN494IN518&biw=1366&bih=667&tbm=isch&tbo=u&source=univ&sa=X&ei=1ZdOU6u-FIr58QXBvoGoCw&ved=0CH8QsAQ#facrc=_&imgdii=_&i 16 april 2014

http://en.wikipedia.org/wiki/Fork_etiquette#Fork_etiquette

http://revsunnybridings.blogspot.in/2011/10/world-communion-sunday-serm on-october.html

my.dining.asiatatler.com

AcknowledgementI sincerely acknowledge all the sources and references.

ReferencesEye bright, Daisy. Manual of etiquette, ed. David MacKayTable manners Wikpedia http://en.wikipedia.org/wiki/Table_mannersTable etiquette Images“The world of bussiness etiquette,” WEBhttp://letthetruthout.com/2011/03/19/the-world-of-business-etiquette-how-do-you-do/“How to follow table Manners”http://www.wikihow.com/Follow-Table-Manners“Basic Rules of Table Manners”,http://www.debretts.com/british-etiquette/food-drink/table-manners/basic-rules-table-manners

This presentation is only for general information.

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Power point presentations by P N Rao• Golden hour in Railway Disaster Management ( English, Hindi)• Corporate Safety Plan (English, Hindi)• Modern trend in Railway safety (English, Hindi)• Media Management in Disaster Management • Role of NGOs in Disaster Management,• Role of NSS in Disaster Management,• Table etiquette Corporate meetings/Restaurants, • Job Interview Google search: PPTs by P N Rao• Tourism Disaster Management by P N Raohttp://webcache.googleusercontent.com/search?q=cache:9oCzu0zPOkgJ:www.slideshare.net/psubramanyamrao/tourism-dmgt+&cd=1&hl=en&ct=clnk&gl=in• Industrial Disaster Management by P N Raohttp://www.slideshare.net/suni744/industrial-disaster-management-14177395• Disaster Management awareness by P N Raohttp://www.slideshare.net/psubramanyamrao/disaster-management-an-awareness-i-by-pnrao20-may13• Multiple Hazards by Potlacharla N Rao

• Table etiquette Corporate meetings/Restaurants,

A little consideration goes a long way

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