Table Manners and Table Setting

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Table Manners and Table Setting How to act and what to do at the table Table Manners Ages 3-6 Ages 7-12 Ages 3-6 General Table Manners: Ages 3-6 1. Always wash your hands before sitting down at the table 2. Make sure you are in a safe seat 3. Sit still without moving around a lot 4. Put your napkin in your lap 5. Say your prayer before you begin eating 6. Chew with your mouth closed 7. Ask politely for more food 8. If you don’t like the food, do not say, “Yuck!” 9. Say thank you to whoever made the food 10. Wipe your mouth before you leave the table Ages 7-12 General Table Manners: Ages 7-12 1. Wash your hands before sitting down at the table 2. Ask if you can help with anything 3. Place your napkin in your lap 4. Wait for everyone to have their food before you begin eating 5. Say your prayer before you begin eating 6. While eating, chew with your mouth closed 7. Do not make rude noises while eating (burping, loud slurping, etc.) 8. Ask to leave the table when you are finished eating 9. Thank the cook 10. Pick up your plate and offer to clean up Table Setting… for All Ages! Tips for Setting the Table The picture to the right gives you a visual for how you should set the table: 1. The plate goes in the middle 2. The fork goes on the left side of the plate. The word fork has 4 letters; the word left also has 4 letters. This is an easy way to remember to put the fork to the left of the plate. 3. The knife and spoon go on the right side of the plate. The words knife and spoon both have 5 letters, and so does the word right. This is an easy way to Picture Source: The Washington Post remember that the knife and the spoon (https://www.washingtonpost.com/lifestyle/home/dont-disregard-table-setting-rules- at-your-holiday-dinner-party-they-still-matter/2016/11/28/d22accca-b1a4-11e6-861 go to the right of the plate. 6-52b15787add0_story.html) Fun Table Setting Tips 1. If you hold up your left hand and connect your pointer finger with your thumb, you make the letter b. This is an easy way to remember to put the bread on the left side of the plate. 2. If you hold up your right hand and connect your pointer finger with your thumb, you make the letter d. This is an easy way to remember to put the drink on the right side of the plate. Picture Source: Clise Etiquette (https://www.cliseetiquette.com/b-d-success/) ● The more you eat together at the table, the more opportunities you have to practice these skills with your child ● Your child will follow what you practice, so demonstrating these skills will help with reinforcement ● Keep in mind that different aged children will develop these skills at different rates; make sure to give them grace and understanding while learning ● As your child develops these skills, they will be more confident and have an easier time interacting with other adults in their everyday lives ● Be sure to give your child praise when they practice their table manners ○ Give them specific feedback: “Great job chewing with your mouth closed!” ○ Tell them why it is a good habit: “It is not enjoyable for others to see the food in your mouth when they’re trying to eat.” Note to Parents.

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The Art of Formal Table Setting Made Simple
The Art of Formal Table Setting Made Simple Student Textbook McDaniel Publishing 1st Edition Introduction to Table Setting .............................4 Identification ......................................................13 Setting the Table ................................................22 References .........................................................29 An Introduction The Art of Formal Table Setting Made Simple text is created for use with the student booklet The Art of Formal Table Setting Made Simple. The intention of this text is to help you understand the various aspects of formal table setting. Activities designed to discuss the necessity of a formal table setting as well as identify key components, such as china, ﬂatware, and glassware are included in this booklet. Additionally, you will ﬁnd activities that explore and reinforce table etiquette. This booklet will reinforce your learning so that you may apply it in unlimited formal table setting arrangements. The activities in this text are divided into chapters that correspond with the chapters in the book. When possible you should try to complete the activities in this booklet without referring to the text. If you are unsuccessful at completing any activity in this booklet, you should reference the text. At that time, you can also check your previous answers with the information in the text. You will discover that this booklet contains a variety of activities. Some of the activities in this booklet will include activities, such as true/false, multiple choice, matching, labeling, and crossword puzzles that have answers with only one correct choice. Other activities that require an opinion or ask for ideas cannot be judged on just one correct answer. These activities are designed to encourage your creativity and thought and help you apply what you have learned in the text.
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Table Manners Are the Practices of a Gentleman at the Table. Wherever
TABLE MANNERS: AN ESSAY Table manners are the practices of a gentleman at the table. Wherever he finds himself, a gentleman behaves courteously and graciously to those around him; he seeks never to hurt or offend. In most situations a little forethought and common sense suffice and knowledge of custom and convention always helps. Reading Emily Post or Amy Vanderbilt or the inimitable Miss Manners (one ought to—they are most sensible persons) and memorizing long lists of do’s and don’ts will not make a person a gentleman, however. Unless a person cultivates his own sensibilities by making himself ever mindful of the needs and feelings of others, he will never become a gentleman. At Kiski we spend more time together at the table dining than anywhere else engaged in any other activity together. Manners are important elsewhere, but it is at the table that we most readily sense their absence. This outline is prepared so that each person may have a clearer understanding of custom and conventions as they apply in our dining room. While some procedures apply uniquely to our local situation, many will have universal application. If in doubt look around: who is eating least conspicuously? Follow his example. Do not crowd against the doors in the lobby or cluster in groups blocking corridors. There is nothing to which to rush, and nobody likes being crushed. The lobby is spacious: hold back and spread out. Make sure you are properly groomed and attired before entering the dining hall. Your hair should be combed and your buttons buttoned.
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European Traditions of Etiquette and Midwestern Custom Peter P
Architecture Conference Proceedings and Architecture Presentations 2007 Mealtime: European Traditions of Etiquette and Midwestern Custom Peter P. Goché Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/arch_conf Part of the Architecture Commons, and the Social and Cultural Anthropology Commons Recommended Citation Goché, Peter P., "Mealtime: European Traditions of Etiquette and Midwestern Custom" (2007). Architecture Conference Proceedings and Presentations. 40. https://lib.dr.iastate.edu/arch_conf/40 This Conference Proceeding is brought to you for free and open access by the Architecture at Iowa State University Digital Repository. It has been accepted for inclusion in Architecture Conference Proceedings and Presentations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Mealtime: European Traditions of Etiquette and Midwestern Custom Abstract Anthropology is the science that studies peoples past and present, their cultures, and their histories as groups. When anthropologists undertake a study of an unfamiliar culture, they typically write ethnography. Ethnographic studies look at the patterns of interpretation that members of a cultural group invoke as they go about their daily lives. An ethnography is a highly descriptive overview of a group’s knowledge, its beliefs, its social organization, how it reproduces itself, and the material world in which it exists.3 In short, ethnography is a process referred to by Clifford Geertz as “Writing Culture”. The purpose of this ethnographic field report is not only to describe and explain, but also to unfold a view of the world in which cultural alternatives can be measured against one another and used as a guide for the production of space.
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SETTING the TABLE Glossary of Table Setting Utensils
SETTING THE TABLE Glossary of Table Setting Utensils: Spoon Dinner Fork Salad Fork Knife Dessert Napkin 4-H Special Foods Handbook 14 Milk Glass Juice/Water Glass Dinner Plate Cup and Saucer Salad Plate Dessert Cup Dessert Plate Bread and Butter Plate Bowl with Knife 4-H Special Foods Handbook 15 Basic Table Setting: (may be used at any meal) Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Unfolded Napkin Folded Napkin Fold Open edges Fold Grilled Reuben Sandwich Dill Pickles German Potato Salad Milk Open edges Fold Turkey Tetrazzini Crisp Relishes French Bread Chocolate Pudding Milk Open edges 4-H Special Foods Handbook 16 Dinner/Lunch: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. In casual family settings, bread plates are often not needed. Sweet & Sour Pork Chow Mien Noodles Asparagus-Lettuce Salad Fan-Tan Rolls Milk Iced Tea Raspberry Pie (the dessert is served following the meal) Tossed Green Salad Lasagna Skillet Zucchini Garlic Bread Fresh Fruit Compote Cookies Milk (Salad served before meal) Beef Roll-Ups Buttered Noodles Green Peas w/ Mushrooms Perfection Salad Crusty Rolls Coffee Milk Blueberry Cheesecake (the dessert is served following the meal) 4-H Special Foods Handbook 17 Breakfast: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Tomato Juice Toasted English Muffins Sausage Links Milk Coffee Oatmeal Granola with Fresh Strawberries *Toast Orange Marmalade Milk *May use a separate bread plate or the plate under the bowl.
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Chinese Table Manners: You Are How You Eat Eugene Cooper
Chinese Table Manners Chinese Table Manners: You Are How You Eat Eugene Cooper I had been looking forward to this dinner with an important client for over a week. We were going to close the biggest deal of my career. He arrived on time, and I ordered a bit of wine. It was a fancy restaurant and I was trying to behave appropriately; I tucked my napkin neatly on my lap and lifted my wine glass carefully with my little finger extended in the way I had always seen it done. But what began well began to go awry. I looked on in horror as my client ladled a number of different dishes together into a soup bowl, lifted it to his mouth and began to shovel it in. I was so embarrassed by this display of bad manners that I hoped no one I knew would happen by. My face must have betrayed my thoughts, but my client did not let on. He simply asked if I was not enjoying my food because I had left the dishes flat on the table. This took me by surprise, because I realized for the first time that he was looking at me and finding my behavior odd. Our smiles became realizations and turned to laughter. Luckily, we had a good sense of humor about our eth-nocentrism. Somebody should have warned us; this could have been a real disaster. Consider yourself warned. Table manners, like a great many everyday events, are heavily laden with cultural meaning. Understanding culturally prescribed behaviors is of practical importance, not merely interesting.
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Food & Beverage Service
AGA KHAN FOUNDATION Pakistan PAITHOM Project for Livelihood Upgrading & Development of Youth in the Hospitality Sector Technical Training for Food & Beverage Service Participant’s Manual January-June 2008 Food & Beverage Service Student’s Manual Food & Beverage Service Training Program (Student’s Manual) for Livelihood Up gradation and Development of Youth in the Hospitality Sector 2 Food & Beverage Service Student’s Manual Table of Contents Introduction 04 Objectives 04 Proposed timetable 05 Instructions for students 10 Grooming Checklist for students 12 Hygiene & Grooming for Food Service personnel 13 Introduction to Food Service Industry 15 Personality Traits for Food Service personnel 19 Gears for a service person 21 Areas of work of a server 22 Introduction to service mis en place 23 Types of restaurants and cuisines 24 Working in pantry area- prep work 25 Polishing glass and silverware 28 Wiping plates and chinaware 29 Laying out tables and chairs 30 Table cloth and napkin folding 31 Setting up a table – basic setup 32 Setting up a table – extended setups 41 Setting up a table – banquets 43 Food service sequence 44 Greeting and seating a guest 46 Beverage service – Presenting menu and carrying a tray 51 How to pick up and serve beverages 55 Serving hot beverages 59 Beverage Knowledge 69 Carrying and placing plates and platters; pre-platted service and clearance 70 Platter to plate service-Silver service 74 Cleanliness between the courses and other tasks 76 Dessert – knowledge and service skills 80 3 Food & Beverage Service Student’s
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Manners and Etiquette
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Table Setting Contest Helpful Hints
Table Setting Contest Helpful Hints The purpose of a table setting is to make the act of eating easy. Objects that are used in the right hand are placed to the right of the plate: knives, spoons and beverage containers. The fork is laid to the left of the plate because historically it was used only in the left hand. The Cover The cover consists of the dinnerware, beverageware, flatware, and linens to be used by each person; it is the individual’s place at the table. The cover size for the place setting contest is no more than 22” wide (left to right). Linens Linens consist of the table cloths, placemats and other table covers and napkins used on the dining table, regardless of fiber content. Linens should be spotless and wrinkle-free. Plastic and paper tablecloths, placemats and napkins are permissible if they compliment the theme of the place setting. Napkins: The napkin is usually placed to the left of the fork(s). However, if the covers are close together, it can be placed in the center of the plate, in a glass etc. A 12-inch size napkin is usually for breakfast and lunch. For the dinner meal, the eighteen-inch (or larger) napkin is preferred. Placemats: Lay placemats flush with the table edge or not more than approximately ½” from it. (If using a tablecloth- fold to the appropriate size designated for the cover.) Table Decorations Table decorations should be appropriate for viewing while dining. Resist the temptation to make the centerpiece too grand as it can be a distraction.
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The Etiquette School of New York
THE ETIQUETTE SCHOOL OF NEW YORK DINE LIKE A DIPLOMAT SEMINAR GABELLI SCHOOL OF BUSINESS FORDHAM UNIVERSITY February 15, 2012 CONTENTS Dining Skills and Table Manners ……………………………………………………..1 Table Settings: How to Read Them……………………………………………………2 The Formal Place Setting………………………………………………………………3 Posture at the Table and Excusing Yourself……………………………………………4 Dining Dos and Don’ts…………………………………………………………………5 Foods You Can Eat with Your Hands………………………………………………….7 Toasting Etiquette………………………………………………………………………8 Business Entertaining—Host and Guest Responsibilities……………………………...9 Quick Tips for Lunching with an Old/New Client…………………………………….11 Business Lunch Faux Pas……………………………………………………………...12 1 DINING SKILLS AND TABLE MANNERS Today, business is the largest social environment in the world. Our rapidly expanding global economy forces us to socialize and conduct business at the table more than ever before. It is in this setting that table manners play a major role as relationships are developed and strengthened. There is no better, or possibly worse, place to make an impression. Good table manners, however, aren’t just for those in the business arena. Every one of us can benefit from having polished table manners. After all, no one enjoys dining with a person who has yet to learn not to chew with an open mouth. Let’s face it: We are judged by our table manners and we judge others by their table manners. Persons sitting at or near our table cannot help but notice our table manners or lack of them. If our table manners are good, they will judge us favorably; and it our table manners are poor, they will judge us unfavorably. Fortunately, the rules of dining etiquette are straightforward and easy to master.
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Medieval Feast Table Setting
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Contents 1.0 Introduction
The Exper Waiter Copyright This publication is copyright to The Daniels Associates of Australasia P/L Trading as Hospitality Institute of Australasia. All rights are reserved for The Daniels Associates of Australasia P/L and cannot be reproduced without written permission by the authors. The authors believe the information contained in this document represents current industry practice, however, the authors do not warrant the accuracy of all information contained in this document. This booklet is for information purposes only and should only be used in conjunction with the prescribed and applicable legislation in each state of Australia. The Daniels Associates of Australasia P/L Trading as Hospitality Institute of Australasia P/L Head office address: Unit 16/7 Revelation Close Tighes Hill NSW 2300 Post office address: PO Box 738 Newcastle NSW 2300 Phone: 1300 783 757 or (02) 4962 4435 Fax: (02) 4962 4465 Internet: www.danielsassociates.com.au www.hia.edu.au Contents 1.0 Introduction ................................................................................................................................... 1 2.0 Food Service Styles .......................................................................................................................... 4 3.0 Service Procedures .......................................................................................................................... 9 4.0 Wine & Beverage Service ...............................................................................................................
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Table Setting Tips
TABLE SETTING TIPS Version # 2013-A MODERN DAY TABLE SETTING Modern Basics 1 Creativity, flexibility and function determine how a table is set in the modern day. Formerly there were strict rules about how a “proper” table should be set. Today, Classic Guidelines 2 we are less rigid about those rule, yet there are basics that haven’t changed. Creativity can ad whimsy and interest to a table. New uses of traditional tabletop Fun Reminders 3 items can take an old item and make it fresh and fun. Casual Settings 4 Flexibility is important when there are space limitations. When the optimal space is not available, be flexible, while still maintaining consistency as much as possible. Informal Settings 5 Function however is still the most important. It if doesn’t work well for your guest, Formal Settings 6 nothing else will matter in the end. Please remember the adage “Form Follows Function”. Other Settings 7 As an example, it might be creative or flexible to put your refrigerator in the garage? It saves space. Drinks are easy to access when working on the car. But, it is not very practical or functional and will make preparing dinner very difficult. Likewise, table setting should make dining easy and familiar. CLASSIC GUIDELINES TO TABLE SETTING The following are tried and true guidelines that will make any novice look like an ex- perience professional. Knowing these basics can help you avoid that awkward mis- take of using your neighbors tableware. Glassware is on the right, nearest to a person’s right hand. The first glass is the water goblet, placed 1” above the tip of the dinner knife.
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