Business Dining Etiquette
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This presentation will teach you what is what when you sit down at a more formal or business dinner and want to make a good impression.
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Business Dining Etiquette
- 1. Business Dining Etiquette P ower P oint Presentation
- 2. Purpose of Business Etiquette To make others feel at ease and to build rapport.
- 4. Proper Starting Position Liquids on your right Bread/roll on your left Use your utensils from the outside in Use your utensils from the outside in
- 9. Proper Starting Position
- 11. American Style Lay knife & fork at 3 o’clock when finished eating with fork tines facing down 12 6 3 9
- 16. Style and grace will boost your competitive edge. Know the rules of dining etiquette!
- 17. … And Don’t Forget Your Behavior Don’t talk while someone on stage is speaking.
- 18. … And Don’t Forget… If you have to leave the room, try to do so after a speaker has finished speaking.
Notas del editor
- Dining Etiquette
- Dining Etiquette If you know what to do and how to do it with grace and style you will maintain the competitive edge. Mastering of social graces is especially important to the man or woman who wants to attain and maintain success in today’s rapidly changing business world.* Taken from Mastering Business Etiquette and Protocol, National Institute of Business Management. 1987.
- Dining Etiquette Ice not edible part of beverage. Doing this will keep person across from you from getting “lemon fresh”
- Dining Etiquette Wait -- for everyone to be served Passing the dressing -- Start passing the dressing ONLY if you are the one closest to it. Offer it to the person on your left. When that person is done, passes it back to you. You use it and pass it right. If all are not equal, host should pass it to person on right--the most important guest. Cut the lettuce--OK to cut with knife. Used to be considered uncouth because utensils made of steel and dressing would tarnish knife. Now is it fine. Cherry tomatoes-- Gently pierce tomato with fork before cutting. That relieves pressure and allows you to cut without squirting tomato juice across the table . Unpitted olive -- what goes in with a utensil comes out with a utensil. So take out pit with fork or spoon.--Spoon gives more balance. Resting -- lay salad fork down after a few bites. Place fork on plate with fork tines up.. Finished -- place fork on plate with tines down. Place knife at top of plate or bread plate so you keep it for rest of meal.
- Dining Etiquette Wait -- for everyone to be served Passing the dressing -- Start passing the dressing ONLY if you are the one closest to it. Offer it to the person on your left. When that person is done, passes it back to you. You use it and pass it right. If all are not equal, host should pass it to person on right--the most important guest. Cut the lettuce--OK to cut with knife. Used to be considered uncouth because utensils made of steel and dressing would tarnish knife. Now is it fine. Cherry tomatoes-- Gently pierce tomato with fork before cutting. That relieves pressure and allows you to cut without squirting tomato juice across the table . Unpitted olive -- what goes in with a utensil comes out with a utensil. So take out pit with fork or spoon.--Spoon gives more balance. Resting -- lay salad fork down after a few bites. Place fork on plate with fork tines up.. Finished -- place fork on plate with tines down. Place knife at top of plate or bread plate so you keep it for rest of meal.
- Dining Etiquette