1. STEP
ETIQUETTE DINNER
S a r a h C r o c ket t
s a r a h e c @ v t .e d u
V i r g i n i a Te c h
Career Services
w w w. c a r e er. v t .e d u
J u l y 1 3 , 2 01 1 5 4 0 - 2 31 - 6 241

2. WHY IS THIS IMPORTANT?
Many interviews and business
meetings will involve a meal.
Your table manners will leave a lasting
impression - make it a good one!

3. TOPICS OF DISCUSSION
Invitations
Receptions and buffets
Place settings
Dining styles
Ordering food and beverages
Courses - soup to dessert
Difficult foods

4. INVITATIONS
RSVP (Repondez s’il vous plait)
 Respond either way -- yes or no.
Regrets Only
 You only need to let the host or hostess know if you cannot
attend the event.

5. RECEPTIONS AND BUFFETS
Always use a plate
Don’t “camp out” around the buffet table
Use serving utensils
If you aren’t sure of how to eat a particular
food, or if it looks difficult, avoid it!
Never double-dip

6. If you were an employer, what impression
would this candidate make?

7. BEING SEATED
 Turn off or silence
your cell phone
 Napkins
 Place in your lap as soon as
you are seated
 At a formal dinner wait for
your host
 Removing your suit
jacket
 Remove it only if your host
invites you to
 Good posture

8. PLACE SETTINGS
 What’s mine, what’s yours?
 Solids to the left, liquids to the
right
 Use utensils from the
outside first
 Position of coffee cup
 Cup is turned up when the
table is set
 If you do not care for
coffee, turn your cup over on
the saucer.

9. DINING ST YLES
American Method
 The Zig Zag approach; eat tines up
European Method
 Eat using both utensils at same time; eat tines down
Other cultures
 Learn as much as you can before you go

10. TIP: Follow the Lead of your Host or Hostess

11. ORDERING FROM THE MENU
Do not order as if it
were your last meal
Avoid messy foods
If it sounds difficult to
eat, it probably is!
Do not make a lot of
substitutions

12. TIP: Keep it Simple!

13. KEEPING THE TABLE CLEAN
What do I do with…
 Sugar packets / creamer cups
 Lemon slices
 Used stirring spoons

14. ASKING FOR AND PASSING ITEMS
Never reach across the table for an item
If there is a community item in front of
you, offer it to others before helping yourself
 Offer to the left, pass to the right
Salt and pepper always go together
Always pass items in their serving dish

15. GENERAL RULES
 Wait until everyone is served before eating
 Do not season until you have tasted
 Follow the lead of your host or hostess
 Pace yourself - don’t be first or last to finish
 Chew with your mouth closed
 Do not talk with food in your mouth

16. TIP: Avoid making other guests uncomfortable

17. BREAD
May be served in a
basket or placed on
your bread and butter
plate
Tear off a small piece
of bread, butter it (if
you wish) and eat it
The butter issue …

18. SALAD COURSE
 If the salad dressing is in front
of you, offer to the person to
your left, help yourself, and
then pass it
 You may cut large pieces of lettuce or other
vegetables with your fork only or with fork and knife
 One bite at a time!
 To keep your knife, place it on your bread and
butter plate

19. ENTRÉE
Leave plate positioned as it is presented to
you
Cut one or two bites at a time
Don’t care for it? Push it around
Work around garnishes

20. DESSERT
Utensils above plate
are for dessert
Work around
garnishes
If dessert is served
in a dish or parfait
glass, resting
position of spoon is
on service plate

21. DIFFICULT FOODS / SITUATIONS
 Try to avoid them in the first place
 If it went in your mouth with a fork, it should
come out of your mouth with a fork
 Something in your food
 Work around it if possible
 Otherwise discreetly speak with server
 Food over or under cooked
 Discreetly speak with server
 Spills
 Blot with your napkin and then request another

22. LEAVING THE TABLE
Should not leave unless absolutely
necessary, for example:
 Excessive coughing or sneezing
 Need to blow your nose
 Need to use the restroom
 Grooming needs
Leave between courses
Place napkin in chair

23. MISCELLANEOUS
I’ve eaten all my food, and I’m still hungry
I couldn’t finish all of my food, but it would
make a great lunch for tomorrow

24. BON APPÉTIT!